氧气改变了氧化还原辅助因子的动态,并在酒精发酵过程中诱导了Saccharomyces cerevisiae中的代谢转变
James D Duncan1, Hugo Devillers2, Carole Camarasa3
1South African Grape and Wine Research Institute, Stellenbosch University, Private Bag X1, Matieland, 7602, South Africa.
Food microbiology
|September 7, 2024
概括
氧气显著改变了Saccharomyces cerevisiae的新陈代谢,影响了氧化还原平衡和代谢物产生. 了解这些变化有助于优化工业发酵,例如酒.
科学领域:
- 微生物学 微生物学
- 生物化学 生物化学
- 代谢工程是代谢工程.
背景情况:
- 细菌菌表现出复杂的代谢调节,特别是Crabtree效应,在不同氧气水平下影响发酵.
- 反氧化辅助因子代谢对于酵母的能量生产和生物合成至关重要,但其在发酵期间的适应机制,特别是与氧气的适应机制尚未完全理解.
- 关于氧气如何影响酵母氧化还原平衡和葡萄酒发酵环境中的主要代谢物概况的知识有限.
研究的目的:
- 为了比较S. cerevisiae在有氧和无氧条件下的细胞内氧化还原辅因子水平,辅因子比率和初级代谢物生产.
- 通过转录学研究分子机制,推动这些代谢适应在合成葡萄汁.
- 阐明氧化还原代谢在发酵副产品形成中的作用,并指导工业代谢物生产.
主要方法:
- 在受控的有氧和无氧条件下,在合成葡萄汁中培养Saccharomyces cerevisiae.
- 细胞内氧化还原因子 (NAD,H,NADP,H) 和它们的比率的量化.
- 转录组分析以探索与代谢相关的基因表达模式.
- 测量初级代谢产物和发酵副产品.
主要成果:
- 有氧条件导致发酵速度和生物质产量增加.
- 在有氧化状态下,总NADP (H) 水平显著上升,而总NADP (H) 水平则下降.
- 在有氧和无氧治疗之间观察到不同的NAD+/NADH比率,差异性基因表达有利于无氧化下的脂质生物合成和有氧化下的胺/胺/硫代谢.
结论:
- 氧气的可用性对Saccharomyces cerevisiae的氧化还原因子动态和代谢输出有深远的影响.
- 转录组数据揭示了在有氧和无氧条件下不同的途径激活,影响了代谢物概况.
- 控制氧气可以成为调节酵母代谢的战略工具,以提高酒和其他发酵中的工业相关化合物的产量.
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