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Ancient genes of Saccharomyces cerevisiae

机译:酿酒酵母古代基因酿酒酵母

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Amber is a plant resin mainly produced by coniferous trees that, after entrapping a variety of living beings, was subjected to a process of fossilization until it turned into yellowish, translucent stones. It is also one of the best sources of ancient DNA on which to perform studies on evolution. Here a method for the sterilization of amber that allows reliable ancient DNA extraction with no actual DNA contamination is described. Working with insects taken from amber, it was possible to amplify the ATP9, PGU1 and rRNA18S ancient genes of Saccharomyces cerevisiae corresponding to samples from the Miocene and Oligocene. After comparison of the current genes with their ancient (up to 35–40 million years) counterparts it was concluded that essential genes such as rRNA18S are highly conserved and that even normal ‘house-keeping’ genes, such as PGU1, are strikingly conserved along the millions of years that S. cerevisiae has evolved.
机译:琥珀是一种主要由针叶树制造的植物树脂,在侵蚀各种生物之后,经受僵化的过程,直至其变成黄色,半透明的石头。它也是古代DNA的最佳来源之一,用于对演变进行研究。这里描述了一种允许可靠的古代DNA提取的琥珀色灭菌的方法描述于没有实际的DNA污染。使用从琥珀中取出的昆虫,可以扩增ATP9,PGU1和RRNA18S古代酿酒酵母的古代基因对应于来自中烯和少茂的样品。在比较当前基因的古代(高达35-40万年)的同行后,得出结论,rRNA18S等必需基因是高度保守的,即使是正常的“保留的”基因,如Pgu1,则被引人注目地保守酿酒座的数百万年已经发展出来了。

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