FLO1 is a variable green beard gene that drives biofilm-like cooperation in budding yeast.
FLO1 is a variable green beard gene that drives biofilm-like cooperation in budding yeast.
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DOI：
10.1016/j.cell.2008.09.037
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发表时间：
2008-11-14
期刊：
影响因子：
64.5
通讯作者：
Verstrepen KJ
中科院分区：
文献类型：
--
作者：
Smukalla S;Caldara M;Pochet N;Beauvais A;Guadagnini S;Yan C;Vinces MD;Jansen A;Prevost MC;Latgé JP;Fink GR;Foster KR;Verstrepen KJ
芽殖酵母，酿酒酵母，已经成为真核细胞生物学的原型。在这里，我们表明，S。酿酒酵母也是通过重新审视絮凝（大多数实验室菌株中缺乏的自我粘附表型）来进化合作行为的模型。基因FLO 1在实验室菌株S288 C中的表达恢复了絮凝，这是一种改变的生理状态，让人想起细菌生物膜。絮凝保护FLO 1表达细胞免受多种应激，包括抗微生物剂和乙醇。此外，FLO 1+细胞通过自我/非自我识别避免被非表达的FLO 1细胞利用：FLO 1+细胞优先彼此粘附，而不管基因组其余部分的遗传相关性如何。因此，絮凝作用是由少数几种已知的“绿色胡须基因”之一驱动的，这些基因直接与同一基因的其他携带者合作。此外，FLO 1在表达和序列上在菌株之间是高度可变的，这表明S.酿酒酵母是一种动态的、快速进化的社会特征。
The budding yeast, Saccharomyces cerevisiae, has emerged as an archetype of eukaryotic cell biology. Here we show that S. cerevisiae is also a model for the evolution of cooperative behavior by revisiting flocculation, a self-adherence phenotype lacking in most laboratory strains. Expression of the gene FLO1 in the laboratory strain S288C restores flocculation, an altered physiological state, reminiscent of bacterial biofilms. Flocculation protects the FLO1-expressing cells from multiple stresses, including antimicrobials and ethanol. Furthermore, FLO1+ cells avoid exploitation by non-expressing flo1 cells by self/non-self recognition: FLO1+ cells preferentially stick to one another, regardless of genetic relatedness across the rest of the genome. Flocculation, therefore, is driven by one of a few known “green beard genes”, which direct cooperation towards other carriers of the same gene. Moreover, FLO1 is highly variable among strains both in expression and in sequence, suggesting that flocculation in S. cerevisiae is a dynamic, rapidly-evolving social trait.
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影响因子：
11.4
作者：
Foster, Kevin R.;Parkinson, Katie;Thompson, Christopher R. L.
通讯作者：
Thompson, Christopher R. L.
影响因子：
56.9
作者：
Queller, DC;Ponte, E;Strassmann, JE
通讯作者：
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DOI：
10.1073/pnas.0401416101
发表时间：
2004-04-06
影响因子：
11.1
作者：
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通讯作者：
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影响因子：
56.9
作者：
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通讯作者：
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影响因子：
2
作者：
HAMILTON, WD
通讯作者：
HAMILTON, WD