JOURNAL ARTICLE

Positive Regulatory Interactions of the HIS4 Gene of Saccharomyces cerevisiae

Giovanna LucchiniAlan G. HinnebuschCathy W. S. ChenGerald R. Fink

Year: 1984 Journal:   Molecular and Cellular Biology Vol: 4 (7)Pages: 1326-1333   Publisher: Taylor & Francis

Abstract

The role of cis- and trans-acting elements in the expression of HIS4 has been examined by using HIS4-lacZ fusions in which lacZ expression is dependent upon the HIS4 5' noncoding region. The cis-acting sequences involved in regulation were defined by studying the effects of the wild-type and various deletions and their revertants on regulation via the general control of amino acid biosynthesis. The role of trans-acting genes was analyzed by studying the regulation of the HIS4-lacZ fusions in strains carrying mutations in the GCN (AAS) or GCD (TRA) genes and in strains carrying the GCN genes on high-copy-number plasmids. These studies have led to the following conclusions. (i) HIS4 is positively regulated by the general control. (ii) At least one copy of the 5'TGACTC3' repeat at -136 is required in cis for this regulation. (iii) Both the GCN4 gene and at least one copy of the repeated sequence are required for expression at the repressed level. (iv) The open reading frames in the 5' noncoding region are not required in either cis or trans for the regulation of HIS4.

Keywords:
Biology Gene Genetics Open reading frame Saccharomyces cerevisiae Regulatory sequence Trans-acting lac operon Regulation of gene expression Plasmid Mutation Peptide sequence Mutant

Metrics

64
Cited By
2.85
FWCI (Field Weighted Citation Impact)
23
Refs
0.92
Citation Normalized Percentile
Is in top 1%
Is in top 10%

Citation History

Topics

Fungal and yeast genetics research
Life Sciences →  Biochemistry, Genetics and Molecular Biology →  Molecular Biology
Microbial Metabolic Engineering and Bioproduction
Life Sciences →  Biochemistry, Genetics and Molecular Biology →  Molecular Biology
Fermentation and Sensory Analysis
Life Sciences →  Agricultural and Biological Sciences →  Food Science
© 2026 ScienceGate Book Chapters — All rights reserved.