对Saccharomyces cerevisiae中酸抑制的代谢分析
Xiaoli Ge1, Junxiao Chen1, Jie Gu1
1State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 250353, China.
Applied microbiology and biotechnology
|January 22, 2024
概括
费鲁酸 (FA) 和p-coumaric酸 (p-CA) 通过破坏氨基酸代谢和蛋白质合成来抑制Saccharomyces cerevisiae的生长. 这项研究揭示了它们的抑制机制,为增强酵母对这些化合物的抵抗提供了洞察力.
科学领域:
- 生物化学 生物化学
- 微生物学 微生物学
- 代谢学 代谢学 代谢学
背景情况:
- 费鲁酸 (FA) 和p-coumaric酸 (p-CA) 是影响Saccharomyces cerevisiae的纤维素素蛋白预处理抑制剂.
- 这些基酸在酵母上的精确抑制机制仍然不完全理解.
研究的目的:
- 为了阐明FA和p-CA在Saccharomyces cerevisiae上的抑制机制.
- 研究暴露于FA和p-CA的酵母细胞的形态和代谢变化.
主要方法:
- 利用液态色谱-质谱 (LC-MS) 和扫描电子显微镜 (SEM) 来分析酵母菌.
- 使用代谢学和基因和基因组京都百科全书 (KEGG) 途径分析来识别差异代谢物和丰富途径.
主要成果:
- 在FA和p-CA压力下观察到S. cerevisiae细胞的形态变化.
- 确定了氨基酸代谢,核酸代谢,脂肪酸降解和TCA循环的显著变化.
- 发现S-腺二甲氨酸,L-氨酸和氨酸的降低调节,以及乙-CoA,L-谷氨酸和L-氨酸的上调调节.
结论:
- FA和p-CA通过阻断氨基酸代谢,破坏氧化还原平衡和损害蛋白质合成来抑制酵母的生长.
- 代谢网络的改变是这些化合物对酵母菌的关键抑制作用.
- 这些发现为改善酵母耐用性对抗基胺酸抑制剂提供了基础.
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