Borkovich K A, Farrelly F W, Finkelstein D B, Taulien J, Lindquist S
Howard Hughes Medical Institute, University of Chicago, Illinois 60637.
Mol Cell Biol. 1989 Sep;9(9):3919-30. doi: 10.1128/mcb.9.9.3919-3930.1989.
hsp82 is one of the most highly conserved and abundantly synthesized heat shock proteins of eucaryotic cells. The yeast Saccharomyces cerevisiae contains two closely related genes in the HSP82 gene family. HSC82 was expressed constitutively at a very high level and was moderately induced by high temperatures. HSP82 was expressed constitutively at a much lower level and was more strongly induced by heat. Site-directed disruption mutations were produced in both genes. Cells homozygous for both mutations did not grow at any temperature. Cells carrying other combinations of the HSP82 and HSC82 mutations grew well at 25 degrees C, but their ability to grow at higher temperatures varied with gene copy number. Thus, HSP82 and HSC82 constitute an essential gene family in yeast cells. Although the two proteins had different patterns of expression, they appeared to have equivalent functions; growth at higher temperatures required higher concentrations of either protein. Biochemical analysis of hsp82 from vertebrate cells suggests that the protein binds to a variety of other cellular proteins, keeping them inactive until they have reached their proper intracellular location or have received the proper activation signal. We speculate that the reason cells require higher concentrations of hsp82 or hsc82 for growth at higher temperatures is to maintain proper levels of complex formation with these other proteins.
Hsp82是真核细胞中最高度保守且大量合成的热休克蛋白之一。酿酒酵母在Hsp82基因家族中含有两个密切相关的基因。Hsc82在非常高的水平上持续表达,并受到高温的适度诱导。Hsp82在低得多的水平上持续表达,并且受热诱导更强。在这两个基因中都产生了定点破坏突变。两个突变均为纯合的细胞在任何温度下都不能生长。携带Hsp82和Hsc82突变其他组合的细胞在25摄氏度下生长良好,但它们在较高温度下生长的能力随基因拷贝数而变化。因此,Hsp82和Hsc82在酵母细胞中构成一个必需的基因家族。尽管这两种蛋白质具有不同的表达模式,但它们似乎具有等效的功能;在较高温度下生长需要较高浓度的任何一种蛋白质。对脊椎动物细胞中Hsp82的生化分析表明,该蛋白质与多种其他细胞蛋白质结合,使它们保持无活性状态,直到它们到达适当的细胞内位置或收到适当的激活信号。我们推测,细胞在较高温度下生长需要更高浓度的Hsp82或Hsc82的原因是为了维持与这些其他蛋白质形成复合物的适当水平。