酵母组蛋白信使核糖核酸是聚腺苷酸化的。
Yeast histone mRNA is polyadenylated.
作者信息
Fahrner K, Yarger J, Hereford L
出版信息
Nucleic Acids Res. 1980 Dec 11;8(23):5725-37. doi: 10.1093/nar/8.23.5725.
Histone mRNA from S. cerevisiae has been identified and partially purified. The RNA is quantitatively retained on oligo (dT) cellulose or poly(U) sepharose as assayed by in vitro translation or hybridization of radiolabelled cloned yeast histone sequences to RNA immobilized on DBM paper. Retention of yeast histone mRNA on either of these chromatographic systems is most likely the result of polyadenylation since, when primed with oligo (dT), the RNA is an extremely good template for reverse transcriptase, as determined by hybrid arrest translation or by hybridization to D. melanogaster histone DNA sequences.
来自酿酒酵母的组蛋白mRNA已被鉴定并部分纯化。通过体外翻译或将放射性标记的克隆酵母组蛋白序列与固定在DBM纸上的RNA杂交分析，该RNA能定量保留在寡聚（dT）纤维素或聚（U）琼脂糖上。酵母组蛋白mRNA在这两种色谱系统上的保留很可能是多聚腺苷酸化的结果，因为当用寡聚（dT）引发时，该RNA是逆转录酶的极佳模板，这通过杂交抑制翻译或与黑腹果蝇组蛋白DNA序列杂交得以确定。
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