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对6-N-羟基氨基嘌呤诱变作用超敏感的酿酒酵母突变体

[Mutants of Saccharomyces cerevisiae supersensitive to the mutagenic effect of 6-N-hydroxylaminopurine].

作者信息

Pavlov Iu I

出版信息

Genetika. 1986 Sep;22(9):2235-43.

PMID:3533720
Abstract

Yeast mutants hypersensitive to the mutagenic action of 6-N-hydroxylaminopurine (HAP) were obtained by EMS mutagenesis. One of the mutants segregated monogenically and possessed reduced capacity to utilize HAP as a purine source. A set of diploids suitable for parallel study of mutagenesis and induction of recombination, and differing in the trait of mutability after exposure to HAP ("hm" trait or HAP mutability), were constructed. It was shown that a weak recombinogenic effect of HAP is not enhanced in "hm" mutants when HAP mutability increases.

摘要

通过甲基磺酸乙酯(EMS)诱变获得了对6 - N - 羟基氨基嘌呤(HAP)诱变作用高度敏感的酵母突变体。其中一个突变体呈单基因分离,利用HAP作为嘌呤来源的能力降低。构建了一组适合平行研究诱变和重组诱导的二倍体,它们在暴露于HAP后的诱变特性(“hm”特性或HAP诱变率)方面存在差异。结果表明,当HAP诱变率增加时,HAP的弱重组效应在“hm”突变体中并未增强。

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