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酵母中的组蛋白乙酰化与去乙酰化

Histone acetylation and deacetylation in yeast.

作者信息

Kurdistani Siavash K, Grunstein Michael

机构信息

Department of Biological Chemistry, University of California School of Medicine, Los Angeles, California 90095, USA.

出版信息

Nat Rev Mol Cell Biol. 2003 Apr;4(4):276-84. doi: 10.1038/nrm1075.

Abstract

Histone acetylation and deacetylation in the yeast Saccharomyces cerevisiae occur by targeting acetyltransferase and deacetylase enzymes to gene promoters and, in an untargeted and global manner, by affecting most nucleosomes. Recently, new roles for histone acetylation have been uncovered, not only in transcription but also in DNA replication, repair and heterochromatin formation. Interestingly, specific acetylatable lysines can function as binding sites for regulatory factors. Moreover, histone deacetylation is not only repressive but can be required for gene activity.

摘要

在酿酒酵母中,组蛋白乙酰化和去乙酰化通过将乙酰转移酶和去乙酰化酶靶向基因启动子来发生,并且以非靶向和全局的方式影响大多数核小体。最近,已发现组蛋白乙酰化的新作用,不仅在转录中,而且在DNA复制、修复和异染色质形成中。有趣的是,特定的可乙酰化赖氨酸可以作为调节因子的结合位点。此外,组蛋白去乙酰化不仅具有抑制作用,而且基因活性可能需要它。

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