Heat-shock Proteins Induced During the Mycelial-to-yeast Transitions of Strains of Histoplasma capsulatum

SUMMARY: Heat-shock proteins (hsp) were elicited when mycelia of the Downs strain and the more virulent G184A and G222B strains of Histoplasma capsulatum were shifted up to temperatures which induced the mycelial-to-yeast transition (34–40 °C). The classes of the major hsp which increased in synthesis in each strain were similar. However, the pattern of synthesis of these proteins at the different temperatures in Downs differed from those in the G184A and G222B strains: hsp synthesis in Downs peaked at 34 °C, whereas in G184A and G222B it was highest at 37 °C.