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酿酒酵母中核糖体前体RNA代谢与细胞分裂

Ribosomal precursor RNA metabolism and cell division in the yeast Saccharomyces cerevisiae.

作者信息

Johnston G C, Singer R A

出版信息

Mol Gen Genet. 1980;178(2):357-60. doi: 10.1007/BF00270484.

Abstract

When shifted from 23 degrees C to 36 degrees C, cells of a non-temperature-sensitive strain of yeast arrest transiently in G1 before continuation of the cell division cycle. When shifted to 36 degrees C, cells harboring a temperature-sensitive rna mutation behave similarly. Others have shown that temperature shift transiently decreases the rates of production and processing of ribosomal precursor RNA (rpreRNA). Production of rpreRNA is soon restored to normal levels in these strains, but normal processing of these repreRNA transcripts is restored only in non-temperature-sensitive strains. Therefore these experiments serve to eliminate from cell cycle considerations the involvement of processing of rpreRNA, while maintaining the established correlation between cell cycle behavior and rpreRNA production.

摘要

当从23摄氏度转移到36摄氏度时,非温度敏感型酵母菌株的细胞在继续细胞分裂周期之前会在G1期短暂停滞。当转移到36摄氏度时,携带温度敏感型RNA突变的细胞表现类似。其他人已经表明,温度变化会短暂降低核糖体前体RNA(rpreRNA)的产生和加工速率。在这些菌株中,rpreRNA的产生很快恢复到正常水平,但只有在非温度敏感型菌株中,这些rpreRNA转录本的正常加工才会恢复。因此,这些实验有助于在细胞周期考虑因素中排除rpreRNA加工的参与,同时维持细胞周期行为与rpreRNA产生之间已确立的相关性。

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