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Related Concept Videos

Yeast Signaling01:28

Yeast Signaling

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Yeasts are single-celled organisms, but unlike bacteria, they are eukaryotes (cells with a nucleus). Cell signaling in yeast is similar to signaling in other eukaryotic cells. A ligand, such as a protein or a small molecule released from a yeast cell, attaches to a receptor on the cell surface. The binding stimulates second-messenger kinases to activate or inactivate transcription factors that further regulate gene expression. Many of the yeast intracellular signaling cascades have similar...
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Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
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Yeast Membrane Hydration is Maintained Under Ethanol Exposure.

Dario M Genovese1,2, Facundo L Scarzello1,2, Georgina M Domini1,2

  • 1Departamento de Química Biológica Ranwel Caputto, Facultad de Ciencias Químicas, Universidad Nacional de Córdoba, X5000HUA, Córdoba, Argentina.

The Journal of Membrane Biology
|September 15, 2025
PubMed
Summary
This summary is machine-generated.

Yeast membranes adapt to ethanol stress by altering water structure and hydration. Studying these biophysical properties can identify robust yeast strains for industrial applications.

Keywords:
Cell adaptationEthanol productionMembrane hydration

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Area of Science:

  • Microbiology
  • Biophysics
  • Cell Biology

Background:

  • Yeasts are vital in the food industry and can tolerate environmental stress.
  • Ethanol, a common stressor, inhibits yeast growth despite Saccharomyces cerevisiae's tolerance.
  • Membrane lipid composition and biophysical properties are crucial for yeast adaptation to stress.

Purpose of the Study:

  • To investigate the impact of ethanol on yeast cell membranes.
  • To understand the role of membrane biophysical properties in yeast ethanol tolerance.
  • To explore the relationship between water structure, membrane hydration, and yeast viability.

Main Methods:

  • Utilized the fluorescent probe Laurdan to measure water dipolar relaxation in yeast membranes.
  • Examined three yeast strains: S. cerevisiae BY4741, an ergosterol-deficient mutant (erg6Δ), and commercial baker's yeast.
  • Assessed membrane properties under varying ethanol concentrations and after acclimation to high ethanol levels.

Main Results:

  • A significant increase in solvent dipolar relaxation was observed at ethanol concentrations above 20% (v/v), correlating with cell non-viability.
  • Acclimated BY4741 yeast exhibited more ordered water within their membranes compared to non-acclimated cells.
  • Membrane biophysical properties, specifically water structure and hydration, are demonstrably affected by ethanol.

Conclusions:

  • Water structure and membrane hydration are critical factors for yeast survival in ethanol-rich environments.
  • Investigating yeast membrane biophysics offers a pathway to identify strains with enhanced ethanol tolerance.
  • These findings have implications for optimizing yeast performance in industrial settings with high ethanol content.