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Absence of microtubule sliding and an analysis of spindle formation and elongation in isolated mitotic spindles from the yeast Saccharomyces cerevisiae

机译:酿酒酵母分离的有丝分裂纺锤体中无微管滑动以及纺锤体形成和伸长的分析

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摘要

Mitotic spindles were isolated from a cell division cycle mutant of the budding yeast Saccharomyces cerevisiae by the lysis of sphateroplasts on an air:buffer interface and were negatively stained with 1% gold thioglucose. Isolated spindles were incubated under conditions which promoted the sliding disintegration of parallel preparations of Tetrahymena axonemes, namely the addition of ATP to 20 microM. In no experiment was a corresponding change in microtubule organization of the spindle observed even when spindles were first pretreated with either 1-10 microgram/ml trypsin or 0.2-2% Triton X-100. During these experiments a number of spindles were isolated from cells that had passed through the imposed temperature block, and from the images obtained a detailed model of spindle formation and elongation has been constructed. Two sets of microtubules, one from each spindle pole body (SPB), completely interdigitate to form a continuous bundle, and a series of discontinuous microtubules are then nucleated by each SPB. As the spindle elongates, the number of microtubules continuous between the two SPBs decreases until, at a length of 4 micrometer, only one remains. The spindle, composed of only one microtubule, continues to elongate until it reaches the maximal nuclear dimension of 8 micrometer. The data obtained from negatively stained preparations have been verified in thin sections of wild-type cells. We suggest that, as in the later stages of mitosis only one microtubule is involved in the separation of the spindle poles, the microtubular spindle in S. cerevisiae is not a force-generating system but rather acts as a regulatory mechanism controlling the rate of separation.
机译:通过在空气:缓冲液界面上裂生原生质体,从发芽酵母酿酒酵母的细胞分裂周期突变体中分离出有丝分裂纺锤体,并用1%硫代葡萄糖金进行了负染。将分离的纺锤体在促进四膜虫轴突平行制剂的滑动崩解的条件下进行孵育,即向20 microM添加ATP。在任何实验中,即使先用1-10微克/毫升胰蛋白酶或0.2-2%Triton X-100预处理锭子,也观察不到锭子微管组织的相应变化。在这些实验中,从穿过施加温度块的细胞中分离出许多纺锤体,并从获得的图像中构建了纺锤体形成和伸长的详细模型。两组微管(每个主轴极体(SPB)一组)完全相互交叉以形成连续束,然后每个SPB使一系列不连续的微管成核。随着纺锤体的伸长,两个SPB之间连续的微管数量会减少,直到长度为4微米时才剩下一个。仅由一个微管组成的纺锤体不断伸长,直到达到最大核尺寸8微米为止。从负染色制剂获得的数据已在野生型细胞的薄片中得到验证。我们建议,由于在有丝分裂的后期只有一个微管参与纺锤体极的分离,所以酿酒酵母中的微管纺锤体不是产生力的系统,而是作为控制分离速率的调节机制。 。

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