酿酒酵母
组蛋白
生物化学
糖异生
赖氨酸
生物
组蛋白脱乙酰基酶
乙酰化
糖酵解
新陈代谢
细胞生物学
化学
酵母
基因
氨基酸
作者
Jing Huang,Zhouqing Luo,Wantao Ying,Qichen Cao,He Huang,Junkai Dong,Qingyu Wu,Yingming Zhao,Xiaohong Qian,Junbiao Dai
标识
DOI:10.1073/pnas.1700796114
摘要
Significance DNA–histone complexes are packed into the eukaryotic genome and fit into the nucleus of the cell. One mechanism to access the genetic information is to disrupt the complexes through posttranslational modification of histones. Recently, histone H4K8 2-hydroxyisobutyrylation (H4K8 hib ) was identified as an evolutionarily conserved active mark. However, how this modification is regulated and what are the enzymes to modulate this modification within a cell remain a mystery. In this study, we discover that this modification is regulated by the availability of a carbon source in Saccharomyces cerevisiae and identify the enzymes catalyzing the removal of this active mark in vivo. This discovery provides insight into the function and regulation of the histone mark H4K8 hib .
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