Naslov
Natural competence for exogenous DNA uptake in yeast : Do we know enough?

Autori
Mitrikeski, Petar Tomev

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
2nd International Conference and Exhibition on Food Technology, Bioprocess & Cell Culture : Accepted Abstracts / - Kansas City (MI) : OMICS Publishing Group, 2013, 143-143

Skup
International Conference and Exhibition on Food Technology, Bioprocess & Cell Culture (2 ; 2013)

Mjesto i datum
Kansas City (MO), Sjedinjene Američke Države, 28.10.2013. - 30.10.2013

Vrsta sudjelovanja
Pozvano predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
yeast; spontaneous competence; mechanisms

Sažetak
The yeast cell is naturally competent for exogenous DNA uptake under laboratory conditions resembling its natural environment(s). However, although the natural transformability seems crucial for maintaining genetic variability in prokaryotes, the obvious lack of genetically determined mechanism(s) of natural competence in yeast renders its evolutionary impact in lower eukaryotes elusive since they rely on meiosis. Nevertheless, genomic insights showing evidence of horizontal gene transfer significantly support its evolutionary role in eukaryotes. Moreover, vehicles plausibly contributing to spontaneous yeast competence appeared to be comprehensive. Thus transforming exogenous DNA could be passed into yeast cell by the aid of either biological mediation or environmental induction. For instance, wild yeast might be transformed through conjugation by cell-to-cell contact mediated either by Escherichia coli or Agrobacterium tumefaciens. Moreover, natural competence can be enhanced by mechanical and physiological mechanisms. On the other hand, such natural yeast competence dramatically improved under the human assistance has turned into a powerful technology of paramount application for both basic and applied research. During this endeavor we have managed to scrutinize many parameters that affect yeast competence (both genetic and non-genetic). Many genes and/or entire cell processes responsible for the phenomenon were abstracted. Acquired knowledge allows us to propose a conclusion that yeast competence is controlled by both its genome and the surrounding environment either natural or artificial. Therefore, spontaneous yeast competence here is defined as a complex (quantitative) genetic trait that bears the power to vary over real time and thus allows yeast to better adopt over evolutionary time.

Izvorni jezik
Engleski

Znanstvena područja
Biologija

POVEZANOST RADA