以PCR为基础的基因破坏技术在酿酒酵母中的应用  

Application of gene disruption technology based on PCR in Saccharomyces cerevisiae

作　　者：龚根强[1] 崔玉东[1] 张薇 杨科 

机构地区：[1]黑龙江八一农垦大学动物科技学院,大庆163319 [2]河北省产品质量监督检验院 [3]河北中润制药有限公司

出　　处：《黑龙江八一农垦大学学报》2009年第2期64-67,71,共5页journal of heilongjiang bayi agricultural university

摘　　要：酿酒酵母(Saccharomyces cerevisiae)是一种已知全序列的重要模式生物,具备单双倍体特性、乙醇耐受性强、高效体内重组的能力、可操作性强等优点。同时酿酒酵母是第一个完成基因组测序的真核生物,各种遗传操作技术业已成熟,因此它在基因操作和生物能源方面是首选的研究对象。以PCR为基础的基因破坏方法第一次在酿酒酵母中被报道后,其方法和技术得到了迅速的改进和发展,目前在酵母中已经广泛应用。文章主要介绍这种方法在酿酒酵母中应用的基本原理和研究方法,以及与其他传统基因破坏方法相比较的优缺点、存在的问题等。说明以PCR为基础的基因破坏方法能够避免繁琐的基因克隆操作,省时、省力、方便。Saccharomyces cerevisiae is mode organism. It has a favorable industry production and was able to bear high ethanol. The high capacity of in vivo recombination of Sac. cerevisiae can be used for DNA manipulations. It is a preferred research object. At the same time, Saccharomyces cerevisiae is the first eukaryotic organism which genome sequencing completely, and the general genetic manipulation become proficiency. PCR-based methods for gene disruption were first reported in Saccharomyces cerevisiae. Over the past years, PCR-based methods have been developed and become mature. This article described principle of the method, research and development, and its advantage and disadvantage compare with traditional gene disruption methods. Furthermore, gene cloning point mutations, and deletion of internal domains of genes are simplified.

关 键 词：基因破坏 酿酒酵母 PCR 

分 类 号：Q781[生物学—分子生物学]