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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...

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Autores principales: 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
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
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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.
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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
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