酿酒酵母中细胞质mRNA衰变的分析。
Analysis of cytoplasmic mRNA decay in Saccharomyces cerevisiae.
作者信息
Passos Dario O, Parker Roy
机构信息
The University of Arizona, Department of Molecular and Cellular Biology and Howard Hughes Medical Institute, Tucson, Arizona, USA.
出版信息
Methods Enzymol. 2008;448:409-27. doi: 10.1016/S0076-6879(08)02620-7.
Abstract
The yeast, Saccharomyces cerevisiae, is a model system for the study of eukaryotic mRNA degradation. In this organism, a variety of methods have been developed to measure mRNA decay rates, trap intermediates in the mRNA degradation process, and establish precursor-product relationships. In addition, the use of mutant strains lacking specific enzymes involved in mRNA destruction, or key regulatory proteins, allows one to determine the mechanisms by which individual mRNAs are degraded. In this chapter, we discuss methods for analyzing mRNA degradation in S. cerevisiae.
摘要
酿酒酵母是用于研究真核生物信使核糖核酸（mRNA）降解的模型系统。在这种生物体中，已经开发出多种方法来测量mRNA的衰变率、捕获mRNA降解过程中的中间体以及建立前体-产物关系。此外，使用缺乏参与mRNA破坏的特定酶或关键调节蛋白的突变菌株，能够确定单个mRNA被降解的机制。在本章中，我们将讨论分析酿酒酵母中mRNA降解的方法。
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