Cargando…
The sensitivity of the yeast, Saccharomyces cerevisiae, to acetic acid is influenced by DOM34 and RPL36A
The presence of acetic acid during industrial alcohol fermentation reduces the yield of fermentation by imposing additional stress on the yeast cells. The biology of cellular responses to stress has been a subject of vigorous investigations. Although much has been learned, details of some of these r...
Autores principales: | , , , , , , , , , , , , , , , , , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
PeerJ Inc.
2017
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5691786/ https://www.ncbi.nlm.nih.gov/pubmed/29158977 http://dx.doi.org/10.7717/peerj.4037 |
_version_ | 1783279863839326208 |
---|---|
author | Samanfar, Bahram Shostak, Kristina Moteshareie, Houman Hajikarimlou, Maryam Shaikho, Sarah Omidi, Katayoun Hooshyar, Mohsen Burnside, Daniel Márquez, Imelda Galván Kazmirchuk, Tom Naing, Thet Ludovico, Paula York-Lyon, Anna Szereszewski, Kama Leung, Cindy Jin, Jennifer Yixin Megarbane, Rami Smith, Myron L. Babu, Mohan Holcik, Martin Golshani, Ashkan |
author_facet | Samanfar, Bahram Shostak, Kristina Moteshareie, Houman Hajikarimlou, Maryam Shaikho, Sarah Omidi, Katayoun Hooshyar, Mohsen Burnside, Daniel Márquez, Imelda Galván Kazmirchuk, Tom Naing, Thet Ludovico, Paula York-Lyon, Anna Szereszewski, Kama Leung, Cindy Jin, Jennifer Yixin Megarbane, Rami Smith, Myron L. Babu, Mohan Holcik, Martin Golshani, Ashkan |
author_sort | Samanfar, Bahram |
collection | PubMed |
description | The presence of acetic acid during industrial alcohol fermentation reduces the yield of fermentation by imposing additional stress on the yeast cells. The biology of cellular responses to stress has been a subject of vigorous investigations. Although much has been learned, details of some of these responses remain poorly understood. Members of heat shock chaperone HSP proteins have been linked to acetic acid and heat shock stress responses in yeast. Both acetic acid and heat shock have been identified to trigger different cellular responses including reduction of global protein synthesis and induction of programmed cell death. Yeast HSC82 and HSP82 code for two important heat shock proteins that together account for 1–2% of total cellular proteins. Both proteins have been linked to responses to acetic acid and heat shock. In contrast to the overall rate of protein synthesis which is reduced, the expression of HSC82 and HSP82 is induced in response to acetic acid stress. In the current study we identified two yeast genes DOM34 and RPL36A that are linked to acetic acid and heat shock sensitivity. We investigated the influence of these genes on the expression of HSP proteins. Our observations suggest that Dom34 and RPL36A influence translation in a CAP-independent manner. |
format | Online Article Text |
id | pubmed-5691786 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2017 |
publisher | PeerJ Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-56917862017-11-20 The sensitivity of the yeast, Saccharomyces cerevisiae, to acetic acid is influenced by DOM34 and RPL36A Samanfar, Bahram Shostak, Kristina Moteshareie, Houman Hajikarimlou, Maryam Shaikho, Sarah Omidi, Katayoun Hooshyar, Mohsen Burnside, Daniel Márquez, Imelda Galván Kazmirchuk, Tom Naing, Thet Ludovico, Paula York-Lyon, Anna Szereszewski, Kama Leung, Cindy Jin, Jennifer Yixin Megarbane, Rami Smith, Myron L. Babu, Mohan Holcik, Martin Golshani, Ashkan PeerJ Cell Biology The presence of acetic acid during industrial alcohol fermentation reduces the yield of fermentation by imposing additional stress on the yeast cells. The biology of cellular responses to stress has been a subject of vigorous investigations. Although much has been learned, details of some of these responses remain poorly understood. Members of heat shock chaperone HSP proteins have been linked to acetic acid and heat shock stress responses in yeast. Both acetic acid and heat shock have been identified to trigger different cellular responses including reduction of global protein synthesis and induction of programmed cell death. Yeast HSC82 and HSP82 code for two important heat shock proteins that together account for 1–2% of total cellular proteins. Both proteins have been linked to responses to acetic acid and heat shock. In contrast to the overall rate of protein synthesis which is reduced, the expression of HSC82 and HSP82 is induced in response to acetic acid stress. In the current study we identified two yeast genes DOM34 and RPL36A that are linked to acetic acid and heat shock sensitivity. We investigated the influence of these genes on the expression of HSP proteins. Our observations suggest that Dom34 and RPL36A influence translation in a CAP-independent manner. PeerJ Inc. 2017-11-14 /pmc/articles/PMC5691786/ /pubmed/29158977 http://dx.doi.org/10.7717/peerj.4037 Text en ©2017 Samanfar et al. http://creativecommons.org/licenses/by/4.0/ This is an open access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) , which permits unrestricted use, distribution, reproduction and adaptation in any medium and for any purpose provided that it is properly attributed. For attribution, the original author(s), title, publication source (PeerJ) and either DOI or URL of the article must be cited. |
spellingShingle | Cell Biology Samanfar, Bahram Shostak, Kristina Moteshareie, Houman Hajikarimlou, Maryam Shaikho, Sarah Omidi, Katayoun Hooshyar, Mohsen Burnside, Daniel Márquez, Imelda Galván Kazmirchuk, Tom Naing, Thet Ludovico, Paula York-Lyon, Anna Szereszewski, Kama Leung, Cindy Jin, Jennifer Yixin Megarbane, Rami Smith, Myron L. Babu, Mohan Holcik, Martin Golshani, Ashkan The sensitivity of the yeast, Saccharomyces cerevisiae, to acetic acid is influenced by DOM34 and RPL36A |
title | The sensitivity of the yeast, Saccharomyces cerevisiae, to acetic acid is influenced by DOM34 and RPL36A |
title_full | The sensitivity of the yeast, Saccharomyces cerevisiae, to acetic acid is influenced by DOM34 and RPL36A |
title_fullStr | The sensitivity of the yeast, Saccharomyces cerevisiae, to acetic acid is influenced by DOM34 and RPL36A |
title_full_unstemmed | The sensitivity of the yeast, Saccharomyces cerevisiae, to acetic acid is influenced by DOM34 and RPL36A |
title_short | The sensitivity of the yeast, Saccharomyces cerevisiae, to acetic acid is influenced by DOM34 and RPL36A |
title_sort | sensitivity of the yeast, saccharomyces cerevisiae, to acetic acid is influenced by dom34 and rpl36a |
topic | Cell Biology |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5691786/ https://www.ncbi.nlm.nih.gov/pubmed/29158977 http://dx.doi.org/10.7717/peerj.4037 |
work_keys_str_mv | AT samanfarbahram thesensitivityoftheyeastsaccharomycescerevisiaetoaceticacidisinfluencedbydom34andrpl36a AT shostakkristina thesensitivityoftheyeastsaccharomycescerevisiaetoaceticacidisinfluencedbydom34andrpl36a AT moteshareiehouman thesensitivityoftheyeastsaccharomycescerevisiaetoaceticacidisinfluencedbydom34andrpl36a AT hajikarimloumaryam thesensitivityoftheyeastsaccharomycescerevisiaetoaceticacidisinfluencedbydom34andrpl36a AT shaikhosarah thesensitivityoftheyeastsaccharomycescerevisiaetoaceticacidisinfluencedbydom34andrpl36a AT omidikatayoun thesensitivityoftheyeastsaccharomycescerevisiaetoaceticacidisinfluencedbydom34andrpl36a AT hooshyarmohsen thesensitivityoftheyeastsaccharomycescerevisiaetoaceticacidisinfluencedbydom34andrpl36a AT burnsidedaniel thesensitivityoftheyeastsaccharomycescerevisiaetoaceticacidisinfluencedbydom34andrpl36a AT marquezimeldagalvan thesensitivityoftheyeastsaccharomycescerevisiaetoaceticacidisinfluencedbydom34andrpl36a AT kazmirchuktom thesensitivityoftheyeastsaccharomycescerevisiaetoaceticacidisinfluencedbydom34andrpl36a AT naingthet thesensitivityoftheyeastsaccharomycescerevisiaetoaceticacidisinfluencedbydom34andrpl36a AT ludovicopaula thesensitivityoftheyeastsaccharomycescerevisiaetoaceticacidisinfluencedbydom34andrpl36a AT yorklyonanna thesensitivityoftheyeastsaccharomycescerevisiaetoaceticacidisinfluencedbydom34andrpl36a AT szereszewskikama thesensitivityoftheyeastsaccharomycescerevisiaetoaceticacidisinfluencedbydom34andrpl36a AT leungcindy thesensitivityoftheyeastsaccharomycescerevisiaetoaceticacidisinfluencedbydom34andrpl36a AT jinjenniferyixin thesensitivityoftheyeastsaccharomycescerevisiaetoaceticacidisinfluencedbydom34andrpl36a AT megarbanerami thesensitivityoftheyeastsaccharomycescerevisiaetoaceticacidisinfluencedbydom34andrpl36a AT smithmyronl thesensitivityoftheyeastsaccharomycescerevisiaetoaceticacidisinfluencedbydom34andrpl36a AT babumohan thesensitivityoftheyeastsaccharomycescerevisiaetoaceticacidisinfluencedbydom34andrpl36a AT holcikmartin thesensitivityoftheyeastsaccharomycescerevisiaetoaceticacidisinfluencedbydom34andrpl36a AT golshaniashkan thesensitivityoftheyeastsaccharomycescerevisiaetoaceticacidisinfluencedbydom34andrpl36a AT samanfarbahram sensitivityoftheyeastsaccharomycescerevisiaetoaceticacidisinfluencedbydom34andrpl36a AT shostakkristina sensitivityoftheyeastsaccharomycescerevisiaetoaceticacidisinfluencedbydom34andrpl36a AT moteshareiehouman sensitivityoftheyeastsaccharomycescerevisiaetoaceticacidisinfluencedbydom34andrpl36a AT hajikarimloumaryam sensitivityoftheyeastsaccharomycescerevisiaetoaceticacidisinfluencedbydom34andrpl36a AT shaikhosarah sensitivityoftheyeastsaccharomycescerevisiaetoaceticacidisinfluencedbydom34andrpl36a AT omidikatayoun sensitivityoftheyeastsaccharomycescerevisiaetoaceticacidisinfluencedbydom34andrpl36a AT hooshyarmohsen sensitivityoftheyeastsaccharomycescerevisiaetoaceticacidisinfluencedbydom34andrpl36a AT burnsidedaniel sensitivityoftheyeastsaccharomycescerevisiaetoaceticacidisinfluencedbydom34andrpl36a AT marquezimeldagalvan sensitivityoftheyeastsaccharomycescerevisiaetoaceticacidisinfluencedbydom34andrpl36a AT kazmirchuktom sensitivityoftheyeastsaccharomycescerevisiaetoaceticacidisinfluencedbydom34andrpl36a AT naingthet sensitivityoftheyeastsaccharomycescerevisiaetoaceticacidisinfluencedbydom34andrpl36a AT ludovicopaula sensitivityoftheyeastsaccharomycescerevisiaetoaceticacidisinfluencedbydom34andrpl36a AT yorklyonanna sensitivityoftheyeastsaccharomycescerevisiaetoaceticacidisinfluencedbydom34andrpl36a AT szereszewskikama sensitivityoftheyeastsaccharomycescerevisiaetoaceticacidisinfluencedbydom34andrpl36a AT leungcindy sensitivityoftheyeastsaccharomycescerevisiaetoaceticacidisinfluencedbydom34andrpl36a AT jinjenniferyixin sensitivityoftheyeastsaccharomycescerevisiaetoaceticacidisinfluencedbydom34andrpl36a AT megarbanerami sensitivityoftheyeastsaccharomycescerevisiaetoaceticacidisinfluencedbydom34andrpl36a AT smithmyronl sensitivityoftheyeastsaccharomycescerevisiaetoaceticacidisinfluencedbydom34andrpl36a AT babumohan sensitivityoftheyeastsaccharomycescerevisiaetoaceticacidisinfluencedbydom34andrpl36a AT holcikmartin sensitivityoftheyeastsaccharomycescerevisiaetoaceticacidisinfluencedbydom34andrpl36a AT golshaniashkan sensitivityoftheyeastsaccharomycescerevisiaetoaceticacidisinfluencedbydom34andrpl36a |