酿酒酵母组蛋白H3K14乙酰化对H3K4三甲基化的影响  

The Effect of Histone H3K14 Acetylation on H3K4 Tri-methylation in Saccharomyces cerevisiae

作　　者：史晨霞[1,2] 薛涛涛[1,2] 赵秀娟[1,2] 周媛[1,2] 梁栋[1,2] 崔向军[1,2] 

机构地区：[1]内蒙古科技大学数理与生物工程学院,内蒙古包头014010 [2]内蒙古科技大学生物工程与技术研究所,内蒙古包头014010

出　　处：《信阳师范学院学报（自然科学版）》2016年第2期200-203,共4页Journal of Xinyang Normal University(Natural Science Edition)

基　　金：国家自然科学基金项目(31260274;61361014);内蒙古自然科学基金项目(2015MS0334)

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.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.

关 键 词：组蛋白修饰 甲基化 乙酰化 因果关系 

分 类 号：Q75[生物学—分子生物学]