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叠氮化钠诱导酿酒酵母的诱变作用。

Sodium azide-induced mutagenesis in Saccharomyces cerevisiae.

作者信息

Silhánková L, Smiovská V, Velemínský J

出版信息

Mutat Res. 1979 Jul;61(2):191-6. doi: 10.1016/0027-5107(79)90125-8.

Abstract

Sodium azide (0.5--2.0 X 10(-5) M), applied for 24 h on cells growing in complete medium, increased up to 26 times the frequency of reversions and locus-specific suppressor mutations of allele ilv1-92 in diploid strain D7 of Saccharomyces cerevisiae. Similarly, it enhanced the frequency of reversions and/or mitotic gene conversions of alleles trp5-12/trp5-27 up to 19 times. Reconstruction experiments showed that the increase of mutations in complete medium was not due to a selection of prototrophic types under growth conditions and, therefore, that sodium azide acts as a weak mutagen in S. cerevisiae under growth conditions at a low pH. No mutagenic or convertogenic effect was observed when azide was applied to resting cells in buffer at pH 4.2.

摘要

在完全培养基中生长的细胞上施加叠氮化钠(0.5 - 2.0×10⁻⁵ M)24小时,酿酒酵母二倍体菌株D7中ilv1 - 92等位基因的回复突变频率和位点特异性抑制突变频率增加了26倍。同样,它使trp5 - 12/trp5 - 27等位基因的回复突变频率和/或有丝分裂基因转换频率提高了19倍。重建实验表明,完全培养基中突变的增加不是由于在生长条件下对原养型的选择,因此,在低pH值的生长条件下,叠氮化钠在酿酒酵母中作为一种弱诱变剂起作用。当在pH 4.2的缓冲液中对静止细胞施加叠氮化物时,未观察到诱变或基因转换作用。

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