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酿酒酵母中的切除修复功能可识别并修复大肠杆菌dam基因导致的腺嘌呤甲基化。

Excision repair functions in Saccharomyces cerevisiae recognize and repair methylation of adenine by the Escherichia coli dam gene.

作者信息

Hoekstra M F, Malone R E

出版信息

Mol Cell Biol. 1986 Oct;6(10):3555-8. doi: 10.1128/mcb.6.10.3555-3558.1986.

Abstract

Unlike the DNA of higher eucaryotes, the DNA of Saccharomyces cerevisiae (bakers' yeast) is not methylated. Introduction of the Escherichia coli dam gene into yeast cells results in methylation of the N-6 position of adenine. The UV excision repair system of yeast cells specifically responds to the methylation, suggesting that it is capable of recognizing modifications which do not lead to major helix distortion. The UV repair functions examined in this report are involved in the incision step of pyrimidine dimer repair. These observations may have relevance to the rearrangements and recombination events observed when yeast or higher eucaryotic cells are transformed or transfected with DNA grown in E. coli.

摘要

与高等真核生物的DNA不同,酿酒酵母(面包酵母)的DNA不会发生甲基化。将大肠杆菌的dam基因导入酵母细胞会导致腺嘌呤的N-6位甲基化。酵母细胞的紫外线切除修复系统会对这种甲基化产生特异性反应,这表明它能够识别不会导致螺旋结构严重扭曲的修饰。本报告中检测的紫外线修复功能参与嘧啶二聚体修复的切口步骤。这些观察结果可能与当酵母或高等真核细胞用在大肠杆菌中培养的DNA进行转化或转染时所观察到的重排和重组事件有关。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6ed0/367107/0b22f9eedc25/molcellb00094-0266-a.jpg

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