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单个碱基对在酿酒酵母中对大肠杆菌酪氨酸tRNA的新特性起主导作用。

A single base pair dominates over the novel identity of an Escherichia coli tyrosine tRNA in Saccharomyces cerevisiae.

作者信息

Trézéguet V, Edwards H, Schimmel P

机构信息

Department of Biology, Massachusetts Institute of Technology, Cambridge 02139.

出版信息

Mol Cell Biol. 1991 May;11(5):2744-51. doi: 10.1128/mcb.11.5.2744-2751.1991.

Abstract

The Escherichia coli su+3 tyrosine tRNA was shown recently to be a leucine-specific tRNA in Saccharomyces cerevisiae. This finding raises the possibility that some determinants for tRNA identity in E. coli may be different in S. cerevisiae. To investigate whether the fungal system is sensitive to the major determinant for alanine acceptance in E. coli, a single G3 . U70 base pair was introduced into the acceptor helix of the su+3 tyrosine tRNA. This substitution converts the identity of the E. coli suppressor in S. cerevisiae from leucine to alanine. Thus, as in E. coli, G3 . U70 is a strong determinant for alanine acceptance that can dominate over other features in a tRNA that might be recognized by alternative charging enzymes.

摘要

最近发现,大肠杆菌的su +3酪氨酸tRNA在酿酒酵母中是亮氨酸特异性tRNA。这一发现增加了这样一种可能性,即大肠杆菌中tRNA身份的一些决定因素在酿酒酵母中可能有所不同。为了研究真菌系统是否对大肠杆菌中丙氨酸接纳的主要决定因素敏感,将一个单一的G3·U70碱基对引入到su +3酪氨酸tRNA的接纳螺旋中。这种取代将酿酒酵母中大肠杆菌抑制子的身份从亮氨酸转变为丙氨酸。因此,与在大肠杆菌中一样,G3·U70是丙氨酸接纳的一个强决定因素,它可以在tRNA中可能被其他充电酶识别的其他特征之上起主导作用。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d755/360044/e2660f608d33/molcellb00139-0422-a.jpg

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