在酵母中探索糖诱导细胞死亡 (SICD):对糖尿病和癌症研究的影响
Raveena Parbhudayal1,2, Hai-Ping Cheng1,2
1Department of Biological Sciences, Lehman College, The City University of New York, Bronx, NY 10468, USA.
概括
当酵母细胞接触到糖时迅速死亡,这一过程被称为糖诱导细胞死亡 (SICD). 本综述探讨了酵母中的SICD及其对应的哺乳动物细胞,高葡萄糖诱导的细胞死亡 (HGICD).
科学领域:
- 细胞生物学 细胞生物学
- 生物化学 生物化学
背景情况:
- 酵母细胞在水中保持活力,但当转移到糖溶液中时会迅速死亡,这种现象被称为糖诱导细胞死亡 (SICD).
- SICD是由细胞内活性氧物种 (ROS) 的增加引发的,可以由各种糖引起.
- 类似的过程,高葡萄糖诱导的细胞死亡 (HGICD),发生在哺乳动物细胞中,特别是在高血糖和糖尿病期间.
研究的目的:
- 为提供酵母中SICD的全面审查.
- 为了比较酵母中的SICD与哺乳动物细胞中的HGICD.
- 讨论癌细胞是如何逃避HGICD的.
主要方法:
- 对酵母中的SICD和哺乳动物细胞中的HGICD现有研究的文献综述.
- 对糖诱导的细胞死亡和ROS生成背后的机制的分析.
- 癌细胞中细胞死亡逃避策略的比较.
主要成果:
- SICD是酵母中一个明确的现象,由各种糖引起,与ROS相关.
- 哺乳动物细胞在高葡萄糖条件下表现出类似的反应 (HGICD),与糖尿病相关.
- 癌细胞对HGICD表现出耐药性,这表明了独特的生存机制.
结论:
- 本综述提供了酵母中SICD的第一个全面概述,将其与真核生物中的HGICD进行对比.
- 了解SICD和HGICD可以了解细胞对葡萄糖的反应.
- 研究癌细胞对HGICD的耐药性可能会揭示新的治疗点.
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