Yeast ORC sumoylation status fine-tunes origin licensing.
Yeast ORC sumoylation status fine-tunes origin licensing.
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酵母ORC sumoylation状态微调原产地许可。
DOI:
10.1101/gad.349610.122
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发表时间:
2022-08-04
影响因子:
10.5
通讯作者:
Zhao, Xiaolan
中科院分区:
文献类型:
--
作者:
Regan-Mochrie, Gemma;Hoggard, Timothy;Bhagwat, Nikhil;Lynch, Gerard;Hunter, Neil;Remus, Dirk;Fox, Catherine A.;Zhao, Xiaolan
Here, Regan-Mochrie et al. sought to understand the biological consequences of ORC sumoylation, and they report the effects of hypersumoylation and hyposumoylation of yeast ORC on ORC function and origin activity using multiple approaches. Their findings show that yeast ORC sumoylation status must be properly controlled to achieve optimal origin activity across the genome and genome stability. Sumoylation is emerging as a posttranslation modification important for regulating chromosome duplication and stability. The origin recognition complex (ORC) that directs DNA replication initiation by loading the MCM replicative helicase onto origins is sumoylated in both yeast and human cells. However, the biological consequences of ORC sumoylation are unclear. Here we report the effects of hypersumoylation and hyposumoylation of yeast ORC on ORC activity and origin function using multiple approaches. ORC hypersumoylation preferentially reduced the function of a subset of early origins, while Orc2 hyposumoylation had an opposing effect. Mechanistically, ORC hypersumoylation reduced MCM loading in vitro and diminished MCM chromatin association in vivo. Either hypersumoylation or hyposumoylation of ORC resulted in genome instability and the dependence of yeast on other genome maintenance factors, providing evidence that appropriate ORC sumoylation levels are important for cell fitness. Thus, yeast ORC sumoylation status must be properly controlled to achieve optimal origin function across the genome and genome stability.
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影响因子:
10.5
作者:
Fang D;Lengronne A;Shi D;Forey R;Skrzypczak M;Ginalski K;Yan C;Wang X;Cao Q;Pasero P;Lou H
通讯作者:
Lou H
影响因子:
3.3
作者:
Bell SP;Labib K
通讯作者:
Labib K
影响因子:
16.6
作者:
Feng X;Noguchi Y;Barbon M;Stillman B;Speck C;Li H
通讯作者:
Li H
影响因子:
64.5
作者:
Knott SR;Peace JM;Ostrow AZ;Gan Y;Rex AE;Viggiani CJ;Tavaré S;Aparicio OM
通讯作者:
Aparicio OM
影响因子:
8.8
作者:
Hawkins M;Retkute R;Müller CA;Saner N;Tanaka TU;de Moura AP;Nieduszynski CA
通讯作者:
Nieduszynski CA