Influence of magnesium ions on heat shock and ethanol stress responses of Saccharomyces cerevisiae

R. M. Birch, Graeme M. Walker

Research output: Contribution to journalArticle

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Abstract

This study has highlighted the role of magnesium ions in the amelioration of the detrimental effects of ethanol toxicity and temperature shock in a winemaking strain of Saccharomyces cerevisiae. Specifically, results based on measurements of cellular viability and heat shock protein synthesis together with scanning electron microscopy have shown that, by increasing the bioavailability of magnesium ions, physiological protection is conferred on yeast cells. Elevating magnesium levels in the growth medium from 2 to 20 mM results in repression of certain heat shock proteins following a typical heat shock regime (30-42 degrees C shift). Seed inocula cultures prepropagated in elevated levels of magnesium (i.e. 'preconditioned') also conferred thermotolerance on cells and repressed the biosynthesis of heat shock proteins. Similar results were observed in response to ethanol stress. Extra- and intracellular magnesium may both act in the physiological stress protection of yeast cells and this approach offers potential benefits in alcoholic fermentation processes. The working hypothesis based on our findings is that magnesium protects yeast cells by preventing increases in cell membrane permeability elicited by ethanol and temperature-induced stress.
Original languageEnglish
Pages (from-to)678-687
Number of pages10
JournalEnzyme and Microbial Technology
Volume26
Issue number9-10
DOIs
StatePublished - Jun 2000

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Magnesium
Saccharomyces cerevisiae
Ethanol
Hot Temperature
Ions
HLA Antigens
Heat-Shock Proteins
Yeasts
Addison Disease
Castration
Temperature
Acetanilides
Cell Membrane Permeability
Saccharomyces
Cytoprotection
Electron Scanning Microscopy
Biological Availability
Fermentation
Seeds
Carbamoyl-Phosphate Synthase (Glutamine-Hydrolyzing)

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Birch, R. M.; Walker, Graeme M. / Influence of magnesium ions on heat shock and ethanol stress responses of Saccharomyces cerevisiae.

In: Enzyme and Microbial Technology, Vol. 26, No. 9-10, 06.2000, p. 678-687.

Research output: Contribution to journalArticle

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Influence of magnesium ions on heat shock and ethanol stress responses of Saccharomyces cerevisiae. / Birch, R. M.; Walker, Graeme M.

In: Enzyme and Microbial Technology, Vol. 26, No. 9-10, 06.2000, p. 678-687.

Research output: Contribution to journalArticle

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