Mylin L M, Gerardot C J, Hopper J E, Dickson R C
Department of Biological Chemistry, Milton S. Hershey Medical Center, Pennsylvania State University, Hershey 17033.
Nucleic Acids Res. 1991 Oct 11;19(19):5345-50. doi: 10.1093/nar/19.19.5345.
Efficient transcription of many Saccharomyces cerevisiae genes requires the GAL11 Protein. GAL11 belongs to a class of transcription activator that lacks a DNA-binding domain. Such proteins are thought to activate specific genes by complexing with DNA-bound proteins. To begin to understand the domain structure-function relationships of GAL11 we cloned and sequenced a homologue from the yeast Kluyveromyces lactis, Kl-GAL11. The two predicted GAL11 proteins show high overall amino acid conservation and an unusual amino acid composition including 18% glutamine, 10% asparagine (S. cerevisiae) or 7% (K. lactis), and 8% proline (K. lactis) or 5% (S. cerevisiae) residues. Both proteins have runs of pure glutamines. Sc-GAL11 has glutamine-alanine runs but in Kl-GAL11 the alanines in such runs are replaced by proline and other residues. The primary sequence similarity is reflected in functional similarity since a gal11 mutation in K. lactis creates phenotypes similar to those seen previously in gal11-defective S. cerevisiae. In addition, Kl-GAL11 complements a gal11-defect in S. cerevisiae by partially restoring induction of GAL1 expression, growth on nonfermentable carbon sources, and phosphorylation of GAL4.
许多酿酒酵母基因的有效转录需要GAL11蛋白。GAL11属于一类缺乏DNA结合结构域的转录激活因子。这类蛋白质被认为是通过与结合在DNA上的蛋白质形成复合物来激活特定基因的。为了开始了解GAL11的结构域结构与功能的关系,我们从乳酸克鲁维酵母中克隆并测序了一个同源物Kl-GAL11。这两种预测的GAL11蛋白在整体氨基酸上具有高度保守性,并且具有不寻常的氨基酸组成,包括18%的谷氨酰胺、10%的天冬酰胺(酿酒酵母)或7%(乳酸克鲁维酵母),以及8%的脯氨酸(乳酸克鲁维酵母)或5%(酿酒酵母)残基。两种蛋白质都有连续的纯谷氨酰胺序列。酿酒酵母GAL11有谷氨酰胺-丙氨酸序列,但在乳酸克鲁维酵母GAL11中,这些序列中的丙氨酸被脯氨酸和其他残基取代。由于乳酸克鲁维酵母中的gal11突变产生的表型与之前在gal11缺陷型酿酒酵母中看到的表型相似,所以一级序列相似性反映在功能相似性上。此外,Kl-GAL11通过部分恢复GAL1表达的诱导、在非发酵碳源上的生长以及GAL4的磷酸化来弥补酿酒酵母中的gal11缺陷。