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首页> 外文期刊>Russian Journal of Plant Physiology >The effect of sodium azide on basic and induced thermotolerance in Saccharomyces cerevisiae
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The effect of sodium azide on basic and induced thermotolerance in Saccharomyces cerevisiae

机译：叠氮化钠对啤酒酵母碱性和诱导耐热性的影响

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摘要

The action mechanism of the mitochondrial inhibitor sodium azide on thermotolerance in Saccharomyces cerevisiae was studied. At ambient growth temperature, pretreatment with sodium azide was shown to improve the thermotolerance of parent cells and the hsp104 mutant. Treating with the inhibitor during a mild heat shock suppressed the development of induced thermotolerance due to the inhibition of heat shock protein (Hsp104) synthesis. Treating with the inhibitor immediately before lethal heat shock produced a variety of effects on thermotolerance depending on whether the yeast metabolism was oxidative or fermentative. The conclusions are: (1) the protective effect of sodium azide on the thermotolerance of S. cerevisiae cells grown on glucose-containing medium is not related to Hsp104 functioning, and (2) the mechanisms of basic and induced thermotolerance differ considerably.
机译：研究了线粒体抑制剂叠氮化钠对酿酒酵母耐热性的作用机理。在环境生长温度下，叠氮化钠预处理可改善亲代细胞和hsp104突变体的耐热性。在轻度热休克期间用抑制剂处理可抑制热休克蛋白（Hsp104）合成，从而抑制诱导的耐热性的发展。在致死性热休克前立即使用抑制剂进行处理，会对耐热性产生多种影响，具体取决于酵母代谢是氧化的还是发酵的。结论是：（1）叠氮化钠对在含葡萄糖的培养基上生长的酿酒酵母细胞耐热性的保护作用与Hsp104的功能无关;（2）基本和诱导的耐热性机理差异很大。

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