Cavicchioli R, Watson K
FEBS Lett. 1986 Oct 20;207(1):149-52. doi: 10.1016/0014-5793(86)80030-8.
Yeast cells when subjected to a primary heat shock, defined as a temperature shift from 23 to 37 degrees C for 30 min, acquired tolerance to heat stress (52 degrees C/5 min). Primary heat shocked cells incubated at 23 degrees C for up to 3 h, progressively lost thermotolerance but retained high levels of the major heat-shock proteins as observed on polyacrylamide gels. On the other hand, a temperature shift back up to 37 degrees C for 30 min fully restored thermotolerance. The major high-molecular-mass heat-shock proteins (hsp) identified were of approximate molecular mass 100 kDa (hsp 100), 80 kDa (hsp 80) and 70 kDa (hsp 70). The results indicate that loss of heat-shock acquisition of thermotolerance is not correlated with loss of heat-shock proteins.
将酵母细胞进行一次热激处理（定义为温度从23℃转变至37℃并持续30分钟）后，其获得了对热应激（52℃/5分钟）的耐受性。经一次热激处理的细胞在23℃下孵育长达3小时，其耐热性逐渐丧失，但如在聚丙烯酰胺凝胶上观察到的那样，仍保留高水平的主要热休克蛋白。另一方面，将温度回升至37℃并持续30分钟可完全恢复耐热性。鉴定出的主要高分子量热休克蛋白（hsp）的分子量约为100 kDa（hsp 100）、80 kDa（hsp 80）和70 kDa（hsp 70）。结果表明，热休克获得的耐热性丧失与热休克蛋白的丧失无关。
