酵母中含糖蛋白细胞表面结构的形态学组织

Paul Walther , Anne-Marie Schweingruber , Martin Müller, M. Ernst Schweingruber
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引用次数: 18

摘要

在没有冷冻保护剂的情况下快速冷冻的酵母细胞(裂果酵母和酿酒酵母)在其表面显示出毛发状结构,称为菌毛。黑穗病菌毛的锚定点既可以位于离质膜很近的地方,也可以位于较外围的细胞壁层。它们可以用乙醇水溶液分离,生化和免疫学数据表明,包括酸性磷酸酶在内的糖蛋白构成了菌毛的主要成分。酿酒酵母缺乏外部异质甘露糖链的突变体显示细胞表面形态的改变。没有典型的被毛。在刚分裂的pombe细胞中,在新生成的细胞壁上看不见毛毡。这表明,在分裂发生后,会发生毛层的组装。菌毛似乎参与了细胞-细胞的识别和/或聚集过程。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Morphological organization of glycoprotein containing cell surface structures in yeast

Yeast cells (Schizosaccaromyces pombe and Saccharomyces cerevisiae) that are rapidly cryofixed without cryoprotectants reveal hair-like structures, called fimbriae, on their surfaces. The anchorage point of S. pombe fimbriae can be located either very close to the plasma membrane or in a more peripheral cell wall layer. They can de detached with aqueous ethanol, and biochemical and immunological data indicate that glycoproteins including acid phosphatase constitute a major component of the fimbriae. Mutants of S. cerevisiae lacking the outer heterogeneous mannose chains reveal an altered cell surface morphology. Typical fimbriae are absent. In cells of S. pombe that just have divided, fimbriae are not visible on the newly generated wall. This suggests that fimbriae assembly occurs after division has taken place. Fimbriae seem to be involved in the cell-cell recognition and/or aggregation process.

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