Nekrasov Vladimir S, Smith Melanie A, Peak-Chew Sew, Kilmartin John V
MRC Laboratory of Molecular Biology, Cambridge CB2 2QH, England.
Mol Biol Cell. 2003 Dec;14(12):4931-46. doi: 10.1091/mbc.e03-06-0419. Epub 2003 Oct 17.
We have purified two new complexes from Saccharomyces cerevisiae, one containing the centromere component Mtw1p together with Nnf1p, Nsl1p, and Dsn1p, which we call the Mtw1p complex, and the other containing Spc105p and Ydr532p, which we call the Spc105p complex. Further purifications using Dsn1p tagged with protein A show, in addition to the other components of the Mtw1p complex, the two components of the Spc105p complex and the four components of the previously described Ndc80p complex, suggesting that all three complexes are closely associated. Fluorescence microscopy and immunoelectron microscopy show that Nnf1p, Nsl1p, Dsn1p, Spc105p, and Ydr532p all localize to the nuclear side of the spindle pole body and along short spindles. Chromatin immunoprecipitation assays show that all five proteins are associated with centromere DNA. Homologues of Nsl1p and Spc105p in Schizosaccharomyces pombe also localize to the centromere. Temperature-sensitive mutations of Nsl1p, Dsn1p, and Spc105p all cause defects in chromosome segregation. Synthetic-lethal interactions are found between temperature-sensitive mutations in proteins from all three complexes, in agreement with their close physical association. These results show an increasingly complex structure for the S. cerevisiae centromere and a probable conservation of structure between parts of the centromeres of S. cerevisiae and S. pombe.
我们从酿酒酵母中纯化出了两种新的复合物,一种包含着丝粒组分Mtw1p以及Nnf1p、Nsl1p和Dsn1p,我们将其称为Mtw1p复合物;另一种包含Spc105p和Ydr532p,我们将其称为Spc105p复合物。使用蛋白A标记的Dsn1p进行的进一步纯化显示,除了Mtw1p复合物的其他组分外,还有Spc105p复合物的两个组分以及先前描述的Ndc80p复合物的四个组分,这表明所有这三种复合物紧密相关。荧光显微镜和免疫电子显微镜显示,Nnf1p、Nsl1p、Dsn1p、Spc105p和Ydr532p均定位于纺锤体极体的核侧以及短纺锤体上。染色质免疫沉淀试验表明,所有这五种蛋白质都与着丝粒DNA相关。裂殖酵母中Nsl1p和Spc105p的同源物也定位于着丝粒。Nsl1p、Dsn1p和Spc105p的温度敏感突变均导致染色体分离缺陷。在来自所有三种复合物的蛋白质的温度敏感突变之间发现了合成致死相互作用,这与其紧密的物理关联相一致。这些结果显示了酿酒酵母着丝粒结构越来越复杂,并且酿酒酵母和裂殖酵母着丝粒的部分结构可能具有保守性。