O'Connell Jeremy D, Tsechansky Mark, Royal Ariel, Boutz Daniel R, Ellington Andrew D, Marcotte Edward M
Center for Systems and Synthetic Biology, Institute for Cellular and Molecular Biology, University of Texas at Austin, Austin, Texas, United States of America.
Department of Molecular Biosciences, University of Texas at Austin, Austin, Texas, United States of America.
Mol Biosyst. 2014 Apr;10(4):851-861. doi: 10.1039/c3mb70508k. Epub 2014 Feb 3.
Many normally cytosolic yeast proteins form insoluble intracellular bodies in response to nutrient depletion, suggesting the potential for widespread protein aggregation in stressed cells. Nearly 200 such bodies have been found in yeast by screening libraries of fluorescently tagged proteins. In order to more broadly characterize the formation of these bodies in response to stress, we employed a proteome-wide shotgun mass spectrometry assay in order to measure shifts in the intracellular solubilities of endogenous proteins following heat stress. As quantified by mass spectrometry, heat stress tended to shift the same proteins into insoluble form as did nutrient depletion; many of these proteins were also known to form foci in response to arsenic stress. Affinity purification of several foci-forming proteins showed enrichment for co-purifying chaperones, including Hsp90 chaperones. Tests of induction conditions and co-localization of metabolic enzymes participating in the same metabolic pathways suggested those foci did not correspond to multi-enzyme organizing centers. Thus, in yeast, the formation of stress bodies appears common across diverse, normally diffuse cytoplasmic proteins and is induced by multiple types of cell stress, including thermal, chemical, and nutrient stress.
许多正常情况下位于胞质溶胶中的酵母蛋白在营养物质匮乏时会形成不溶性的细胞内聚集体,这表明在应激细胞中存在广泛的蛋白质聚集现象。通过筛选荧光标记蛋白文库,在酵母中已发现近200个这样的聚集体。为了更全面地描述这些聚集体在应激反应中的形成情况,我们采用了全蛋白质组鸟枪法质谱分析,以测量热应激后内源性蛋白质细胞内溶解度的变化。通过质谱定量分析,热应激与营养物质匮乏一样,倾向于使相同的蛋白质转变为不溶性形式;其中许多蛋白质也已知会在砷应激反应中形成聚集体。对几种形成聚集体的蛋白质进行亲和纯化,结果显示共纯化的伴侣蛋白有所富集,包括Hsp90伴侣蛋白。对参与相同代谢途径的代谢酶的诱导条件和共定位进行测试表明,这些聚集体并不对应于多酶组织中心。因此,在酵母中,应激体的形成在各种通常分散于细胞质中的蛋白质中似乎很常见,并且由多种类型的细胞应激诱导,包括热应激、化学应激和营养应激。