Yeast Viral Killer Toxin K1 Induces Specific Host Cell Adaptions via Intrinsic Selection Pressure

Author:

Gier Stefanie12ORCID,Simon Martin324,Gasparoni Gilles52,Khalifa Salem6,Schulz Marcel H.6,Schmitt Manfred J.12,Breinig Frank12ORCID

Affiliation:

1. Molecular and Cell Biology, Saarland University and Max Planck Institute for Informatics, Saarbrücken, Germany

2. Center of Human and Molecular Biology (ZHMB), Saarland University, Saarbrücken, Germany

3. Molecular Cell Dynamics, Saarland University and Max Planck Institute for Informatics, Saarbrücken, Germany

4. Molecular Cell Biology and Microbiology, Wuppertal University, Wuppertal, Germany

5. Genetics/Epigenetics Department, Saarland University and Max Planck Institute for Informatics, Saarbrücken, Germany

6. Cluster of Excellence for Multimodal Computing and Interaction, Saarland University and Max Planck Institute for Informatics, Saarbrücken, Germany

Abstract

The killer phenotype in Saccharomyces cerevisiae relies on the cytoplasmic persistence of two RNA viruses. In contrast to bacterial toxin producers, killer yeasts necessitate a specific immunity mechanism against their own toxin because they bear the same receptor populations as sensitive cells. Although the killer phenomenon is highly abundant and has a crucial impact on the structure of yeast communities, the influence of a particular toxin on its host cell has been barely addressed. In our study, we used two derivatives secreting different amount of the killer toxin K1 to analyze potential coadaptional events in this particular host/virus system. Our data underline the dependency of the host cell’s ability to cope with extracellular toxin molecules and intracellular K1 molecules provided by the virus. Therefore, this research significantly advances the current understanding of the evolutionarily conserved role of this molecular machinery as an intrinsic selection pressure in yeast populations.

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

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