Heat shock drives genomic instability and phenotypic variations in yeast
Heat shock drives genomic instability and phenotypic variations in yeast
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热休克导致酵母基因组不稳定和表型变异
DOI：
10.1186/s13568-020-01091-7
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发表时间：
2020-08
期刊：
影响因子：
3.7
通讯作者：
Dao-Qiong Zheng
中科院分区：
文献类型：
--
作者：
Li Shen;Yu-Ting Wang;Xing-Xing Tang;Ke Zhang;Pin-Mei Wang;Yang Sui;Dao-Qiong Zheng
高温对微生物造成了无处不在的环境压力，但研究还没有完全解释热休克是否会影响基因组的稳定性，以及影响的程度。因此，本研究探索了热休克诱导的酿酒酵母基因组的变化。利用遗传筛选系统和定制的单核苷酸多态性(SNP)微阵列，我们发现，热休克(52℃)几分钟可以使有丝分裂重组至少增加一个数量级。在热休克诱导的有丝分裂重组中，有一半以上可能是由细胞周期中S/G2期的DNA断裂启动的。在热休克处理的细胞中，染色体畸变率，主要是三体，比未处理的细胞增加了数百倍。在热处理和多菌灵处理的酵母细胞之间也观察到了不同的染色体不稳定模式。最后，我们证明了热休克刺激酵母种群的快速表型进化(如对乙醇、香草醛、氟康唑和衣霉素的耐受性)。这项研究不仅为温度波动对基因组完整性的影响提供了新的见解，还开发了一种简单的方法来产生酵母的非整倍体突变。
High temperature causes ubiquitous environmental stress to microorganisms, but studies have not fully explained whether and to what extent heat shock would affect genome stability. Hence, this study explored heat-shock-induced genomic alterations in the yeastSaccharomyces cerevisiae. Using genetic screening systems and customized single nucleotide polymorphism (SNP) microarrays, we found that heat shock (52 °C) for several minutes could heighten mitotic recombination by at least one order of magnitude. More than half of heat-shock-induced mitotic recombinations were likely to be initiated by DNA breaks in the S/G2phase of the cell cycle. Chromosomal aberration, mainly trisomy, was elevated hundreds of times in heat-shock-treated cells than in untreated cells. Distinct chromosomal instability patterns were also observed between heat-treated and carbendazim-treated yeast cells. Finally, we demonstrated that heat shock stimulates fast phenotypic evolutions (such as tolerance to ethanol, vanillin, fluconazole, and tunicamycin) in the yeast population. This study not only provided novel insights into the effect of temperature fluctuations on genomic integrity but also developed a simple protocol to generate an aneuploidy mutant of yeast.
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影响因子：
5.3
作者：
通讯作者：
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影响因子：
3.3
作者：
St Charles J;Hazkani-Covo E;Yin Y;Andersen SL;Dietrich FS;Greenwell PW;Malc E;Mieczkowski P;Petes TD
通讯作者：
Petes TD
基因组复制对酿酒酵母表型及工业应用的影响
影响因子：
5
作者：
Ke Zhang;Ya-Hong Fang;Ke-Hui Gao;Yang Sui;Dao-Qiong Zheng;Xue-Chang Wu
通讯作者：
Xue-Chang Wu
影响因子：
3.7
作者：
Morard, Miguel;Macias, Laura G.;Barrio, Eladio
通讯作者：
Barrio, Eladio
压力改变白色念珠菌中杂合性丧失的速率和类型。
影响因子：
6.4
作者：
Forche A;Abbey D;Pisithkul T;Weinzierl MA;Ringstrom T;Bruck D;Petersen K;Berman J
通讯作者：
Berman J