Unfurling our heritage

by Vivienne Baillie Gerritsen

Our most precious things are kept where they meet the least damage. Out of reach on a shelf, in the depths of a drawer, deposited in a bank or perhaps parked in the garage. Frequently, too, a layer of protection is added by wrapping the valuable item in cloth or placing it in a padded box. Nature does exactly the same with one of its most treasured commodities: DNA. In eukaryotes, not only is our genetic heritage tucked away in the fortress-like nucleus of cells but it is also swathed in numerous molecules to form what is known as 'chromatin'. Protecting DNA is paramount, for obvious reasons. However, to survive, cells must have access to the genes their DNA carries in order to express them. This implies that cells need to dismantle the chromatin barrier, at different locations and at any given time. It's not so much dismantling chromatin, really, as remodelling it in such a way that genes are sporadically laid bare and thus open to transcription. One of the numerous proteins involved in chromatin remodelling is ATRX, so called because it is found on the X chromosome of mammals. An intriguing fact: in marsupials, ATRX is also found on their Y chromosome.

Protein Spotlight (ISSN 1424-4721) is a monthly review written by the Swiss-Prot team of the SIB Swiss Institute of Bioinformatics. Spotlight articles describe a specific protein or family of proteins on an informal tone. Follow us: Subscribe · Facebook · Linkedin

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LIFE, LOVE, DEATH & PROTEINS

La vie etc. cover

"La vie, l'amour, la mort & les protéines" (in French only) is a wonderful and unique collection of twenty comic strips created with cartoonist aloys lolo. Each comic describes one protein taken from the Protein Spotlight articles. The album was published in November 2023 by Antipodes, Switzerland. Order your copy online. English version online here.

Snapshot : awa1 and hpf1

When we raise a glass of wine, rarely do we give a thought to what has been involved in its making. Yet a wine's hue, its taste, its aroma, its sparkle and even the nature of its haze are given the same attention a mother would to her newborn. Many of the qualities of a wine are the doings not only of proteins inherent to the grapes, rice or any other product used to make it, but also to proteins which belong to yeast strains that are added for fermentation, and hence the production of alcohol. Two such proteins are AWA1 and HPF1. AWA1 is involved in the production of foam as the Japanese rice wine - sake - is brewed, and HPF1 in the production of haze in white wine. And both proteins belong to the cell wall of different strains of Saccharomyces cerevisiae.

A little bit of praise!

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— Rohan Chaubal, Senior Researcher in Genomics

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