发芽的酵母亚族中的基因组进化速度和模式
Xing-Xing Shen1, Dana A Opulente2, Jacek Kominek2
1Department of Biological Sciences, Vanderbilt University, Nashville, TN 37235, USA.
Cell
|November 13, 2018
概括
发芽的酵母进化揭示了一个复杂的共同祖先和广泛的特征损失. 减少进化,而不是横向的基因转移,主要推动了这种多样化的真菌群体的多样化.
科学领域:
- 进化生物学
- 基因组学
- 菌群学
背景情况:
- 发芽的酵母 (Saccharomycotina) 在所有生物体中表现出巨大的遗传多样性.
- 了解它们的进化历史对于理解真菌多样化至关重要.
研究的目的:
- 建立一个强大的酵母系.
- 推断它们的多样化时间和分析代谢特征的演变.
- 量化水平基因转移 (HGT) 并重建祖先的代谢工具包.
主要方法:
- 对332个芽酵母物种的基因组分析,其中包括220个新测序的基因组.
- 遗传学分析以确定属级关系和多样化时间.
- 代谢特征和祖先状态的重建.
主要成果:
- 建立了12个主要的开花酵母菌群的强壮分类,其多样化可以追溯到德纪.
- 发芽的酵母共同祖先 (BYCA) 在代谢上是复杂的.
- 进化特征是低HGT和广泛的基因/特征损失,这表明减少进化是主要的驱动因素.
结论:
- 减少进化是发芽酵母进化多样化的主要方式.
- 在Saccharomycotina的基因组和表型进化主要是由特征损失形成的.
- 这项研究为发芽的酵母提供了全面的进化框架.
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