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2002
DOI: 10.1074/jbc.m209258200
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Comprehensive Expression Analysis of Time-dependent Genetic Responses in Yeast Cells to Low Temperature

Abstract: We performed genome-wide expression analysis to determine genetic responses in Saccharomyces cerevisiae to a low temperature environment using a cDNA microarray. Approximately 25% of the genes in the yeast genome were found to be involved in the response of yeast to low temperature. This finding of a large number of genes being involved in the response to low temperature enabled us to give a functional interpretation to the genetic responses to the stimulus. Functional and clustering analyses of temporal chang… Show more

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Cited by 160 publications
(208 citation statements)
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“…Technology is now available to determine the genome-wide transcriptional response of yeast to environmental changes and has been used to elucidate the transcriptional response to a number of brewery-relevant parameters, including, for example, availability of oxygen and anaerobiosis (Aguilera et al, 2005;Lai et al, 2005), ageing (Fabrizio et al, 2005;Laun et al, 2005), dehydration and hydration (Singh et al, 2005), ethanol toxicity (Alexandre et al, 2001;Caba et al, 2005;Fujita et al, 2006;van Voorst et al, 2006), glucose repression and diauxic shift (DeRisi et al, 1997;Griffin et al, 2002), nutrient limitation (Causton et al, 2001;Gasch et al, 2000), osmotic stress (Gasch et al, 2000), oxidative stress (Causton et al, 2001;Gasch et al, 2000;Koerkamp et al, 2002), pH (Causton et al, 2001), salt stress (Caba et al, 2005), sugar stress (Ando et al, 2006;Erasmus et al, 2003) and temperature change (Causton et al, 2001;Gasch et al, 2000;Homma et al, 2003;Sahara et al, 2002). However, very few studies have utilized production strains of yeast or have involved incubation in brewery wort (Smart, 2007).…”
Section: B R Gibson Et Almentioning
confidence: 99%
“…Technology is now available to determine the genome-wide transcriptional response of yeast to environmental changes and has been used to elucidate the transcriptional response to a number of brewery-relevant parameters, including, for example, availability of oxygen and anaerobiosis (Aguilera et al, 2005;Lai et al, 2005), ageing (Fabrizio et al, 2005;Laun et al, 2005), dehydration and hydration (Singh et al, 2005), ethanol toxicity (Alexandre et al, 2001;Caba et al, 2005;Fujita et al, 2006;van Voorst et al, 2006), glucose repression and diauxic shift (DeRisi et al, 1997;Griffin et al, 2002), nutrient limitation (Causton et al, 2001;Gasch et al, 2000), osmotic stress (Gasch et al, 2000), oxidative stress (Causton et al, 2001;Gasch et al, 2000;Koerkamp et al, 2002), pH (Causton et al, 2001), salt stress (Caba et al, 2005), sugar stress (Ando et al, 2006;Erasmus et al, 2003) and temperature change (Causton et al, 2001;Gasch et al, 2000;Homma et al, 2003;Sahara et al, 2002). However, very few studies have utilized production strains of yeast or have involved incubation in brewery wort (Smart, 2007).…”
Section: B R Gibson Et Almentioning
confidence: 99%
“…Even in so-called "normal" organisms, trehalose synthesis is elevated under stress conditions (most recently reviewed in Ref. 1), including dehydration, stationary phase culture, salt-stress (5), heat-shock (2), high pressure (6), extreme cold (7), exposure to oxygen radicals (8,9), and anoxia (10).…”
mentioning
confidence: 99%
“…This preconditioning induces a systemic adaptive response and stimulates the production of a large assortment of proteins, including trehalose synthetase (Tps1, Tps2) and several temperature shock proteins, followed by the accumulation of intracellular trehalose. [22] It should be mentioned that the additional stabilization does not involve uptake of exogenous trehalose, as the cell survival rates were unaffected by the presence or absence of extracellular sugar during the precooling stage, prior to freezing (see Supporting Information).…”
Section: Resultsmentioning
confidence: 99%