酿酒酵母自发诱变的DNA序列分析。
DNA sequence analysis of spontaneous mutagenesis in Saccharomyces cerevisiae.
作者信息
Kunz B A, Ramachandran K, Vonarx E J
机构信息
School of Biological and Chemical Sciences, Deakin University, Geelong, Victoria, Australia.
出版信息
Genetics. 1998 Apr;148(4):1491-505. doi: 10.1093/genetics/148.4.1491.
Abstract
To help elucidate the mechanisms involved in spontaneous mutagenesis, DNA sequencing has been applied to characterize the types of mutation whose rates are increased or decreased in mutator or antimutator strains, respectively. Increased spontaneous mutation rates point to malfunctions in genes that normally act to reduce spontaneous mutation, whereas decreased rates are associated with defects in genes whose products are necessary for spontaneous mutagenesis. In this article, we survey and discuss the mutational specificities conferred by mutator and antimutator genes in the budding yeast Saccharomyces cerevisiae. The implications of selected aspects of the data are considered with respect to the mechanisms of spontaneous mutagenesis.
摘要
为了帮助阐明自发诱变所涉及的机制，DNA测序已被用于表征在突变体或抗突变体菌株中发生率分别增加或降低的突变类型。自发突变率的增加表明通常起减少自发突变作用的基因发生了功能故障，而突变率的降低则与自发诱变所必需的基因产物存在缺陷有关。在本文中，我们调查并讨论了酿酒酵母中突变体和抗突变体基因赋予的突变特异性。我们还考虑了部分数据对于自发诱变机制的意义。
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