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Biochem. Soc. Trans. (2005) 33, (291–293) (Printed in Great Britain)

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Carbon source induced yeast-to-hypha transition in Candida albicans is dependent on the presence of amino acids and on the G-protein-coupled receptor Gpr1

M.M. Maidan, J.M. Thevelein and P. Van Dijck1

Department of Molecular Microbiology, Flanders Interuniversity Institute for Biotechnology (VIB) and Laboratory of Molecular Cell Biology, Katholieke Universiteit Leuven, Kasteelpark Arenberg 31, B-3001 Leuven-Heverlee, Flanders, Belgium

Key words: Candida albicans, G-protein-coupled receptor Gpr1, yeast-to-hypha transition.

Abbreviations used: MAPK, mitogen-activated protein kinase; PKA, protein kinase A.

¹To whom correspondence should be addressed (email patrick.vandijck@bio.kuleuven. ac.be).

Abstract

Yeast-to-hypha transition in Candida albicans can be induced by a wide variety of factors, including specific nutrients. We have started to investigate the mechanism by which some of these nutrients may be sensed. The G-protein-coupled receptor Gpr1 is required for yeast-to-hypha transition on various solid hypha-inducing media. Recently we have shown induction of Gpr1 internalization by specific amino acids, e.g. methionine. This suggests a possible role for methionine as a ligand of CaGpr1. Here we show that there is a big variation in methionine-induced hypha formation depending on the type of carbon source present in the medium. In addition high glucose concentrations repress hypha formation whereas a concentration of 0.1%, which mimics the glucose concentration present in the bloodstream, results in maximal hypha formation. Hence, it remains unclear whether Gpr1 senses sugars, as in Saccharomyces cerevisiae, or specific amino acids like methionine.

Received 30 September 2004

© 2005 Biochemical Society