Modulation of cellular heat sensitivity by specific amino acids

When either plateau‐phase or exponentially growing Chinese hamster ovary (CHO) cells are incubated in amino acid‐free medium, the cells become sensitized to killing by heat. For cells deprived of amino acids for 12 h survival decreases from 1 × 10−2 for controls to 1 × 10−6 for the deprived cells, following heating at 45°C for 38 min. The survival of these sensitized cells is rapidly increased by the addition of a single amino acid just prior to heating. Of the 21 amino acids which are added in purified form to make McCoy's 5a medium, 12 show no protective effect, four have a small protective effect, and either alanine, asparagine, glutamine, serine, or theronine raise survival to a level similar to that of the control cells. The nonmetabolizable alanine analogue, 2‐aminoisobutyric acid (AIB), increases survival of amino acid‐deprived cells as effectively as each member of the group of five listed above, suggesting that metabolic conversion of the amino acids is not required for their protective effect. The data suggest that an increase in the intracellular concentrations of specific amino acids, independent of any change in cellular ATP content or the rate of protein synthesis, enables these cells to become quickly more resistant to killing by heat. We also conclude that the amino acid concentrations in poorly vascularized regions of some tumors should be considered, along with the oxygen, glucose, and proton concentrations, as factors which determine cellular survival following hyperthermia.