Effect of different carbon sources and cold shock on protein synthesis by a psychrotrophic Acinetobacter sp.
The induction of proteins after a 25 to 5 degrees C cold shock in the psychrotrophic Acinetobacter HH1-l was examined using two-dimensional polyacrylamide gel electrophoresis. In addition, effects of various carbon sources (acetate, Tween 80, and olive oil) on protein synthesis after cold shock were assessed. HH1-1 responded to cold shock by synthesizing both cold shock proteins (csps) and cold acclimation proteins (caps). The synthesis of two csps (89 and 18) was increased 2 h after cold shock by the cells, regardless of the carbon source provided. An additional csp (csp 12), with an estimated molecular mass of 12 kDa, was observed in cells grown in olive oil only. Csp 12 was also synthesized when cells were incubated at 30 degrees C, suggesting that this protein may serve as a general stress protein. In addition to csps, caps were observed post cold shock at 72 h in acetate-grown cells and at 140 h in cells grown in Tween 80 and olive oil. Induction of cold-acclimated periplasmic proteins was observed for cells grown in olive oil only, suggesting cells grown in olive oil may be stressed by low temperatures to a greater extent than cells grown in either acetate or Tween 80.
Barbaro
S E
SE
Department of Biology, University of Waterloo, ON, Canada. sbarbaro@dsc.edu
Trevors
J T
JT
Inniss
W E
WE
D000085:Acetates / Q000378:metabolism; D000150:Acinetobacter / Q000254:growth & development / Q000378:metabolism*; D000222:Adaptation, Physiological; D001426:Bacterial Proteins / Q000096:biosynthesis* / Q000737:chemistry; D002244:Carbon / Q000737:chemistry / Q000378:metabolism*; D003080:Cold Temperature; D003470:Culture Media; D015180:Electrophoresis, Gel, Two-Dimensional; D006360:Heat-Shock Proteins / Q000737:chemistry / Q000378:metabolism*; D000069463:Olive Oil; D010938:Plant Oils / Q000378:metabolism; D011136:Polysorbates / Q000378:metabolism
D000085:Acetates; D001426:Bacterial Proteins; D003470:Culture Media; D006360:Heat-Shock Proteins; D000069463:Olive Oil; D010938:Plant Oils; D011136:Polysorbates; D002244:Carbon