Quantitative characterization of cell synchronization in yeast
Quantitative characterization of cell synchronization in yeast
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DOI：
10.1073/pnas.0702560104
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发表时间：
2007-07-31
影响因子：
11.1
通讯作者：
Sorensen, Preben Graae
中科院分区：
文献类型：
--
作者：
Dano, Sune;Madsen, Mads Find;Sorensen, Preben Graae
酵母代谢振荡作为生化振荡同步的模型系统。尽管引起了广泛的兴趣，但这种现象的复杂性一直是定量理解细胞同步过程的障碍。特别是，当两个偏离相位180度振荡的酵母细胞群混合在一起时，同步动力学似乎太快而无法解释。通过在开放流动反应器中进行的强制实验，探讨了同步动力学，发现乙醛具有很强的同步效应，可以定量地解释经典混合实验。快速同步动力学可以用一般同步机制来解释，该机制主要是由快速振幅响应而不是预期的缓慢相位变化所主导。我们还表明，葡萄糖可以介导这种同步，前提是葡萄糖转运体不饱和。这使得这种现象可能与广泛的细胞类型相关。
Metabolic oscillations in baker's yeast serve as a model system for synchronization of biochemical oscillations. Despite widespread interest, the complexity of the phenomenon has been an obstacle for a quantitative understanding of the cell synchronization process. In particular, when two yeast cell populations oscillating 180 degrees out of phase are mixed, it appears as if the synchronization dynamics is too fast to be explained. We have probed the synchronization dynamics by forcing experiments in an open-flow reactor, and we find that acetalclehyde has a very strong synchronization effect that can account quantitatively for the classical mixing experiment. The fast synchronization dynamics is explained by a general synchronization mechanism, which is dominated by a fast amplitude response as opposed to the expected slow phase change. We also show that glucose can mediate this kind of synchronization, provided that the glucose transporter is not saturated. This makes the phenomenon potentially relevant for a broad range of cell types.