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[酿酒酵母酵母染色质酸溶性蛋白质的电泳研究]

[Electrophoretic study of the acid soluble proteins of Saccharomyces cerevisiae yeast chromatin].

作者信息

Suchilene S P, Gineĭtis A A

出版信息

Mol Biol (Mosk). 1978 Jul-Aug;12(4):863-7.

PMID:355866
Abstract

Fractionation of acid-soluble proteins from yeast Saccharomyces cerevisiae chromatin by gel electrophoresis suggested the existence of four histonestone fractions--H2a, H2b, H3, H4 and histone H1-like protein. The latter was isolated according to the second method of Johns and extracted with 5% HClO4. Amino acid analysis of the histone H1-like protein showed a moderately high content of basic amino acids, but a much lower ratio of lysine: arginine (approximately 3) than that of the hisone H1 from higher eukaryotes. In addition to histone H1-like protein a protein X was also extracted with 5% HC1O4. The sequence of the electrophoretic mobilities of histone fractions from yeast coincides with those of histone fractions from plants--H4 greater than H3 greater than H2a greater than H2b greater than H1.

摘要

通过凝胶电泳对酿酒酵母染色质中的酸溶性蛋白质进行分级分离,结果表明存在四种组蛋白组分——H2a、H2b、H3、H4以及类组蛋白H1。后者是根据约翰斯的第二种方法分离得到的,并用5%的高氯酸进行提取。对类组蛋白H1进行氨基酸分析,结果显示其碱性氨基酸含量适中,但赖氨酸与精氨酸的比例(约为3)远低于高等真核生物的组蛋白H1。除了类组蛋白H1外,还用5%的高氯酸提取出了一种蛋白质X。酵母组蛋白组分的电泳迁移率顺序与植物组蛋白组分的一致——H4 > H3 > H2a > H2b > H1。

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