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粟酒裂殖酵母中的减数分裂重组:遗传与分子分析的范例

Meiotic Recombination in Schizosaccharomyces pombe: A Paradigm for Genetic and Molecular Analysis.

作者信息

Cromie Gareth, Smith Gerald R

机构信息

Division of Basic Sciences, Fred Hutchinson Cancer Research Center, Seattle, Washington 98109, U. S. A.

出版信息

Genome Dyn Stab. 2008 Jan 1;3:195. doi: 10.1007/7050_2007_025.

Abstract

The fission yeast Schizosaccharomyces pombe is especially well-suited for both genetic and biochemical analysis of meiotic recombination. Recent studies have revealed ~50 gene products and two DNA intermediates central to recombination, which we place into a pathway from parental to recombinant DNA. We divide recombination into three stages - chromosome alignment accompanying nuclear "horsetail" movement, formation of DNA breaks, and repair of those breaks - and we discuss the roles of the identified gene products and DNA intermediates in these stages. Although some aspects of recombination are similar to those in the distantly related budding yeast Saccharomyces cerevisiae, other aspects are distinctly different. In particular, many proteins required for recombination in one species have no clear ortholog in the other, and the roles of identified orthologs in regulating recombination often differ. Furthermore, in S. pombe the dominant joint DNA molecule intermediates contain single Holliday junctions, and intersister joint molecules are more frequent than interhomolog types, whereas in S. cerevisiae interhomolog double Holliday junctions predominate. We speculate that meiotic recombination in other organisms shares features of each of these yeasts.

摘要

裂殖酵母粟酒裂殖酵母特别适合对减数分裂重组进行遗传和生化分析。最近的研究揭示了约50种基因产物和两种对重组至关重要的DNA中间体,我们将它们置于从亲本DNA到重组DNA的一条途径中。我们将重组分为三个阶段——伴随核“马尾”运动的染色体排列、DNA断裂的形成以及这些断裂的修复——并讨论已鉴定的基因产物和DNA中间体在这些阶段中的作用。尽管重组的某些方面与远缘相关的芽殖酵母酿酒酵母中的相似,但其他方面则明显不同。特别是,一个物种中重组所需的许多蛋白质在另一个物种中没有明确的直系同源物,而且已鉴定的直系同源物在调节重组中的作用往往不同。此外,在粟酒裂殖酵母中,占主导地位的联合DNA分子中间体包含单个霍利迪连接体,姐妹间联合分子比同源间类型更常见,而在酿酒酵母中同源间双霍利迪连接体占主导。我们推测其他生物体中的减数分裂重组具有这些酵母各自的特征。

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