The involvement of trehalose in yeast stress tolerance

D’Amore, Tony; Crumplen, Rena; Stewart, Graham G.

doi:10.1007/bf01575882

Cited by 69 publications

(36 citation statements)

References 18 publications

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“…This situation appears very similar to that for induced heat tolerance, where hsps are likely to have some involvement but are not obligatory for stress tolerance. In the case of salt tolerance, trehalose has been demonstrated to have a protective effect on yeast cells (Mackenzie e t al., 1988;D'Amore et al, 1991), possibly by acting as a compatible solute during dehydration (Brown, 1990), or acting to stabilize membranes and proteins (Crowe e t al., 1992). Another possible explanation is that trehalose may act as an energy or reserve carbohydrate source to enable the restoration of turgor pressure after the initial dehydration of the cell which occurs when yeast is exposed to salt stress (Brown, 1990).…”

Section: Discussionmentioning

confidence: 99%

Induction of heat, freezing and salt tolerance by heat and salt shock in Saccharomyces cerevisiae

Lewis¹,

Learmonth²,

Watson³

1995

Microbiology

140

102

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Stress tolerance of Sacchammyces cemwisiae was examined after exposure to heat and salt shock in the presence or absence of the protein synthesis inhibitor cycloheximide. Cells heat-shocked (37 "C for 45 min) in the absence of cycloheximide demonstrated increased tolerance of heat, freezing and salt stress. For cells heat-shocked in the presence of cycloheximide, heat and salt tolerance could still be induced, although at lower levels, while induction of freezing tolerance was completely inhibited. These results indicated that while heat shock proteins (hsps) may contribute to induced heat and salt tolerance they are not essential, although induction of freezing tolerance appears to require protein synthesis. Exposure of cells to salt shock (300 mM NaCl for 45 min) induced stress protein synthesis and the accumulation of glycerol, responses analogous to induction of hsp synthesis and trehalose accumulation in cells exposed to heat shock. Cells salt-shocked in the absence of cycloheximide showed a similar pattern of induced stress tolerance as with heat, with increased tolerance of heat, salt and freezing. Cells salt-shocked in the presence of cycloheximide continued to show induced heat and salt tolerance, but freezing tolerance could not be induced. These results lend support to the hypothesis that hsp synthesis is not essential for induced tolerance of some forms of stress and that accumulated solutes such as trehalose or glycerol may contribute to induced stress tolerance.

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Section: Discussionmentioning

confidence: 99%

Induction of heat, freezing and salt tolerance by heat and salt shock in Saccharomyces cerevisiae

Lewis¹,

Learmonth²,

Watson³

1995

Microbiology

140

102

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“…All these parameters are extremely helpful indicators that can be used to select new tolerant strains. Hence, glycogen and trehalose [the two major storage carbohydrates in S. cerevisiae, accounting to up 25 % in yeast biomass (w/w dry weight)] have been involved with tolerance towards several stresses (Attfield, 1997;D'Amore et al, 1991;Parrou et al, 1997;Singer & Lindquist, 1998). During fed-batch fermentation, trehalose and glycogen exhibit great variations.…”

Section: The Importance Of Yeast Glycogen and Trehalose During Stressmentioning

confidence: 99%

Ethanol Production in Brazil: The Industrial Process and Its Impact on Yeast Fermentation

Basso¹,

Basso²,

Rocha³

2011

Biofuel Production-Recent Developments and Prospects

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“…In S. cerevisiae, a strong correlation between trehalose content and stress resistence has been demonstrated in different strains, in a variety of growth conditions, during sublethal heat treatment and other stress conditions (4,24). Some of the unique features of cachaça fermentation, namely a short fermentative cycle with the daily addition of sugar cane juice, a high ethanol concentration and a high fermentation temperature may be responsible for the selection of highly adapted yeast strains.…”

Section: Introductionmentioning

confidence: 99%

Trehalose accumulation, invertase activity and physiological characteristics of yeasts isolated from 24 h fermentative cycles during the production of artisanal Brazilian cachaça

Pataro¹,

Guerra²,

Gomes³

et al. 2002

Braz. J. Microbiol.

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Trehalose accumulation, invertase activity and physiological characteristics of 86 yeast isolates from short fermentative cycles during the production of cachaça in three artisanal distilleries of the State of Minas Gerais were studied. Among these isolates, 70% were able to grow at temperatures between 40 and 42ºC. Only Saccharomyces cerevisiae isolates were able to grow over 40ºC. Lower temperatures (<40ºC) favoured the growth of yeasts such as Candida parapsilosis-like, C. maltosa-like, Kloeckera japonica, S. exiguus and C. bombicola-like. The isolates from all three distilleries were ethanol tolerant, produced invertase, and accumulate trehalose in the presence of glucose. The strains isolated from distillery A presented more resistance to ethanol (around 84.2% of the strains were able to grow in the presence of 12% ethanol) when compared to the ones from distilleries C and B (9.5% and no strain, respectively). The strains of S. cerevisiae isolated from the three distilleries presented a higher capacity to produce invertase and accumulate trehalose in the presence of glucose. Based on the results of thermal and ethanol stress experiments, it was possible to identify strong relationship between intracellular trehalose accumulation and cell viability. The increase in cell viability was even more pronounced when the strains were subjected to a pre-treatment at sublethal temperatures.

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The involvement of trehalose in yeast stress tolerance

Cited by 69 publications

References 18 publications

Induction of heat, freezing and salt tolerance by heat and salt shock in Saccharomyces cerevisiae

Induction of heat, freezing and salt tolerance by heat and salt shock in Saccharomyces cerevisiae

Ethanol Production in Brazil: The Industrial Process and Its Impact on Yeast Fermentation

Trehalose accumulation, invertase activity and physiological characteristics of yeasts isolated from 24 h fermentative cycles during the production of artisanal Brazilian cachaça

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