INDUCTION OF MAJOR HEAT-SHOCK PROTEINS OF SACCHAROMYCES-CEREVISIAE, INCLUDING PLASMA-MEMBRANE HSP30, BY ETHANOL LEVELS ABOVE A CRITICAL THRESHOLD
INDUCTION OF MAJOR HEAT-SHOCK PROTEINS OF SACCHAROMYCES-CEREVISIAE, INCLUDING PLASMA-MEMBRANE HSP30, BY ETHANOL LEVELS ABOVE A CRITICAL THRESHOLD
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DOI：
10.1099/13500872-140-11-3031
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发表时间：
1994-11-01
期刊：
影响因子：
2.8
通讯作者：
BOUCHERIE, H
中科院分区：
文献类型：
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作者：
PIPER, PW;TALREJA, K;BOUCHERIE, H
亚致死量但应激量的乙醇在酵母中诱导的许多变化与亚致死量热应激引起的变化相同。它们包括抑制发酵、增加小孢子的诱导和刺激质膜ATP酶活性。乙醇，在影响生长和发酵速率的浓度（4- 10%，v/v）下，也是热休克蛋白的有效诱导剂，包括由热休克诱导的Hsp 70蛋白家族的那些成员。这种诱导发生在约4%乙醇的阈值水平以上，尽管不同的热休克蛋白和热休克基因启动子在不同的较高乙醇水平下最佳诱导。此外，乙醇（6-8%）导致相同的两个主要变化，从亚致死热应激，质膜ATP酶蛋白水平的降低和质膜热休克蛋白Hsp 30的收购所导致的整体质膜蛋白组成。
Many of the changes induced in yeast by sublethal yet stressful amounts of ethanol are the same as those resulting from sublethal heat stress. They include an inhibition of fermentation, increased induction of petites and stimulation of plasma membrane ATPase activity. Ethanol, at concentrations (4-10%, v/v) that affect growth and fermentation rates, is also a potent inducer of heat-shock proteins including those members of the Hsp70 protein family induced by heat shock. This induction occurs above a threshold level of about 4% ethanol, although different heat-shock proteins and heat-shock gene promoters are optimally induced at different higher ethanol levels. In addition ethanol (6-8%) causes the same two major changes to integral plasma-membrane protein composition that result from a sublethal heat stress, reduction in levels of the plasma membrane ATPase protein and acquisition of the plasma membrane heat-shock protein Hsp30.