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Sake yeast YHR032W/ERC1 haplotype contributes to high S-adenosylmethionine accumulation in sake yeast strains

机译:清酒酵母YHR032W / ERC1单倍型有助于清酒酵母菌株中高S-腺苷甲硫氨酸的积累

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摘要

kanai@nrib.go.jp;;;;;;;;;;;; and producing greater levels of various aromatic components and nutrients than laboratory yeasts. To elucidate the mechanism underlying 5-adenosylmethionine (SAM) accumulation in sake yeast strains compared with that in labo- VIII. Of the 165 genes mapped at 49.8 cM from the left-end DNA marker of chromosome VIII, we focused on the YHR032W/ERC1 gene, encoding a member of the multi-drug and toxin extrusion family having antiporter activity and involved in SAM accumulation and ethionine resistance. Expression of the sake yeast ERC1 haplotype (K7ERC1) in a low-and high-copy number piasmid BY △erc1 resulted in intracellular SAM accumulation, whereas expression of the laboratory yeast ERC1 haplotype (XERC1)did not Comparison between DNA sequences of K7ERC1 and XERC1 revealed three amino acid substitutions: S51N, V263I, and N545I. Site-directed mutagenesis revealed that the N545I frameshift muta- sake yeast strains.
机译:kanai@nrib.go.jp ;;;;;;;;;;;与实验室酵母菌相比,产生的芳香族成分和营养成分含量更高。为了阐明与清酒酵母菌株相比,清酒酵母菌株中5-腺苷甲硫氨酸(SAM)积累的机理。在VIII号染色体左端DNA标记的49.8 cM处定位的165个基因中,我们集中于YHR032W / ERC1基因,该基因编码具有反向转运活性并参与SAM积累和乙硫氨酸的多药和毒素挤出家族成员抵抗性。清酒酵母ERC1单倍型(K7ERC1)在低拷贝数和高拷贝数的质粒中△erc1的表达导致细胞内SAM积累,而实验室酵母ERC1单倍型(XERC1)的表达没有在K7ERC1和XERC1的DNA序列之间进行比较揭示了三个氨基酸取代:S51N,V263I和N545I。定点诱变表明,N545I移码了诱变酵母菌株。

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  • 来源
    《酒類総合研究所報告》 |2017年第189期|141-147|共7页
  • 作者单位

    National Research institute of Brewing, 3-7-1 Kagamiyama, Higashi-himshima, Hiroshima 739-0046, Japan;

    National Research institute of Brewing, 3-7-1 Kagamiyama, Higashi-himshima, Hiroshima 739-0046, Japan,Graduate School of Biosphere Science, Hiroshima University, 1-4-4 Kagamiyama, Higashi-hiroshima, Hiroshima 739-8528, Japan;

    National Research institute of Brewing, 3-7-1 Kagamiyama, Higashi-himshima, Hiroshima 739-0046, Japan;

    National Research institute of Brewing, 3-7-1 Kagamiyama, Higashi-himshima, Hiroshima 739-0046, Japan;

    Graduate School of Advanced Sciences of Matter, Hiroshima University, 1-3-1 Kagamiyama, Higashi-hiroshima,;

    Graduate School of Advanced Sciences of Matter, Hiroshima University, 1-3-1 Kagamiyama, Higashi-hiroshima,Hiroshima 739-8530, Japan;

    National Research institute of Brewing, 3-7-1 Kagamiyama, Higashi-himshima, Hiroshima 739-0046, Japan;

    National Research institute of Brewing, 3-7-1 Kagamiyama, Higashi-himshima, Hiroshima 739-0046, Japan;

    National Research institute of Brewing, 3-7-1 Kagamiyama, Higashi-himshima, Hiroshima 739-0046, Japan;

    National Research institute of Brewing, 3-7-1 Kagamiyama, Higashi-himshima, Hiroshima 739-0046, Japan;

    National Research institute of Brewing, 3-7-1 Kagamiyama, Higashi-himshima, Hiroshima 739-0046, Japan,Graduate School of Biosphere Science, Hiroshima University, 1-4-4 Kagamiyama, Higashi-hiroshima, Hiroshima 739-8528, Japan;

    National Research institute of Brewing, 3-7-1 Kagamiyama, Higashi-himshima, Hiroshima 739-0046, Japan,Graduate School of Biosphere Science, Hiroshima University, 1-4-4 Kagamiyama, Higashi-hiroshima, Hiroshima 739-8528, Japan;

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  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Sake yeast; Laboratory yeast; S-adenosylmethionine; Quantitative trait locus; Single-nucieotide polymorphisms;

    机译:清酒酵母;实验室酵母;S-腺苷甲硫氨酸;数量性状位点;单核苷酸多态性;

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