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新型内含子RNA结构有助于酿酒酵母表型的维持。

Novel Intronic RNA Structures Contribute to Maintenance of Phenotype in Saccharomyces cerevisiae.

作者信息

Hooks Katarzyna B, Naseeb Samina, Parker Steven, Griffiths-Jones Sam, Delneri Daniela

机构信息

Faculty of Life Sciences, University of Manchester, M13 9PT, United Kingdom.

Faculty of Life Sciences, University of Manchester, M13 9PT, United Kingdom

出版信息

Genetics. 2016 Jul;203(3):1469-81. doi: 10.1534/genetics.115.185363. Epub 2016 May 18.

Abstract

The Saccharomyces cerevisiae genome has undergone extensive intron loss during its evolutionary history. It has been suggested that the few remaining introns (in only 5% of protein-coding genes) are retained because of their impact on function under stress conditions. Here, we explore the possibility that novel noncoding RNA structures (ncRNAs) are embedded within intronic sequences and are contributing to phenotype and intron retention in yeast. We employed de novo RNA structure prediction tools to screen intronic sequences in S. cerevisiae and 36 other fungi. We identified and validated 19 new intronic RNAs via RNA sequencing (RNA-seq) and RT-PCR. Contrary to the common belief that excised introns are rapidly degraded, we found that, in six cases, the excised introns were maintained intact in the cells. In another two cases we showed that the ncRNAs were further processed from their introns. RNA-seq analysis confirmed that introns in ribosomal protein genes are more highly expressed when they contain predicted RNA structures. We deleted the novel intronic RNA structure within the GLC7 intron and showed that this region, rather than the intron itself, is responsible for the cell's ability to respond to salt stress. We also showed a direct association between the in cis presence of the intronic RNA and GLC7 expression. Overall, these data support the notion that some introns may have been maintained in the genome because they harbor functional RNA structures.

摘要

酿酒酵母基因组在其进化历史中经历了广泛的内含子丢失。有人提出,少数剩余的内含子(仅存在于5%的蛋白质编码基因中)因其在应激条件下对功能的影响而得以保留。在此,我们探讨了新型非编码RNA结构(ncRNAs)嵌入内含子序列并对酵母的表型和内含子保留产生影响的可能性。我们使用从头RNA结构预测工具来筛选酿酒酵母和其他36种真菌的内含子序列。我们通过RNA测序(RNA-seq)和RT-PCR鉴定并验证了19种新的内含子RNA。与切除的内含子会迅速降解这一普遍观点相反,我们发现,在6个案例中,切除的内含子在细胞中保持完整。在另外两个案例中,我们表明ncRNAs是从其内含子中进一步加工而来的。RNA-seq分析证实,核糖体蛋白基因中的内含子在包含预测的RNA结构时表达更高。我们删除了GLC7内含子中的新型内含子RNA结构,并表明该区域而非内含子本身负责细胞对盐胁迫的反应能力。我们还展示了内含子RNA的顺式存在与GLC7表达之间的直接关联。总体而言,这些数据支持了这样一种观点,即一些内含子可能因其含有功能性RNA结构而得以保留在基因组中。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/84d8/4937481/1ee3d4b31488/1469fig1.jpg

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