Transcriptomics

Dataset Information

35

Transcription profiling of S. cerevisiae stress response to exposure of the natural product pyocyanin.


ABSTRACT: Pyocyanin has been shown to engage in redox transfer of electrons from NADPH to oxygen to generate superoxide radicals. Transcriptional response to oxygen stress has been characterized in yeast and should be observable upon exposure to pyocyanin if this is the true mode of action. We used microarrays to detail the global programme of gene expression induced in the stress response to pyocyanin. Experiment Overall Design: Saccharomyces cerevisiae cells were exposed to 25 and 250 ug/ml of pyocyanin for a period of 6 hours incubation for RNA extraction and hybridization on Affymetrix microarrays. Results were compared to transcription levels in untreated cells under the same incubations conditions. The data indicated that transcriptional changes were consistent with an oxidative stress response, as observed by other researchers investigating the mode of action of pyocyanin toxicity.

INSTRUMENT(S): 418 [Affymetrix]

ORGANISM(S): Saccharomyces cerevisiae  

SUBMITTER: Coran MH Watanabe   

PROVIDER: E-GEOD-6185 | ArrayExpress | 2012-03-27

SECONDARY ACCESSION(S): GSE6185PRJNA100657

REPOSITORIES: GEO, ArrayExpress

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Publications

Pyocyanin isolated from a marine microbial population: synergistic production between two distinct bacterial species and mode of action.

Angell Scott S   Bench Bennie J BJ   Williams Howard H   Watanabe Coran M H CM  

Chemistry & biology 20061201 12


Marine microbial populations collected from the Hawaiian Islands were screened for antimicrobial activity. A blue metabolite was identified from mixed cell cultures, but production was not evident in pure cultures. Experiments designed to probe the synergistic role of the microorganisms are presented. Full characterization of the blue natural product, pyocyanin, is provided including corrections made to 1H and 13C-NMR assignments of the molecule misreported in the chemical literature and yeast t  ...[more]

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