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Genetic Mapping of Thermotolerance Differences Between Species of Saccharomyces Yeast via Genome-Wide Reciprocal Hemizygosity Analysis
Published on: August 12, 2019
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Genetic basis of mycotoxin susceptibility differences between budding yeast isolates
Xtopher Quispe1,2, Sebastián M Tapia1,2, Carlos Villarroel1,2
1Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA), Universidad de Santiago de Chile (USACH), Santiago, Chile.
Scientific Reports
|August 25, 2017
Summary
Natural variation in yeast reveals mechanisms of micophenolic acid (MPA) susceptibility. The study identifies subtelomeric gene localization, particularly IMD2, as crucial for resistance to this mycotoxin.
Area of Science:
- Microbiology
- Genetics
- Mycotoxicology
Background:
- Micophenolic acid (MPA) is an immunosuppressant mycotoxin affecting yeast growth variably based on genetic background.
- Variation in MPA susceptibility may stem from gene mutations, copy number, or localization of resistance genes.
Purpose of the Study:
- To investigate the genetic basis of natural variation in MPA susceptibility in *Saccharomyces cerevisiae*.
- To identify Quantitative Trait Loci (QTLs) associated with MPA resistance.
Main Methods:
- Evaluated MPA susceptibility in four *S. cerevisiae* isolates.
- Employed linkage analysis to identify QTLs.
- Performed chromosome end disruption and bioinformatics analysis.
- Conducted gene expression analysis (GxE) on strains with contrasting phenotypes.
Main Results:
- Identified six QTLs, with most located in subtelomeres and co-localizing with *IMD2* (inosine monophosphate dehydrogenase).
- *IMD2* subtelomere localization varied between strains, influencing MPA susceptibility.
- Strains susceptible to MPA showed impaired ribosome biogenesis, RNA transport, and purine biosynthesis.
Conclusions:
- Natural variation is a valuable tool for understanding mycotoxin susceptibility mechanisms in eukaryotes.
- Subtelomeric regions play a significant role in mediating environmental interactions, specifically MPA resistance in yeast.
