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Heat shock proteins affect RNA processing during the heat shock response of Saccharomyces cerevisiae.

机译:热激蛋白在酿酒酵母热激反应过程中影响RNA加工。

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摘要

In the yeast Saccharomyces cerevisiae, the splicing of mRNA precursors is disrupted by a severe heat shock. Mild heat treatments prior to severe heat shock protect splicing from disruption, as was previously reported for Drosophila melanogaster. In contrast to D. melanogaster, protein synthesis during the pretreatment is not required to protect splicing in yeast cells. However, protein synthesis is required for the rapid recovery of splicing once it has been disrupted by a sudden severe heat shock. Mutations in two classes of yeast hsp genes affect the pattern of RNA splicing during the heat shock response. First, certain hsp70 mutants, which overproduce other heat shock proteins at normal temperatures, show constitutive protection of splicing at high temperatures and do not require pretreatment. Second, in hsp104 mutants, the recovery of RNA splicing after a severe heat shock is delayed compared with wild-type cells. These results indicate a greater degree of specialization in the protective functions of hsps than has previously been suspected. Some of the proteins (e.g., members of the hsp70 and hsp82 gene families) help to maintain normal cellular processes at higher temperatures. The particular function of hsp104, at least in splicing, is to facilitate recovery of the process once it has been disrupted.
机译:在酵母酿酒酵母中,严重的热激破坏了mRNA前体的剪接。如先前关于果蝇的报道,在剧烈的热冲击之前进行温和的热处理可以保护接头不受破坏。与黑腹果蝇不同,在预处理过程中不需要蛋白质合成来保护酵母细胞中的剪接。但是,一旦突然的严重热冲击破坏了剪接,就需要蛋白质合成来快速恢复剪接。两类酵母hsp基因的突变会影响热激反应过程中RNA剪接的模式。首先,某些在正常温度下会过量产生其他热激蛋白的hsp70突变体在高温下显示出对剪接的本构保护,不需要进行预处理。其次,在hsp104突变体中,与野生型细胞相比,剧烈热休克后RNA剪接的恢复被延迟了。这些结果表明,hsps保护功能的专业化程度超过了以前的怀疑。一些蛋白质(例如,hsp70和hsp82基因家族的成员)有助于在较高温度下维持正常的细胞过程。 hsp104的特定功能(至少在剪接中)是一旦过程中断就有助于恢复过程。

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