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酿酒酵母中核糖体前体RNA加工缺陷。

Defective processing of ribosomal precursor RNA in Saccharomyces cerevisiae.

作者信息

Mitlin J A, Cannon M

出版信息

Biochem J. 1984 Jun 1;220(2):461-7. doi: 10.1042/bj2200461.

Abstract

Saccharomyces cerevisiae (strain A224A) has an abnormal distribution of cytoplasmic ribosomal subunits when grown at 36 degrees C, with sucrose-gradient analysis of extracts revealing an apparent excess of material sedimenting at 60 S. This abnormality is not observed at either 23 degrees C or 30 degrees C. At 36 degrees C the defect(s) is expressed as a slowed conversion of 20 S ribosomal precursor RNA to mature 18 S rRNA, although the corresponding maturation of 27 S ribosomal precursor RNA to mature 25 S rRNA is normal. Studies on this yeast strain and on mutants derived from it may help to elucidate the role(s) of individual ribosomal components in controlling ribosome biogenesis in eukaryotes.

摘要

酿酒酵母(菌株A224A)在36℃培养时,细胞质核糖体亚基分布异常,对提取物进行蔗糖梯度分析显示,60S处有明显过量的沉降物质。在23℃或30℃时未观察到这种异常。在36℃时,缺陷表现为20S核糖体前体RNA向成熟18S rRNA的转化减慢,尽管27S核糖体前体RNA向成熟25S rRNA的相应成熟过程正常。对该酵母菌株及其衍生突变体的研究可能有助于阐明单个核糖体成分在真核生物核糖体生物合成控制中的作用。

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本文引用的文献

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