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肌动球蛋白收缩环参与酿酒酵母的胞质分裂。

Involvement of an actomyosin contractile ring in Saccharomyces cerevisiae cytokinesis.

作者信息

Bi E, Maddox P, Lew D J, Salmon E D, McMillan J N, Yeh E, Pringle J R

机构信息

Department of Biology, University of North Carolina, Chapel Hill, North Carolina 27599-3280, USA.

出版信息

J Cell Biol. 1998 Sep 7;142(5):1301-12. doi: 10.1083/jcb.142.5.1301.

Abstract

In Saccharomyces cerevisiae, the mother cell and bud are connected by a narrow neck. The mechanism by which this neck is closed during cytokinesis has been unclear. Here we report on the role of a contractile actomyosin ring in this process. Myo1p (the only type II myosin in S. cerevisiae) forms a ring at the presumptive bud site shortly before bud emergence. Myo1p ring formation depends on the septins but not on F-actin, and preexisting Myo1p rings are stable when F-actin is depolymerized. The Myo1p ring remains in the mother-bud neck until the end of anaphase, when a ring of F-actin forms in association with it. The actomyosin ring then contracts to a point and disappears. In the absence of F-actin, the Myo1p ring does not contract. After ring contraction, cortical actin patches congregate at the mother-bud neck, and septum formation and cell separation rapidly ensue. Strains deleted for MYO1 are viable; they fail to form the actin ring but show apparently normal congregation of actin patches at the neck. Some myo1Delta strains divide nearly as efficiently as wild type; other myo1Delta strains divide less efficiently, but it is unclear whether the primary defect is in cytokinesis, septum formation, or cell separation. Even cells lacking F-actin can divide, although in this case division is considerably delayed. Thus, the contractile actomyosin ring is not essential for cytokinesis in S. cerevisiae. In its absence, cytokinesis can still be completed by a process (possibly localized cell-wall synthesis leading to septum formation) that appears to require septin function and to be facilitated by F-actin.

摘要

在酿酒酵母中,母细胞和芽通过一个狭窄的颈部相连。胞质分裂过程中这个颈部关闭的机制一直不清楚。在此我们报道收缩性肌动蛋白 - 肌球蛋白环在此过程中的作用。肌球蛋白1(酿酒酵母中唯一的II型肌球蛋白)在芽出现前不久在假定的芽位点形成一个环。肌球蛋白1环的形成依赖于隔膜蛋白,但不依赖于丝状肌动蛋白,并且当丝状肌动蛋白解聚时,预先存在的肌球蛋白1环是稳定的。肌球蛋白1环保留在母 - 芽颈部直到后期结束,此时与之相关联形成一个丝状肌动蛋白环。然后肌动蛋白 - 肌球蛋白环收缩成一个点并消失。在没有丝状肌动蛋白的情况下,肌球蛋白1环不会收缩。环收缩后,皮质肌动蛋白斑块聚集在母 - 芽颈部,随后迅速形成隔膜并进行细胞分离。缺失MYO1的菌株是有活力的;它们无法形成肌动蛋白环,但在颈部显示出明显正常的肌动蛋白斑块聚集。一些肌球蛋白1缺失(myo1Δ)菌株的分裂效率几乎与野生型一样;其他myo1Δ菌株的分裂效率较低,但尚不清楚主要缺陷是在胞质分裂、隔膜形成还是细胞分离方面。即使缺乏丝状肌动蛋白的细胞也能分裂,尽管在这种情况下分裂会显著延迟。因此,收缩性肌动蛋白 - 肌球蛋白环对于酿酒酵母的胞质分裂不是必需的。在其不存在的情况下,胞质分裂仍可通过一个过程(可能是局部细胞壁合成导致隔膜形成)完成,该过程似乎需要隔膜蛋白功能并由丝状肌动蛋白促进。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b4cc/2149343/d4f45d3710d8/JCB9805021.f1.jpg

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