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A Crucial Role of Mitochondrial Dynamics in Dehydration Resistance in Saccharomyces cerevisiae

机译:线粒体动力学在酿酒酵母中脱水抗水性动力学的关键作用

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摘要

Mitochondria are dynamic organelles as they continuously undergo fission and fusion. These dynamic processes conduct not only mitochondrial network morphology but also activity regulation and quality control. Saccharomyces cerevisiae has a remarkable capacity to resist stress from dehydration/rehydration. Although mitochondria are noted for their role in desiccation tolerance, the mechanisms underlying these processes remains obscure. Here, we report that yeast cells that went through stationary growth phase have a better survival rate after dehydration/rehydration. Dynamic defective yeast cells with reduced mitochondrial genome cannot maintain the mitochondrial activity and survival rate of wild type cells. Our results demonstrate that yeast cells balance mitochondrial fusion and fission according to growth conditions, and the ability to adjust dynamic behavior aids the dehydration resistance by preserving mitochondria.
机译:线粒体是动态的细胞器,因为它们不断进行裂变和融合。这些动态过程不仅行动不仅进行线粒体网络形态,而且进行活动调节和质量控制。酿酒酵母具有显着的能力来抵抗脱水/再水合的胁迫。虽然线粒体以其在干燥耐受性中的作用被指出,但这些过程的基础机制仍然模糊不清。在这里,我们报告说经过固定生长阶段的酵母细胞在脱水/再水中后具有更好的存活率。具有减少线粒体基因组的动态缺陷酵母细胞不能维持野生型细胞的线粒体活性和存活率。我们的结果表明,酵母细胞根据生长条件平衡线粒体融合和裂变,以及调节动力学行为的能力助使脱水抗性通过保留线粒体。

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