YKL162C

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Systematic name YKL162C
Gene name
Aliases
Feature type ORF, Uncharacterized
Coordinates Chr XI:148838..147630
Primary SGDID S000001645


Description of YKL162C: Putative protein of unknown function; green fluorescent protein (GFP)-fusion protein localizes to the mitochondrion[1]




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Community Commentary

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Caffeine

UW-Stout/Caffeine SP23

KnockoutControl.jpg
KnockoutGene3.jpg

Analysis

Glucose Sensitivity

[1]Protocol


TableGlucose.jpg


Analysis

The table above shows the number of cells with YKL162C removed that were counted as dead out of 100 counted cells. We found that in all trials compared to the control there was in increase in cell death. With the YKL162C gene removed nearly all cells died when incubated for 48 hours in 2% Glucose. This knockout may intrigue further research into basic cell viability as a result of the statistical significance.


Isopropanol

UW-Stout/Isopropanol_SP23

Picture12.jpg

Analysis

These results were what was expected and all 3 were consistent throughout the trials. Although there was less growth than the control group, it could mean that the cell is more sensitive to the isopropanol with the gene knocked out. In the third trial there was a little bit of spiking towards the end around 15:20-18:00 but other than that it was a good growth curve.

Heat Shock

UW-Stout/Heat_shock_SP23

YKL162 Yeast Colonies at 40 degrees Celsius
Time (sec) Colonies
0 50
15 41
45 25
75 24
105 13
135 25
Wild Type Yeast Colonies at 40 degrees Celsius
Time (sec) Colonies
0 24
15 20
45 17
75 16
105 18
135 14

DKAtrial3yeast.jpg


KAD YKL162C.jpg

Analysis

The general trend of our data yielded a negative relationship between time of heat shock. About half of the yeast cells died off in a matter of 135 seconds at 40 degrees Celsius. The YKL162C yeast were dying off at a faster rate over time compared to the Wild Yeast strain. This means that the gene that was knocked out in the YKL162C yeast could have cause some resistance to heat shock.

Bases

EMYeast3.jpg

Analysis

As you can see there was clearly an error with the A11 sample of yeast 3. The other two samples showed less growth than the Wild Type yeast, A1 A2 A3, over the 24 hour time period. This knockout gene likely did not aid in basic pH environmental growth.


Protocol- UW-Stout/Bases SP23

References

See Help:References on how to add references

  1. Huh WK, et al. (2003) Global analysis of protein localization in budding yeast. Nature 425(6959):686-91 SGD PMID 14562095

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