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不同酵母及魏氏原壁菌中线粒体翻译产物的鉴定与特性分析。

Identification and characterization of mitochondrial translation products in various yeasts and in Prototheca zopfii.

作者信息

Ewing M W, Deters D W

机构信息

Department of Microbiology, University of Texas at Austin 78712.

出版信息

Curr Genet. 1985;9(8):661-70. doi: 10.1007/BF00449819.

Abstract

Mitochondrial genomes of different eucaryotes are not all alike. We have examined mitochondrial translation products in a number of yeasts (Candida krusei, Hansenula saturnus, Rhodotorula glutinis, Rhodotorula rubra, Torulopsis glabrata and Saccharomyces cerevisiae) and in Prototheca zopfii, a colorless alga, in order to determine whether certain proteins are invariably synthesized within mitochondria, how different these proteins are, and what additional proteins, if any, might be synthesized by diverse mitochondria. Using a variety of techniques and criteria, including immunological analysis and peptide mapping, we show that all the yeasts studied, and probably P. zopfii as well, make versions of the 3 large subunits of cytochrome c oxidase. Not all of these oxidase subunits are equally closely related to their counterparts in S. cerevisiae, however. Mitochondria of some of the yeasts studied do not make, or make only small amounts of, a counterpart to Varl, a major mitochondrially made protein in S. cerevisiae. Mitochondria of P. zopfii possibly do not make an apocytochrome b. T. glabrata, H. saturnus and the two Rhodotorula species each make one or more proteins whose relationship, if any, to mitochondrial translation products of S. cerevisiae is not apparent. These results provide new information about mitochondrial diversity. Whereas mitochondria of all the organisms that we have studied devote the major part of their synthetic effort to making the three large subunits of cytochrome c oxidase, and probably make certain other proteins in common, they do not all synthesize a completely identical set of proteins.

摘要

不同真核生物的线粒体基因组并非完全相同。我们检测了多种酵母(克鲁斯假丝酵母、土星汉逊酵母、粘红酵母、深红酵母、光滑球拟酵母和酿酒酵母)以及无色藻类魏氏原藻中的线粒体翻译产物,以确定某些蛋白质是否总是在线粒体内合成、这些蛋白质的差异有多大,以及不同的线粒体是否可能合成其他额外的蛋白质(如果有的话)。运用包括免疫分析和肽图分析在内的多种技术和标准,我们发现所有被研究的酵母,可能还有魏氏原藻,都会合成细胞色素c氧化酶的3个大亚基。然而,并非所有这些氧化酶亚基都与酿酒酵母中的对应亚基有同样紧密的关系。一些被研究酵母的线粒体不合成或仅少量合成酿酒酵母中主要由线粒体合成的蛋白质Varl的对应物。魏氏原藻的线粒体可能不合成脱辅基细胞色素b。光滑球拟酵母、土星汉逊酵母以及两种红酵母各自合成一种或多种蛋白质,它们与酿酒酵母线粒体翻译产物之间(如果有)的关系并不明显。这些结果为线粒体的多样性提供了新的信息。尽管我们研究的所有生物体的线粒体都将其合成活动的主要部分用于制造细胞色素c氧化酶的3个大亚基,并且可能共同合成某些其他蛋白质,但它们并非都合成完全相同的一组蛋白质。

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