Loss of heat‐shock acquisition of thermotolerance in yeast is not correlated with loss of heat‐shock proteins

FEBS Letters

Watson, Kenneth¹  Cavicchioli, Rick¹ 

[1] Department of Biochemistry, Microbiology and Nutrition, University of New England, Armidale 2351, Australia

关键词: Yeast;    Thermotolerance;    Heat-shock protein;   

DOI  :  10.1016/0014-5793(86)80030-8

学科分类：生物化学/生物物理

来源: John Wiley & Sons Ltd.

【 摘 要 】

Yeast cells when subjected to a primary heat shock, defined as a temperature shift from 23 to 37° for 30 min, acquired tolerance to heat stress (52°C/5 min). Primary heat shocked cells incubated at 23°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°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.

【 授权许可】

Unknown