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酿酒酵母营养上调过程中核糖体蛋白的转录调控

Transcriptional regulation of ribosomal proteins during a nutritional upshift in Saccharomyces cerevisiae.

作者信息

Donovan D M, Pearson N J

出版信息

Mol Cell Biol. 1986 Jul;6(7):2429-35. doi: 10.1128/mcb.6.7.2429-2435.1986.

Abstract

The relative rates of synthesis of Saccharomyces cerevisiae ribosomal proteins increase coordinately during a nutritional upshift. We constructed a gene fusion which contained 528 base pairs of sequence upstream from and including the TATA box of ribosomal protein gene rp55-1 (S16A-1) fused to a CYC1-lacZ fusion. This fusion was integrated in single copy at the rp55-1 locus in the yeast genome. During a nutritional upshift, in which glucose was added to cells growing in an ethanol-based medium, we found that the increase in the relative rate of synthesis of the beta-galactosidase protein product followed the same kinetics as the change in relative rates of synthesis of several ribosomal proteins measured in the same experiment. This demonstrates that the nontranscribed sequences upstream from the rp55-1 gene, which are present in the fusion, are sufficient to mediate the change in rates of synthesis characteristic of ribosomal proteins under these conditions. The results also suggest that a change in transcription rates is mainly responsible for the increase in relative rates of synthesis of ribosomal proteins during a nutritional upshift in S. cerevisiae.

摘要

在营养上调期间,酿酒酵母核糖体蛋白的相对合成速率会协同增加。我们构建了一个基因融合体,它包含核糖体蛋白基因rp55 - 1(S16A - 1)的TATA框上游及包括该框在内的528个碱基对的序列,并与CYC1 - lacZ融合。这个融合体以单拷贝形式整合到酵母基因组的rp55 - 1位点。在营养上调过程中,即在向以乙醇为基础的培养基中生长的细胞添加葡萄糖时,我们发现β - 半乳糖苷酶蛋白产物相对合成速率的增加与同一实验中测定的几种核糖体蛋白相对合成速率的变化遵循相同的动力学。这表明融合体中存在的rp55 - 1基因上游的非转录序列足以介导在这些条件下核糖体蛋白合成速率特征的变化。结果还表明,转录速率的变化主要是酿酒酵母营养上调期间核糖体蛋白相对合成速率增加的原因。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4ad4/367796/50ecfcee3551/molcellb00091-0153-a.jpg

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