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The Effect of Sodium Azide on the Thermotolerance of the Yeasts Saccharomyces cerevisiae and Candida albicans

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Abstract

The addition of sodium azide (a mitochondrial inhibitor) at a concentration of 0.15 mM to glucose-grown Saccharomyces cerevisiae or Candida albicans cells before exposing them to heat shock increased cell survival. At higher concentrations of azide, its protective effect on glucose-grown cells decreased. Furthermore, azide, even at low concentrations, diminished the thermotolerance of galactose-grown yeast cells. It is suggested that azide exerts a protective effect on the thermotolerance of yeast cells when their energy requirements are met by the fermentation of glucose. However, when cells obtain energy through respiratory metabolism, the azide inhibition of mitochondria enhances the damage inflicted on the cells by heat shock.

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Authors and Affiliations

  1. Siberian Institute of Plant Physiology and Biochemistry, Siberian Division, Russian Academy of Sciences, ul. Lermontova 132, Irkutsk, 664033, Russia

    E. G. Rikhvanov, N. N. Varakina, T. M. Rusaleva, E. I. Rachenko & V. K. Voinikov

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  1. E. G. Rikhvanov
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  2. N. N. Varakina
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  3. T. M. Rusaleva
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  4. E. I. Rachenko
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  5. V. K. Voinikov
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Rikhvanov, E.G., Varakina, N.N., Rusaleva, T.M. et al. The Effect of Sodium Azide on the Thermotolerance of the Yeasts Saccharomyces cerevisiae and Candida albicans. Microbiology 71, 662–665 (2002). https://doi.org/10.1023/A:1021423705253

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