在酿酒酵母中导致从[psi+]到[psi-]高频遗传变化的因子。
Agents that cause a high frequency of genetic change from [psi+] to [psi-] in Saccharomyces cerevisiae.
作者信息
Tuite M F, Mundy C R, Cox B S
出版信息
Genetics. 1981 Aug;98(4):691-711. doi: 10.1093/genetics/98.4.691.
Abstract
The [psi] factor of yeast is cytoplasmically inherited. Singh, Helms and Sherman (1979) reported that high concentrations of KCl and of ethylene glycol induce the genetic change from [psi+] to [psi-]. In this study, the following agents have been shown to induce the same genetic change: guanidine hydrochloride at 1 mM, dimethyl sulfoxide at 2.5% v/v and ethanol or methanol at 10% v/v. It is likely that a number of other agents also cause the change, namely 2 M glycerol, M succinate, M glutamate and M MgCl2. Most of these agents induce the change at very high frequencies; with some, the frequency is 100%. Although the observed phenotypic change can also occur as a result of chromosomal gene mutation, no changes of this type were identified. Some of the agents also cause mutation from [rho+] to [rho-] and from killer to sensitive.
摘要
酵母的[ψ]因子是细胞质遗传的。辛格、赫尔姆斯和谢尔曼（1979年）报告称，高浓度的氯化钾和乙二醇会诱导遗传变化，即从[ψ+]变为[ψ-]。在本研究中，已证明以下试剂会诱导相同的遗传变化：1 mM的盐酸胍、2.5%（v/v）的二甲基亚砜以及10%（v/v）的乙醇或甲醇。很可能还有许多其他试剂也会导致这种变化，即2 M甘油、M琥珀酸盐、M谷氨酸盐和M氯化镁。这些试剂中的大多数以非常高的频率诱导这种变化；有些试剂的诱导频率为100%。尽管观察到的表型变化也可能是由于染色体基因突变引起的，但未发现此类变化。一些试剂还会导致从[ρ+]到[ρ-]以及从杀伤型到敏感型的突变。
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