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酵母“锌指”蛋白新家族的一个成员介导了从静止期到细胞增殖的转变。

A member of a novel family of yeast 'zn-finger' proteins mediates the transition from stationary phase to cell proliferation.

作者信息

Ireland L S, Johnston G C, Drebot M A, Dhillon N, DeMaggio A J, Hoekstra M F, Singer R A

机构信息

Department of Biochemistry, Dalhousie University, Halifax, Nova Scotia, Canada.

出版信息

EMBO J. 1994 Aug 15;13(16):3812-21. doi: 10.1002/j.1460-2075.1994.tb06692.x.

DOI:10.1002/j.1460-2075.1994.tb06692.x
PMID:8070409
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC395294/
Abstract

The cloning and molecular characterization of the GCS1 gene from the budding yeast Saccharomyces cerevisiae show that stationary phase is in fact a unique developmental state, with requirements to resume cell proliferation that can be distinct from those for maintenance of proliferation. Deletion of the GCS1 gene products a novel phenotype: stationary-phase mutant cells do not resume proliferation at a restrictive temperature of 15 degrees C, but mutant cells lacking Gcs1p that are proliferating at the permissive temperature of 29 degrees C continue to proliferate after transfer to 15 degrees C as long as nutrients are available. The GCS1 gene sequence predicts a 39 kDa polypeptide with a novel 'Zn-finger' motif. A point mutation within the finger motif produces a phenotype that mimics that of deletion of the GCS1 gene, showing that the finger motif is essential for full Gcs1p activity. Gcs1p and the products of two newly identified genes, SPS18 and GLO3, constitute a family of novel Zn-finger proteins.

摘要

对来自芽殖酵母酿酒酵母的GCS1基因进行克隆和分子特征分析表明,稳定期实际上是一种独特的发育状态,恢复细胞增殖的要求可能与维持增殖的要求不同。GCS1基因的缺失产生了一种新的表型:稳定期突变细胞在15摄氏度的限制温度下不会恢复增殖,但在29摄氏度的允许温度下增殖的缺乏Gcs1p的突变细胞,只要有营养物质,转移到15摄氏度后仍会继续增殖。GCS1基因序列预测有一个含新型“锌指”基序的39 kDa多肽。指基序内的一个点突变产生的表型与GCS1基因缺失的表型相似,表明指基序对Gcs1p的完全活性至关重要。Gcs1p与两个新鉴定的基因SPS18和GLO3的产物构成了一个新型锌指蛋白家族。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9c5b/395294/b1a8b96ac3e1/emboj00064-0166-a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9c5b/395294/3074fb3a0afe/emboj00064-0162-a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9c5b/395294/1552e06acc3a/emboj00064-0164-a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9c5b/395294/b1a8b96ac3e1/emboj00064-0166-a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9c5b/395294/3074fb3a0afe/emboj00064-0162-a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9c5b/395294/1552e06acc3a/emboj00064-0164-a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9c5b/395294/b1a8b96ac3e1/emboj00064-0166-a.jpg

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本文引用的文献

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Stationary phase in the yeast Saccharomyces cerevisiae.
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