Cellular lipid composition influences stress activation of the yeast general stress response element (STRE)

Article Abstract:

Research demonstrates that heat and salt-stress induction of the general stress response pathway are sensitive to the concentration of unsaturated fatty acids in yeast cells.

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Dioctyl phthalate increases the percentage of unsaturated fatty acids with a concomitant decrease in cellular heat shock sensitivity in the yeast Saccharomyces cerevisiae

Article Abstract:

Dioctyl phthalate has been found to increase the percentage of unsaturated fatty acids with an accompanying decrease in cellular heat shock sensitivity in Saccharomyces cerevisiae. An abnormally high level of unsaturated fatty acids and an abnormally insensitive heat shock response (HSR) in cells grown at 25 degrees Celsius in yeast nitrogen base reconstituted from dehydrated medium packaged in plastic containers reputed to be new. It appears that HSR is exquisitely sensitive to the unsaturated fatty acid level in yeast cells.

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Alterations in cellular lipids may be responsible for the transient nature of the yeast heat shock response

Article Abstract:

A study was conducted on Saccharomyces cerevisiae to understand its cellular heat shock response. Results have shown that the desensitization of the temperature-sensing mechanism in the yeast is correlated with the percentage increase of unsaturated fatty acids. These results indicate that changes in cellular lipids may be responsible for the transient nature of the heat shock response in Saccharomyces cerevisiae.

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