Temperature-sensitive variants of Saccharomyces cerevisiae iso-1-cytochrome c produced by random mutagenesis of codons 43 to 54.
Temperature-sensitive variants of Saccharomyces cerevisiae iso-1-cytochrome c produced by random mutagenesis of codons 43 to 54.
复制标题
通过密码子 43 至 54 的随机诱变产生的酿酒酵母 iso-1-细胞色素 c 的温度敏感变体。
DOI:
10.1016/0022-2836(91)80207-b
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发表时间:
1991
影响因子:
5.6
通讯作者:
Pielak,GJ
中科院分区:
文献类型:
--
作者:
Wang,XH;Pielak,GJ
In vitrorandom mutagenesis within theCYC1gene from the yeastSaccharomyces cerevisiaewas used to produce a library of mutants encompassing codons 43 to 54 of iso-1-cytochromec. This region consists of an evolutionarily conserved structure within an evolutionarily diverse sequence. The library, on a low-copy-number yeast shuttle phagemid, was introduced into a yeast strain lacking cytochromec. The ability of transformants harboring a functional cytochromecto grow on the non-fermentable carbon source glycerol at 30°C and 37°C was used to determine the phenotype of nearly 1000 transformants. Approximately 90% of the missense mutants present in the library give rise to the wild-type phenotype, 7% result in the temperature-sensitive (Cycts) phenotype, and 3% give rise to the non-functional (Cyc−) phenotype. Phagemids from 20 Cyctsand 30 Cyc−transformants were subjected to DNA sequence analysis. All the mutations occur within the targeted region. One-third of the mutants from Cyc−transformants and all the mutants from Cyctstransformants are missense mutants. The remaining mutants from Cyc−transformants are nonsense or frame-shift mutants. Missense mutations within the codons for Gly45, Tyr46, Thr49, Asn52 or Ile53 alone are sufficient to produce temperature-sensitive behavior bothin vivoand in the variant proteins. The deduced amino acid substitutions correlate remarkably well with side-chain dynamics, secondary structure and tertiary structure of the wild-type protein.
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影响因子:
4.8
作者:
C. Wallace
通讯作者:
C. Wallace
影响因子:
5.6
作者:
T. Takano;R. Dickerson
通讯作者:
R. Dickerson
DOI:
--
发表时间:
1988
期刊:
European Journal of Biochemistry
影响因子:
--
作者:
G. Pielak;J. Boyd;G. Moore;R. J. Williams
通讯作者:
R. J. Williams
影响因子:
64.5
作者:
D. Montgomery;B. Hall;S. Gillam;Michael B. Smith
通讯作者:
Michael B. Smith
影响因子:
2.9
作者:
Y. Gao;J. Boyd;G. Pielak;R. J. Williams
通讯作者:
R. J. Williams