首页|基于转录组学分析酿酒酵母PY01高密度培养的氧化胁迫应答机制

基于转录组学分析酿酒酵母PY01高密度培养的氧化胁迫应答机制

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为探究酿酒酵母PY01高密度培养过程中响应氧化胁迫的机制,对酿酒酵母PY01氧化处理(6 mmol/L H2O2)2 h后进行转录组学分析.结果表明:共鉴定出393个差异表达基因(DEGs);基于GO注释与KEGG富集分析,已鉴定的DEGs参与了代谢(如氨基酸代谢、碳水化合物代谢和能量代谢等)、遗传信息和细胞过程(过氧化物酶体)等通路.在氧化胁迫下,酵母菌通过增强一些抗氧化酶,如SOD2、SRX1等来清除ROS;酵母菌还通过增强糖酵解和TCA循环产生更多的能量,以适应氧化胁迫、修复损伤的蛋白质以及DNA或维持金属离子的转运.与此同时,还上调了与一般应激反应相关的分子伴侣和蛋白水解酶.这表明酿酒酵母PY01响应氧化胁迫的过程,是一个复杂的综合调控网络.酿酒酵母PY01应对氧化应激机制的发现,为设计酵母菌高效培养的控制策略,提高菌株的抗逆性和促进现代果酒等发酵工业及其它生物制品生产中利用活性酵母菌奠定了理论基础.
Oxidative Stress Response Mechanism in High Density Culture of Saccharomyces cerevisiae PY01 Based on Transcriptome Analysis
To investigate the mechanism of oxidative stress response during high-density culture of Saccharomyces cere-visiae PY01,transcriptomic analysis was performed after 2 h of oxidative treatment(6 mmol/L H2O2).The results showed that 393 differentially expressed genes(DEGs)were identified,and based on GO annotation and KEGG enrichment anal-ysis,the identified DEGs were involved in metabolic(e.g.amino acid metabolism,carbohydrate metabolism and energy metabolism),genetic information and cellular processes(peroxisomes)and other pathways.Under oxidative stress,yeast scavenges ROS by enhancing several antioxidant enzymes,including SOD2,SRX1 and so on,yeast also generates more energy by enhancing glycolysis and the TC A cycle to adapt to oxidative stress,repair damaged proteins,and transport of DNA or maintain metal ions.Meanwhile,molecular chaperones and proteases associated with general stress responses are upregulated.It was shown that the response of Saccharomyces cerevisiae PY01 to oxidative stress is a complex,integrated regulatory network.The discovery and understanding of the mechanism of Saccharomyces cerevisiae PY01 in response to oxidative stress has laid the theoretical foundation for designing control strategies for efficient cultivation of yeast,improv-ing the resistance of the strain,and promoting the use of active yeasts in the production of modern fermentation indus-tries such as fruit wines and other biological products.

Saccharomyces cerevisiae PY01fermentationoxidative stresstranscriptomicsmechanism

沈东旭、翁佩芳、吴祖芳、刘亚楠、燕国梁

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宁波大学食品与药学学院 浙江宁波 315211

中国农业大学食品科学与营养工程学院 北京 100083

酿酒酵母PY01 发酵 氧化胁迫 转录组学 机制

宁波市重点研发计划国家自然科学基金面上项目

2022Z17631471709

2024

中国食品学报
中国食品科学技术学会

中国食品学报

CSTPCD北大核心EI
影响因子:1.079
ISSN:1009-7848
年,卷(期):2024.24(3)
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