酿酒酵母中的紫外线诱导蛋白。

UV-inducible proteins in Saccharomyces cerevisiae.

作者信息

Rolfe M

机构信息

Genetics Division, National Institute for Medical Research, London, Great Britain.

出版信息

Curr Genet. 1985;9(7):529-32. doi: 10.1007/BF00381163.

DOI:10.1007/BF00381163

PMID:3939714

Abstract

Two UV-inducible proteins have been detected in the yeast, Saccharomyces cerevisiae. The proteins have molecular weights of 78,000 Daltons and 23,000 Daltons. This induction is specific for UV-irradiation as exposure to X-rays, mitomycin C and heat shock does not result in the synthesis of the proteins. The larger (78 kD) protein is induced in various rad strains and in a rho degree cir degree strain. Attempts are being made to isolate the genes coding for these inducible proteins.

摘要

在酿酒酵母中已检测到两种紫外线诱导蛋白。这些蛋白的分子量分别为78,000道尔顿和23,000道尔顿。这种诱导对紫外线照射具有特异性，因为暴露于X射线、丝裂霉素C和热休克不会导致这些蛋白的合成。较大的（78 kD）蛋白在各种rad菌株和rho°cir°菌株中被诱导。目前正在尝试分离编码这些诱导蛋白的基因。