低分子量RNA在细胞热脱水过程中的变化

CHANGES OF LOW MOLECULAR RANS' COMPOSITION OF BAKER'S YEAST IN THE PROCESS OF CELL HEATING DEHYDRATION

酵母细胞通过45°C,4小时的热脱水之后细胞含水量由69～70％至9～12％。在这剧烈的脱水过程中,其低分子量(4.0S、4.2S、5.8S、8.0S及12.0S)RNA在成分上有明显改变,而低温低压脱水的细胞其低分子量RNA的成分无明显改变。该现象提示:在细胞热脱水过程中RNA及蛋白质的代谢过程具有特殊的变化,这些变化可能对处于应激环境的细胞合成蛋白质的特殊状态有关,亦为纯化某种RNA提供了方便。

Heating and cooling dehydration of compressed Baker’s Yeast which could surive after their cellular aqua dehydrated from 69～71% to 9～12% was processed and the composition of low molelecular(4.0s, 4.2s, 5.8s, 8.0s and 12.0s)RANs was analyzed. The low molecular RNAs change significantly only during the heating dehydration process, suggesting that the metabolism of RNAs and proteins has experienced some special changes which may relate to the cells’heating dehydiation stress. On the other hand, some of the low molecular RNAs of the cells may be easily obtained by the process of hearing dehydration.