2011
DOI: 10.1016/j.jprot.2011.08.020
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A quantitative view of the morphological phases of Paracoccidioides brasiliensis using proteomics

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Cited by 42 publications
(62 citation statements)
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“…Two-dimensional fractionation (2-DE) of secreted proteins was performed, as described [77,80]. The 2-DE gels were obtained in duplicates, using 500 μg of proteins, for each one.…”
Section: Methodsmentioning
confidence: 99%
“…Two-dimensional fractionation (2-DE) of secreted proteins was performed, as described [77,80]. The 2-DE gels were obtained in duplicates, using 500 μg of proteins, for each one.…”
Section: Methodsmentioning
confidence: 99%
“…The C-H stretching (str) region shows difference in fatty acids for yeast forms in the modes at 2921 cm -1 (str asymmetric of CH 2 ) and 2852cm -1 (str symmetric of CH 2 ) [9]. A hypothesis is that fatty acids might be an important carbon and energy source for P. brasiliensis in the mycelia-toyeast transition and in the yeast itself [4].…”
Section: Comparison Between Ft-ir Spectra Of Yeast and Myceliummentioning
confidence: 99%
“…However, the yeast phase has an energy metabolism, which is based on fermentation process that leads to ethanol production. The glyoxylate pathway is also more active in the yeast form [4,5].…”
Section: Introductionmentioning
confidence: 99%
“…Análises transcricionais e proteômicas têm ajudado na compreensão do dimorfismo de (Rezende et al, 2011).…”
Section: Pb18) Foram Finalizados Por Meio Do Projeto Denominado "Genôunclassified
“…Análises proteômicas realizada por Winters e colaboradores (2008) (2011) demonstraram que na transição de micélio para levedura ocorre aumento na expressão das enzimas álcool desidrogenase, fosfoglicomutase e enolase. Assim como enzimas da via das pentoses fosfato, como transcetolase e transaldolase, sugerindo que a indução da via durante a transição poderia fornecer substratos para as enzimas da glicólise, que se mostrou induzida na forma de levedura (Rezende et al, 2011). O aumento de expressão da enzima álcool desidrogenase, após 22 horas de transição, bem como de uma enzima da via do ácido tricarboxílico, a succinil CoA, sugere que tanto a fermentação quanto a respiração aeróbia estão presentes na fase de levedura (Rezende et al, 2011).…”
Section: Análise Proteômica De Fungos Patogênicos Humanosunclassified