Versele Matthias, Thevelein Johan M, Van Dijck Patrick
Department of Molecular Microbiology, Flemish Interuniversity Institute for Biotechnology (VIB), Katholieke Universiteit Leuven, Kasteelpark Arenberg 31, B-3001 Leuven-Heverlee, Flanders, Belgium.
Yeast. 2004 Jan 15;21(1):75-86. doi: 10.1002/yea.1065.
The initiation of fermentation in the yeast Saccharomyces cerevisiae is associated with a rapid drop in general stress resistance. Previously we identified a mutant which is deficient in fermentation-induced loss of stress resistance (fil1), as a partially inactivating mutant in adenylate cyclase. We have now investigated possible causes of its high stress resistance. Deletion of the TPS1 gene, encoding the first enzyme in the biosynthesis of trehalose, or the heat shock protein gene HSP104 only resulted in a minor effect on heat stress resistance compared with deletion of these genes in a wild-type background. A strain with a deletion of both genes still showed a higher stress resistance in the fil1 background compared to the corresponding wild-type background. Deletion of the transcription factor genes MSN2 and MSN4, which are required for the expression of STRE-regulated genes, resulted in a dramatic drop in heat resistance in the wild-type background but had much less effect in the fil1 mutant. The fil1 msn2Deltamsn4Delta strain remained more heat-resistant than a wild-type strain. A strain in which all four genes, TPS1, HSP104, MSN2 and MSN4, are deleted was very sensitive to heat stress and also to oxidative and salt stress. Presence of the fil1 mutation in such a strain, however, still clearly enhanced heat, oxidative and salt stress resistance. These results indicate that, in addition to trehalose, Hsp104 and the Msn2/4-controlled genes, other factors exist in S. cerevisiae that can, significantly and independently of the known factors, enhance general stress resistance. The mutants described in this work provide a tool to identify these novel components.
酿酒酵母中发酵的起始与一般应激抗性的快速下降有关。此前我们鉴定出一个在发酵诱导的应激抗性丧失方面存在缺陷的突变体(fil1),它是腺苷酸环化酶的部分失活突变体。我们现在研究了其高应激抗性的可能原因。编码海藻糖生物合成中第一种酶的TPS1基因或热休克蛋白基因HSP104的缺失,与在野生型背景中缺失这些基因相比,仅对热应激抗性产生较小影响。与相应的野生型背景相比,同时缺失这两个基因的菌株在fil1背景中仍表现出更高的应激抗性。转录因子基因MSN2和MSN4的缺失,这两个基因是STRE调控基因表达所必需的,在野生型背景中导致耐热性急剧下降,但在fil1突变体中的影响要小得多。fil1 msn2Δmsn4Δ菌株仍然比野生型菌株更耐热。一个同时缺失TPS1、HSP104、MSN2和MSN4这四个基因的菌株对热应激以及氧化应激和盐应激都非常敏感。然而,在这样的菌株中存在fil1突变,仍然明显增强了对热、氧化和盐应激的抗性。这些结果表明,除了海藻糖、Hsp104和Msn2/4控制的基因外,酿酒酵母中还存在其他因素,这些因素可以显著且独立于已知因素增强一般应激抗性。本文描述的突变体提供了一种鉴定这些新成分的工具。