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酿酒酵母中H4乙酰化位点的选择性使用。

Selective use of H4 acetylation sites in the yeast Saccharomyces cerevisiae.

作者信息

Clarke D J, O'Neill L P, Turner B M

机构信息

Department of Anatomy, Medical School, University of Birmingham, U.K.

出版信息

Biochem J. 1993 Sep 1;294 ( Pt 2)(Pt 2):557-61. doi: 10.1042/bj2940557.

Abstract

The acetylation of specific lysine residues in the histone H4 may play a role in regulating various genes in the yeast Saccharomyces cerevisiae [Grunstein (1990) Annu. Rev. Cell Biol. 6, 643-678]. The detailed consideration of this possibility has been hampered by the lack of information on the frequency with which different H4 lysine residues are acetylated in yeast. In this paper, we use Western blotting from acid/urea/Triton gels and immunostaining with antisera specific for H4 molecules acetylated at particular lysine residues to show that 70-80% of H4 molecules in S. cerevisiae contain one or more acetylated lysines, and that lysines-5, -8, -12 and -16 are acetylated in an ordered, non-random fashion. The monoacetylated isoform (H4Ac1) is acetylated predominantly at lysine-16 (rarely at lysine-12), H4Ac2 is acetylated at lysine-16 and at either lysine-12 or at -8, while lysine-5 is acetylated frequently only in H4Ac3 and in H4Ac4.

摘要

组蛋白H4中特定赖氨酸残基的乙酰化可能在调控酿酒酵母中的各种基因方面发挥作用[格鲁恩斯坦(1990年)《细胞生物学年度评论》6,643 - 678]。由于缺乏关于酵母中不同H4赖氨酸残基乙酰化频率的信息,对这种可能性的详细研究受到了阻碍。在本文中,我们使用来自酸/尿素/ Triton凝胶的蛋白质免疫印迹法以及用针对在特定赖氨酸残基处乙酰化的H4分子的抗血清进行免疫染色,以表明酿酒酵母中70 - 80%的H4分子含有一个或多个乙酰化的赖氨酸,并且赖氨酸 - 5、 - 8、 - 12和 - 16以有序、非随机的方式被乙酰化。单乙酰化异构体(H4Ac1)主要在赖氨酸 - 16处被乙酰化(很少在赖氨酸 - 12处),H4Ac2在赖氨酸 - 16以及赖氨酸 - 12或 - 8处被乙酰化,而赖氨酸 - 5仅在H4Ac3和H4Ac4中频繁被乙酰化。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2ea3/1134491/37000817adba/biochemj00104-0247-a.jpg

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