Formation of large palindromic DNA by homologous recombination of short inverted repeat sequences in Saccharomyces cerevisiae.
Formation of large palindromic DNA by homologous recombination of short inverted repeat sequences in Saccharomyces cerevisiae.
复制标题
通过酿酒酵母中短反向重复序列的同源重组形成大回文 DNA。
DOI:
10.1093/genetics/161.3.1065
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发表时间:
2002
期刊:
影响因子:
3.3
通讯作者:
Steele,Brandi
中科院分区:
文献类型:
--
作者:
Butler,DavidK;Gillespie,David;Steele,Brandi
Large DNA palindromes form sporadically in many eukaryotic and prokaryotic genomes and are often associated with amplified genes. The presence of a short inverted repeat sequence near a DNA double-strand break has been implicated in the formation of large palindromes in a variety of organisms. Previously we have established that inSaccharomyces cerevisaea linear DNA palindrome is efficiently formed from a single-copy circular plasmid when a DNA double-strand break is introduced next to a short inverted repeat sequence. In this study we address whether the linear palindromes form by anintermolecular reaction (that is, a reaction between two identical fragments in a head-to-head arrangement) or by an unusualintramolecular reaction, as it apparently does in other examples of palindrome formation. Our evidence supports a model in which palindromes are primarily formed by an intermolecular reaction involving homologous recombination of short inverted repeat sequences. We have also extended our investigation into the requirement for DNA double-strand break repair genes in palindrome formation. We have found that a deletion of theRAD52gene significantly reduces palindrome formation by intermolecular recombination and that deletions of two other genes in theRAD52-epistasis group (RAD51andMRE11) have little or no effect on palindrome formation. In addition, palindrome formation is dramatically reduced by a deletion of the nucleotide excision repair geneRAD1.
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影响因子:
14.9
作者:
Josephine Nalbantoglu;M. Meuth
通讯作者:
M. Meuth
影响因子:
3.5
作者:
E. Rayko
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E. Rayko
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56.9
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FISHMANLOBELL, J;HABER, JE
通讯作者:
HABER, JE
影响因子:
64.5
作者:
FORD, M;FRIED, M
通讯作者:
FRIED, M
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3.3
作者:
Ruskin,B;Fink,GR
通讯作者:
Fink,GR