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酵母热诱导70千道尔顿基因的突变导致温度敏感型生长。

Mutations of the heat inducible 70 kilodalton genes of yeast confer temperature sensitive growth.

作者信息

Craig E A, Jacobsen K

出版信息

Cell. 1984 Oct;38(3):841-9. doi: 10.1016/0092-8674(84)90279-4.

Abstract

S. cerevisiae contains a family of genes related to the major heat shock induced gene of Drosophila (Hsp70). Two members of this family, YG100 and YG102, are 97% identical to each other in their protein coding regions. RNA transcribed from YG100 increases markedly after a heat shock, while transcripts of YG102 increase minimally. Mutants of the two genes were constructed in vitro and substituted in the yeast genome in place of the wild-type alleles. No phenotypic effect of single mutations of either gene was detected. However, cells containing both the YG100 and YG102 mutations grew slowly at 30 degrees C and could not form colonies at 37 degrees C. The temperature sensitive phenotype can be overcome by inserting either an intact YG100 or YG102 gene into the genome. Pretreatment at 37 degrees C before shift to a normally lethal temperature of 51 degrees C protected the double mutant as well as the wild type, indicating that YG100 and YG102 gene products are not needed for resistance to high temperatures for short periods.

摘要

酿酒酵母包含一个与果蝇主要热休克诱导基因(Hsp70)相关的基因家族。该家族的两个成员YG100和YG102在其蛋白质编码区域彼此有97%的同一性。热休克后,从YG100转录的RNA显著增加,而YG102的转录本增加极少。这两个基因的突变体在体外构建,并在酵母基因组中取代野生型等位基因。未检测到任何一个基因的单突变的表型效应。然而,同时含有YG100和YG102突变的细胞在30摄氏度下生长缓慢,在37摄氏度下不能形成菌落。通过将完整的YG100或YG102基因插入基因组,可以克服温度敏感表型。在转移到通常致死温度51摄氏度之前在37摄氏度下进行预处理,对双突变体和野生型都有保护作用,这表明短期内对高温的抗性不需要YG100和YG102基因产物。

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