Loss of heat-shock acquisition of thermotolerance in yeast is not correlated with loss of heat-shock proteins.
Yeast cells when subjected to a primary heat shock, defined as a temperature shift from 23 to 37 degrees C for 30 min, acquired tolerance to heat stress (52 degrees C/5 min). Primary heat shocked cells incubated at 23 degrees C for up to 3 h, progressively lost thermotolerance but retained high levels of the major heat-shock proteins as observed on polyacrylamide gels. On the other hand, a temperature shift back up to 37 degrees C for 30 min fully restored thermotolerance. The major high-molecular-mass heat-shock proteins (hsp) identified were of approximate molecular mass 100 kDa (hsp 100), 80 kDa (hsp 80) and 70 kDa (hsp 70). The results indicate that loss of heat-shock acquisition of thermotolerance is not correlated with loss of heat-shock proteins.
D006360:Heat-Shock Proteins / Q000032:analysis* / Q000096:biosynthesis; D006358:Hot Temperature; D012441:Saccharomyces cerevisiae / Q000502:physiology*
D006360:Heat-Shock Proteins