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估算酿酒酵母中每碱基对的突变率。

Estimating the per-base-pair mutation rate in the yeast Saccharomyces cerevisiae.

作者信息

Lang Gregory I, Murray Andrew W

机构信息

Department of Molecular and Cellular Biology, Harvard University, Cambridge, Massachusetts 02138, USA.

出版信息

Genetics. 2008 Jan;178(1):67-82. doi: 10.1534/genetics.107.071506.


DOI:10.1534/genetics.107.071506
PMID:18202359
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC2206112/
Abstract

Although mutation rates are a key determinant of the rate of evolution they are difficult to measure precisely and global mutations rates (mutations per genome per generation) are often extrapolated from the per-base-pair mutation rate assuming that mutation rate is uniform across the genome. Using budding yeast, we describe an improved method for the accurate calculation of mutation rates based on the fluctuation assay. Our analysis suggests that the per-base-pair mutation rates at two genes differ significantly (3.80x10(-10) at URA3 and 6.44x10(-10) at CAN1) and we propose a definition for the effective target size of genes (the probability that a mutation inactivates the gene) that acknowledges that the mutation rate is nonuniform across the genome.

摘要

尽管突变率是进化速率的关键决定因素,但它们很难被精确测量,而且全球突变率(每代每个基因组的突变数)通常是根据每碱基对突变率推断出来的,假定突变率在整个基因组中是均匀的。利用芽殖酵母,我们描述了一种基于波动试验精确计算突变率的改进方法。我们的分析表明,两个基因的每碱基对突变率存在显著差异(URA3基因处为3.80×10⁻¹⁰,CAN1基因处为6.44×10⁻¹⁰),并且我们提出了一个基因有效靶标大小的定义(即突变使基因失活的概率),该定义承认突变率在整个基因组中是不均匀的。

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本文引用的文献

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Genetics. 1943-11

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