Characterization of alcohol-induced filamentous growth in Saccharomyces cerevisiae
Characterization of alcohol-induced filamentous growth in Saccharomyces cerevisiae
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DOI：
10.1091/mbc.11.1.183
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发表时间：
2000-01-01
影响因子：
3.3
通讯作者：
Heitman, J
中科院分区：
文献类型：
--
作者：
Lorenz, MC;Cutler, NS;Heitman, J
芽殖酵母酿酒酵母的二倍体细胞因缺乏氮而分化成丝状生长形式。贫碳源如淀粉也可以刺激诱导，而单倍体细胞在丰富的培养基中经历类似的侵入性生长反应。先前的工作已经证明了各种醇类（氨基酸代谢的副产物）在改变细胞形态中的作用。我们发现，几种醇，特别是异戊醇和1-丁醇，刺激丝状生长在单倍体细胞中，这种分化通常是压抑。丁醇也诱导细胞伸长和出芽模式的变化，导致假菌丝形态，即使在液体培养基中。丝状菌落形态和细胞伸长需要信息素响应MAPK级联和TEC 1的元件，而营养传感机制的组分，如MEP 2、GPA 2和GPR 1，不影响这种现象。对1-丁醇不敏感突变体的筛选鉴定了调节极化生长（BUD 8、BEM 1、BEM 4和FIG 1）、线粒体功能（MSM 1、MRP 21和HMI 1）和转录调节因子（CHD 1）的其他蛋白质。此外，我们还发现乙醇刺激二倍体细胞的过度表达，同样是以MAPK依赖的方式。总之，这些结果表明，酵母可能感觉到营养限制和代谢副产物的组合来调节分化。
Diploid cells of the budding yeast Saccharomyces cerevisiae starved for nitrogen differentiate into a filamentous growth form. Poor carbon sources such as starches can also stimulate filamentation, whereas haploid cells undergo a similar invasive growth response in rich medium. Previous work has demonstrated a role for various alcohols, by-products of amino acid metabolism, in altering cellular morphology. We found that several alcohols, notably isoamyl alcohol and 1-butanol, stimulate filamentous growth in haploid cells in which this differentiation is normally repressed. Butanol also induces cell elongation and changes in budding pattern, leading to a pseudohyphal morphology, even in liquid medium. The filamentous colony morphology and cell elongation require elements of the pheromone-responsive MAPK cascade and TEC1, whereas components of the nutrient-sensing machinery, such as MEP2 GPA2, and GPR1, do not affect this phenomenon. A screen for 1-butanol-insensitive mutants identified additional proteins that regulate polarized growth (BUD8, BEM1, BEM4, and FIG1), mitochondrial function (MSM1, MRP21, and HMI1), and a transcriptional regulator (CHD1). Furthermore, we have also found that ethanol stimulates hyperfilamentation in diploid cells, again in a MAPK-dependent manner. Together, these results suggest that yeast may sense a combination of nutrient limitation and metabolic by-products to regulate differentiation.