4. 酵母細胞における熱ショックによる交差耐性(セミナー「ストレスと生物のレスポンス」)
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It is a well known fact that the living realm respond to heat by synthesizing a set of specific proteins, so called heat shock proteins (hsps). These hsps in addition to have protective role against the initial temperature insult, also induce resistance to subsequent much higher temperature stress, referred as thermotolerance. We are using yeast cells as a model system to study various kinds of heat shock induced tolerance and have so far demonstrated that the prior heat shock confer not only thermotolarance but also freezing as well as high hydrostatic pressure tolerance in yeast. When cells were heat shocked before freeze-thawing, the viability was increased significantly in comparison to directly frozen cells. The increase in viability was coincide with the induction of hsp synthesis. Heat shock was also found to be significantly effective against baroinjury. It was observed that the content of unfreezing state of cell water was increased whereas spin-spin relaxation time decreased during heat shock treatment and these changes were correlated with the increase in viability as reported in this journal last year. These observations led us to study the viscosity of cell water for which we treated yeast cells under high gravity acceleration. The heat shocked cells were subjected to ultracentrifugation at 25x10^4G for 15 to 120 min. Non heat shocked and 0.5-2.0M glycerol suspended cells were used as control and reference, respectively. We observed 10 to 100 times higher viability in the cells treated with high gravity after heat shock or in the presence of glycerol suspension compared to the control. The morphology of the directly centrifuged cells were found to be atypical, but prior heat shocked or glycerol suspended cells showed normal shape. We propose that heat shock protein induction affect cell water to result in viscous as reflected by protection against freeze-thawing, high hydrostatic pressure and ultra-centrifugal force injury.
- 1993-10-20
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関連論文
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