Abstract
The study of the effect of malonate (an inhibitor of the succinate dehydrogenase complex of the respiratory chain of mitochondria) on the thermotolerance of the fermentative Saccharomyces cerevisiae and nonfermentative Rhodotorula rubra yeasts showed that malonate augmented the damaging effect of heat shock on the yeasts utilizing glucose (or other sugars) by means of oxidative phosphorylation. At the same time, malonate did not influence, and sometimes even improved, the thermotolerance of the yeasts utilizing glucose through fermentation. The suggestion is made that cell tolerance to heat shock depends on the normal functioning of mitochondria. On the other hand, their increased activity at elevated temperatures may accelerate the formation of cytotoxic reactive oxygen species and, hence, is not beneficial to cells.
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Rikhvanov, E.G., Varakina, N.N., Rusaleva, T.M. et al. The Effect of Sodium Malonate on Yeast Thermotolerance. Microbiology 72, 548–552 (2003). https://doi.org/10.1023/A:1026087015570
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DOI: https://doi.org/10.1023/A:1026087015570