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尼古丁酸的可用性会影响Saccharomyces cerevisiae在酒精发酵期间的氧化还原因子代谢

James D Duncan¹, Mathabatha E Setati¹, Benoit Divol¹

¹South African Grape and Wine Research Institute, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.

FEMS yeast research

|April 18, 2024

概括

酵母发酵效率取决于尼古丁酸 (维生素B3) 的吸收. 最佳水平确保了适当的NAD+再生,在葡萄汁发酵过程中促进了生物质和代谢物生产.

科学领域:

*酵母新陈代谢和生物技术
* 生物化学途径和发酵科学

背景情况:

*像Saccharomyces cerevisiae这样的树阳性酵母,即使有氧气也有利于发酵.
*这些酵母利用内部的NAD+循环,依靠尼古丁酸 (维生素B3) 的同化来提供前体.
* 在S. cerevisiae中尼古丁酸吸收机制仍然不太清楚.

研究的目的:

* 调查葡萄汁类发酵过程中尼古丁酸吸收的时间和影响.
* 分析尼古丁酸可用性对NAD (H) 水平,氧化还原平衡和代谢产生的影响.
* 在发酵酵母中开发尼古丁酸动态模型.

主要方法:

* 在发酵过程中监测细胞外尼古丁酸水平.
* 细胞内NAD (H) 度和NAD+/NADH比的分析.
* 在不同尼古丁酸条件下发酵时产生的关键代谢物的量化.

主要成果:

* 尼古丁酸的完全吸收发生在指数增长阶段中期之前,随后的出口量很小.
* 尼古丁酸水平低于最佳水平导致发酵速度降低,生物量减少,NAD+再生受损.
*代谢结果依赖于度,突出了NAD+可用性和发酵效率之间的联系.

结论:

* 尼古丁酸的吸收是酵母发酵中的一个关键的,时间敏感的过程.
* 保持适当的尼古丁酸可用性对于维持氧化还原平衡和优化发酵性能至关重要.
*这些发现为维生素B3的动态提供了一个模型,并为生物技术应用,包括酒的战略提供了信息.

关键词:

酸 (NAD) 酸 (H) 是一种在NADP (H) 中,氧化还原辅助因子氧化还原共因子维生素B3 维生素B3 是一种维生素.葡萄酒葡萄酒葡萄酒葡萄酒酵母酵母是一种酵母.

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