高静水压下酿酒酵母的形态、细胞分裂和活力
Morphology, cell division, and viability of Saccharomyces cerevisiae at high hydrostatic pressure
摘要：
高静水压在许多环境中是常见的，但高压对真核细胞的影响尚未得到充分研究。为了了解静水压力在模型真核生物酿酒酵母中的作用，我们在宽范围的压力下进行了细胞分裂、细胞形态和细胞死亡的定量实验。我们开发了一种自动化的图像分析方法，用于定量的酵母芽殖指数-细胞周期状态的测量-以及芽殖的连续模型，以研究压力对细胞分裂和细胞形态的影响。我们发现，出芽指数，平均细胞大小，和偏心率-测量多少细胞形态不同的椭圆形-的细胞随着压力的增加而减少。此外，高静水压导致细胞通过凋亡和坏死死亡的概率小但有限。我们的实验表明，芽殖指数的降低是由于细胞在细胞分裂的不同阶段在细胞周期检查点的细胞停滞或死亡。
英文摘要：
High hydrostatic pressure is commonly encountered in many environments, but the effects of high pressure on eukaryotic cells have been understudied. To understand the effects of hydrostatic pressure in the model eukaryote, Saccharomyces cerevisiae, we have performed quantitative experiments of cell division, cell morphology, and cell death under a wide range of pressures. We developed an automated image analysis method for quantification of the yeast budding index - a measure of cell cycle state - as well as a continuum model of budding to investigate the effect of pressure on cell division and cell morphology. We find that the budding index, the average cell size, and the eccentricity - a measure of how much the cell morphology varies from the being elliptical - of the cells decrease with increasing pressure. Furthermore, high hydrostatic pressure led to the small but finite probability of cell death via both apoptosis and necrosis. Our experiments suggest that decrease of budding index arises from cellular arrest or death at the cell cycle checkpoints during different stages of cell division.
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