Nelson D A
J Biol Chem. 1982 Feb 25;257(4):1565-8.
The extent and rates of histone acetylation in the yeast Saccharomyces cerevisiae were investigated. The yeast histones are highly acetylated during log phase. The modification examined is not a function of polypeptide synthesis, but rather occurs on the histones subsequent to deposition. The log phase yeast histones are neither rapidly acetylated nor rapidly deacetylated. Acetylation and deacetylation rates for histones H3 and H4 are on the order of hours, indicating that, during log phase, these histones are maintained in the hyperacetylated form. The acetate turnover rate for H2B is somewhat increased over that observed for H3 and H4.
对酿酒酵母中组蛋白乙酰化的程度和速率进行了研究。酵母组蛋白在对数生长期高度乙酰化。所检测的修饰不是多肽合成的功能，而是在沉积后的组蛋白上发生。对数生长期的酵母组蛋白既不快速乙酰化也不快速去乙酰化。组蛋白H3和H4的乙酰化和去乙酰化速率约为数小时，这表明在对数生长期，这些组蛋白以高度乙酰化的形式维持。H2B的乙酸盐周转率比H3和H4的周转率有所增加。
