Biogeography, population genetics and rapid centromere evolution in Saccharomyces cerevisiae

酿酒酵母的生物地理学、群体遗传学和着丝粒快速进化

基本信息

  • 批准号:
    NE/D008824/1
  • 负责人:
  • 金额:
    $ 37.65万
  • 依托单位:
  • 依托单位国家:
    英国
  • 项目类别:
    Fellowship
  • 财政年份:
    2006
  • 资助国家:
    英国
  • 起止时间:
    2006 至 无数据
  • 项目状态:
    已结题

项目摘要

Saccharomyces cerevisiae is the species of yeast that puts the alcohol into sake, wine and beer and is used to make bread. Some S. cerevisiae strains also live independently of humans in the bark of oak trees and the soil around them. Partly because sake, wine, beer and bread are so interesting and partly because this single-celled fungus is so simple yet has much in common with animal and plant cells, researchers have studied it in the laboratory for decades. Now S. cerevisiae is probably better understood at the cellular and molecular level than any animal, plant or other fungus, yet little is known about its ecology. This study will lead to a better understanding of S. cerevisiae in Europe and how far they migrate and mix with their relatives in different habitats and geographic locations. S. cerevisiae has been discovered in the bark of oak trees in North America, South East Asia and various other parts of the world, they have also been found in soils from Holland and Finland, but they have not yet been discovered in the oaks of Europe. In a recent study, scientists in North America discovered that pretreating bark and soil with alcohol and sugar led to the isolation of S. cerevisiae, even though their occurrence in bark and soil would otherwise rarely be noticed. The use of this technique is likely to lead to the discovery of S. cerevisiae in European oaks. In this study, small amounts of soil, bark or grapes will be taken back to the lab and analysed for the presence of yeasts. The DNA sequences of the yeasts that are discovered in this way are studied for signs of genetic subdivision. If there are signs that different types of DNA sequence prevail among the yeasts from different habitats or different geographic regions, then that suggests that there has been little or no admixture between these sites now or even in the last few thousand years. The level of difference among the DNA sequences from different sites can lead to an estimate of approximately how long it has been since there was reasonable mixture between the yeasts of different habitats or regions. This study will use what is probably the most rapidly evolving type of DNA sequence in yeasts - the centromere - something that changes fast is most likely to pick up the differences among even very similar yeasts, and so will minimise the amount of DNA sequence necessary to spot differences. Though useful for the purposes of this study, the rapid evolution of centromeres is also very curious. Centromeres play a crucial role in any kind of cell division. They form the points at which the cell's machinery attaches to all the genetic material of a cell and organises the equal division of DNA into the next generation of cells. Laboratory experiments in the 1980s showed that certain types of change to the DNA sequence of a centromere resulted in various types of failure, from the most devastating failures in growth and reproduction to reduced fertility among a yeast's offspring. Why would something so important be evolving so fast? Might this rapid evolution have consequences for growth, fertility or the reproductive isolation between species? I will also use the data from the investigation into yeast ecology to address this question. These data from natural populations together with a couple of simple laboratory experiments should reveal the causes and consequences of rapid centromere evolution.
酿酒酵母是一种将酒精加入清酒、葡萄酒和啤酒中并用于制作面包的酵母菌。一些酿酒酵母菌株也独立于人类生活在橡树的树皮及其周围的土壤中。部分原因是清酒、葡萄酒、啤酒和面包非常有趣,部分原因是这种单细胞真菌非常简单,但与动植物细胞有很多共同点,研究人员在实验室里对其进行了数十年的研究。现在,在细胞和分子水平上,人们对酿酒酵母的了解可能比任何动物、植物或其他真菌都更好,但对其生态学却知之甚少。这项研究将有助于更好地了解欧洲的酿酒酵母,以及它们在不同栖息地和地理位置中迁徙和与其近亲混合的距离。酿酒酵母已在北美、东南亚和世界其他地区的橡树树皮中发现,也在荷兰和芬兰的土壤中发现,但尚未在欧洲的橡树中发现。在最近的一项研究中,北美科学家发现,用酒精和糖预处理树皮和土壤可以分离出酿酒酵母,尽管它们在树皮和土壤中的存在很少会被注意到。这项技术的使用很可能导致在欧洲橡树中发现酿酒酵母。在这项研究中,少量的土壤、树皮或葡萄将被带回实验室并分析酵母的存在。通过这种方式发现的酵母 DNA 序列可用于研究遗传细分的迹象。如果有迹象表明不同类型的DNA序列在来自不同栖息地或不同地理区域的酵母中普遍存在,那么这表明这些地点之间现在甚至在过去几千年中很少或根本没有混合。来自不同位点的DNA序列之间的差异水平可以估算出不同栖息地或地区的酵母菌之间合理混合以来大约已经有多久了。这项研究将使用可能是酵母中进化最快的 DNA 序列类型——着丝粒——即使是非常相似的酵母,快速变化的东西也最有可能发现差异,因此将最大限度地减少发现差异所需的 DNA 序列数量。虽然着丝粒的快速进化对于本研究的目的很有用,但也非常令人好奇。着丝粒在任何类型的细胞分裂中都起着至关重要的作用。它们形成了细胞机械与细胞所有遗传物质相连的点,并将 DNA 平均分配到下一代细胞中。 20 世纪 80 年代的实验室实验表明,着丝粒 DNA 序列的某些类型的变化会导致各种类型的失败,从最具破坏性的生长和繁殖失败到酵母后代生育力的降低。为什么如此重要的事情会发展得如此之快?这种快速进化可能会对物种之间的生长、生育或生殖隔离产生影响吗?我还将利用酵母生态学调查的数据来回答这个问题。这些来自自然群体的数据加上一些简单的实验室实验应该可以揭示着丝粒快速进化的原因和后果。

项目成果

期刊论文数量(10)
专著数量(0)
科研奖励数量(0)
会议论文数量(0)
专利数量(0)
Evolutionary genomics of transposable elements in Saccharomyces cerevisiae.
酿酒酵母转座元件的进化基因组学。
  • DOI:
    10.1371/journal.pone.0050978
  • 发表时间:
    2012
  • 期刊:
  • 影响因子:
    3.7
  • 作者:
    Carr M;Bensasson D;Bergman CM
  • 通讯作者:
    Bergman CM
Population genomics of domestic and wild yeasts.
  • DOI:
    10.1038/nature07743
  • 发表时间:
    2009-03-19
  • 期刊:
  • 影响因子:
    64.8
  • 作者:
    Liti, Gianni;Carter, David M.;Moses, Alan M.;Warringer, Jonas;Parts, Leopold;James, Stephen A.;Davey, Robert P.;Roberts, Ian N.;Burt, Austin;Koufopanou, Vassiliki;Tsai, Isheng J.;Bergman, Casey M.;Bensasson, Douda;O'Kelly, Michael J. T.;van Oudenaarden, Alexander;Barton, David B. H.;Bailes, Elizabeth;Ba, Alex N. Nguyen;Jones, Matthew;Quail, Michael A.;Goodhead, Ian;Sims, Sarah;Smith, Frances;Blomberg, Anders;Durbin, Richard;Louis, Edward J.
  • 通讯作者:
    Louis, Edward J.
Evidence for a high mutation rate at rapidly evolving yeast centromeres.
  • DOI:
    10.1186/1471-2148-11-211
  • 发表时间:
    2011-07-18
  • 期刊:
  • 影响因子:
    3.4
  • 作者:
    Bensasson D
  • 通讯作者:
    Bensasson D
Evolutionary genomics of transposable elements in Saccharomyces cerevisiae
酿酒酵母转座元件的进化基因组学
  • DOI:
    10.48550/arxiv.1209.0128
  • 发表时间:
    2012
  • 期刊:
  • 影响因子:
    0
  • 作者:
    Carr M
  • 通讯作者:
    Carr M
Recent LTR retrotransposon insertion contrasts with waves of non-LTR insertion since speciation in Drosophila melanogaster
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Douda Bensasson其他文献

Douda Bensasson的其他文献

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{{ truncateString('Douda Bensasson', 18)}}的其他基金

RoL: Leveraging wild yeast to identify genetic mechanisms of climate adaptation in natural populations
RoL:利用野生酵母识别自然群体气候适应的遗传机制
  • 批准号:
    1946046
  • 财政年份:
    2020
  • 资助金额:
    $ 37.65万
  • 项目类别:
    Standard Grant

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