| 酿酒酵母组蛋白H3K14乙酰化对H3K4三甲基化的影响 |
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| 作者单位： | ;1.内蒙古科技大学数理与生物工程学院;2.内蒙古科技大学生物工程与技术研究所 |
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| 摘 要： | 首先构建酿酒酵母BY4741组蛋白H3第14位赖氨酸突变菌株,该位点突变后则不能被乙酰化.然后通过Western blot检测突变菌株和未突变菌株(对照菌株)的H3K4三甲基化.结果表明,H3K14突变菌株中未检测到H3K4三甲基化,而作为对照的未突变菌株能够检验到H3K4三甲基化修饰.该结果显示酿酒酵母组蛋白H3K14乙酰化能够对H3K4三甲基化产生影响.
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| 关 键 词： | 组蛋白修饰 甲基化 乙酰化 因果关系 |
The Effect of Histone H3K14 Acetylation on H3K4 Tri-methylation in Saccharomyces cerevisiae |
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| Institution: | ,School of Mathematics,Physics and Biological Engineering,Inner Mongolia University of Science and Technology,Institute of Bioengineering and Technology,Inner Mongolia University of Science and Technology |
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| Abstract: | Firstly,the mutant strains at H3 lysine 14 of S. cerevisiae BY4741 was constructed. The site could not be acetylated after mutant. Then H3K4 tri-methylations of mutant strains and non-mutant strains( control strains) were detected by Western blot. The results showed that H3K4 tri-methylations were not found in mutant strains at H3 lysine14,while H3K4 tri-methylations in non-mutant strainsused as control were detected. It suggests that histone H3K14 acetylation can affect H3K4 tri-methylation in S. cerevisiae. |
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| Keywords: | histone modification methylation acetylation causative relationship |
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