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Molecular evidence for an ancient duplication of the entire yeast genome

机译：整个酵母基因组古代复制的分子证据

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Gene duplication is an important source of evolutionary novelty. Most duplications are of just a single gene, but Ohno proposed that whole-genome duplication (polyploidy) is an important evolutionary mechanism. Many duplicate genes have been found in Saccharomyces cerevisiae, and these often seem to be phenotypically redundant. Here we show that the arrangement of duplicated genes in the S. cerevisiae genome is consistent with Ohno's hypothesis. We propose a model in which this species is a degenerate tetraploid resulting from a whole-genome duplication that occurred after the divergence of Saccharomyces from Kluyveromyces. Only a small fraction of the genes were subsequently retained in duplicate (most were deleted), and gene order was rearranged by many reciprocal translocations between chromosomes. Protein pairs derived from this duplication event make up 13% of all yeast proteins, and include pairs of transcription factors, protein kinases, myosins, cyclins and pheromones. Tetraploidy may have facilitated the evolution of anaerobic fermentation in Saccharomyces.
机译：基因复制是进化新奇的重要来源。大多数重复只是一个基因，但是Ohno提出全基因组重复（多倍体）是重要的进化机制。在酿酒酵母中发现了许多重复的基因，这些基因似乎在表型上是多余的。在这里，我们表明酿酒酵母基因组中重复基因的排列与大野假说是一致的。我们提出了一个模型，其中该物种是简并四倍体，该简并四倍体是由酿酒酵母与克鲁维酵母的分歧后发生的全基因组重复产生的。随后只有一小部分基因被保留一式两份（大部分被删除），并且由于染色体之间的许多相互易位而使基因顺序重新排列。源自此复制事件的蛋白质对占所有酵母蛋白质的13％，包括成对的转录因子，蛋白激酶，肌球蛋白，细胞周期蛋白和信息素。四倍体可能促进了酿酒酵母中厌氧发酵的发展。

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