在酵母中生产和控制酸乙烯的机制
Hiroyuki Yoshimoto1, Takayuki Bogaki2
1Institute for Future Beverages, Research & Development Division, Kirin Holdings Company Limited, Technovilleage Center 3F, 1-17-1 Namamugi, Tsurumi-ku, Yokohama, Kanagawa 236-8628, Japan.
Journal of bioscience and bioengineering
|August 22, 2023
概括
酒精乙转移酶 (AATase) 产生乙酸,这是饮料中的关键芳香化合物. 氧和不和脂肪酸通过抑制ATF1基因来降低产量,揭示了酵母调节的分子机制.
科学领域:
- 生物化学 生物化学
- 分子生物学分子生物学
- 酵母遗传学 酵母遗传学
背景情况:
- 乙酸 Ester 是酒精饮料中重要的芳香化合物.
- 酒精乙转移酶 (AATase) 从乙CoA和酒精合成这些.
- 氧气,脂肪酸,和前体等因素会影响的产生,但机制尚不清楚.
研究的目的:
- 阐明通过AATase调节乙酸产生的细胞机制.
- 为了描述AATase和ATF基因,在酵母中编码它.
- 了解环境因素如何影响分子层面的合成.
主要方法:
- 从酵母中净化和表征AATase.
- 克隆的ATF基因编码AATase从酒精和底部发酵酵母.
- 基因和生化分析用于研究基因表达和酶活性.
主要成果:
- 氧气和不和脂肪酸降低了乙酸的生产.
- 这种减少与通过转录抑制ATF1基因的AATase合成降低有关.
- ATF1基因表达受ROX1和RAP1.1等基因的调节.
结论:
- 这项研究阐明了调节酵母乙酸生产的分子机制.
- 氧和脂肪酸等环境因素通过控制ATF1基因表达来影响水平.
- 这提供了对酵母中的 Ester 生产生理学意义的洞察.
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