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The heat shock and ethanol stress responses of yeast exhibit extensive similarity and functional overlap

Peter W. Piper
DOI: http://dx.doi.org/10.1111/j.1574-6968.1995.tb07925.x 121-127 First published online: 1 December 1995

Abstract

Sublethal heat and ethanol exposure induce essentially identical stress responses in yeast. These responses are characterized by the induction of heat shock proteins, proteins requiring a temperature above about 35 °C or ethanol levels above a threshold level of 4–6% (v/v) for strong induction. One induced protein, Hsp104, contributes to both thermotolerance and ethanol tolerance, while others are anti-oxidant enzymes. Heat and ethanol stress cause similar changes to plasma membrane protein composition, reducing the levels of plasma membrane H+-ATPase protein and inducing the plasma membrane-associated Hsp30. Both stresses also stimulate the activity of the fraction of H+-ATPase remaining in the plasma membrane. The resulting enhancement to catalysed proton efflux from the cell represents a considerable energy demand, yet may help to counteract the adverse effects for homeostasis of the increased membrane permeability that results from stress.

Keywords
  • Saccharomyces cerevisiae
  • Stress responses
  • Stress tolerance
  • Ethanol
  • Heat shock proteins
  • Plasma membrane H+-ATPase

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