酵母的组蛋白。核心组蛋白的分离及部分结构
The histones of yeast. The isolation and partial structure of the core histones.
作者信息
Brandt W F, Patterson K, von Holt C
出版信息
Eur J Biochem. 1980 Sep;110(1):67-76. doi: 10.1111/j.1432-1033.1980.tb04841.x.
Abstract
The four core histones of yeast chromatin have been isolated. Amino acid composition, electrophoretic mobility and partial sequences identify one variant each of the histones H3 and H4, whereas the histones H2A and H2B are represented by two variants each. In the yeast histones H3 and H4 7% of the residues, positioned in the partial sequences vary if compared with the corresponding histones from higher plants and animals, for the histones H2A and H2B from yeast this figure is 20%.
摘要
酵母染色质的四种核心组蛋白已被分离出来。氨基酸组成、电泳迁移率和部分序列分别鉴定出组蛋白H3和H4的一种变体，而组蛋白H2A和H2B分别由两种变体代表。在酵母组蛋白H3和H4中，与高等植物和动物的相应组蛋白相比，部分序列中7%的残基有所不同，对于酵母组蛋白H2A和H2B，这一数字为20%。
Zotero 插件