大量和选择性自合作重塑真菌蛋白质组,以应对不断变化的营养可用性
Bertina Telusma1, Jean-Claude Farre2, Danica S Cui1
1Department of Biology, Massachusetts Institute of Technology, Cambridge, MA.
bioRxiv : the preprint server for biology
|October 10, 2024
概括
自,一种细胞降解过程,驱动了酵母中大多数蛋白质重塑. 这项研究揭示了批量自会降解细胞质蛋白质,而选择性自会向过氧体和线粒体蛋白质.
科学领域:
- 细胞生物学 细胞生物学
- 分子生物学分子生物学
- 生物化学 生物化学
背景情况:
- 细胞通过合成和降解动态调整蛋白质水平以适应环境.
- 酵母利用蛋白质和真空通路,包括批量和选择性自,进行蛋白质降解.
- 这些降解途径对蛋白质组全方位重塑的相对贡献在很大程度上仍未得到量化.
研究的目的:
- 量化评估不同降解途径对酵母细胞重塑的全蛋白质组贡献.
- 通过不同的自机制降解的特定蛋白质类型的识别.
- 建立一个研究真菌蛋白质组重塑的资源.
主要方法:
- 开发一种脉冲标记方法,使用Komagataella phaffii* (Pichia pastoris) 中的同位素标记营养素.
- 在环境变化后,量化蛋白质组学以蛋白质对蛋白质的基础上监测蛋白质降解.
- 基因剥离研究以确定自途径 (依赖Atg11和独立) 在蛋白质降解中的作用.
主要成果:
- 自,包括批量和选择性途径,占大多数蛋白质组重塑.
- 独立于Atg11的批量自会降解细胞质蛋白和核糖体.
- 取决于Atg11的选择性自主要降解过氧体和线粒体蛋白质.
- 环境线索独立调节这些独特的降解途径.
结论:
- 自在酵母蛋白质重塑中发挥着主导作用,不同的途径针对特定的细胞组件.
- 这项研究扩大了已知的自基质及其调节的范围.
- 开发的方法和相关数据库为未来的真菌细胞适应研究提供了宝贵的资源.
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