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Trehalose accumulates in Saccharomyces cerevisiae during exposure to agents that induce heat shock response
Author(s) -
Attfield Paul V.
Publication year - 1987
Publication title -
febs letters
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.593
H-Index - 257
eISSN - 1873-3468
pISSN - 0014-5793
DOI - 10.1016/0014-5793(87)81170-5
Subject(s) - saccharomyces cerevisiae , trehalose , chemistry , shock (circulatory) , heat shock protein , heat shock , yeast , food science , microbiology and biotechnology , biochemistry , biophysics , biology , medicine , gene
The storage disaccharide, trehalose, is accumulated in yeast during a temperature shift from 30 to 45°C. The response peaks at 90 min and is transient since levels of trehalose decline rapidly in cells returned to 30°C. Storage of trehalose is inhibited when cells are incubated in the presence of acridine orange or ethidium bromide prior to and during temperature shift, suggesting a requirement for de novo RNA synthesis. Accumulation of trehalose occurs when cells are exposed to either ethanol, copper sulphate or hydrogen peroxide at 30°C, indicating that the phenomenon may be a general response to physiological stress. Parallels are drawn between the trehalose accumulation response and the heat shock response in yeast.