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高剂量的STM1基因可抑制酿酒酵母中tom1和htr1突变体的温度敏感性。

A high dose of the STM1 gene suppresses the temperature sensitivity of the tom1 and htr1 mutants in Saccharomyces cerevisiae.

作者信息

Utsugi T, Toh-e A, Kikuchi Y

机构信息

Department of Plant Sciences, Graduate School of Science, University of Tokyo, Japan.

出版信息

Biochim Biophys Acta. 1995 Sep 19;1263(3):285-8. doi: 10.1016/0167-4781(95)00123-x.

Abstract

A new gene (STM1; suppressor of tom1) of Saccharomyces cerevisiae was isolated by the ability to suppress the temperature sensitivity of a tom1 mutant, by increasing its gene dosage. The gene could also suppress the temperature sensitivity of the htr1 disruptant (Kikuchi et al. (1994) Mol. Gen. Genet. 245, 107-116) and was physically mapped in the region near PEP3 on chromosome XII R. The predicted gene product (29,999 Da) is basic and partially homologous to various histone H1. The level of the gene expression increased 2-fold when exposed to mating pheromone.

摘要

通过增加基因剂量抑制tom1突变体温度敏感性的能力,分离出酿酒酵母的一个新基因(STM1;tom1的抑制因子)。该基因还能抑制htr1缺失突变体的温度敏感性(菊池等人,(1994年)《分子遗传学与普通遗传学》245卷,第107 - 116页),并在第十二号染色体R上PEP3附近区域进行了物理定位。预测的基因产物(29,999道尔顿)呈碱性,与各种组蛋白H1有部分同源性。暴露于交配信息素时,该基因的表达水平增加了两倍。

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