Thermotolerance and the heat-shock response in Candida albicans.
Thermotolerance and the heat-shock response in Candida albicans.
复制标题
白色念珠菌的耐热性和热休克反应。
DOI：
10.1099/00221287-135-9-2509
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发表时间：
1989
期刊：
影响因子：
--
通讯作者：
Howard,DH
中科院分区：
文献类型：
--
作者：
Zeuthen,ML;Howard,DH
在高温下，白色念珠菌的酵母细胞。合成了9种热休克蛋白（HSPs），其表观分子量分别为98、85、81、76、72、54、34、26和18 kDa。热休克反应的最佳温度是45 ℃，尽管在41-46 ℃的范围内都能检测到热休克蛋白。在保持在48 °C的细胞中未观察到蛋白质合成。当酵母细胞先前暴露于45 °C时，它们在暴露于55 °C的致死温度下存活下来。在45 °C下孵育期间诱导的耐热性需要蛋白质合成，因为保护作用显著降低。汞离子诱导了一组三种应激蛋白，其中之一的大小对应的热休克蛋白，镉离子诱发一个应激蛋白似乎无关的热休克蛋白后观察到的温度变化。
At elevated temperatures, yeast cells ofCandida albicans. synthesized nine heat-shock proteins (HSPs) with apparent molecular masses of 98, 85, 81, 76, 72, 54, 34, 26 and 18 kDa. The optimum temperature for the heat-shock response was 45C although HSPs were detected throughout the range 41–46 °C. Protein synthesis was not observed in cells kept at 48 °C. Yeast cells survived exposure to an otherwise lethal temperature of 55C when they had previously been exposed to 45 °C. The thermotolerance induced during incubation at 45 °C required protein synthesis, since protection was markedly reduced by trichodermin. Mercury ions induced a set of three stress proteins, one of which corresponded in size to an HSP, and cadmium ions evoked one stress protein seemingly unrelated to the HSPs observed after temperature shift.