Acetic acid induces a programmed cell death process in the food spoilage yeast Zygosaccharomyces bailii

Detalhes bibliográficos
Autor(a) principal: Ludovico, Paula
Data de Publicação: 2003
Outros Autores: Sansonetty, Filipe, Silva, Manuel T., Côrte-Real, Manuela
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/1822/1660
Resumo: Here we show that 320-800 mM acetic acid induces in Zygosaccharomyces bailii a programmed cell death (PCD) process that is inhibited by cycloheximide, is accompanied by structural and biochemical alterations typical of apoptosis, and occurs in cells with preserved mitochondrial and plasma membrane integrity (as revealed by rhodamine 123 (Rh123) and propidium iodide (PI) staining, respectively). Mitochondrial ultrastructural changes, namely decrease of the cristae number, formation of myelinic bodies and swelling were also seen. Exposure to acetic acid above 800 mM resulted in killing by necrosis. The occurrence of an acetic acid-induced active cell death process in Z. bailii reinforces the concept of a physiological role of the PCD in the normal yeast life cycle.
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spelling Acetic acid induces a programmed cell death process in the food spoilage yeast Zygosaccharomyces bailiiYeast apoptosisMitochondrial dysfunctionUltrastructural changes during apoptosisScience & TechnologyHere we show that 320-800 mM acetic acid induces in Zygosaccharomyces bailii a programmed cell death (PCD) process that is inhibited by cycloheximide, is accompanied by structural and biochemical alterations typical of apoptosis, and occurs in cells with preserved mitochondrial and plasma membrane integrity (as revealed by rhodamine 123 (Rh123) and propidium iodide (PI) staining, respectively). Mitochondrial ultrastructural changes, namely decrease of the cristae number, formation of myelinic bodies and swelling were also seen. Exposure to acetic acid above 800 mM resulted in killing by necrosis. The occurrence of an acetic acid-induced active cell death process in Z. bailii reinforces the concept of a physiological role of the PCD in the normal yeast life cycle.Fundação para a Ciência e a Tecnologia (FCT) - PRAXIS XXIElsevierUniversidade do MinhoLudovico, PaulaSansonetty, FilipeSilva, Manuel T.Côrte-Real, Manuela20032003-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/1660eng"FEMS yeast research". ISSN 1567-1356. 3 (2003) 91-96.1567-135610.1016/S1567-1356(02)00166-612702251https://www.sciencedirect.com/science/article/pii/S1567135602001666info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:28:09Zoai:repositorium.sdum.uminho.pt:1822/1660Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:22:53.718450Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Acetic acid induces a programmed cell death process in the food spoilage yeast Zygosaccharomyces bailii
title Acetic acid induces a programmed cell death process in the food spoilage yeast Zygosaccharomyces bailii
spellingShingle Acetic acid induces a programmed cell death process in the food spoilage yeast Zygosaccharomyces bailii
Ludovico, Paula
Yeast apoptosis
Mitochondrial dysfunction
Ultrastructural changes during apoptosis
Science & Technology
title_short Acetic acid induces a programmed cell death process in the food spoilage yeast Zygosaccharomyces bailii
title_full Acetic acid induces a programmed cell death process in the food spoilage yeast Zygosaccharomyces bailii
title_fullStr Acetic acid induces a programmed cell death process in the food spoilage yeast Zygosaccharomyces bailii
title_full_unstemmed Acetic acid induces a programmed cell death process in the food spoilage yeast Zygosaccharomyces bailii
title_sort Acetic acid induces a programmed cell death process in the food spoilage yeast Zygosaccharomyces bailii
author Ludovico, Paula
author_facet Ludovico, Paula
Sansonetty, Filipe
Silva, Manuel T.
Côrte-Real, Manuela
author_role author
author2 Sansonetty, Filipe
Silva, Manuel T.
Côrte-Real, Manuela
author2_role author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Ludovico, Paula
Sansonetty, Filipe
Silva, Manuel T.
Côrte-Real, Manuela
dc.subject.por.fl_str_mv Yeast apoptosis
Mitochondrial dysfunction
Ultrastructural changes during apoptosis
Science & Technology
topic Yeast apoptosis
Mitochondrial dysfunction
Ultrastructural changes during apoptosis
Science & Technology
description Here we show that 320-800 mM acetic acid induces in Zygosaccharomyces bailii a programmed cell death (PCD) process that is inhibited by cycloheximide, is accompanied by structural and biochemical alterations typical of apoptosis, and occurs in cells with preserved mitochondrial and plasma membrane integrity (as revealed by rhodamine 123 (Rh123) and propidium iodide (PI) staining, respectively). Mitochondrial ultrastructural changes, namely decrease of the cristae number, formation of myelinic bodies and swelling were also seen. Exposure to acetic acid above 800 mM resulted in killing by necrosis. The occurrence of an acetic acid-induced active cell death process in Z. bailii reinforces the concept of a physiological role of the PCD in the normal yeast life cycle.
publishDate 2003
dc.date.none.fl_str_mv 2003
2003-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/1822/1660
url http://hdl.handle.net/1822/1660
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv "FEMS yeast research". ISSN 1567-1356. 3 (2003) 91-96.
1567-1356
10.1016/S1567-1356(02)00166-6
12702251
https://www.sciencedirect.com/science/article/pii/S1567135602001666
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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