Please use this identifier to cite or link to this item:
https://hdl.handle.net/2445/182199
Title: | Isolation of pig mitochondrial 3-hydroxy-3-methylglutaryl-CoA synthase gene promoter: characterization of a peroxisome proliferator-responsive element |
Author: | Ortiz, José A. Mallolas, Judith Nicot, Carine Bofarull, Josep Rodríguez, Joan C. García Hegardt, Fausto Haro Bautista, Diego Marrero González, Pedro F. |
Keywords: | Àcids grassos Expressió gènica Mitocondris Fatty acids Gene expression Mitochondria |
Issue Date: | 1999 |
Publisher: | Biochemical Society |
Abstract: | Low expression of the mitochondrial 3-hydroxy-3-methylglutaryl- CoA (HMG-CoA) synthase gene during development correlates with an unusually low hepatic ketogenic capacity and lack of hyperketonaemia in piglets. Here we report the isolation and characterization of the 5« end of the pig mitochondrial HMG-CoA synthase gene. The 581 bp region proximal to the transcription start site permits transcription of a reporter gene, con®rming the function of the promoter. The pig mitochondrial HMG-CoA synthase promoter is trans-activated by the peroxisomal proliferator-activated receptor (PPAR), and a functional response element for PPAR (PPRE) has been localized in the promoter region. Pig PPRE is constituted by an imperfect direct repeat (DR-1) and a downstream sequence, both of which are needed to confer PPAR-sensitivity to a thymidine kinase promoter and to form complexes with PPAR[retinoid X receptor heterodimers. A role of PPAR trans-activation in starvationassociated induction of gene expression is suggested. |
Note: | Versió postprint del document publicat a: https://doi.org/10.1042/bj3370329 |
It is part of: | Biochemical Journal, 1999, vol. 337, p. 329-335 |
URI: | https://hdl.handle.net/2445/182199 |
Related resource: | https://doi.org/10.1042/bj3370329 |
ISSN: | 0264-6021 |
Appears in Collections: | Articles publicats en revistes (Bioquímica i Fisiologia) Articles publicats en revistes (Bioquímica i Biomedicina Molecular) Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia) |
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