Difference between revisions of "YOR111W"

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{|{{Prettytable}} align = 'right' width = '200px'
 
{|{{Prettytable}} align = 'right' width = '200px'
 
|-
 
|-
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|valign="top" nowrap bgcolor="{{SGDblue}}"| '''Systematic name''' || [http://db.yeastgenome.org/cgi-bin/locus.pl?dbid=S000005637 YOR111W]  
+
|valign="top" nowrap bgcolor="{{SGDblue}}"| '''Systematic name''' || [http://www.yeastgenome.org/cgi-bin/locus.pl?dbid=S000005637 YOR111W]  
 
|-
 
|-
 
|valign="top" nowrap bgcolor="{{SGDblue}}"| '''Gene name'''        ||'' ''
 
|valign="top" nowrap bgcolor="{{SGDblue}}"| '''Gene name'''        ||'' ''
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|-
 
|-
 
|valign="top" nowrap bgcolor="{{SGDblue}}"| '''Coordinates'''
 
|valign="top" nowrap bgcolor="{{SGDblue}}"| '''Coordinates'''
−
|nowrap| Chr XV:530430..531128
+
|nowrap| Chr XV:530429..531127
 
|-
 
|-
 
|valign="top" nowrap bgcolor="{{SGDblue}}"| '''Primary SGDID'''          || S000005637
 
|valign="top" nowrap bgcolor="{{SGDblue}}"| '''Primary SGDID'''          || S000005637
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==Community Commentary==
 
==Community Commentary==
 
{{CommentaryHelp}}
 
{{CommentaryHelp}}
 +
===[[UW Stout/D2O SP22]]===
 +
[[Image:4.28.2022 1.png]]
  
 +
The Knock Out Yeast Strain YOR111W (A3) was unaffected by the 35% dilution of the D2O. Due to the fact that is stayed in the Optical density of about 0.4-0.5 OD 600.
  
 +
===[[UW Stout/Sucrose Fermentation SP22]]===
  
 +
{| border="1" cellspacing="4" cellpadding="2"
 +
|Gene
 +
|Glucose
 +
|Fructose
 +
|Ethanol
 +
|-
 +
|Standard solution
 +
|2.0000
 +
|0.2000
 +
|2.0000
 +
|-
 +
|YDl109C
 +
|0.3800
 +
|0.3933
 +
|0.3430
 +
|-
 +
|YGL140C
 +
|0.2212
 +
|0.2685
 +
|0.1867
 +
|-
 +
|YOR111W
 +
|0.3332
 +
|0.3598
 +
|0.1343
 +
|-
 +
|YHL029C
 +
|0.3870
 +
|0.2368
 +
|0.1151
 +
|-
 +
|YDR307W
 +
|0.4366
 +
|0.2487
 +
|0.0606
 +
|-
 +
|YNL058C
 +
|0.2710
 +
|0.3056
 +
|0.1577
 +
|-
 +
|YCL049C
 +
|0.4078
 +
|0.3052
 +
|0.1969
 +
|-
 +
|YGR079W
 +
|0.4042
 +
|0.1589
 +
|0.0080
 +
|-
 +
|YBL113C
 +
|0.3498
 +
|0.2012
 +
|0.1434
 +
|-
 +
|BY4735
 +
|0.3171
 +
|0.3084
 +
|0.3541
 +
|}
 +
 +
{{UW-Stout}}
  
 
<!-- PLEASE ADD Community Commentary ABOVE THIS MESSAGE. See below for an example of community annotation -->
 
<!-- PLEASE ADD Community Commentary ABOVE THIS MESSAGE. See below for an example of community annotation -->
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<protect>
 
<protect>
 +
 +
===[[UW-Stout/UV Light SP22]]===
 +
 +
As part of the University of Wisconsin Stout [[UW-STOUT/About|Orphan Gene Project]] this gene was tested under a UV Light [[UW-Stout/UV Light SP22|using this protocol.]]
 +
 +
'''RESULTS'''
 +
 +
[[File:ASHTONMIKOLOSKIFinal Project Graph.png|450px|]]
 +
[[File:AshtonGene3.jpg|350px|]]
 +
 +
 +
'''INTERPERTATION'''
 +
In the graph and photos above, exposing this gene to 600 seconds of 400 Watt UV Light killed approximately 80% of yeast cell cultures, compared to its control counterpart, which was the same gene and amount of cells, just was not exposed to UV Light.
 +
 +
===[[UW-Stout/Heat Shock SP22]]===
 +
 +
As part of the University of Wisconsin Stout [[UW-Stout/About|Orphan Gene Project]] this gene was tested by exposing the cells to heat shock.
 +
 +
====Results====
 +
[[Image:BY4735 Control.png|BY4735 Control]] [[Image:YOR11W.png|YOR11W]]
 +
[[Image:BY4735 Control Graph.png|BY4735 Control Graph|500px]] [[Image:YOR11W Graph.png|YOR11W Graph|500px]]
 +
 +
====Interpretation====
 +
 +
From the data gathered, there was a medium positive effect to knocking out this gene when it came to the yeast's ability to hold up to heat shock. The modified yeast cells were 275% more resistant to heat shock than the control.
 +
 +
===[[UW-Stout/Caffeine SP22]]===
 +
 +
As part of the University of Wisconsin Stout [[UW-Stout/About|Orphan Gene Project]] this gene was tested by exposing the cells to 4mM of caffeine [[UW-Stout/Caffeine SP22|following this protocol]].
 +
 +
====Results====
 +
:BY4735(wild type yeast) and YOR111W(knockout yeast gene) growth after being subjected to 4mM caffeine solution.
 +
 +
[[Image:YOR111W.jpeg|500px]]
 +
 +
====Interpretation====
 +
As can be seen in the growth curve, YOR111W is more growth resistant to caffeine than the Wild-Type Yeast, boasting a Optical Density 600 measurement almost 30% higher.
 +
 +
===[[UW-Stout/Hydrogen Peroxide SP22]]===
 +
 +
As part of the University of Wisconsin Stout Orphan Gene Project this gene was tested by exposing the cells to hydrogen peroxide.
 +
 +
====Results====
 +
 +
BY4735 and YOR111W after being exposed to 0.065% dilution of hydrogen peroxide solution.
 +
 +
[[File:YOR111Wperosm.png]]
 +
 +
====Interpretation====
 +
The growth curve suggests that YOR111W may have some level of decreased sensitivity to oxidative stress. Both the knockout and control exhibited more growth than wild type cells in the same scenarios. While the difference in range for the cells treated with hydrogen peroxide is not large, it is at least notable as the knockout stayed above wild type consistently.
 +
 +
===[[UW Stout/Nystatin SP22]]===
 +
As part of the University of Wisconsin Stout [[UW-Stout/About|Orphan Gene Project]] this gene was tested by exposing the cells to 1µg/ml Nystatin solution.
 +
====Results====
 +
[[File:YOR-T1.jpg]]
 +
[[File:YOR-T2.jpg]]
 +
 +
Based on the growth curves, we can see that the YOR111W control is growing at a faster rate than both the wild type control and the stressed wild type. However, the YOR111W being treated with Nystatin is growing at a slower rate than both wild type control and stressed wild type. This indicates that the removal of the YOR111W gene lessens the cells resistance to Nystatin.
 +
 +
 +
===[[UW-Stout/Formamide SP22]]===
 +
 +
 +
 +
===Results===
 +
[[File:wildyeast.jpg|400px|]] [[File:yeast.jpg|400px|]] [[File:doublingtimestable.jpg|400px|]]
 +
 +
 +
*3% formamide line graph: x-axis= growing time (min); y-axis= optical density 600
 +
*Trial 2 line graph: x-axis= growing time (min); y-axis= optical density 600; key= yeast strains and corresponding color to the individual lines in the line graph
 +
*Average doubling time bar graph: x-axis= yeast strains and corresponding colors to the trial 2 line graph; y-axis= average doubling time (min)
 +
 +
===Interpretation===
 +
The wild yeast cell treated with 3% formamide had a doubling time of 876.69 min. The 3% formamide solution added to nine transformed yeast cells was then compared to the wild yeast cell using the computed doubling times to see the effects of the formamide. In the experiment, some of the transformed yeast cells were heavily effected by the formamide, including the YOR111W strain. The YOR111W strain had doubling times significantly faster than the wild yeast cell, with a doubling time of 637.92 min. It can be concluded that the transformed yeast cell, YOR111W, had a unique response to the formamide stress test used in the experiment.
 +
 
==References==
 
==References==
 
<!-- REFERENCES ARE AUTOMATICALLY GENERATED.  PLEASE DON'T EDIT THIS SECTION-->
 
<!-- REFERENCES ARE AUTOMATICALLY GENERATED.  PLEASE DON'T EDIT THIS SECTION-->
 
{{RefHelp}}
 
{{RefHelp}}
 
</protect>
 
</protect>
 +
 +
'''[[UW-Stout/Nonionic Detergent SP22]]'''
 +
 +
As part of the University of Wisconsin Stout Orphan Gene Project this gene was tested by exposing the cells to 0.001% concentrated NLS. (Nonionic detergent)
 +
 +
[[File:YOR111W.png|500px]]
 +
 +
'''Interpretations:'''
 +
 +
-According to the graph above, we can see that the KO yeast cell YOR111W follow a smaller sensitivity to the stress than the Wild type strain.
 +
 +
-The KO with NLS peaks a lot later than the KO w/o NLS
 +
 +
-We can then conclude that the knocked-out gene in YOR111W doesn't have a significant impact on the growth of the yeast cell.
 +
 +
 +
'''[[UW-Stout/pH Acid SP22]]'''
 +
 +
[[File:Strain3.jpg|350px|]]
 +
Knocked out gene seems to have some effect on cell growth in pH 7 environment based on the flattening of the growth curve. Spikes in stressed line are to be ignored; they occurred due to clumping of cells during analysis. We are focusing on the general linear trend of the growth curve. Please see protocol for specific quantitative doubling time results.
 +
 +
 +
[[File:Wild (1).jpg|350px|]]
 +
The wild-type strain was used as a control in this experiment; no genes were knocked out, it just represents how the experiment ran on the knocked-out gene strains affects a "typical" cell growth curve. Inclusion of this data on each knock-out strain growth curve graph made for difficult interpretation, so it has been separated. Please refer to this graph as a control when viewing the knock-out strain growth curve graph. Spikes in stressed line are to be ignored; they occurred due to clumping of cells during analysis. We are focusing on the general linear trend of the growth curve.

Latest revision as of 19:33, 11 May 2022

Share your knowledge...Edit this entry! <protect>

Systematic name YOR111W
Gene name
Aliases
Feature type ORF, Uncharacterized
Coordinates Chr XV:530429..531127
Primary SGDID S000005637


Description of YOR111W: Putative protein of unknown function[1]




</protect>

Community Commentary

About Community Commentary. Please share your knowledge!

UW Stout/D2O SP22

4.28.2022 1.png

The Knock Out Yeast Strain YOR111W (A3) was unaffected by the 35% dilution of the D2O. Due to the fact that is stayed in the Optical density of about 0.4-0.5 OD 600.

UW Stout/Sucrose Fermentation SP22

Gene Glucose Fructose Ethanol
Standard solution 2.0000 0.2000 2.0000
YDl109C 0.3800 0.3933 0.3430
YGL140C 0.2212 0.2685 0.1867
YOR111W 0.3332 0.3598 0.1343
YHL029C 0.3870 0.2368 0.1151
YDR307W 0.4366 0.2487 0.0606
YNL058C 0.2710 0.3056 0.1577
YCL049C 0.4078 0.3052 0.1969
YGR079W 0.4042 0.1589 0.0080
YBL113C 0.3498 0.2012 0.1434
BY4735 0.3171 0.3084 0.3541

This gene is part of the UW-Stout Orphan Gene Project. Learn more here.



<protect>

UW-Stout/UV Light SP22

As part of the University of Wisconsin Stout Orphan Gene Project this gene was tested under a UV Light using this protocol.

RESULTS

ASHTONMIKOLOSKIFinal Project Graph.png AshtonGene3.jpg


INTERPERTATION In the graph and photos above, exposing this gene to 600 seconds of 400 Watt UV Light killed approximately 80% of yeast cell cultures, compared to its control counterpart, which was the same gene and amount of cells, just was not exposed to UV Light.

UW-Stout/Heat Shock SP22

As part of the University of Wisconsin Stout Orphan Gene Project this gene was tested by exposing the cells to heat shock.

Results

BY4735 Control YOR11W BY4735 Control Graph YOR11W Graph

Interpretation

From the data gathered, there was a medium positive effect to knocking out this gene when it came to the yeast's ability to hold up to heat shock. The modified yeast cells were 275% more resistant to heat shock than the control.

UW-Stout/Caffeine SP22

As part of the University of Wisconsin Stout Orphan Gene Project this gene was tested by exposing the cells to 4mM of caffeine following this protocol.

Results

BY4735(wild type yeast) and YOR111W(knockout yeast gene) growth after being subjected to 4mM caffeine solution.

YOR111W.jpeg

Interpretation

As can be seen in the growth curve, YOR111W is more growth resistant to caffeine than the Wild-Type Yeast, boasting a Optical Density 600 measurement almost 30% higher.

UW-Stout/Hydrogen Peroxide SP22

As part of the University of Wisconsin Stout Orphan Gene Project this gene was tested by exposing the cells to hydrogen peroxide.

Results

BY4735 and YOR111W after being exposed to 0.065% dilution of hydrogen peroxide solution.

YOR111Wperosm.png

Interpretation

The growth curve suggests that YOR111W may have some level of decreased sensitivity to oxidative stress. Both the knockout and control exhibited more growth than wild type cells in the same scenarios. While the difference in range for the cells treated with hydrogen peroxide is not large, it is at least notable as the knockout stayed above wild type consistently.

UW Stout/Nystatin SP22

As part of the University of Wisconsin Stout Orphan Gene Project this gene was tested by exposing the cells to 1µg/ml Nystatin solution.

Results

YOR-T1.jpg YOR-T2.jpg

Based on the growth curves, we can see that the YOR111W control is growing at a faster rate than both the wild type control and the stressed wild type. However, the YOR111W being treated with Nystatin is growing at a slower rate than both wild type control and stressed wild type. This indicates that the removal of the YOR111W gene lessens the cells resistance to Nystatin.


UW-Stout/Formamide SP22

Results

wildyeast.jpg yeast.jpg doublingtimestable.jpg


  • 3% formamide line graph: x-axis= growing time (min); y-axis= optical density 600
  • Trial 2 line graph: x-axis= growing time (min); y-axis= optical density 600; key= yeast strains and corresponding color to the individual lines in the line graph
  • Average doubling time bar graph: x-axis= yeast strains and corresponding colors to the trial 2 line graph; y-axis= average doubling time (min)

Interpretation

The wild yeast cell treated with 3% formamide had a doubling time of 876.69 min. The 3% formamide solution added to nine transformed yeast cells was then compared to the wild yeast cell using the computed doubling times to see the effects of the formamide. In the experiment, some of the transformed yeast cells were heavily effected by the formamide, including the YOR111W strain. The YOR111W strain had doubling times significantly faster than the wild yeast cell, with a doubling time of 637.92 min. It can be concluded that the transformed yeast cell, YOR111W, had a unique response to the formamide stress test used in the experiment.

References

See Help:References on how to add references

  1. ↑ SGD (2006) No information available SGD PMID

See Help:Categories on how to add the wiki page for this gene to a Category </protect>

UW-Stout/Nonionic Detergent SP22

As part of the University of Wisconsin Stout Orphan Gene Project this gene was tested by exposing the cells to 0.001% concentrated NLS. (Nonionic detergent)

YOR111W.png

Interpretations:

-According to the graph above, we can see that the KO yeast cell YOR111W follow a smaller sensitivity to the stress than the Wild type strain.

-The KO with NLS peaks a lot later than the KO w/o NLS

-We can then conclude that the knocked-out gene in YOR111W doesn't have a significant impact on the growth of the yeast cell.


UW-Stout/pH Acid SP22

Strain3.jpg Knocked out gene seems to have some effect on cell growth in pH 7 environment based on the flattening of the growth curve. Spikes in stressed line are to be ignored; they occurred due to clumping of cells during analysis. We are focusing on the general linear trend of the growth curve. Please see protocol for specific quantitative doubling time results.


Wild (1).jpg The wild-type strain was used as a control in this experiment; no genes were knocked out, it just represents how the experiment ran on the knocked-out gene strains affects a "typical" cell growth curve. Inclusion of this data on each knock-out strain growth curve graph made for difficult interpretation, so it has been separated. Please refer to this graph as a control when viewing the knock-out strain growth curve graph. Spikes in stressed line are to be ignored; they occurred due to clumping of cells during analysis. We are focusing on the general linear trend of the growth curve.

Retrieved from "https://wiki.yeastgenome.org/index.php?title=YOR111W&oldid=405082"