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从头合成蛋白质对于酿酒酵母海藻糖合酶突变体获得耐热性至关重要。

De novo protein synthesis is essential for thermotolerance acquisition in a Saccharomyces cerevisiae trehalose synthase mutant.

作者信息

Gross C, Watson K

机构信息

Division of Molecular and Cellular Biology, School of Biological Sciences, University of New England, Armidale, NSW, Australia.

出版信息

Biochem Mol Biol Int. 1998 Jul;45(4):663-71. doi: 10.1080/15216549800203062.

Abstract

Heat shock (25 degrees C to 37 degrees C for 30 min) acquisition of thermotolerance (at 50 degrees C) was observed in a yeast trehalose synthase mutant and the corresponding control strain. The acquisition of thermotolerance in the control strain was maintained for a significantly longer time than in the trehalose synthase mutant. The heat shock was associated with the synthesis of specific heat shock proteins and, in the case of the control strain, also trehalose accumulation. Inhibition of protein synthesis during the heat shock totally abolished acquisition of thermotolerance in both strains but not trehalose accumulation in the control. It was concluded that trehalose may only be required for prolonged stress protection while heat shock proteins are required for heat shock acquisition of thermotolerance.

摘要

在酵母海藻糖合酶突变体及其相应的对照菌株中,观察到热激(25℃至37℃,30分钟)诱导的耐热性(50℃)。对照菌株中耐热性的获得维持的时间比海藻糖合酶突变体显著更长。热激与特定热休克蛋白的合成相关,并且在对照菌株中还与海藻糖积累相关。热激期间蛋白质合成的抑制完全消除了两种菌株中耐热性的获得,但对照菌株中海藻糖的积累不受影响。得出的结论是,海藻糖可能仅在长期应激保护中是必需的,而热休克蛋白是热激诱导耐热性所必需的。

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