Budding yeast centromeric DNA and A+T rich bacterial DNA can function as centromeres in the fission yeast Schizosaccharomyces pombe
Budding yeast centromeric DNA and A+T rich bacterial DNA can function as centromeres in the fission yeast Schizosaccharomyces pombe
复制标题
芽殖酵母着丝粒 DNA 和富含 A T 的细菌 DNA 可以充当裂殖酵母裂殖酵母中的着丝粒
DOI:
10.1101/513150
复制
发表时间:
2019
期刊:
影响因子:
--
通讯作者:
Barbosa A
中科院分区:
文献类型:
--
作者:
Barbosa A
Eukaryotic centromeric DNA is famously variable in evolution but currently, this cannot be reconciled with the conservation of eukaryotic centromere function. It seems likely that centromeric DNA from different organisms contains conserved functionally important features but the identity of these features is unknown. The point centromeres of the budding yeastSaccharomyces cerevisiaeand the regional centromeres of the fission yeastSchizosaccharomyces pombeare separated by 350 million years of evolution and are canonical examples of the paradoxical relationship between centromeric DNA sequence and function. We have established a centromere-replacement strategy inSchizosaccharomyces pombein order to resolve this paradox experimentally. Centromere-replacement shows that an A+T rich bacterial DNA sequence has weak centromere function and that elements of theSaccharomyces cerevisiaecentromere embedded in short sequences from the non-centromericS. pombe wee1gene function almost as well as nativeS. pombecentromeric DNA. These observations demonstrate that determinants of centromere function are held in common by the budding and fission yeasts and that A+T rich DNA is both necessary and sufficient for function inS. pombe. Given the evolutionary distance between these yeasts, it is likely that A+T rich DNA has centromere function in a wide variety of eukaryotes. Centromere-replacement uses unidirectional serine recombinases that work well in many organismsand our experimental strategy should allow this idea to be tested in other eukaryotes.
登录
查看更多内容
影响因子:
7.5
作者:
Catania, Sandra;Allshire, Robin C.
通讯作者:
Allshire, Robin C.
影响因子:
3.5
作者:
Xu Z;Thomas L;Davies B;Chalmers R;Smith M;Brown W
通讯作者:
Brown W
影响因子:
56.9
作者:
Ishii, Kojiro;Ogiyama, Yuki;Takahashi, Kohta
通讯作者:
Takahashi, Kohta
影响因子:
14.9
作者:
Bechert, T;Heck, S;Hegemann, JH
通讯作者:
Hegemann, JH
DOI:
10.1534/g3.111.001123
发表时间:
2011-12
期刊:
G3 (Bethesda, Md.)
影响因子:
--
作者:
Brown WR;Liti G;Rosa C;James S;Roberts I;Robert V;Jolly N;Tang W;Baumann P;Green C;Schlegel K;Young J;Hirchaud F;Leek S;Thomas G;Blomberg A;Warringer J
通讯作者:
Warringer J