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二型酵母酿酒酵母中的阶段特异性蛋白质表达。

Phase-specific protein expression in the dimorphic yeast Saccharomyces cerevisiae.

作者信息

Viard B, Kuriyama H

机构信息

Biochemical Engineering Department, National Institute of Bioscience and Human-Technology, Tsukuba, Ibaraki, Japan.

出版信息

Biochem Biophys Res Commun. 1997 Apr 17;233(2):480-6. doi: 10.1006/bbrc.1997.6461.

Abstract

In oxygen-limited continuous culture, Saccharomyces cerevisiae formed pseudohyphae by unipolar budding. We developed a continuous cultivation sequence to discriminate phase-specific from metabolically regulated proteins during dimorphism. Computer-aided substractive analysis of 2D-PAGE protein patterns allowed the detection of proteins specifically expressed during yeast and pseudohyphal phases. Image analysis resolved 3 spots that were specific to the pseudohyphal phase and 2 spots that were specific to yeast phase. In addition to phase-specific proteins, important regulation of protein expression took place. A group of 9 proteins was highly over-expressed during the yeast phase when another group of 12 was underexpressed. This phenomenon was reversed during the pseudohyphal phase. These experiments showed that dimorphism in S. cerevisiae is associated with the expression of specific proteins and suggest that yeast phase-specific proteins maintain the yeast form or repress pseudohyphae formation.

摘要

在限氧连续培养中,酿酒酵母通过单极出芽形成假菌丝。我们开发了一种连续培养序列,以区分二态性过程中阶段特异性蛋白和代谢调节蛋白。通过对二维聚丙烯酰胺凝胶电泳(2D-PAGE)蛋白质图谱进行计算机辅助减法分析,能够检测出在酵母和假菌丝阶段特异性表达的蛋白质。图像分析解析出3个假菌丝阶段特异性的斑点和2个酵母阶段特异性的斑点。除了阶段特异性蛋白外,还发生了重要的蛋白质表达调控。一组9种蛋白质在酵母阶段高度过表达,而另一组12种则低表达。在假菌丝阶段这种现象则相反。这些实验表明,酿酒酵母的二态性与特定蛋白质的表达有关,并表明酵母阶段特异性蛋白维持酵母形态或抑制假菌丝形成。

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