生物技术通报2017，Vol.33Issue(1)：120-128,9.DOI:10.13560/j.cnki.biotech.bull.1985.2017.01.013
酿酒酵母人工杂合启动子与天然启动子活性比较
Activity Comparison of the Artificial Hybrid Promoter with Its Native Promoter in Saccharomyces cerevisiae
摘要
Abstract
The responses of promoter strengths of artificial TEF1 promoter(PaTEF1)and native promoter PTEF1 as well as PTDH3 were comprehensively compared. The strength of PaTEF1 was not always higher than PTEF1,but varied along with the genetic background of host, medium,and cell growth phase. Among the three investigated hosts,PaTEF1 showed the highest strength in BY4741,while the lowest in LX03. The strengths of PaTEF1 were 1.4-4.6 and 0.9-2.0 times of those of native promoters(PTEF1 and PTDH3)in YPD100 medium,respectively. The activities of PaTEF1 in YPE(5% and 7%)were 0.7-1.3 and 0.8-1.3 times of PTEF1 and PTDH3. The activity of PaTEF1 in YPE was 1.7-2.0 times of that in YPD100,whereas 2.7-7.1 and 1.3-3.4 times for PTEF1 and PTDH3,respectively. The activities of the promoters in YEP were higher than those in YPD100,however,the activity variation of artificial promoters was less than that of native promoter. In addition,the variation trends of promoter strengths from early-log to mid-log phase and from mid-log to stationary phase varied in different host strains.关键词
酿酒酵母/人工杂合启动子/TEF1启动子/宿主菌株/环境条件Key words
Saccharomyces cerevisiae/artificial hybrid promoter/TEF1 promoter/host strain/environmental condition引用本文复制引用
唐瑞琪,熊亮,白凤武,赵心清..酿酒酵母人工杂合启动子与天然启动子活性比较[J].生物技术通报,2017,33(1):120-128,9.基金项目
国家自然科学基金项目 （）
