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酿酒酵母中前核糖体RNA的加工

Processing of pre-ribosomal RNA in Saccharomyces cerevisiae.

作者信息

Venema J, Tollervey D

机构信息

European Molecular Biology Laboratory (EMBL), Gene Expression Programme, Heidelberg, Germany.

出版信息

Yeast. 1995 Dec;11(16):1629-50. doi: 10.1002/yea.320111607.

Abstract

Post-transcriptional processing of precursor-ribosomal RNA comprises a complex pathway of endonucleolytic cleavages, exonucleolytic digestion and covalent modifications. The general order of the various processing steps is well conserved in eukaryotic cells, but the underlying mechanisms are largely unknown. Recent analysis of pre-rRNA processing, mainly in the yeast Saccharomyces cerevisiae, has significantly improved our understanding of this important cellular activity. Here we will review the data that have led to our current picture of yeast pre-rRNA processing.

摘要

前体核糖体RNA的转录后加工包括一个由内切核酸酶切割、外切核酸酶消化和共价修饰组成的复杂途径。在真核细胞中,各种加工步骤的一般顺序保守性良好,但潜在机制大多未知。最近对前体rRNA加工的分析(主要在酿酒酵母中)显著增进了我们对这一重要细胞活动的理解。在此,我们将综述那些使我们形成目前对酵母前体rRNA加工认识的相关数据。

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