酿酒酵母的静止状态。

IF 8.7 1区 生物学 Q1 GENETICS & HEREDITY Annual review of genetics Pub Date : 2022-11-30 DOI:10.1146/annurev-genet-080320-023632
Linda L Breeden, Toshio Tsukiyama
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引用次数: 9

摘要

大多数细胞生活在只允许一小部分时间增殖的环境中。进入静止状态使细胞能够在长时间的非分裂中存活下来,并在收到信号时重新进入细胞周期。在这里,我们描述了酿酒酵母静止状态的分子基础,重点介绍了过去十年取得的进展。静止是由一种必需营养素的消耗引起的。它早在营养耗尽之前就开始了,信号通路之间存在广泛的串扰,以确保当任何一种必需营养受到限制时,所有增殖特异性活动都会停止。基因表达的每一个方面都经过修饰,以重新定向和保护资源。染色质结构和组成在全球范围内发生变化,从组蛋白修饰到三维染色质结构。成千上万的蛋白质和RNA聚集在一起,形成具有独特命运的独特结构,细胞质转变为玻璃状状态。
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Quiescence in Saccharomyces cerevisiae.

Most cells live in environments that are permissive for proliferation only a small fraction of the time. Entering quiescence enables cells to survive long periods of nondivision and reenter the cell cycle when signaled to do so. Here, we describe what is known about the molecular basis for quiescence in Saccharomyces cerevisiae, with emphasis on the progress made in the last decade. Quiescence is triggered by depletion of an essential nutrient. It begins well before nutrient exhaustion, and there is extensive crosstalk between signaling pathways to ensure that all proliferation-specific activities are stopped when any one essential nutrient is limiting. Every aspect of gene expression is modified to redirect and conserve resources. Chromatin structure and composition change on a global scale, from histone modifications to three-dimensional chromatin structure. Thousands of proteins and RNAs aggregate, forming unique structures with unique fates, and the cytoplasm transitions to a glass-like state.

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来源期刊
Annual review of genetics
Annual review of genetics 生物-遗传学
CiteScore
18.30
自引率
0.90%
发文量
17
期刊介绍: The Annual Review of Genetics, published since 1967, comprehensively covers significant advancements in genetics. It encompasses various areas such as biochemical, behavioral, cell, and developmental genetics, evolutionary and population genetics, chromosome structure and transmission, gene function and expression, mutation and repair, genomics, immunogenetics, and other topics related to the genetics of viruses, bacteria, fungi, plants, animals, and humans.
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