Heus J J, Zonneveld B J, Steensma H Y, Van den Berg J A
Clusius Laboratory, Department of Molecular and Cellular Biology, Leiden University, The Netherlands.
Mol Gen Genet. 1994 May 10;243(3):325-33. doi: 10.1007/BF00301068.
The centromere of Kluyveromyces lactis was delimited to a region of approximately 280 bp, encompassing KlCDEI, II, and III. Removal of 6 bp from the right side of KlCDEIII plus flanking sequences abolished centromere function, and removal of 5 bp of KlCDEI and flanking sequences resulted in strongly reduced centromere function. Deletions of 20-80 bp from KlCDEII resulted in a decrease in plasmid stability, indicating that KlCDEII must have a certain length for proper centromere function. Centromeres of K. lactis do not function in Saccharomyces cerevisiae and vice versa. Adapting the length of KlCDEII to that of ScCDEII did not improve KlCEN function in S. cerevisiae, while doubling the ScCDEII length did not improve ScCEN function in K. lactis. Thus the difference in CDEII length is not in itself responsible for the species specificity of the centromeres from each of the two species of budding yeast. A chimeric K. lactis centromere with ScCDEIII instead of KlCDEIII was no longer functional in K. lactis, but did improve plasmid stability in S. cerevisiae, although to a much lower level than a wild-type ScCEN. This indicates that the exact CDEIII sequence is important, and suggests that the flanking AT-rich CDEII has to conform to specific sequence requirements.
乳酸克鲁维酵母的着丝粒被限定在一个约280 bp的区域内,该区域包含KlCDEI、II和III。从KlCDEIII右侧去除6 bp及其侧翼序列会消除着丝粒功能,而去除5 bp的KlCDEI及其侧翼序列会导致着丝粒功能大幅降低。从KlCDEII中删除20 - 80 bp会导致质粒稳定性下降,这表明KlCDEII必须具有一定长度才能实现正常的着丝粒功能。乳酸克鲁维酵母的着丝粒在酿酒酵母中不起作用,反之亦然。将KlCDEII的长度调整为ScCDEII的长度并不能改善乳酸克鲁维酵母着丝粒在酿酒酵母中的功能,而将ScCDEII的长度加倍也不能改善酿酒酵母着丝粒在乳酸克鲁维酵母中的功能。因此,CDEII长度的差异本身并不是这两种出芽酵母着丝粒物种特异性的原因。一个用ScCDEIII代替KlCDEIII的嵌合乳酸克鲁维酵母着丝粒在乳酸克鲁维酵母中不再起作用,但确实提高了在酿酒酵母中的质粒稳定性,尽管比野生型ScCEN低得多。这表明确切的CDEIII序列很重要,并表明富含AT的侧翼CDEII必须符合特定的序列要求。