白色念珠菌酵母型和菌丝型中不同水平的DNA甲基化
Different levels of DNA methylation in yeast and mycelial forms of Candida albicans.
作者信息
Russell P J, Welsch J A, Rachlin E M, McCloskey J A
出版信息
J Bacteriol. 1987 Sep;169(9):4393-5. doi: 10.1128/jb.169.9.4393-4395.1987.
Abstract
Isotope dilution gas chromatography-mass spectrometry analysis of genomic DNAs isolated from three Candida albicans isolates showed significant differences in the amounts of 5-methyldeoxycytidine (m5Cyt) in DNA from yeast-form and from mycelial-form cells; the moles percent m5Cyt were 0.11, 0.11, and 0.097 for yeast-form DNA and 0.045, 0.053, and 0.047 for mycelial-form DNA for the three isolates Sh8, 9938, and B311, respectively. The lower m5Cyt values for mycelial-form cells suggest that those cells may exhibit significantly greater gene activity than yeast-form cells.
摘要
对从三株白色念珠菌分离株中提取的基因组DNA进行同位素稀释气相色谱-质谱分析，结果显示酵母形态细胞和菌丝形态细胞的DNA中5-甲基脱氧胞苷（m5Cyt）含量存在显著差异；对于三株分离株Sh8、9938和B311，酵母形态DNA的m5Cyt摩尔百分比分别为0.11、0.11和0.097，菌丝形态DNA的m5Cyt摩尔百分比分别为0.045、0.053和0.047。菌丝形态细胞的m5Cyt值较低，这表明这些细胞可能比酵母形态细胞表现出显著更高的基因活性。
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