[The stress response in the yeast Saccharomyces cerevisiae].

Jorge Luis Folch-Mallol, Adriana Garay-Arroyo, Fernando Lledías, Alejandra A Covarrubias Robles
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Abstract

All living organisms are subject to changing environmental conditions, to which they must adapt in order to survive. Recently, there have been significant advances leading to the comprehension of the different mechanisms implicated in the responses to stressful situations in the yeast S. cerevisiae. In nature, as well as in laboratory conditions or industrial processes, this yeast is subjected to different adverse environmental situations, such as osmotic, thermal and oxidative stresses. A general stress response pathway, mediated by protein kinase A, allows S. cerevisiae to cope with these three stressful conditions. However, there are also specific response pathways that include the HOG kinase for osmotic stress, the Heat Shock Factor for thermal stress and Yap1p and Yap2p transcription factors that regulate the oxidative stress response, among other enzymatic and non-enzymatic mechanisms. In this review, we describe the perception and signal transduction pathways that regulate gene expression leading to the adaptation to most common types of stress in S. cerevisiae. We also include information regarding the interaction between the signal transduction pathways involved in the different responses that allow this organism to coordinate its various physiological processes for optimal adaptation to the changing environment.

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[酿酒酵母的应激反应]。
所有生物都受到不断变化的环境条件的影响,它们必须适应这些环境条件才能生存。近年来,对酿酒酵母应激反应的不同机制的研究取得了重大进展。在自然界中,以及在实验室条件或工业过程中,这种酵母受到不同的不利环境情况,如渗透,热和氧化应激。由蛋白激酶A介导的一般应激反应途径使酿酒酵母能够应对这三种应激条件。然而,也有特定的反应途径,包括渗透胁迫的HOG激酶,热应激的热休克因子和调节氧化应激反应的Yap1p和Yap2p转录因子,以及其他酶和非酶机制。在这篇综述中,我们描述了酿酒酵母适应最常见的应激类型的基因表达调控的感知和信号转导途径。我们还包括有关参与不同反应的信号转导途径之间相互作用的信息,这些信号转导途径允许生物体协调其各种生理过程以最佳地适应不断变化的环境。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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