Centre for Synthetic Biology and Innovation, Imperial College London, London SW7 2AZ, UK.
FEBS Lett. 2012 Jul 16;586(15):2112-21. doi: 10.1016/j.febslet.2012.01.053. Epub 2012 Feb 2.
Yeast species such as Saccharomyces cerevisiae have been exploited by humans for millennia and so it is therefore unsurprising that they are attractive cells to re-engineer for industrial use. Despite many beneficial traits yeast has for synthetic biology, it currently lags behind Escherichia coli in the number of synthetic networks that have been described. While the eukaryotic nature of yeast means that its regulation is not as simple to predict as it is for E. coli, once initial considerations have been made yeast is pleasingly tractable. In this review we provide a loose guide for constructing and implementing synthetic regulatory networks in S. cerevisiae using examples from previous research to highlight available resources, specific considerations and potential future advances.
酵母等物种已经被人类开发了几千年，因此，它们是一种很有吸引力的细胞，可以进行工业用途的再设计，这并不奇怪。尽管酵母在合成生物学方面具有许多有益的特性，但与大肠杆菌相比，目前描述的合成网络数量仍相对较少。尽管酵母的真核性质意味着其调控不像大肠杆菌那样易于预测，但一旦进行了初步考虑，酵母就非常容易处理。在这篇综述中，我们使用以前的研究示例提供了一个构建和实现酿酒酵母中合成调控网络的松散指南，以突出可用资源、具体考虑因素和潜在的未来进展。
