Characterization of new mutants in the early part of the yeast secretory pathway isolated by a [3H]mannose suicide selection.
Characterization of new mutants in the early part of the yeast secretory pathway isolated by a [3H]mannose suicide selection.
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DOI：
10.1083/jcb.105.4.1587
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发表时间：
1987-10
期刊：
影响因子：
--
通讯作者：
Ferro-Novick S
中科院分区：
文献类型：
--
作者：
Newman AP;Ferro-Novick S
我们已经适应了[3 H]甘露糖自杀选择，以确定在酵母分泌途径的早期部分功能的其他基因的突变。到目前为止，该方案已经导致鉴定了两个新的基因，这两个基因涉及这个过程，以及先前鉴定的基因的额外等位基因。新的突变体bet 1和bet 2对生长和蛋白质运输具有温度敏感性。薄切片分析揭示了限制性温度（37 ℃）下内质网（ER）网络的积累。在37摄氏度下在细胞中积累的输出蛋白质的前体是末端核心糖基化的。这些观察结果表明，运输的前体被阻止后易位到ER，但进入高尔基体之前。bet 1和bet 2突变体定义了两个新的互补基团，其具有与先前鉴定的ER累积突变体相同的性质。这和以前的发现（Novick，P.，C. Field和R. Schekman，1980，Cell，21：205-215）表明蛋白质离开ER并进入高尔基体是一个复杂的过程，需要至少11个基因。
We have adapted a [3H]mannose suicide selection to identify mutations in additional genes which function in the early part of the yeast secretory pathway. Thus far this protocol has led to the identification of two new genes which are implicated in this process, as well as additional alleles of previously identified genes. The new mutants, bet1 and bet2, are temperature sensitive for growth and protein transport. Thin section analysis has revealed the accumulation of a network of endoplasmic reticulum (ER) at the restrictive temperature (37 degrees C). Precursors of exported proteins that accumulate in the cell at 37 degrees C are terminally core glycosylated. These observations suggest that the transport of precursors is blocked subsequent to translocation into the ER but before entry into the Golgi apparatus. The bet1 and bet2 mutants define two new complementation groups which have the same properties as previously identified ER- accumulating mutants. This and previous findings (Novick, P., C. Field, and R. Schekman, 1980, Cell, 21:205-215) suggest that protein exit from the ER and entry into the Golgi apparatus is a complex process requiring at least 11 genes.
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影响因子：
64.5
作者：
ESMON, B;NOVICK, P;SCHEKMAN, R
通讯作者：
SCHEKMAN, R
影响因子：
64.5
作者：
NOVICK, P;FIELD, C;SCHEKMAN, R
通讯作者：
SCHEKMAN, R
影响因子：
11.4
作者：
FRIES, E;GUSTAFSSON, L;PETERSON, PA
通讯作者：
PETERSON, PA
影响因子：
56.9
作者：
KELLY, RB
通讯作者：
KELLY, RB
影响因子：
3.2
作者：
BYERS, B;GOETSCH, L
通讯作者：
GOETSCH, L