Metabolic status rather than cell cycle signals control quiescence entry and exit.
Metabolic status rather than cell cycle signals control quiescence entry and exit.
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DOI:
10.1083/jcb.201009028
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发表时间:
2011-03-21
期刊:
影响因子:
--
通讯作者:
Sagot I
中科院分区:
文献类型:
--
作者:
Laporte D;Lebaudy A;Sahin A;Pinson B;Ceschin J;Daignan-Fornier B;Sagot I
The use of new candidate markers for yeast quiescence reveals that quiescence entry and exit primarily rely on cellular metabolic status and can be uncoupled from the cell cycle. Quiescence is defined as a temporary arrest of proliferation, yet it likely encompasses various cellular situations. Our knowledge about this widespread cellular state remains limited. In particular, little is known about the molecular determinants that orchestrate quiescence establishment and exit. Here we show that upon carbon source exhaustion, budding yeast can enter quiescence from all cell cycle phases. Moreover, using cellular structures that are candidate markers for quiescence, we found that the first steps of quiescence exit can be triggered independently of cell growth and proliferation by the sole addition of glucose in both Saccharomyces cerevisiae and Schizosaccharomyces pombe. Importantly, glucose needs to be internalized and catabolized all the way down to glycolysis to mobilize quiescent cell specific structures, but, strikingly, ATP replenishment is apparently not the key signal. Altogether, these findings strongly suggest that quiescence entry and exit primarily rely on cellular metabolic status and can be uncoupled from the cell cycle.
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影响因子:
9.8
作者:
Coller HA;Sang L;Roberts JM
通讯作者:
Roberts JM
影响因子:
2.9
作者:
Sambasivan, Ramkumar;Pavlath, Grace K.;Dhawan, Jyotsna
通讯作者:
Dhawan, Jyotsna
影响因子:
2.1
作者:
Shimanuki, Mizuki;Chung, Soo-Yoel;Yanagida, Mitsuhiro
通讯作者:
Yanagida, Mitsuhiro
DOI:
10.1083/jcb.200604072
发表时间:
2006-07-03
期刊:
The Journal of cell biology
影响因子:
--
作者:
Allen C;Büttner S;Aragon AD;Thomas JA;Meirelles O;Jaetao JE;Benn D;Ruby SW;Veenhuis M;Madeo F;Werner-Washburne M
通讯作者:
Werner-Washburne M
影响因子:
56.9
作者:
HARTWELL, LH;CULOTTI, J;REID, BJ
通讯作者:
REID, BJ