An evolutionarily conserved prion-like element converts wild fungi from metabolic specialists to generalists.
An evolutionarily conserved prion-like element converts wild fungi from metabolic specialists to generalists.
复制标题
DOI：
10.1016/j.cell.2014.07.024
复制
发表时间：
2014-08-28
期刊：
影响因子：
64.5
通讯作者：
Lindquist S
中科院分区：
文献类型：
--
作者：
Jarosz DF;Lancaster AK;Brown JCS;Lindquist S
[GAR+]是一种基于蛋白质的遗传元素，允许酵母（酿酒酵母）规避其生物学的正常标志：葡萄糖发酵的极端代谢特化。当葡萄糖存在时，即使是微量的，酵母也不会使用其他碳源。[GAR+]允许细胞规避这种“葡萄糖抑制”。[GAR+]在酵母中由栖息在其环境中的细菌分泌的因子诱导。我们报告说，从头率[GAR+]外观与酵母的生态位。进化上遥远的真菌具有类似的表观遗传元件，这些元件也由细菌诱导。正如预期的一种机制，其适应价值源于生物群落中生命的选择压力，细菌诱导[GAR+]的能力和酵母对细菌信号的反应能力在长期的单一驯化过程中一再消失。因此，[GAR+]是一种广泛保守的适应性策略，将环境和社会线索与代谢中的遗传变化联系起来。
[GAR+] is a protein-based element of inheritance that allows yeast (Saccharomyces cerevisiae) to circumvent a normal hallmark of their biology: extreme metabolic specialization for glucose fermentation. When glucose is present, even in trace quantities, yeast will not use other carbon sources. [GAR+] allows cells to circumvent this “glucose repression.” [GAR+] is induced in yeast by a factor secreted by bacteria inhabiting their environment. We report that the de novo rates of [GAR+] appearance correlate with the yeast’s ecological niche. Evolutionarily distant fungi possess similar epigenetic elements that are also induced by bacteria. As expected for a mechanism whose adaptive value originates from the selective pressures of life in biological communities, the ability of bacteria to induce [GAR+] and the ability of yeast to respond to bacterial signals have been extinguished repeatedly during the extended monoculture of domestication. Thus, [GAR+] is a broadly conserved adaptive strategy that links environmental and social cues to heritable changes in metabolism.
登录
查看更多内容
影响因子：
64.5
作者：
Kaelin WG Jr;McKnight SL
通讯作者：
McKnight SL
影响因子：
3.7
作者：
Diezmann S;Dietrich FS
通讯作者：
Dietrich FS
DOI：
10.1007/bf00264732
发表时间：
1977-01-01
期刊：
MOLECULAR AND GENERAL GENETICS
影响因子：
--
作者：
KUNZ, BA;BALL, AJS
通讯作者：
BALL, AJS
影响因子：
64.8
作者：
Langkjær, RB;Cliften, PF;Piskur, J
通讯作者：
Piskur, J
影响因子：
19
作者：
Halfmann, Randal;Alberti, Simon;Lindquist, Susan
通讯作者：
Lindquist, Susan