α因子调控酿酒酵母细胞同步化

利用α因子可以使MATa酵母细胞的生长停滞在细胞周期的G1期,获得同步化的YKN-10酵母菌细胞,主要研究在25~200μg·mL-1浓度下的α因子对酿酒酵母YKN-10对数早期细胞作用0~5h的同步化影响,每隔0.5h在荧光倒置显微镜下观察酵母细胞的出芽形态,记录细胞的出芽率,然后用SPSS 17.0对酵母细胞的出芽率进行统计分析,α因子的浓度、α因子作用时间及二者的交互效应均对酵母细胞的平均出芽率有显著影响;α因子浓度在175~200μg·mL-1下培养酵母细胞约3.5~4h时,酵母细胞基本上达到了同步化状态,运用α因子停滞细胞生长法获得了同步化的YKN-10酵母菌群体,为非Δbar1突变菌株的同步化研究提供了参考.

The Effect of Alpha Factor on Cell Synchronization in Saccharomyces Cerevisiae

In oder to obtain the synchronized cells of Saccharomyces cerevisiae YKN-10by the use of alpha factor arrested MAT-a cells in the G1phase of the cell cycle.The study aims at exploring synchronization of Saccharomyces cerevisiae YKN-10cells in logarithmic early phase,by adding Alpha factor concentration of 25-200μg·mL-1 within 0-5h.Observing cellular morphology under fluorescent inverted microscope per 0.5hand recording the budding cell rate,then analyzing the budding rate of yeast cells with SPSS 17.0software,The average budding rate of yeast cells is significantly affected by the concentration、control time of alpha factor and the interactive effect of them.At the same time,the synchronization state was mainly achieved when yeast cells were suffering from Alpha-factor of 175-200μg·mL-1 during 3.5-4h.We successfully get the synchronized cells of Saccharomyces cerevisiae YKN-10with Alpha factor synchronization method.This experiment Provided reference for nonΔbar1mutant strain synchronization of research provides reference.