Insufficiency of Copper Ion Homeostasis Causes Freeze-Thaw Injury of Yeast Cells as Revealed by Indirect Gene Expression Analysis

Takahashi, Shunsuke; Andõ, Akira; Takagi, Hiroshi; Shima, Jun

doi:10.1128/aem.00905-09

Cited by 18 publications

(13 citation statements)

References 29 publications

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“…Interestingly, it is known that the transcription of these genes is under the control of the transcription factor Mac1 [28] , [34] . Takahashi et al previously reported that copper ion homeostasis regulated by Mac1 is important for tolerance to freeze-thaw stress, which is one of the oxidative stresses [32] . Based on these findings, we speculated that there is some relevance between Mac1 and NO-mediated oxidative stress tolerance.…”

Section: Resultsmentioning

confidence: 99%

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Nitric Oxide-Mediated Antioxidative Mechanism in Yeast through the Activation of the Transcription Factor Mac1

et al. 2014

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The budding yeast Saccharomyces cerevisiae possesses various defense mechanisms against environmental stresses that generate reactive oxygen species, leading to growth inhibition or cell death. Our recent study showed a novel antioxidative mechanism mediated by nitric oxide (NO) in yeast cells, but the mechanism underlying the oxidative stress tolerance remained unclear. We report here one of the downstream pathways of NO involved in stress-tolerance mechanism in yeast. Our microarray and real-time quantitative PCR analyses revealed that exogenous NO treatment induced the expression of genes responsible for copper metabolism under the control of the transcription factor Mac1, including the CTR1 gene encoding high-affinity copper transporter. Our ChIP analysis also demonstrated that exogenous NO enhances the binding of Mac1 to the promoter region of target genes. Interestingly, we found that NO produced under high-temperature stress conditions increased the transcription level of the CTR1 gene. Furthermore, NO produced during exposure to high temperature also increased intracellular copper content, the activity of Cu,Zn-superoxide dismutase Sod1, and cell viability after exposure to high-temperature in a manner dependent on Mac1. NO did not affect the expression of the MAC1 gene, indicating that NO activates Mac1 through its post-translational modification. Based on the results shown here, we propose a novel NO-mediated antioxidative mechanism that Mac1 activated by NO induces the CTR1 gene, leading to an increase in cellular copper level, and then Cu(I) activates Sod1. This is the first report to unveil the mechanism of NO-dependent antioxidative system in yeast.

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Section: Resultsmentioning

confidence: 99%

“…Ace1 is activated by the binding of copper ions to its cysteine residues [31] . Copper homeostasis is important for tolerance to oxidative stress as well as freeze-thaw stress [32] , whereas copper ion is a cofactor for the Cu,Zn-superoxide dismutase Sod1, which is one of the crucial antioxidative enzymes [7] .…”

Section: Introductionmentioning

confidence: 99%

Nitric Oxide-Mediated Antioxidative Mechanism in Yeast through the Activation of the Transcription Factor Mac1

et al. 2014

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“…It was observed that SOD1 and the ER stress marker ERP29 gene expression were significantly up-regulated in response to freeze-thaw stress in primate ovarian tissue [81]. In yeast, genes expression for protein chaperones such as SSA4, HSP26, HSP42 were found to be up-regulated in response to freeze-thaw stress when cells were frozen in the absence of cryoprotectants [87]. In mammals, all three arms of the UPR may be activated during cryopreservation.…”

Section: Cryopreservation and Ros Productionmentioning

confidence: 99%

The roles of reactive oxygen species and antioxidants in cryopreservation

2019

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Cryopreservation has facilitated advancement of biological research by allowing the storage of cells over prolonged periods of time. While cryopreservation at extremely low temperatures would render cells metabolically inactive, cells suffer insults during the freezing and thawing process. Among such insults, the generation of supra-physiological levels of reactive oxygen species (ROS) could impair cellular functions and survival. Antioxidants are potential additives that were reported to partially or completely reverse freeze-thaw stress-associated impairments. This review aims to discuss the potential sources of cryopreservation-induced ROS and the effectiveness of antioxidant administration when used individually or in combination.

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“…At the end of the fermentation, the proportion of cells able to form colonies (CFU) after 2 days on YPD agar plates was determined and referred to as the growth recovery (%). This parameter is usually assimilated as an indirect measure of cell viability in microbiology (62). Finally, the cell size was measured at the end of alcoholic fermentation using a particle counter (Z2 Coulter counter; Beckman Coulter, Villepinte, France) and the mean cell size (diameter [m]) was calculated and used for further analyses.…”

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Population Size Drives Industrial Saccharomyces cerevisiae Alcoholic Fermentation and Is under Genetic Control

Albertin

Marullo

Aigle

et al. 2011

Appl Environ Microbiol

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Alcoholic fermentation (AF) conducted by Saccharomyces cerevisiae has been exploited for millennia in three important human food processes: beer and wine production and bread leavening. Most of the efforts to understand and improve AF have been made separately for each process, with strains that are supposedly well adapted. In this work, we propose a first comparison of yeast AFs in three synthetic media mimicking the dough/wort/grape must found in baking, brewing, and wine making. The fermentative behaviors of nine food-processing strains were evaluated in these media, at the cellular, populational, and biotechnological levels. A large variation in the measured traits was observed, with medium effects usually being greater than the strain effects. The results suggest that human selection targeted the ability to complete fermentation for wine strains and trehalose content for beer strains. Apart from these features, the food origin of the strains did not significantly affect AF, suggesting that an improvement program for a specific food processing industry could exploit the variability of strains used in other industries. Glucose utilization was analyzed, revealing plastic but also genetic variation in fermentation products and indicating that artificial selection could be used to modify the production of glycerol, acetate, etc. The major result was that the overall maximum CO 2 production rate (V max ) was not related to the maximum CO 2 production rate per cell. Instead, a highly significant correlation between V max and the maximum population size was observed in all three media, indicating that human selection targeted the efficiency of cellular reproduction rather than metabolic efficiency. This result opens the way to new strategies for yeast improvement.

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Insufficiency of Copper Ion Homeostasis Causes Freeze-Thaw Injury of Yeast Cells as Revealed by Indirect Gene Expression Analysis

Cited by 18 publications

References 29 publications

Nitric Oxide-Mediated Antioxidative Mechanism in Yeast through the Activation of the Transcription Factor Mac1

Nitric Oxide-Mediated Antioxidative Mechanism in Yeast through the Activation of the Transcription Factor Mac1

The roles of reactive oxygen species and antioxidants in cryopreservation

Population Size Drives Industrial Saccharomyces cerevisiae Alcoholic Fermentation and Is under Genetic Control

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