Induction of heat‐shock proteins by glutamine The ‘feeding effect’

FEBS Letters

Shen, Jun-Wen¹  Subjeck, John R.¹  Cai, Jie-Wei¹  Hughes, Christine S.¹ 

[1] Department of Molecular and Cellular Biology, Roswell Park Cancer Institute, Buffalo, New York 14263, USA

关键词: Glutamine;    Heat shock;    CHO cell;    Thermotolerance;    Cell culture;   

DOI  :  10.1016/0014-5793(91)81041-6

学科分类：生物化学/生物物理

来源: John Wiley & Sons Ltd.

【 摘 要 】

Subconfluent, log-phase Chinese hamster ovary cells induced the major heat-shock proteins (hsp) when cells were refed, 40 hours after seeding. This method of inducing heat-shock proteins was also obtained by refeeding with fresh serum-free media, but not with media with a long shelf life or with media prepared without glutamine. It was observed that addition of glutamine alone to cultures at 40 hours post-seeding induced heat-shock proteins. Addition of ammonium chloride, however, had no discernible effect on heat-shock protein synthesis. Northern blot analysis indicated that this phenomenon reflected an increase in the levels of message for the constitutive/inducible member of the hsp 70 family, but not the non-constitutive member. To determine the effect of this induction on heat sensitivity, unfed and ‘heat-shock-induced’ refed cultures were heated at 45°C. No significant difference in cell survival was observed. Therefore glutamine is the necessary ingredient required for the induction of heat-shock proteins and this method of inducing heat-shock proteins does not alter heat sensitivity.

【 授权许可】

Unknown