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Widespread CRISPR-derived RNA regulatory elements in CRISPR-Cas systems.
Nucleic Acids Research. 2023.
Shmakov S. A.
Makarova K., Sergey A. Shmakov, Wolf Y. et al., Nature Microbiology 2025 Vol. 10 No. 12 P. 3346–3361
The known diversity of CRISPR–Cas systems continues to expand. To encompass new discoveries, here we present an updated evolutionary classification of CRISPR–Cas systems. The updated CRISPR–Cas classification includes 2 classes, 7 types and 46 subtypes, compared with the 6 types and 33 subtypes in our previous survey 5 years ago. In addition, a classification of ...
Added: November 10, 2025
Altae-Tran H., Zilberzwige-Tal S., Kannan S. et al., Cell 2025 Vol. 188 No. 7 P. 1925–1940
Despite ongoing efforts to study CRISPR systems, the evolutionary origins giving rise to reprogrammable RNA-guided mechanisms remain poorly understood. Here, we describe an integrated sequence/structure evolutionary tracing approach to identify the ancestors of the RNA-targeting CRISPR-Cas13 system. We find that Cas13 likely evolved from AbiF, which is encoded by an abortive infection-linked gene that is stably associated ...
Added: November 10, 2025
Shmakov S. A., Altae-Tran H., Makarova K. et al., Proceedings of the National Academy of Sciences of the United States of America 2023
Added: November 10, 2025
A. A. Fatkulin, T. A. Chuksina, Sorokina N. P. et al., Acta Naturae 2024 Vol. 16 No. 4 P. 81–85
Dairy production facilities represent a unique ecological niche for bacteriophages of lactic acid bacteria. Throughout evolution, bacteria have developed a wide range of defense mechanisms against viral infections caused by bacteriophages. The CRISPR-Cas system is of particular interest due to its adaptive nature. It allows bacteria to acquire and maintain specific resistance to certain bacteriophages. ...
Added: March 20, 2025
T. A. Chuksina, A. A. Fatkulin, Sorokina N. P. et al., Acta Naturae 2024 Vol. 16 No. 3 P. 102–109
Fermented dairy products are produced using starter cultures. They ferment milk to create products with a certain texture, aroma, and taste. However, the lactic acid bacteria used in this production are prone to bacteriophage infection. We examined the genomes of two newly discovered bacteriophage species that were isolated from cheese whey during the cheesemaking process. ...
Added: March 20, 2025