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乳酸克鲁维酵母着丝粒在乳酸克鲁维酵母和酿酒酵母中的染色质结构。

Chromatin structures of Kluyveromyces lactis centromeres in K. lactis and Saccharomyces cerevisiae.

作者信息

Heus J J, Bloom K S, Zonneveld B J, Steensma H Y, Van den Berg J A

机构信息

Clusius Laboratory, Department of Molecular and Cellular Biology, Leiden University, The Netherlands.

出版信息

Chromosoma. 1993 Nov;102(9):660-7. doi: 10.1007/BF00352314.

Abstract

We have investigated the chromatin structure of Kluyveromyces lactis centromeres in isolated nuclei of K. lactis and Saccharomyces cerevisiae by using micrococcal nuclease and DNAse I digestion. The protected region found in K. lactis is approximately 270 bp long and encompasses the centromeric DNA elements, KlCDEI, KlCDEII, and KlCDEIII, but not KlCDE0. Halving KlCDEII to 82 bp impaired centromere function and led to a smaller protected structure (210 bp). Likewise, deletion of 5 bp from KlCDEI plus adjacent flanking sequences resulted in a smaller protected region and a decrease in centromere function. The chromatin structures of KlCEN2 and KlCEN4 present on plasmids were found to be similar to the structures of the corresponding centromeres in their chromosomal context. A different protection pattern of KlCEN2 was detected in S. cerevisiae, suggesting that KlCEN2 is not properly recognized by at least one of the centromere binding proteins of S. cerevisiae. The difference is mainly found at the KlCDEIII side of the structure. This suggests that one of the components of the ScCBF3-complex is not able to bind to KlCDEIII, which could explain the species specificity of K. lactis and S. cerevisiae centromeres.

摘要

我们通过使用微球菌核酸酶和DNA酶I消化,研究了乳酸克鲁维酵母(Kluyveromyces lactis)和酿酒酵母(Saccharomyces cerevisiae)分离细胞核中乳酸克鲁维酵母着丝粒的染色质结构。在乳酸克鲁维酵母中发现的受保护区域长度约为270 bp,包含着丝粒DNA元件KlCDEI、KlCDEII和KlCDEIII,但不包括KlCDE0。将KlCDEII减半至82 bp会损害着丝粒功能,并导致受保护结构变小(210 bp)。同样,从KlCDEI中删除5 bp以及相邻的侧翼序列会导致受保护区域变小,着丝粒功能下降。发现质粒上存在的KlCEN2和KlCEN4的染色质结构与其染色体背景下相应着丝粒的结构相似。在酿酒酵母中检测到KlCEN2的不同保护模式,这表明酿酒酵母的至少一种着丝粒结合蛋白不能正确识别KlCEN2。差异主要存在于结构的KlCDEIII一侧。这表明ScCBF3复合体的一个组件不能与KlCDEIII结合,这可以解释乳酸克鲁维酵母和酿酒酵母着丝粒的物种特异性。

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