Russell I D, Grancell A S, Sorger P K
Massachusetts Institute of Technology, Department of Biology, Cambridge, Massachusetts 02139, USA.
J Cell Biol. 1999 May 31;145(5):933-50. doi: 10.1083/jcb.145.5.933.
Kinetochores are smaller and more accessible experimentally in budding yeast than in any other eukaryote. Believing that simple and complex kinetochores have important structural and functional properties in common, we characterized the structure of CBF3, the essential centromere-binding complex that initiates kinetochore formation in Saccharomyces cerevisiae. We find that the four subunits of CBF3 are multimeric in solution: p23(Skp1) and p58(Ctf13) form a heterodimer, and p64(Cep3) and p110(Ndc10) form homodimers. Subcomplexes involving p58 and each of the other CBF3 subunits can assemble in the absence of centromeric DNA. In these subcomplexes, p58 appears to function as a structural core mediating stable interactions among other CBF3 proteins. p58 has a short half-life in yeast, being subject to ubiquitin-dependent proteolysis, but we find that it is much more stable following association with p64. We propose that p23(Skp1)-p58-p64 complexes constitute the primary pool of active p58 in yeast cells. These complexes can either dissociate, reexposing p58 to the degradation pathway, or can bind to p110 and centromeric DNA, forming a functional CBF3 complex in which p58 is fully protected from degradation. This pathway may constitute an editing mechanism preventing the formation of ectopic kinetochores and ensuring the fidelity of chromosome segregation.
与其他任何真核生物相比,芽殖酵母中的动粒在实验上更小且更容易接近。我们认为简单和复杂的动粒具有共同的重要结构和功能特性,因此对CBF3的结构进行了表征,CBF3是酿酒酵母中启动动粒形成的必需着丝粒结合复合体。我们发现CBF3的四个亚基在溶液中是多聚体:p23(Skp1)和p58(Ctf13)形成异源二聚体,p64(Cep3)和p110(Ndc10)形成同源二聚体。涉及p58和其他每个CBF3亚基的亚复合体可以在没有着丝粒DNA的情况下组装。在这些亚复合体中,p58似乎作为一个结构核心,介导其他CBF3蛋白之间的稳定相互作用。p58在酵母中的半衰期很短,会受到泛素依赖性蛋白水解作用的影响,但我们发现它与p64结合后更加稳定。我们提出p23(Skp1)-p58-p64复合体构成酵母细胞中活性p58的主要储备池。这些复合体要么解离,使p58重新暴露于降解途径,要么可以与p110和着丝粒DNA结合,形成功能性的CBF3复合体,其中p58受到完全保护而不被降解。这条途径可能构成一种编辑机制,防止异位动粒的形成并确保染色体分离的保真度。