Kushnirov V V, Ter-Avanesyan M D, Didichenko S A, Smirnov V N, Chernoff Y O, Derkach I L, Novikova O N, Inge-Vechtomov S G, Neistat M A, Tolstorukov I I
Institute of Experimental Cardiology, U.S.S.R. Cardiology Research Center, Moscow.
Yeast. 1990 Nov-Dec;6(6):461-72. doi: 10.1002/yea.320060603.
SUP2 (SUP35) is an omnipotent suppressor gene, coding for an EF-1 alpha-like protein factor, intimately involved in the control of translational accuracy in yeast Saccharomyces cerevisiae. In the present study a SUP2 gene analogue from yeast Pichia pinus was isolated by complementation of the temperature-sensitive sup2 mutation of S. cerevisiae. The nucleotide sequence of the SUP2 gene of P. pinus codes for a protein of 82.4 kDa, exceeding the Sup2 protein of S. cerevisiae by 6 kDa. Like the SUP2 gene product of S. cerevisiae, the Sup2 protein of P. pinus represents a fusion of a unique N-terminal part and a region homologous to EF-1 alpha. The comparison of amino acid sequences of the Sup2 proteins reveals high conservation (76%) of the C-terminal region and low conservation (36%) of the N-terminal part where, in addition, the homologous correspondence is ambiguous. Proteins related to the Sup2 of S. cerevisiae were found in P. pinus and some other yeast species by the immunoblotting technique. The relation between the evolutionary conservation of different regions of the Sup2 protein and their functional significance is discussed.
SUP2（SUP35）是一种全能抑制基因，编码一种类似EF-1α的蛋白质因子，密切参与酿酒酵母翻译准确性的控制。在本研究中，通过互补酿酒酵母的温度敏感型sup2突变，从毕赤酵母中分离出一个SUP2基因类似物。毕赤酵母SUP2基因的核苷酸序列编码一个82.4 kDa的蛋白质，比酿酒酵母的Sup2蛋白大6 kDa。与酿酒酵母的SUP2基因产物一样，毕赤酵母的Sup2蛋白是一个独特的N端部分与一个与EF-1α同源区域的融合体。Sup2蛋白氨基酸序列的比较显示，C端区域高度保守（76%），N端部分保守性较低（36%），此外，同源对应关系不明确。通过免疫印迹技术在毕赤酵母和其他一些酵母物种中发现了与酿酒酵母Sup2相关的蛋白质。讨论了Sup2蛋白不同区域的进化保守性与其功能意义之间的关系。
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