Valenti Daniela, Vacca Rosa Anna, Guaragnella Nicoletta, Passarella Salvatore, Marra Ersilia, Giannattasio Sergio
Istituto di Biomembrane e Bioenergetica, Consiglio Nazionale delle Ricerche, Bari, Italy.
FEMS Yeast Res. 2008 May;8(3):400-4. doi: 10.1111/j.1567-1364.2008.00348.x. Epub 2008 Jan 19.
To gain further insight into the mechanism by which yeast programmed cell death (PCD) occurs, we investigated whether and how proteasome activity changes in Saccharomyces cerevisiae cells undergoing PCD as a result of treatment with acetic acid (AA-PCD). We show that proteasome activation starts 60 min after AA-PCD induction, with a maximum at 90 min, and decreases at 150 min. Moreover, cell survival measurements carried out in the absence or presence of MG132, which inhibits proteasome function, show that the inhibition of proteasome activity partially prevents AA-PCD, thus indicating that a transient proteasome activation is needed for AA-PCD to occur.
为了更深入地了解酵母程序性细胞死亡（PCD）发生的机制，我们研究了在经历因乙酸处理导致的PCD（AA-PCD）的酿酒酵母细胞中，蛋白酶体活性是否以及如何发生变化。我们发现蛋白酶体激活在AA-PCD诱导后60分钟开始，90分钟时达到最大值，150分钟时下降。此外，在存在或不存在抑制蛋白酶体功能的MG132的情况下进行的细胞存活测量表明，蛋白酶体活性的抑制部分地阻止了AA-PCD，因此表明AA-PCD的发生需要短暂的蛋白酶体激活。
