Shen Lulu, Li Ye, Jiang Linghuo, Wang Xiaoyuan
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China; School of Biotechnology, Jiangnan University, Wuxi, China.
School of Biotechnology, Jiangnan University, Wuxi, China.
PLoS One. 2014 Aug 8;9(8):e104428. doi: 10.1371/journal.pone.0104428. eCollection 2014.
Lipopolysaccharide, known as endotoxin, can stimulate potent host immune responses through the complex of Toll-like-receptor 4 and myeloid differentiation protein 2; but its influence on Saccharomyces cerevisiae, a model organism for studying eukaryotes, is not clear. In this study, we found that lipopolysaccharide-treated S. cerevisiae cells could be stained by methylene blue, but did not die. Transcriptional profiling of the lipopolysaccharide-treated S. cerevisiae cells showed that 5745 genes were modulated: 2491 genes up-regulated and 3254 genes down-regulated. Significantly regulated genes (460 up-regulated genes and 135 down-regulated genes) in lipopolysaccharide-treated S. cerevisiae cells were analyzed on Gene Ontology, and used to establish physical protein-protein interaction network and protein phosphorylation network. Based on these analyses, most of the regulated genes in lipopolysaccharide-treated S. cerevisiae cells were related to cell wall, membrane, peroxisome and mitochondrion. Further experiments demonstrated that lipopolysaccharide stimulation caused the exposure of phosphatidylserine and the increase of mitochondrial membrane potential in S. cerevisiae cells, but levels of intracellular reactive oxygen species and metacaspase activation were not increased. This study demonstrated that lipopolysaccharide stimulation causes significant changes in S. cerevisiae cells, and the results would contribute to understand the response of eukaryotic cells to lipopolysaccharide stimulation.
脂多糖,即内毒素,可通过Toll样受体4和髓样分化蛋白2复合物刺激宿主产生强烈的免疫反应;但其对酿酒酵母(一种用于研究真核生物的模式生物)的影响尚不清楚。在本研究中,我们发现经脂多糖处理的酿酒酵母细胞可用亚甲蓝染色,但未死亡。对经脂多糖处理的酿酒酵母细胞进行转录谱分析表明,有5745个基因受到调控:2491个基因上调,3254个基因下调。对经脂多糖处理的酿酒酵母细胞中显著调控的基因(460个上调基因和135个下调基因)进行了基因本体分析,并用于建立物理蛋白质-蛋白质相互作用网络和蛋白质磷酸化网络。基于这些分析,经脂多糖处理的酿酒酵母细胞中大多数受调控的基因与细胞壁、细胞膜、过氧化物酶体和线粒体有关。进一步的实验表明,脂多糖刺激导致酿酒酵母细胞中磷脂酰丝氨酸暴露和线粒体膜电位增加,但细胞内活性氧水平和metacaspase激活并未增加。本研究表明,脂多糖刺激会导致酿酒酵母细胞发生显著变化,这些结果将有助于理解真核细胞对脂多糖刺激的反应。