THE EXPERIMENTAL DESIGN FOR HEAT-SHOCK PROTEINS FROM Candida albicans: AN APPLICATION FOR VACCINES

Francisca Silva; Daniel Vasconcelos  Ribeiro Silva; Alfredo Jackson  Telles Bosco; Daiana Cristina  Oliveira dos Santos; Andrey J. M.  Fernandes; Verônica Maria  Santos; Matheus P.  Braga

doi:10.52292/j.laar.2024.1849

Authors

Francisca Silva Federal University of Rio de Janeiro. Technology Center. School of Chemistry https://orcid.org/0000-0002-3049-019X
Daniel Vasconcelos Ribeiro Silva Laboratório de Extratos Alergênicos LTDA https://orcid.org/0000-0003-1481-4040
Alfredo Jackson Telles Bosco Federal University of Rio de Janeiro. Technology Center. School of Chemistry https://orcid.org/0000-0002-3943-8777
Daiana Cristina Oliveira dos Santos Laboratório de Extratos Alergênicos LTDA https://orcid.org/0000-0003-2547-9495
Andrey J. M. Fernandes Laboratório de Extratos Alergênicos LTDA https://orcid.org/0000-0002-9958-0345
Verônica Maria Santos Laboratório de Extratos Alergênicos LTDA https://orcid.org/0000-0001-6606-171X
Matheus P. Braga https://orcid.org/0000-0001-5091-3957

DOI:

https://doi.org/10.52292/j.laar.2024.1849

Keywords:

Candida albicans, Heat Shock Protein, experimental design, process optimization, application in vaccines

Abstract

Thermal shock proteins (HSPs) are extremely potent molecules, having great relevance in the development of vaccines, which makes interesting the knowledge of the conditions that favor their expressions. This study proposes the investigation of the cellular behavior of the fungus Candida albicans when submitted to thermal stress, to evaluate the synthesis of HSPs. Method: The fungus strain was cultivated, and factorial experimental design was delineated, having as factors temperature (38, 46, and 55 °C), time (15, 52.5, and 90 min) and agitation. Cell mass (mg/mL) and glucose intake (mg/mL) were considered response variables. The obtained data show that there was no synthesis of HSPs below 46.5 °C, however, this was considered an optimal temperature for the expression of HSPs of 33,40 and 44 kDa. In temperatures above 47 °C, glucose consumption was reduced to 15.5 %, until it was no longer metabolized by the fungus at 55 °C, suggesting a condition of defense against thermal stress and subsequent cell death. In the contour region of the bands applied to the study, it can be considered that the Heat-shock proteins process was optimized, however, genetic factors are determinants for specific expressions of HSPs, being intrinsic characteristics of the strains under study.