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酿酒酵母中单个信使核糖核酸的半衰期。

Individual messenger RNA half lives in Saccharomyces cerevisiae.

作者信息

Koch H, Friesen J D

出版信息

Mol Gen Genet. 1979 Feb 26;170(2):129-35. doi: 10.1007/BF00337787.

Abstract

We have measured the decay half-life of functional messenger RNA (mRNA) for some thirty different proteins in the yeast Saccharomyces cerevisiae. Production of newly synthesized mRNA was halted by raising the temperature of a culture of a temperature-sensitive mutant, ts 136. Aliquots of this culture were pulsed-labelled with [35S]-methionine at various times after the temperature shift and the radioactive proteins separated on the two-dimensional gel electrophoresis system of O'Farrell. We find a range in the decay half lives of individual mRNA species which varies from 3.5 min to greater than 70 min. We find three general classes of decay curves, (a) simple exponential (first order); some of these showed a shoulder before onset of exponential decay; (b) bi-component or multi-component concave upward; (c) initial stimulation of rate of mRNA synthesis, followed by virtually undetectable decay.

摘要

我们已经测定了酿酒酵母中约30种不同蛋白质的功能性信使核糖核酸(mRNA)的衰变半衰期。通过提高温度敏感突变体ts 136培养物的温度来停止新合成mRNA的产生。在温度转变后的不同时间,用[35S] - 甲硫氨酸对该培养物的等分试样进行脉冲标记,并在奥法雷尔的二维凝胶电泳系统上分离放射性蛋白质。我们发现各个mRNA种类的衰变半衰期范围从3.5分钟到超过70分钟不等。我们发现了三类一般的衰变曲线:(a)简单指数(一级);其中一些在指数衰变开始前有一个肩部;(b)双组分或多组分向上凹;(c)mRNA合成速率的初始刺激,随后是几乎无法检测到的衰变。

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