Whole-genome sequencing of sake yeast Saccharomyces cerevisiae Kyokai no. 7.
Whole-genome sequencing of sake yeast Saccharomyces cerevisiae Kyokai no. 7.
复制标题
DOI：
10.1093/dnares/dsr029
复制
发表时间：
2011-12
期刊：
影响因子：
--
通讯作者：
Shimoi H
中科院分区：
文献类型：
--
作者：
Akao T;Yashiro I;Hosoyama A;Kitagaki H;Horikawa H;Watanabe D;Akada R;Ando Y;Harashima S;Inoue T;Inoue Y;Kajiwara S;Kitamoto K;Kitamoto N;Kobayashi O;Kuhara S;Masubuchi T;Mizoguchi H;Nakao Y;Nakazato A;Namise M;Oba T;Ogata T;Ohta A;Sato M;Shibasaki S;Takatsume Y;Tanimoto S;Tsuboi H;Nishimura A;Yoda K;Ishikawa T;Iwashita K;Fujita N;Shimoi H
术语“清酒酵母”通常用于表示酿酒酵母菌株，其具有不同于包括实验室菌株S288C在内的其他菌株的特性，并且非常适合于清酒酿造。在这里，我们报告的草案全基因组鸟枪序列的一个常用的二倍体清酒酵母株，Kyokai号7（K7）。K7的组装序列与S288C的组装序列几乎相同，除了K7中的几个亚端粒多态性和两个大倒位。同源染色体之间的杂合碱基的调查显示，在K7的杂合性存在马赛克样的不均匀分布。的分布模式似乎是由于重复的杂合性损失的祖先血统的K7。基因的分析揭示了K7获得和K7丢失基因的存在，以及与S288C相比具有分段和末端差异的许多其他基因。Ty基因在两个菌株中的分布也有很大差异。有趣的是，S288C的染色体I和VII中的两个区域显然已被K7中的Ty元件取代。序列比较表明，这些基因转换是由cDNA介导的重组Ty元素。本研究推进了我们对清酒酵母的功能和进化基因组学的理解。
The term ‘sake yeast’ is generally used to indicate the Saccharomyces cerevisiae strains that possess characteristics distinct from others including the laboratory strain S288C and are well suited for sake brewery. Here, we report the draft whole-genome shotgun sequence of a commonly used diploid sake yeast strain, Kyokai no. 7 (K7). The assembled sequence of K7 was nearly identical to that of the S288C, except for several subtelomeric polymorphisms and two large inversions in K7. A survey of heterozygous bases between the homologous chromosomes revealed the presence of mosaic-like uneven distribution of heterozygosity in K7. The distribution patterns appeared to have resulted from repeated losses of heterozygosity in the ancestral lineage of K7. Analysis of genes revealed the presence of both K7-acquired and K7-lost genes, in addition to numerous others with segmentations and terminal discrepancies in comparison with those of S288C. The distribution of Ty element also largely differed in the two strains. Interestingly, two regions in chromosomes I and VII of S288C have apparently been replaced by Ty elements in K7. Sequence comparisons suggest that these gene conversions were caused by cDNA-mediated recombination of Ty elements. The present study advances our understanding of the functional and evolutionary genomics of the sake yeast.
登录
查看更多内容
影响因子：
64.8
作者：
Kellis, M;Patterson, N;Lander, ES
通讯作者：
Lander, ES
影响因子：
2.6
作者：
Katou, Taku;Kitagaki, Hiroshi;Shimoi, Hitoshi
通讯作者：
Shimoi, Hitoshi
DOI：
10.1080/00021369.1990.10870447
发表时间：
1990-11-01
期刊：
AGRICULTURAL AND BIOLOGICAL CHEMISTRY
影响因子：
--
作者：
KITAMOTO, K;ODA, K;TAKAHASHI, K
通讯作者：
TAKAHASHI, K
影响因子：
2.8
作者：
Katou, Taku;Namise, Masahiro;Shimoi, Hitoshi
通讯作者：
Shimoi, Hitoshi
影响因子：
4.5
作者：
Fay, JC;Benavides, JA
通讯作者：
Benavides, JA