In the present study, we analysed metabolite features during the dehydration-rehydration process for two Schizosaccharomyces pombe strains with different viability rate, in order to determine whether metabolite contents were affected by the presence of magnesium during cell rehydration. The qualitative changes of the intracellular metabolites of both strains were determined by comparing the metabolic profiles of cells before dehydration, after rehydration in water or magnesium solution, and after 2-hr inoculation of cells in complete medium. Our results suggest that changes of metabolites from the methionine salvage pathway, in particular 5′-methylthioadenosine, triggered by the increasing intracellular magnesium content may participate in the dehydration tolerance of Sp97 cells.

中文翻译：

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镁通过促进细胞内5'-甲基硫代腺苷的积累来增强粟酒裂殖酵母的脱水耐受性。

在本研究中，我们分析了两个存活率不同的粟酒裂殖酵母菌株在脱水-脱水过程中的代谢产物特征，以确定代谢产物含量是否受细胞复水过程中镁的存在的影响。通过比较脱水之前，在水或镁溶液中再水化之后以及在完全培养基中接种2小时后细胞的代谢谱，可以确定两种菌株的细胞内代谢物的质的变化。我们的结果表明，由蛋氨酸抢救途径引起的代谢物的变化，特别是5'-甲硫基腺苷，是由细胞内镁含量增加引起的，可能参与了Sp97细胞的脱水耐受性。