In the dimorphic fungus Histoplasma capsulatum the expression of heat shock genes is modulated by addition of fatty acids. Addition at 25 degrees C of saturated fatty acid (palmitic acid) to mycelia of H. capsulatum induced a significant increase in heat shock mRNAs transcription when cells were heat shocked. Conversely, treatments with unsaturated fatty acid (oleic acid) drastically reduced the level of heat shock gene transcription at 37 degrees C, and no detectable levels were measurable with 2 mM. Addition of saturated fatty acid induced a thermotolerant state and mitochondria retained ATPase activity coupled to electron transport under severe heat shock conditions and shortened the time required for mycelium-to-yeast phase transition. Conversely, addition of unsaturated fatty acids uncoupled mitochondrial electron transport and prolonged considerably the time required for phase transition at the same temperatures. A virulent strain, if treated with unsaturated fatty acid under condition in which no heat shock was detectable, lost its virulence probably as a consequence of decreased ability to adapt to the new living condition present in the host.

Changes in membrane fluidity modulate heat shock gene expression and produce attenuated strains in the dimorphic fungus Histoplasma capsulatum

MARESCA, Bruno;
1993

Abstract

In the dimorphic fungus Histoplasma capsulatum the expression of heat shock genes is modulated by addition of fatty acids. Addition at 25 degrees C of saturated fatty acid (palmitic acid) to mycelia of H. capsulatum induced a significant increase in heat shock mRNAs transcription when cells were heat shocked. Conversely, treatments with unsaturated fatty acid (oleic acid) drastically reduced the level of heat shock gene transcription at 37 degrees C, and no detectable levels were measurable with 2 mM. Addition of saturated fatty acid induced a thermotolerant state and mitochondria retained ATPase activity coupled to electron transport under severe heat shock conditions and shortened the time required for mycelium-to-yeast phase transition. Conversely, addition of unsaturated fatty acids uncoupled mitochondrial electron transport and prolonged considerably the time required for phase transition at the same temperatures. A virulent strain, if treated with unsaturated fatty acid under condition in which no heat shock was detectable, lost its virulence probably as a consequence of decreased ability to adapt to the new living condition present in the host.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11386/3136945
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