过氧化氢、乙醇和冷休克对酿酒酵母压力抗性的诱导作用
Induction of baroresistance by hydrogen peroxide, ethanol and cold-shock in Saccharomyces cerevisiae.
作者信息
Palhano Fernando L, Orlando Marcos T D, Fernandes Patricia M B
机构信息
Departamento de Ciências Fisiológicas, Universidade Federal do Espírito Santo, Av. Marechal Campos, 1468, 29040-090, Vitória, ES, Brazil.
出版信息
FEMS Microbiol Lett. 2004 Apr 1;233(1):139-45. doi: 10.1016/j.femsle.2004.02.002.
The acquisition of tolerance to high hydrostatic pressure of 220 MPa (HHP) in response to a 0.4 mM hydrogen peroxide, 6% ethanol and cold-shock (10 degrees C) pretreatment for different lengths of times was studied in the yeast Saccharomyces cerevisiae. The protection conferred by these different treatments was similar ( approximately 3 log cycles) and time-dependent. Analysis of the induction of the most pressure up-regulated genes under these conditions was investigated by RT-PCR. Our results revealed that the cell stress response to HHP shares common features with hydrogen peroxide and ethanol stresses, but differs in some way to cold-shock.
在酿酒酵母中，研究了分别用0.4 mM过氧化氢、6%乙醇和冷激（10℃）预处理不同时长后，酵母对220 MPa高静水压（HHP）耐受性的获得情况。这些不同处理所赋予的保护作用相似（约3个对数循环）且具有时间依赖性。通过逆转录聚合酶链反应（RT-PCR）研究了在这些条件下压力上调最明显的基因的诱导情况。我们的结果表明，细胞对HHP的应激反应与过氧化氢和乙醇应激有共同特征，但在某些方面与冷激不同。
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