Table 2.
Evaluation of the transactivation ability of somatic TP53 mutations using a yeast-based assay.
ID | Protein variant | Mutant P53 residual activity (% of WT P53) | |||||||
---|---|---|---|---|---|---|---|---|---|
30 °C | 37 °C | ||||||||
P21 | PUMA | MDM2 | BAX | P21 | PUMA | MDM2 | BAX | ||
15 patients with Mut/noDel | |||||||||
MS0273 | p.Arg175His | 0 | 1 | 1 | 1 | 0 | 1 | 1 | 1 |
CA0082 | p.Arg213Leu | 54 | 8 | 21 | 7 | 2 | 2 | 3 | 3 |
CF0003 | p.Pro278Arg | 0 | 1 | 1 | 1 | 1 | 3 | 3 | 3 |
GM0252 | p.Ile195Thr | 6 | 2 | 2 | 2 | 1 | 3 | 3 | 4 |
MG0248 | p.Arg282Trp | 70 | 67 | 50 | 52 | 1 | 2 | 3 | 3 |
DD0478 | p.Pro191del | 67 | 38 | 55 | 42 | 2 | 3 | 4 | 5 |
GC0448 | p.Arg248Trp | 0 | 1 | 1 | 1 | 1 | 2 | 3 | 3 |
PA0254 | p.Ala161Thr | 96 | 62 | 77 | 74 | 2 | 2 | 4 | 4 |
AR0222 | p.His193Arg | 0 | 1 | 1 | 1 | 1 | 1 | 3 | 3 |
CG0620 | p.Arg209fs | 0 | 1 | 1 | 1 | 1 | 1 | 2 | 3 |
AA0396 | p.Val157Asp | 0 | 1 | 1 | 1 | 1 | 2 | 3 | 3 |
CR0115 | p.Phe113Ser | 3 | 1 | 1 | 1 | 1 | 3 | 3 | 3 |
AG0464 | p.Val173Met | 0 | 1 | 1 | 1 | 1 | 3 | 3 | 2 |
SG0168 | p.Ala88fs | 1 | 1 | 1 | 1 | 2 | 4 | 5 | 7 |
DA0455 | p.Arg273His | 0 | 1 | 1 | 1 | 1 | 1 | 3 | 4 |
9 patients with Mut/Del | |||||||||
CR0203 | p.Glu258Ter | 0 | 1 | 1 | 1 | 0 | 1 | 1 | 3 |
IF0044 | p.Asp281Gly | 0 | 1 | 1 | 1 | 1 | 3 | 3 | 3 |
DA0094 | p.Pro278Arg | 0 | 1 | 1 | 1 | 1 | 3 | 3 | 3 |
CS0290 | p.Val272Leu | 87 | 64 | 77 | 74 | 4 | 3 | 3 | 3 |
DG0193 | p.Ile195Thr | 6 | 2 | 2 | 2 | 1 | 3 | 3 | 4 |
FD0404 | p.Cys275Tyr | 0 | 1 | 1 | 1 | 1 | 3 | 3 | 3 |
PG0028 | p.Arg175His | 0 | 1 | 1 | 1 | 0 | 1 | 1 | 1 |
CG0622 | p.Ser166Ter | 1 | 1 | 1 | 1 | 1 | 3 | 3 | 3 |
DS0264 | p.Asp208Glufs | 0 | 1 | 1 | 1 | 1 | 3 | 3 | 3 |
Results are shown as residual activity of the mutant P53 protein with respect to wild-type (WT) P53 protein set as 100%. Each single mutant P53 was expressed in four different reporter yeast strains identified by the P53 Response Element (RE) from the promoter of the P21, PUMA, MDM2 or BAX effector genes. Transactivation ability was determined by growing yeast at 30 °C and 37 °C.