在酿酒酵母DNA中无法检测到5-甲基胞嘧啶。

Proffitt J H, Davie J R, Swinton D, Hattman S

Mol Cell Biol. 1984 May;4(5):985-8. doi: 10.1128/mcb.4.5.985-988.1984.

We examined the DNA of Saccharomyces cerevisiae by both HpaII-MspI restriction enzyme digestion and high-performance liquid chromatography analysis for the possible presence of 5-methylcytosine. Both of these methods failed to detect cytosine methylation within this yeast DNA; i.e., there is less than 1 5-methylcytosine per 3,100 to 6,000 cytosine residues.

我们通过HpaII-MspI限制性内切酶消化和高效液相色谱分析检测了酿酒酵母的DNA，以确定是否可能存在5-甲基胞嘧啶。这两种方法均未能检测到该酵母DNA中的胞嘧啶甲基化；也就是说，每3100至6000个胞嘧啶残基中5-甲基胞嘧啶的含量不到1个。