Tessier A, Roland B, Gauthier C, Anderson W A, Pallotta D
Can J Biochem. 1980 May;58(5):405-9. doi: 10.1139/o80-053.
Yeast histones H2A, H2B, and H3 were purified using the standard histone purification procedures of differential solubility and exclusion chromatography. Yeast histone H4 was isolated by the same methods in a fraction containing one other major protein component. The four yeast core histones were identified by their reactions with antisera against rye and (or) calf histone fractions as well as by their electrophoretic, chromatographic, and solubility properties. The immunological distances between yeast H2B and rye and calf H2B fractions are substantial, as is the rye-calf distance for H2B. The immunological distance between yeast H2A and rye H2A is also large and is similar to the rye H2A - calf H2A distance. On the other hand, the immunological distance between yeast H3 and rye and calf H3 is much greater than that between rye H3 and calf H3. These and other results indicate that yeast H3 differs appreciably from the H3 of higher eucaryotes.
使用差异溶解度和排阻色谱法的标准组蛋白纯化程序纯化酵母组蛋白H2A、H2B和H3。酵母组蛋白H4通过相同方法在含有另一种主要蛋白质成分的级分中分离得到。这四种酵母核心组蛋白通过它们与抗黑麦和（或）小牛组蛋白级分的抗血清的反应以及它们的电泳、色谱和溶解性特性来鉴定。酵母H2B与黑麦和小牛H2B级分之间的免疫距离很大，H2B的黑麦 - 小牛距离也是如此。酵母H2A与黑麦H2A之间的免疫距离也很大，并且与黑麦H2A - 小牛H2A距离相似。另一方面，酵母H3与黑麦和小牛H3之间的免疫距离远大于黑麦H3与小牛H3之间的免疫距离。这些以及其他结果表明，酵母H3与高等真核生物的H3有明显差异。
