GENETICS/CELL BIOLOGY--OF THE YEAST HEAT SHOCK RESPONSE

遗传学/细胞生物学——酵母热休克反应

• 批准号: 3288308
• 负责人: Susan L. Lindquist
• 金额: $ 15.37万
• 依托单位: UNIVERSITY OF CHICAGO
• 依托单位国家: 美国
• 财政年份: 1985
• 资助国家: 美国
• 起止时间: 1985-07-01 至 1991-06-30
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/3288308
• 关键词: Saccharomyces; antibody formation; cell growth regulation; chromosomes; cytogenetics; cytology; electron microscopy; environmental stressor; fungal genetics; gel electrophoresis; gene complementation; gene conversion; gene expression; gene mutation; genetic manipulation; genetic mapping; genetic recombination; genetic regulation; genetic transcription; heat; immunoprecipitation; laboratory mouse; laboratory rat; messenger RNA; microscopy; molecular genetics; monoclonal antibody; nucleic acid sequence; point mutation; protein biosynthesis; sporogenesis; stress proteins; temperature sensitive mutant

Both eukaryotic and prokaryotic cells respond to mild temperature elevation (and many other forms of stress) by inducing the synthesis of a small group of highly conserved proteins called the heat-shock proteins (HSPs). A good deal of indirect evidence suggests that these proteins provide protection from the toxic effects of heat, but little is known about their specific molecular functions. Recent work has shown that some of these proteins are induced during the normal course of development, suggesting they may also play important roles in normal cellular processes. We wish to investigate the heat-shock response of the yeast, Saccharomyces cerevisiae, because this organism offers so many unique advantages for genetic manipulation. We are in the process of creating mutations in several of the yeast heat-shock genes and producing antibodies specific for the proteins. These mutants and antibodies will be used as tools to study the function and regulation of the proteins during normal growth, sporulation and exposure to stress.

真核细胞和原核细胞对温和的温度升高都有反应 (和许多其他形式的压力)通过诱导一小群人的合成 一种叫做热休克蛋白(HSPs)的高度保守的蛋白质。物美价廉 大量间接证据表明，这些蛋白质提供保护 热的毒性作用，但对它们的具体情况知之甚少 分子功能。最近的研究表明，其中一些蛋白质是 在正常发育过程中诱导的，这表明它们也可能 在正常的细胞过程中起着重要作用。我们希望调查一下 酵母的热休克反应，酿酒酵母，因为 这种生物为基因操作提供了许多独特的优势。 我们正在制造几种酵母菌的突变 热休克基因并产生针对这些蛋白质的抗体。这些 突变体和抗体将被用作研究其功能和 蛋白质在正常生长、产孢量和暴露过程中的调节 来施加压力。

项目成果

Heat shock proteins affect RNA processing during the heat shock response of Saccharomyces cerevisiae.

热休克蛋白在酿酒酵母的热休克反应过程中影响 RNA 加工。

• DOI: 10.1128/mcb.11.2.1062-1068.1991
• 发表时间: 1991
• 期刊: Molecular and cellular biology
• 影响因子: 5.3
• 作者: Yost,HJ;Lindquist,S
• 通讯作者: Lindquist,S

Transcriptional derepression of the Saccharomyces cerevisiae HSP26 gene during heat shock.

热休克期间酿酒酵母 HSP26 基因的转录去抑制。

• DOI: 10.1128/mcb.10.12.6362-6373.1990
• 发表时间: 1990
• 期刊: Molecular and cellular biology
• 影响因子: 5.3
• 作者: Susek,RE;Lindquist,S
• 通讯作者: Lindquist,S

hsp26 of Saccharomyces cerevisiae is related to the superfamily of small heat shock proteins but is without a demonstrable function.

酿酒酵母的 hsp26 与小热休克蛋白超家族有关，但没有明显的功能。

• DOI: 10.1128/mcb.9.11.5265-5271.1989
• 发表时间: 1989
• 期刊: Molecular and cellular biology
• 影响因子: 5.3
• 作者: Susek,RE;Lindquist,SL
• 通讯作者: Lindquist,SL