Identification of ubiquitin-proteasome system components affecting the degradation of the transcription factor Pap1

Luis Marte1, Susanna Boronat1, Sarela García-Santamarina1

  • 1Oxidative Stress and Cell Cycle Group, Universitat Pompeu Fabra, C/ Doctor Aiguader 88, 08003, Barcelona, Spain.

Redox Biology
|September 13, 2019
PubMed

Insights

Researchers identified gene deletions in fission yeast that enhance stress tolerance by affecting the Pap1 transcription factor. These deletions disrupt Pap1

Area of Science:

  • Cellular biology
  • Molecular genetics
  • Biochemistry

Background:

  • Signaling pathways require regulation to maintain basal activity levels.
  • Oxidative stress and caffeine tolerance in fission yeast involve complex regulatory mechanisms.
  • Protein quality control is essential for cellular homeostasis.

Purpose of the Study:

  • To identify protein quality control components affecting oxidative stress and caffeine tolerance in fission yeast.
  • To elucidate the role of the transcription factor Pap1 in dual stress resistance.
  • To understand the regulation of Pap1 stability and activity.

Main Methods:

  • Fission yeast screening for gene deletions conferring resistance to H2O2 and caffeine.
  • Analysis of Pap1 (Activating Protein 1) protein levels and localization.
  • Ubiquitination and proteasomal degradation assays.
  • Identification of Pap1 degron sequence.

Main Results:

  • Eight gene deletions were identified conferring dual resistance to H2O2 and caffeine.
  • Dual resistance is dependent on the transcription factor Pap1.
  • Pap1 interacts with Ubr1 (E3 ubiquitin ligase) via a 30 amino acid degron.
  • Disruption of Pap1 basal degradation enhances stress tolerance.

Conclusions:

  • Protein quality control mechanisms, particularly ubiquitin-proteasome system components, regulate Pap1 activity.
  • Basal nucleo-cytoplasmic shuttling of Pap1 is crucial for its ubiquitination and degradation.
  • Targeting Pap1 degradation offers a strategy to enhance basal stress tolerance in yeast.

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