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Biology
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mRNA的衰变率的测量<em>酿酒酵母</em>使用<em> rpb1-1</em>株
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JoVE Journal
Biology
Measurement of mRNA Decay Rates in
Saccharomyces cerevisiae
Using
rpb1-1
Strains
Please note that all translations are automatically generated.
Click here for the English version.
mRNA的衰变率的测量<em>酿酒酵母</em>使用<em> rpb1-1</em>株
DOI:
10.3791/52240-v
•
12:21 min
•
December 13, 2014
•
Megan Peccarelli
,
Bessie W. Kebaara
1
Department of Biology
,
Baylor University
Chapters
00:05
Title
01:22
Growth of Yeast Cells to Log Phase
02:21
Heat-induced Inhibition of mRNA Synthesis and Harvest of Yeast Cells
05:18
RNA Gel Electrophoresis and Northern Blot Transfer
07:07
Northern Hybridization
08:56
RNA Quantitation
10:03
Results: Down-regulation of an Intron Containing Pre-mRNA in NMD Mutants
11:59
Conclusion
Summary
Automatic Translation
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Automatic Translation
特定的mRNA的稳态水平由合成的mRNA和衰减率决定。的全基因组的mRNA的降解率或特异mRNAs的衰变率可通过测定mRNA的半衰期进行测定。该协议的重点是mRNA降解率在
酿酒酵母
中的测量。
Tags
MRNA Decay Rates
Saccharomyces Cerevisiae
Rpb1-1 Strain
Transcription Inhibition
MRNA Half-life
RNA Polymerase II
Thiolutin
1
10-phenanthroline
Galactose-inducible Promoter
TET-off System
Genome-wide Analysis
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