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酵母热休克转录因子DNA结合结构域的突变分析

Mutational analysis of the DNA-binding domain of yeast heat shock transcription factor.

作者信息

Hubl S T, Owens J C, Nelson H C

机构信息

Department of Molecular and Cell Biology, University of California, Berkeley 94720-3206, USA.

出版信息

Nat Struct Biol. 1994 Sep;1(9):615-20. doi: 10.1038/nsb0994-615.

Abstract

Both randomized oligonucleotide cassette mutagenesis and site-directed mutagenesis have been used in combination with a yeast genetic screen to identify critical residues in the DNA-binding domain of heat shock transcription factor from Saccharomyces cerevisiae. Most of the surface residues in this highly conserved domain can be changed to alanine with no observable effect on function. Of nine critical residues identified in this screen, five are within helix alpha 3, previously designated as the probable DNA recognition helix in the crystal structure of the Kluyveromyces lactis protein. The other four residues may be involved in DNA-binding or protein-protein interactions.

摘要

随机寡核苷酸盒式诱变和定点诱变都已与酵母遗传筛选相结合,以鉴定酿酒酵母热休克转录因子DNA结合结构域中的关键残基。在这个高度保守的结构域中,大多数表面残基都可以被替换为丙氨酸,而对功能没有明显影响。在这个筛选中鉴定出的九个关键残基中,有五个位于α3螺旋内,该螺旋在乳酸克鲁维酵母蛋白的晶体结构中先前被指定为可能的DNA识别螺旋。其他四个残基可能参与DNA结合或蛋白质-蛋白质相互作用。

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