酿酒酵母的一种新的核糖体RNA加工突变体。
A new rRNA processing mutant of Saccharomyces cerevisiae.
作者信息
Lindahl L, Archer R H, Zengel J M
机构信息
Department of Biology, University of Rochester, NY 14627.
出版信息
Nucleic Acids Res. 1992 Jan 25;20(2):295-301. doi: 10.1093/nar/20.2.295.
We have identified from a collection of temperature sensitive yeast mutants strains which fail to process rRNA normally. Characterization of one such mutant is reported here. This strain accumulates increased amounts of the 35S primary transcript, '24S' molecules extending from the transcription start site to the 5.8S region, and two classes of 5.8S rRNA with 5' extensions of 7 and 149 bases, respectively. We show that this pleiotropic change in the rRNA processing pattern is due to a single mutation. Possible models for the function of the mutated gene are discussed.
我们从一组温度敏感型酵母突变体菌株中鉴定出了那些不能正常加工rRNA的菌株。本文报道了对其中一个此类突变体的特性描述。该菌株积累了数量增加的35S初级转录本、从转录起始位点延伸至5.8S区域的“24S”分子，以及两类5′端分别延伸了7个和149个碱基的5.8S rRNA。我们表明，rRNA加工模式中的这种多效性变化是由单个突变引起的。文中还讨论了该突变基因功能的可能模型。
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