Effect of osmotic stress on the ultrastructure and viability of the yeast Saccharomyces cerevisiae

Exposure of the yeast Saccharomyces cerevisiae to hypertonic solutions of non-permeating compounds resulted in cell shrinkage, without plasmolysis. The relationship between cell volume and osmolality was non-linear; between 1 and 4 osM there was a plateau in cell volume, with apparently a resistance to further shrinkage; beyond 4 osM cell volume was reduced further. The loss of viability of S. cerevisiae after hypertonic stress was directly related to the reduction in cell volume in the shrunken state. The plasma membrane is often considered to be the primary site of osmotic injury, but on resuspension from a hypertonic stress, which would have resulted in a major loss of viability, all cells were osmotically responsive. The effects of osmotic stress on mitochondrial activity and structure were investigated using the fluorescent probe rhodamine 123. The patterns of rhodamine staining were altered only after extreme stress and are assumed to be a pathological feature rather than a primary cause of injury. Changes in the ultrastructure of the cell envelope were examined by freeze-fracture and scanning electron microscopy. In shrunken cells the wall increased in thickness, the outer surface remained unaltered, whilst the cytoplasmic side buckled with irregular projections into the cytoplasm. On return to isotonic solutions these structural alterations were reversible, suggesting a considerable degree of plasticity of the wall. However, the rate of enzyme digestion of the wall may have been modified, indicating that changes in wall structure persist.     

压力对酵母菌及其海藻糖生成的影响

酵母菌海藻糖是其在培养条件发生“恶劣”变化时生成的一种应激代谢产物。当压力在0．5．1．0MPa时,酵母菌海藻糖含量为6．5mg／g,较对照提高27％。确定压力提高酵母海藻糖的最适条件为：采用复合培养基,菌体前培养时间20h,压力1．0MPa、加压温度34℃,pH6．0,升降压速度为0．10MPa/min,加压培养3h,此时,酵母海藻糖含量达到11mg／g。     

Saccharomyces cerevisiae viability is strongly dependant on rehydration kinetics and the temperature of dried cells

The effects of rehydration kinetics and temperature on the viability of Saccharomyces cerevisiae dehydrated by drying were studied. During rehydration, a water activity range of 0.117-0.455 must be crossed slowly in order to maintain cell viability. If this range is crossed rapidly, cell viability can be preserved if rehydration takes place at 50 degrees C. Several hypotheses have been proposed to explain previous results. One hypothesis, which relates cell mortality after rapid rehydration to water flow through the membrane in phase transition, is the more plausible and requires further investigation.     

The effect of osmotic pressure on the membrane fluidity of Saccharomyces cerevisiae at different physiological temperatures

Membrane fluidity in whole cells of Saccharomyces cerevisiae W303-1A was estimated from fluorescence polarization measurements using the membrane probe, 1,6-diphenyl-1,3,5-hexatriene, over a wide range of temperatures (6-35 degrees C) and at seven levels of osmotic pressure between 1.38 MPa and 133.1 MPa. An increase in phase transition temperatures was observed with increasing osmotic pressure. At 1.38 MPa, a phase transition temperature of 12 +/- 2 degrees C was observed, which increased to 17 +/- 4 degrees C at 43.7 MPa, 21+/- 7 degrees C at 61.8 MPa, and 24 +/- 9 degrees C at an osmotic pressure of 133.1 MPa. From these results we infer that, with increases in osmotic pressure, the change in phospholipid conformation occurs over a larger temperature range. These results allow the representation of membrane fluidity as a function of temperature and osmotic pressure. Osmotic shocks were applied at two levels of osmotic pressure and at nine temperatures, in order to relate membrane conformation to cell viability.     

Increased xerotolerance of Saccharomyces cerevisiae during an osmotic pressure ramp over several generations

Although mechanisms involved in response of Saccharomyces cerevisiae to osmotic challenge are well described for low and sudden stresses, little is known about how cells respond to a gradual increase of the osmotic pressure (reduced water activity; a_w) over several generations as it could encounter during drying in nature or in food processes. Using glycerol as a stressor, we propagated S. cerevisiae through a ramp of the osmotic pressure (up to high molar concentrations to achieve testing-to-destruction) at the rate of 1.5 MPa day^-1 from 1.38 to 58.5 MPa (0.990–0.635 a_w). Cultivability (measured at 1.38 MPa and at the harvest osmotic pressure) and glucose consumption compared with the corresponding sudden stress showed that yeasts were able to grow until about 10.5 MPa (0.926 a_w) and to survive until about 58.5 MPa, whereas glucose consumption occurred until 13.5 MPa (about 0.915 a_w). Nevertheless, the ramp conferred an advantage since yeasts harvested at 10.5 and 34.5 MPa (0.778 a_w) showed a greater cultivability than glycerol-shocked cells after a subsequent shock at 200 MPa (0.234 a_w) for 2 days. FTIR analysis revealed structural changes in wall and proteins in the range 1.38–10.5 MPa, which would be likely to be involved in the resistance at extreme osmotic pressure.     

Quantification of Saccharomyces cerevisiae viability using BacLight

Yeast viability can be accurately quantified using BacLight, a kit which so far has been used only for bacterial analysis. Upon staining, viable cells can be differentiated from non-viable ones by either confocal laser scanning microscopy (CLSM), epifluorescence microscopy, or flow cytometry. Using Saccharomyces cerevisiae as a model, viabilities quantified by CLSM deviated an average of 1.7% from the actual data, and those determined by flow-cytometry by 1.4%.     

Combined effects of ethanol, high homogenization pressure, and temperature on cell fatty acid composition in Saccharomyces cerevisiae

The specific aims of this research were to evaluate the combined effects of ethanol and high-pressure homogenization at different temperatures on cell viability in Saccharomyces cerevisiae and to study the induced modification of fatty acid composition. The decrease in viability was weak at 10 degrees C while a homogenization pressure over 1000 bar (1 bar = 100 kPa) induced a significant reduction in viability when the cells were incubated at 20 and 30 degrees C. The cell tolerance to pressure decreased with an increase in ethanol concentration and temperature. Ethanol, particularly intracellular ethanol accumulated by S. cerevisiae, played an important role in the response to homogenization pressure and in modification of the cell fatty acid composition. In fact, an unusually elevated accumulation of ethyl esters in lipid extracts of yeast cells subjected to high homogenization pressure, especially in the presence of exogenous ethanol and at 30 degrees C, was observed. Moreover, only unsaturated and traces of short chain fatty acids were esterified with ethanol.     

Effects of the kinetics of osmotic pressure variation on yeast viability

The variation rate of the osmotic pressure increase was found to have a great effect on the viability of yeasts subjected to hyperosmotic stress. A low intensity of the increase rate of osmotic pressure could maintain an important viability of the cells (about 90 to 100%) even for very high levels of osmotic pressure (about 10(8) Pa). The viability level was found to be highly dependent on the physiological state of the cells: Variations in the properties of the cell membrane were supposed to be involved in such a dependence. (c) 1992 John Wiley & Sons, Inc.     

Respiration and viability of thermally injured Saccharomyces cerevisiae.

Resting cells of Saccharomyces cerevisiae Y25 were heated at 56 degrees C for 0 to 2 min. Respiratory activity of the cells reflected the severity of the heat stress. The endogenous respiration was approximately 50 microliter of O2/mg per h for cells heated for 2 min at 56 degrees C as compared with 2 microliter of O2/mg per h for nonheated cells. There was a distinct decrease in respiration after 1 to 3 h, and after 20 h the respiration rate of heated cells was less than that of nonheated cells. Along with increased rates of endogenous respiration, respiratory quotients of cells were altered after heat stress. Addition of 2,4-dinitrophenol stimulated O2 (uptake) in nonheated cells but decreased O2 (uptake) of heated cells. Due to the high rate of endogenous respiration, addition of glucose resulted in no substantial change in the rate of respiration of heated cells. However, addition of glucose prolonged the presence of the high rates of respiration observed in heated cells.     

Respiration and viability of thermally injured Saccharomyces cerevisiae.

Resting cells of Saccharomyces cerevisiae Y25 were heated at 56 degrees C for 0 to 2 min. Respiratory activity of the cells reflected the severity of the heat stress. The endogenous respiration was approximately 50 microliter of O2/mg per h for cells heated for 2 min at 56 degrees C as compared with 2 microliter of O2/mg per h for nonheated cells. There was a distinct decrease in respiration after 1 to 3 h, and after 20 h the respiration rate of heated cells was less than that of nonheated cells. Along with increased rates of endogenous respiration, respiratory quotients of cells were altered after heat stress. Addition of 2,4-dinitrophenol stimulated O2 (uptake) in nonheated cells but decreased O2 (uptake) of heated cells. Due to the high rate of endogenous respiration, addition of glucose resulted in no substantial change in the rate of respiration of heated cells. However, addition of glucose prolonged the presence of the high rates of respiration observed in heated cells.     

The control of intracellular glycerol in Saccharomyces cerevisiae influences osmotic stress response and resistance to increased temperature

Glycerol has been demonstrated to serve as the major osmolyte of Saccharomyces cerevisiae. Consistently, mutant strains gpd1gpd2 and gpp1gpp2, which are devoid of the main glycerol biosynthesis pathway, have been shown to be osmosensitive. In addition, the primary hyperosmotic stress response is affected in these strains. Hog1p phosphorylation turned out to be prolonged and osmostress-induced gene expression is delayed compared with the kinetics observed in wild-type cells. A hog1 deletion strain was previously found to contain lower internal glycerol and therefore displays an osmosensitive phenotype. Here, we show that the osmosensitivity of hog1 is suppressed by growth at 37 degrees C. We reasoned that this temperature-remedial osmoresistance might be caused by a higher intracellular glycerol level at the elevated temperature. This hypothesis was confirmed by measurement of the glycerol concentration, which was shown to be similar for wild type and hog1 cells only at elevated growth temperatures. In agreement with this finding, hog1 cells containing an fps1 allele, encoding a constitutively open glycerol channel, have lost their temperature-remedial osmoresistance. Furthermore, gpd1gpd2 and gpp1gpp2 strains were found to be temperature sensitive. The growth defect of these strains could be suppressed by adding external glycerol. In conclusion, the ability to control glycerol levels influences proper osmostress-induced signalling and the cellular potential to grow at elevated temperatures. These data point to an important, as yet unidentified, role of glycerol in cellular functioning.     

Rehydration conditions for dehydrated Saccharomyces cerevisiae yeasts and cell viability

The viability of dehydrated Saccharomyces cerevisiae populations was studied as a result of changes in the conditions of rehydration (temperature, pH, time, composition of the medium). Rehydration was shown to play a key role for the functional characteristics of populations in the general consideration of dehydration-rehydration and to involve several factors. The viability of cells is regarded as both a relative and absolute criterion for the physiological state of populations. The conditions of rehydration should be strictly standardized for dehydrated microorganisms in comprehensive studies of mechanisms involved in the stability of microorganisms.     

Stimulating effects of low-power He-Ne laser on growth of Saccharomyces cerevisiae under high pressure

Summary A low-power He-Ne laser decreased the growth inhibitory effect of hydrostatic pressure (50 MPa) on Saccharomyces cerevisiae.     

The effects of vanadate on the yeast Saccharomyces cerevisiae

Growth of Saccharomyces cerevisiae on non-fermentable medium was more sensitive to inhibition by vanadate than growth of fermentable medium. The frequency of petite mutants increased in cultures grown for 18 hours in fermentable medium containing vanadate. However, oxygen uptake markedly increased in yeast cultures grown in the presence of vanadate, a similar effect being produced by phosphate. It was also found that oligomycin toxicity was relieved by vanadate. These results suggest that vanadate may interact with the mitochondria of S. cerevisiae.     

Sol-gel immobilisation of Saccharomyces cerevisiae enhances viability in organic media

The polyhydroxylated silane network of a sol-gel protected immobilised Saccharomyces cerevisiae against the effects of five organic solvents. The viability of immobilised yeast directly correlated with the logarithm of the partition coefficient of the solvent in an octanol/water two phase system increasing the decimal reduction time (D) and reaching the maximum with octanol, the most hydrophobic solvent assayed. The D value increased from 0.16 min for free yeast to 1.9 and to 22 min for immobilised yeast exposed to ethanol and 1-octanol respectively.     

Coupling actin dynamics to the endocytic process in Saccharomyces cerevisiae

Summary. Endocytosis is an essential eukaryotic process that, in many systems, has been reported to require a functional actin cytoskeleton. The process of endocytosis is critical for controlling the protein–lipid composition of the plasma membrane and uptake of nutrients as well as pathogens and also plays an important role in regulation of cell signalling. While several distinct pathways for endocytosis have been characterised, all of these require remodelling of the cell cortex. The importance of a dynamic actin cytoskeleton for facilitating endocytosis has been recognised for many years in budding yeast and is increasingly supported by studies in mammalian cells. Current evidence suggests that cortical patches are sites of endocytosis in Saccharomyces cerevisiae and that these sites are composed of sequentially forming protein complexes. Distinct stages in complex formation are characterised by the presence of different activators of F-actin polymerisation. Disassembly of the complexes is also essential for the endocytosis to proceed. Mutants lacking the kinases Ark1 and Prk1 accumulate actin and endocytic machinery in a single large clump in cells. Phosphorylation of endocytic proteins including Sla1p is proposed to cause their removal from the complex and allow later stages of the invagination process to occur. Dephosphorylation of endocytic components may then allow subsequent reincorporation into new sites of endocytic complex assembly. Correspondence and reprints: Department of Molecular Biology and Biotechnology, University of Sheffield, Firth Court, Western Bank, Sheffield S10 2TN, United Kingdom.     

Phase transitions as a function of osmotic pressure in Saccharomyces cerevisiae whole cells, membrane extracts and phospholipid mixtures

Fourier Transform Infrared spectroscopy (FTIR) was used to determine the phase transition temperature of whole Saccharomyces cerevisiae W303-1 A cells as a function of Aw in binary water-glycerol media. A phase transition occurred at 12 degrees C in water, at 16.5 degrees C at Aw=0.75, and at 19.5 degrees C at Aw=0.65. The temperature ranges over which transition occurred increased with decreasing Aw. A total lipid extract of the plasma membranes isolated from S. cerevisiae cells was also studied, with a phase transition temperature determined at 20 degrees C in pure water and at 27 degrees C in binary water-glycerol solutions for both Aw levels tested. The pure phospholipids dimyristoylphosphatidylcholine (DMPC) and dimyristoylphosphatidylethanolamine (DMPE) and three binary mixtures of these phospholipids (percentage molar mixtures of DMPC/DMPE of 90.5/9.5, 74.8/25.2, and 39.7/60.3) were studied. For DMPC, there was no influence of Aw on the phase transition temperature (always 23 degrees C). On the other hand, the phase transition temperature of DMPE increased with decreasing Aw for the three aqueous solutions tested (glycerol, sorbitol and sucrose), from 48 degrees C in water, to 64 degrees C for a solution at Aw=0.67. For the DMPC/DMPE mixtures, transitions were found intermediate between those of the two phospholipids, and a cooperative state was observed between species at the gel and at the fluid phases.     

The relationship between viability and intracellular pH in the yeast Saccharomyces cerevisiae.

The relationship between viability (cell proliferation activity) and intracellular pH in the yeast Saccharomyces cerevisiae was investigated by using cells that had been deactivated by low-temperature storage, ethanol treatment, or heat treatment. The intracellular pH was measured with a microscopic image processor or a spectrofluorophotometer. At first, the intracellular pH measurements of individual cells were compared with slide culture results by microscopic image processing. A clear correlation existed between the proliferation activity and intracellular pH. Moreover, by spectrofluorophotometry analysis, it was found that there was a relationship between the viability and intracellular pH of brewing yeast under conditions of low external pH (n = 15, r = 0.960, P = 0.001). This relationship was also observed in baker's yeast (n = 13, r = 0.950, P = 0.001). On the other hand, when the fluorescein staining method was used in these experiments, the relationship between viability and staining percentage was not observed. From these results, intracellular pH was found to be a sensitive factor for estimating yeast physiology. The possible role of cell deterioration is also discussed.