Mediator, SWI/SNF and SAGA complexes regulate Yap8-dependent transcriptional activation of ACR2 in response to arsenate.

Response to arsenic stress in Saccharomyces cerevisiae is orchestrated by the regulatory protein Yap8, which mediates transcriptional activation of ACR2 and ACR3. This study contributes to the state of art knowledge of the molecular mechanisms underlying yeast stress response to arsenate as it provides the genetic and biochemical evidences that Yap8, through cysteine residues 132, 137, and 274, is the sensor of presence of arsenate in the cytosol. Moreover, it is here reported for the first time the essential role of the Mediator complex in the transcriptional activation of ACR2 by Yap8. Based on our data, we propose an order-of-function map to recapitulate the sequence of events taking place in cells injured with arsenate. Modification of the sulfhydryl state of these cysteines converts Yap8 in its activated form, triggering the recruitment of the Mediator complex to the ACR2/ACR3 promoter, through the interaction with the tail subunit Med2. The Mediator complex then transfers the regulatory signals conveyed by Yap8 to the core transcriptional machinery, which culminates with TBP occupancy, ACR2 upregulation and cell adaptation to arsenate stress. Additional co-factors are required for the transcriptional activation of ACR2 by Yap8, particularly the nucleosome remodeling activity of SWI/SNF and SAGA complexes.

Relationship between ethanol and oxidative stress in laboratory and brewing yeast strains.

Ethanol is a chemical stress factor that inhibits cellular growth and determines metabolic changes leading to reduction of cell viability during fermentation and yeast storage. To determine the effect of time, temperature and ethanol during storage of brewing yeasts we have monitored viability of cells stored for 72 h, at 6 °C or 12 °C, in the presence of various ethanol concentrations. Under the conditions tested, 6 °C is the most favourable temperature to store brewing yeast creams emphasizing the importance of a tight temperature control in the storage vessels. Because W210 is less resistant to storage in the presence of ethanol than W34/70, the optimal storage parameters obtained under our laboratory conditions vary significantly. The ale strain is sensitive to storage under ethanol concentrations higher than 5% (v/v) for more than 48 h at 6 °C whereas at the same temperature the lager strain tolerates ethanol up to 7.5% (v/v) for 72 h. Also, the viability assays indicate that the antioxidant protein Yap1 is an important factor to storage resistance of BY4741 laboratory strain. To investigate the molecular mechanisms underlying tolerance of brewing yeast strains to ethanol, we have performed phenotypic analysis, localization studies and have monitored the activation of antioxidant and protection genes as well as the intracellular contents of glycogen and trehalose. Overall, our data suggest that the ale strain W210 has a defective antioxidant defence system and that ethanol may induce the antioxidant defences as well as glycogen and trehalose protection mechanisms in laboratory and brewing yeast strains.