秋水仙碱诱导酿酒酵母微核样结构的形成

H. Toyama, N. Toyama
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引用次数: 1

摘要

秋水仙碱对酿酒酵母细胞处理后产生微小核,称为“小核”。“小核”的形成似乎与核分裂有关,因为这些核只有在适合核分裂的条件下才会产生。“小核”的平均DNA含量几乎是分离的正常二倍体核的十分之一,这表明“小核”不是凝聚核,而是像动物细胞中的微核一样的非整倍体核。因此,秋水仙碱处理可能会在酿酒葡萄球菌中产生微核样结构。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Formation of a micronuclei‐like structure induced by colchicine treatment in Saccharomyces cerevisiae
Minute nuclei named “smaller nuclei” were generated when the cells of Saccharomyces cerevisiae were treated with colchicine. The formation of “smaller nuclei” seemed to be related to nuclear division because those nuclei were only produced under conditions suitable for nuclear division. The fact that the average DNA content of “smaller nuclei” was almost one tenth of that of the isolated normal diploid nuclei showed that the “smaller nuclei” are not condensed nuclei but aneuploid nuclei like micronuclei in animal cells. It appeared therefore likely that a micronuclei-like structure could be produced by colchicine treatment in S. cerevisiae.
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