Nathan Dafna, Ingvarsdottir Kristin, Sterner David E, Bylebyl Gwendolyn R, Dokmanovic Milos, Dorsey Jean A, Whelan Kelly A, Krsmanovic Mihajlo, Lane William S, Meluh Pamela B, Johnson Erica S, Berger Shelley L
Gene Expression and Regulation Program, The Wistar Institute, Philadelphia, Pennsylvania 19104, USA.
Genes Dev. 2006 Apr 15;20(8):966-76. doi: 10.1101/gad.1404206. Epub 2006 Apr 5.
Covalent histone post-translational modifications such as acetylation, methylation, phosphorylation, and ubiquitylation play pivotal roles in regulating many cellular processes, including transcription, response to DNA damage, and epigenetic control. Although positive-acting post-translational modifications have been studied in Saccharomyces cerevisiae, histone modifications that are associated with transcriptional repression have not been shown to occur in this yeast. Here, we provide evidence that histone sumoylation negatively regulates transcription in S. cerevisiae. We show that all four core histones are sumoylated and identify specific sites of sumoylation in histones H2A, H2B, and H4. We demonstrate that histone sumoylation sites are involved directly in transcriptional repression. Further, while histone sumoylation occurs at all loci tested throughout the genome, slightly higher levels occur proximal to telomeres. We observe a dynamic interplay between histone sumoylation and either acetylation or ubiquitylation, where sumoylation serves as a potential block to these activating modifications. These results indicate that sumoylation is the first negative histone modification to be identified in S. cerevisiae and further suggest that sumoylation may serve as a general dynamic mark to oppose transcription.
共价组蛋白翻译后修饰,如乙酰化、甲基化、磷酸化和泛素化,在调控许多细胞过程中发挥着关键作用,包括转录、对DNA损伤的反应以及表观遗传控制。尽管在酿酒酵母中已经对起积极作用的翻译后修饰进行了研究,但与转录抑制相关的组蛋白修饰尚未在这种酵母中被证明存在。在这里,我们提供证据表明组蛋白SUMO化在酿酒酵母中对转录起负调控作用。我们表明所有四种核心组蛋白都被SUMO化,并确定了组蛋白H2A、H2B和H4中的特定SUMO化位点。我们证明组蛋白SUMO化位点直接参与转录抑制。此外,虽然组蛋白SUMO化在整个基因组中所有测试位点都有发生,但在端粒附近的水平略高。我们观察到组蛋白SUMO化与乙酰化或泛素化之间存在动态相互作用,其中SUMO化作为这些激活修饰的潜在阻碍。这些结果表明SUMO化是在酿酒酵母中鉴定出的首个负性组蛋白修饰,并进一步表明SUMO化可能作为一种普遍的动态标记来对抗转录。