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酿酒酵母热休克期间转录的变化。

Alterations of transcription during heat shock of Saccharomyces cerevisiae.

作者信息

Finkelstein D B, Strausberg S, McAlister L

出版信息

J Biol Chem. 1982 Jul 25;257(14):8405-11.

PMID:6177697
Abstract

The pattern of polyadenylated RNA of the yeast Saccharomyces cerevisiae changes dramatically upon heat shock. By in vitro translation, we have demonstrated that a 2.9-kilobase heat shock RNA encodes the Mr = 90,000 yeast heat shock protein. Heat shock-responsive genes have been isolated by differential plaque filter hybridization of a recombinant library of yeast DNA inserted in the vector lambda Charon 4. The putative yeast gene products of a number of these recombinants molecules has been determined by in vitro translation of hybrid-selected RNA. We have used one of these hybrid phages (lambda Yhsil) to demonstrate that the heat shock-induced alteration in the level of the 2.9-kilobase polyadenylated RNA which encodes the Mr = 90,000 yeast heat shock protein is regulated at the level of transcription.

摘要

酿酒酵母的多聚腺苷酸化RNA模式在热激后会发生显著变化。通过体外翻译,我们证明了一个2.9千碱基的热激RNA编码了分子量为90,000的酵母热激蛋白。通过对插入载体λCharon 4的酵母DNA重组文库进行差异噬菌斑滤膜杂交,分离出了热激反应基因。通过对杂交选择的RNA进行体外翻译,确定了许多这些重组分子的假定酵母基因产物。我们使用其中一种杂交噬菌体(λYhsil)来证明,编码分子量为90,000的酵母热激蛋白的2.9千碱基多聚腺苷酸化RNA水平的热激诱导变化是在转录水平上受到调控的。

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