3'-End Processing of Eukaryotic mRNA: Machinery, Regulation, and Impact on Gene Expression.

IF 12.1 1区 生物学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY Annual review of biochemistry Pub Date : 2023-06-20 Epub Date: 2023-03-31 DOI:10.1146/annurev-biochem-052521-012445
Vytautė Boreikaitė, Lori A Passmore
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Abstract

Formation of the 3' end of a eukaryotic mRNA is a key step in the production of a mature transcript. This process is mediated by a number of protein factors that cleave the pre-mRNA, add a poly(A) tail, and regulate transcription by protein dephosphorylation. Cleavage and polyadenylation specificity factor (CPSF) in humans, or cleavage and polyadenylation factor (CPF) in yeast, coordinates these enzymatic activities with each other, with RNA recognition, and with transcription. The site of pre-mRNA cleavage can strongly influence the translation, stability, and localization of the mRNA. Hence, cleavage site selection is highly regulated. The length of the poly(A) tail is also controlled to ensure that every transcript has a similar tail when it is exported from the nucleus. In this review, we summarize new mechanistic insights into mRNA 3'-end processing obtained through structural studies and biochemical reconstitution and outline outstanding questions in the field.

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真核 mRNA 的 3'-End 处理:机械、调控和对基因表达的影响。
真核生物 mRNA 3' 端的形成是产生成熟转录本的关键步骤。这一过程由多种蛋白因子介导,它们可裂解前 mRNA,添加多聚(A)尾,并通过蛋白去磷酸化调节转录。人类的裂解和多聚腺苷酸化特异性因子(CPSF)或酵母的裂解和多聚腺苷酸化因子(CPF)可协调这些酶活性、RNA 识别和转录。前 mRNA 的裂解位点会严重影响 mRNA 的翻译、稳定性和定位。因此,裂解位点的选择受到高度调控。聚(A)尾的长度也受到控制,以确保每个转录本从细胞核输出时都有相似的尾部。在这篇综述中,我们总结了通过结构研究和生化重组获得的关于 mRNA 3'-end 处理的新的机理认识,并概述了该领域的未决问题。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Annual review of biochemistry
Annual review of biochemistry 生物-生化与分子生物学
CiteScore
33.90
自引率
0.00%
发文量
31
期刊介绍: The Annual Review of Biochemistry, in publication since 1932, sets the standard for review articles in biological chemistry and molecular biology. Since its inception, these volumes have served as an indispensable resource for both the practicing biochemist and students of biochemistry.
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