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 Farré2, Danica S Cui1
1Department of Biology, Massachusetts Institute of Technology, Cambridge, MA, USA.
Cell reports
|November 27, 2025
概括
在环境变化期间,自驱动了酵母中大多数细胞蛋白质的重塑. 这项研究量化了蛋白质降解,揭示了批量自会降解细胞质复合体,选择性自会向细胞器.
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.
- 酵母通过蛋白质体和真空体降解蛋白质,自提供真空体载荷.
- 这些降解途径在整体蛋白质组重塑中的相对作用尚不清楚.
研究的目的:
- 量化不同降解途径对酵母体全蛋白体重塑的贡献.
- 研究环境干扰期间蛋白质降解的机制.
- 在全球范围内开发和应用一种用于监测蛋白质降解的新方法.
主要方法:
- 开发了一种使用同位素标记营养素的脉冲标记定量蛋白质学方法 (nPL-qMS).
- 将nPL-qMS应用于甲基转化酵母 Komagataella phaffii (Pichia pastoris) 上.
- 利用基因剥离来评估自和蛋白质酶在蛋白质降解中的作用.
主要成果:
- 自是酵母在饥饿期间蛋白质组重塑的主要驱动因素.
- 大量自会降解细胞质蛋白质复合体,包括核糖体.
- 选择性自介于过氧体和线粒体的降解.
- 自和非自降解途径由环境因素独立调节.
结论:
- 自在真菌蛋白质组重塑中起着重要作用.
- nPL-qMS方法为研究蛋白质组动态提供了一个强大的工具.
- 这项研究扩展了已知的自基质,并阐明了它在细胞适应中的意义.
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