History of genome editing in yeast.
History of genome editing in yeast.
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DOI：
10.1002/yea.3308
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发表时间：
2018-05
期刊：
影响因子：
--
通讯作者：
Delneri D
中科院分区：
文献类型：
--
作者：
Fraczek MG;Naseeb S;Delneri D
几千年来，人类一直使用发芽酵母酿酒酵母来生产面包和酒精；然而，在过去的30-40年里，我们对酵母生物学的了解急剧增加，使我们能够修改其基因组。虽然酿酒酵母一直是许多研究小组的主要焦点，但其他非常规酵母也已被研究和开发用于生物技术目的。我们的实验和知识已经从重组到高通量PCR转化到高度精确的CRISPR方法，以便为研究或工业目的改变酵母特性。自1996年酿酒酵母基因组序列发布以来，基因组编辑的精准性和针对性显著提高。在这个“崭露头角的话题”中，我们讨论了酵母基因组编辑的重大进展，主要集中在Cre‐loxP介导的重组、delito perfect和CRISPR/Cas。
For thousands of years humans have used the budding yeast Saccharomyces cerevisiae for the production of bread and alcohol; however, in the last 30–40 years our understanding of the yeast biology has dramatically increased, enabling us to modify its genome. Although S. cerevisiae has been the main focus of many research groups, other non‐conventional yeasts have also been studied and exploited for biotechnological purposes. Our experiments and knowledge have evolved from recombination to high‐throughput PCR‐based transformations to highly accurate CRISPR methods in order to alter yeast traits for either research or industrial purposes. Since the release of the genome sequence of S. cerevisiae in 1996, the precise and targeted genome editing has increased significantly. In this ‘Budding topic’ we discuss the significant developments of genome editing in yeast, mainly focusing on Cre‐loxP mediated recombination, delitto perfetto and CRISPR/Cas.
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影响因子：
3
作者：
Dennison, PMJ;Ramsdale, M;Brown, AJP
通讯作者：
Brown, AJP
影响因子：
64.8
作者：
Dymond, Jessica S.;Richardson, Sarah M.;Coombes, Candice E.;Babatz, Timothy;Muller, Heloise;Annaluru, Narayana;Blake, William J.;Schwerzmann, Joy W.;Dai, Junbiao;Lindstrom, Derek L.;Boeke, Annabel C.;Gottschling, Daniel E.;Chandrasegaran, Srinivasan;Bader, Joel S.;Boeke, Jef D.
通讯作者：
Boeke, Jef D.
DOI：
10.1126/science.1249252
发表时间：
2014-04-04
期刊：
Science (New York, N.Y.)
影响因子：
--
作者：
Annaluru N;Muller H;Mitchell LA;Ramalingam S;Stracquadanio G;Richardson SM;Dymond JS;Kuang Z;Scheifele LZ;Cooper EM;Cai Y;Zeller K;Agmon N;Han JS;Hadjithomas M;Tullman J;Caravelli K;Cirelli K;Guo Z;London V;Yeluru A;Murugan S;Kandavelou K;Agier N;Fischer G;Yang K;Martin JA;Bilgel M;Bohutski P;Boulier KM;Capaldo BJ;Chang J;Charoen K;Choi WJ;Deng P;DiCarlo JE;Doong J;Dunn J;Feinberg JI;Fernandez C;Floria CE;Gladowski D;Hadidi P;Ishizuka I;Jabbari J;Lau CY;Lee PA;Li S;Lin D;Linder ME;Ling J;Liu J;Liu J;London M;Ma H;Mao J;McDade JE;McMillan A;Moore AM;Oh WC;Ouyang Y;Patel R;Paul M;Paulsen LC;Qiu J;Rhee A;Rubashkin MG;Soh IY;Sotuyo NE;Srinivas V;Suarez A;Wong A;Wong R;Xie WR;Xu Y;Yu AT;Koszul R;Bader JS;Boeke JD;Chandrasegaran S
通讯作者：
Chandrasegaran S
影响因子：
2.1
作者：
Choquer, Mathias;Robin, Guillaume;Viaud, Muriel
通讯作者：
Viaud, Muriel
影响因子：
2.8
作者：
Bolotin, A;Ouinquis, B;Ehrlich, SD
通讯作者：
Ehrlich, SD