酿酒酵母组蛋白乙酰化修饰及其对基因表达的调控.pdf

微生物学通报 JUL 20, 2012, 39(7): 989−999 Microbiology China © 2012 by Institute of Microbiology, CAS tongbao@ 专论与综述 酿酒酵母组蛋白乙酰化修饰及其对基因表达的调控 王明鹏 陈蕾 付加芳 鲍晓明* (山东大学 生命科学学院 微生物技术国家重点实验室 山东 济南 250100) 摘 要: 真核生物核小体组蛋白修饰引起染色质重塑(Chromatin remodeling)是表观遗传 的重要调控机制。乙酰化修饰(Acetylation modification)是其中一种重要的方式。组蛋白乙 酰化修饰位点集中在各种组蛋白N 末端赖氨酸残基上。细胞内存在功能拮抗的多种乙酰 基转移酶和去乙酰化酶, 二者相互竞争, 共同调节组蛋白的乙酰化状态, 通过影响核小体 结构的致密性, 并在多种效应分子的参与下, 实现对基因的表达调控。以真核模式生物酿 酒酵母(Saccharomyces cerevisiae)为对象, 综述乙酰基转移酶和去乙酰化酶的种类、作用 特点以及其基因调控的分子机制等方面的最新研究进展。 关键词: 酿酒酵母, 组蛋白, 乙酰化修饰, 基因调控, 表观遗传 Histone acetylation and its role in the regulation of gene expression in Saccharomyces cerevisiae * WANG Ming-Peng CHEN Lei FU Jia-Fang BAO Xiao-Ming (State Key Laboratory of Microbial Technology, Shandong University, Jinan, Shandong 250100, China) Abstract: In eukaryotes, histone modifications that induce chromatin remodeling are an im- portant mechanism of epigenetic regulation, and acetylation is a crucial form of such modifi- cation. In general, the ε-amino groups of lysine residues of histone N-termini are subject to acetylation, which affects the structure of nucleosome. The acetylation status of histones is controlled by two kinds of functionally antagonistic enzymes, acetyltransferases and deacety- lases, which are responsible for acetylation and deacetylation of histones, respectively. Each