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细胞壁水解酶活性的增加可能解释酿酒酵母脆性突变体的表型。

Increased activity of wall hydrolytic enzymes may explain the phenotype of Saccharomyces cerevisiae fragile mutants.

作者信息

Ruiz-Herrera J, León-Ramírez C, Alvarez P E, Venkov P

机构信息

Departamento de Ingeniería Genética, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Unidad Irapuato, 36500 Irapuato, Gto., México.

出版信息

Curr Microbiol. 1998 Dec;37(6):365-7. doi: 10.1007/s002849900394.

Abstract

Fragile mutants of Saccharomyces cerevisiae require osmotic stabilizers and lyse in hypotonic solutions. A single recessive mutation, srb1, is responsible for their phenotype, but the cause of cell lysis remains uncertain. We have analyzed three possible mechanisms for this behavior: comparative amounts of wall per cell; their chitin content; and the relative activity of wall hydrolytic enzymes activated by osmotic shock. We found normal amounts of wall and higher amounts of chitin in the fragile mutants. Determination of lytic enzymes by radiolabel of the reducing ends of wall polysaccharides gave results suggesting that fragile mutants produce increased amounts of stretch-activated wall hydrolytic enzymes, which may be responsible for their lysis in hypotonic media. These enzymes normally may play a role in cell wall growth and shaping.

摘要

酿酒酵母的脆性突变体需要渗透稳定剂,并且在低渗溶液中会裂解。单个隐性突变srb1导致了它们的表型,但细胞裂解的原因仍不确定。我们分析了这种行为的三种可能机制:每个细胞的细胞壁相对含量;它们的几丁质含量;以及由渗透压休克激活的细胞壁水解酶的相对活性。我们发现脆性突变体的细胞壁含量正常,但几丁质含量较高。通过对细胞壁多糖还原端进行放射性标记来测定裂解酶,结果表明脆性突变体产生了更多的拉伸激活细胞壁水解酶,这可能是它们在低渗培养基中裂解的原因。这些酶通常可能在细胞壁生长和塑形中发挥作用。

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