Influence of temperature on the transactivation potential of p53 proteins.

<p>The ability of p53 proteins to transactivate from the five natural REs at different expression levels was measured culturing yeast cells at 24°C (white bars) or 37°C (black bars) in media containing the indicated amount of galactose. Data obtained at 30°C (<a href="http://www.plosone.org/article/info:doi/10.1371/journal.pone.0116177#pone.0116177.g002" target="_blank">Fig. 2</a>) were re-plotted (gray bars) for comparison. The experiments were performed and data were analyzed and presented as for <a href="http://www.plosone.org/article/info:doi/10.1371/journal.pone.0116177#pone.0116177.g002" target="_blank">Fig. 2</a>.