Chang P K, Yu J, Bhatnagar D, Cleveland T E
Southern Regional Research Center, Agricultural Research Service, U. S. Department of Agriculture, New Orleans, Louisiana 70124, USA.
Appl Environ Microbiol. 1999 Jun;65(6):2508-12. doi: 10.1128/AEM.65.6.2508-2512.1999.
AFLR, a DNA-binding protein of 444 amino acids, transactivates the expression of aflatoxin biosynthesis genes in Aspergillus parasiticus and Aspergillus flavus, as well as the sterigmatocystin synthesis genes in Aspergillus nidulans. We show here by fusion of various aflR coding regions to the GAL4 DNA-binding coding region that the AFLR carboxyl terminus contained a region that activated GAL1::lacZ gene expression in Saccharomyces cerevisiae and that the AFLR internal region was required for the activation activity. Compared to the AFLR carboxy-terminal fusion protein (AFLRC), a mutant AFLRC retained approximately 75% of the activation activity after deletion of three acidic amino acids, Asp365, Glu366, and Glu367, in a previously identified acidic stretch. Removal of the carboxy-terminal amino acid, Glu444, did not affect the activation activity. Substitutions of acidic Glu423, Asp439, or Asp436/Asp439 with basic amino acids, Lys and His, resulted in 10- to 15-fold-lower activation activities. Strikingly, the Asp436His mutation abolished the activation activity. Substitutions of basic His428 and His442 with acidic Asp resulted in 20 and 40% decreases in the activation activities, respectively. Simultaneous substitutions of Arg427, Arg429, and Arg431 with Leu also significantly decreased the activation activity; the decrease was approximately 50-fold. Results suggest that the AFLR carboxy-terminal region is involved in transcription activation and that total acidity in this region is not a major determinant of AFLR's activation ability in S. cerevisiae.
AFLR是一种由444个氨基酸组成的DNA结合蛋白,它能反式激活寄生曲霉和黄曲霉中黄曲霉毒素生物合成基因的表达,以及构巢曲霉中柄曲霉素合成基因的表达。我们在此通过将各种aflR编码区与GAL4 DNA结合编码区融合表明,AFLR羧基末端包含一个能在酿酒酵母中激活GAL1::lacZ基因表达的区域,并且AFLR内部区域是激活活性所必需的。与AFLR羧基末端融合蛋白(AFLRC)相比,在先前鉴定的酸性区域中缺失三个酸性氨基酸Asp365、Glu366和Glu367后,突变型AFLRC保留了约75%的激活活性。去除羧基末端氨基酸Glu444并不影响激活活性。用碱性氨基酸Lys和His取代酸性的Glu423、Asp439或Asp436/Asp439,导致激活活性降低10至15倍。引人注目的是,Asp436His突变消除了激活活性。用酸性Asp取代碱性的His428和His442,分别导致激活活性降低20%和40%。同时用Leu取代Arg427、Arg429和Arg431也显著降低了激活活性;降低幅度约为50倍。结果表明,AFLR羧基末端区域参与转录激活,并且该区域的总酸度不是AFLR在酿酒酵母中激活能力的主要决定因素。