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清酒酵母中的减数分裂染色体重组缺陷

Meiotic chromosomal recombination defect in sake yeasts.

作者信息

Shimoi Hitoshi, Hanazumi Yuta, Kawamura Natsuki, Yamada Miwa, Shimizu Shohei, Suzuki Taro, Watanabe Daisuke, Akao Takeshi

机构信息

Department of Biological Chemistry and Food Sciences, Faculty of Agriculture, Iwate University, 3-18-8 Ueda, Morioka, Iwate 020-8550, Japan; Department of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima University, 1-3-1 Kagamiyama, Higashihiroshima, Hiroshima 739-8530, Japan; National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashihiroshima, Hiroshima 739-0046, Japan.

Department of Biological Chemistry and Food Sciences, Faculty of Agriculture, Iwate University, 3-18-8 Ueda, Morioka, Iwate 020-8550, Japan.

出版信息

J Biosci Bioeng. 2019 Feb;127(2):190-196. doi: 10.1016/j.jbiosc.2018.07.027. Epub 2018 Sep 1.

Abstract

Sake yeast strains are classified into Saccharomyces cerevisiae and have a heterothallic life cycle. This feature allows cross hybridization between two haploids to breed new strains with superior characteristics. However, cross hybridization of sake yeast is very difficult because only a few spores develop in a sporulation medium, and most of these spores do not germinate. We hypothesized that these features are attributable to chromosome recombination defect in meiosis, which leads to chromosome loss. To test this hypothesis, we examined meiotic recombination of sake yeast Kyokai no. 7 (K7) using the following three methods: (i) analysis of the segregation patterns of two heterozygous sites in the same chromosome in 100 haploid K7 strains; (ii) sequencing of the whole genomes of four haploid K7 strains and comparison of the bases derived from the heterozygosities; and (iii) construction of double heterozygous disruptants of CAN1 and URA3 on the chromosome V of K7 and the examination of the genotypes of haploids after sporulation. We could not detect any recombinant segregants in any of the experiments, which indicated defect in meiotic recombination in K7. Analyses after sporulation of the same double heterozygous disruptants of K6, K9, and K10 also indicated meiotic recombination defect in these strains. Although rapamycin treatment increased the sporulation efficiency of K7, it did not increase the meiotic recombination of the double heterozygous K7. Moreover, the spo13 disruptant of the K7 derivative produced two spore asci without meiotic recombination. These results suggest that sake yeasts have defects in meiotic recombination machinery.

摘要

清酒酵母菌株被归类为酿酒酵母,具有异宗配合的生命周期。这一特性使得两个单倍体之间能够进行杂交,从而培育出具有优良特性的新菌株。然而,清酒酵母的杂交非常困难,因为在产孢培养基中只有少数孢子发育,而且这些孢子中的大多数都不能萌发。我们推测这些特性归因于减数分裂中的染色体重组缺陷,这会导致染色体丢失。为了验证这一假设,我们使用以下三种方法研究了清酒酵母7号(K7)的减数分裂重组:(i)分析100个单倍体K7菌株中同一染色体上两个杂合位点的分离模式;(ii)对四个单倍体K7菌株的全基因组进行测序,并比较来自杂合性的碱基;(iii)在K7的第五条染色体上构建CAN1和URA3的双杂合破坏株,并检查产孢后单倍体的基因型。在任何实验中我们都未检测到任何重组分离株,这表明K7中存在减数分裂重组缺陷。对K6、K9和K10的相同双杂合破坏株产孢后的分析也表明这些菌株存在减数分裂重组缺陷。虽然雷帕霉素处理提高了K7的产孢效率,但并未增加双杂合K7的减数分裂重组。此外,K7衍生物的spo13破坏株产生了两个没有减数分裂重组的孢子囊。这些结果表明清酒酵母在减数分裂重组机制方面存在缺陷。

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