Heat Shock Response and Heat Shock Proteins: Current Understanding and Future Opportunities in Human Diseases

The heat shock response is an evolutionarily conserved mechanism that protects cells or organisms from the harmful effects of various stressors such as heat, chemicals toxins, UV radiation, and oxidizing agents. The heat shock response triggers the expression of a specific set of genes and proteins known as heat shock genes/proteins or molecular chaperones, including HSP100, HSP90, HSP70, HSP60, and small HSPs. Heat shock proteins (HSPs) play a crucial role in thermotolerance and aiding in protecting cells from harmful insults of stressors. HSPs are involved in essential cellular functions such as protein folding, eliminating misfolded proteins, apoptosis, and modulating cell signaling. The stress response to various environmental insults has been extensively studied in organisms from prokaryotes to higher organisms. The responses of organisms to various environmental stressors rely on the intensity and threshold of the stress stimuli, which vary among organisms and cellular contexts. Studies on heat shock proteins have primarily focused on HSP70, HSP90, HSP60, small HSPs, and ubiquitin, along with their applications in human biology. The current review highlighted a comprehensive mechanism of heat shock response and explores the function of heat shock proteins in stress management, as well as their potential as therapeutic agents and diagnostic markers for various diseases.

Mercury in edible mushrooms and underlying soil: bioconcentration factors and toxicological risk

Wild growing mushrooms are a popular delicacy in many countries, but some species accumulate high levels of toxic heavy metals, e.g., mercury, both in unpolluted and mildly polluted areas. In this study, we examined the accumulation capacity of mercury in edible mushrooms in relation to certain factors and their possible toxicological implications. Total concentrations of mercury were determined by an anodic stripping voltammetric technique using a gold disc as the working electrode in 238 samples of the fruiting bodies of 28 wild growing edible mushrooms species and the underlying soil. The mushrooms were collected from different sites in the province of Lugo (NW Spain). The hymenophore (H) and the rest of the fruiting body (RFB) were analysed separately. The highest mean mercury concentrations (mg/kg dry weight) were found in Boletus pinophilus (6.9 in H and 4.5 in RFB), Agaricus macrosporus (5.1 in H and 3.7 in RFB), Lepista nuda (5.1 in H and 3.1 in RFB) and Boletus aereus (4.6 in H and 3.3 in RFB), while the lowest was found in Agrocybe cylindrica (0.34 in H and 0.26 in RFB) and Fistulina hepatica (0.30 in H and 0.22 in RFB). All mushroom species accumulated mercury (BCF>1) in relation to the underlying soils. There were no statistically significant differences between the mercury levels in the hymenophore and in the rest of the fruiting body. The total mercury concentrations were compared to data in the literature and to levels set by legislation. It was concluded that consumption of the majority of the studied mushrooms is not a toxicological risk as far as mercury content is concerned, although the species B.pinophilus, A.macrosporus, L.nuda and B.aereus should be consumed in low amounts.