YDL100cp 是在釀酒酵母中發現的ArsA 同源蛋白。之前的研究顯示YDL100c 基因的缺失並不會致死但無法在40°C 中生長。為研究YDL100c 在致死熱休克的反應中所扮演之角色，野生 (WT) 菌株及缺乏YDL100c 基因 (KO) 的菌株經過50°C 30 分鐘的致死性熱休克處理後。發現KO菌株經30°C 熱休克處理後其生長率及存活率較WT菌株低，而且此差異可經由轉殖攜有YDL100c 基因的載體所互補。在釀酒酵母中氧化壓力被證明是涉及在熱引發的細胞死亡，因此，進一步分析細胞內分子氧化的程度，抗氧化基因的表現，trehalose 的累積和glutathione (GSH) 的含量。當暴露於50°C 下，KO菌株的分子氧化程度是較WT菌株增加，即熱休克引發細胞死亡與細胞內的氧化相關，而結果也顯示在熱休克後GSH 和trehalose 的累積在WT菌株及缺乏KO菌株中均減少，表示GSH 和trehalose 在熱休克後可能不直接涉及KO菌株的緩慢生長。然而，當暴露於50°C 時，KO菌株的CTT1 表現量則低於WT菌株。當細胞內分子氧化的程度增加下，會減少CTT1的表現量，意味著YDL100c 可能涉及活化CTT1 的表現。

YDL100cp is the ArsA homologous protein found in Saccharomyces cerevisiae. Previous studies show that deletion of YDL100c was not lethal but unable to grow at 40°C. To study the role of YDL100c in response to lethal heat shock, the wild type strain (WT) and YDL100c disrupted strain (KO) were exposed to 50°C for 30 min. The growth and survival rate of KO cells at 30°C after heat-shock was lower than that of WT cells, and the difference was complementated by introducing the plasmid carrying YDL100c. The oxidative stress has been shown to be involved in the heat-induced cell death in S. cerevisiae. Therefore, the intracellular molecular oxidation level, expression of antioxidant genes, trehalose accumulation, and glutathione (GSH) content were further examined. The intracellular molecular oxidation was increased in KO compared to WT when exposed to 50°C, suggesting heat-shock-induced cell death is related to oxidation of intracellular components. The results also demonstrated that both WT and KO had a decreased GSH content and trehalose accumulation after heat-shock, indicating that GSH and trehalose are not directly involved in the slow growth of KO after heat-shock. However, CTT1 expression is decreased in KO compared to WT when exposed to 50°C, suggesting that decreased CTT1 expression resulted in the increased intracellular oxidation and YDL100c is likely involved in the activation of CTT1 expression.

Introduction--------------------------------------------------------1
Materials and Methods----------------------------------------13
Results------------------------------------------------------------20
Discussion-------------------------------------------------------25
Figures------------------------------------------------------------30
References-------------------------------------------------------37
Appendixes-------------------------------------------------------44

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