从Shirakami kodama酵母分离的孢子克隆中,Hsp104通过维持蛋白酶体活性来促进冻融耐受性。

IF 0.8 4区 生物学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Journal of General and Applied Microbiology Pub Date : 2021-10-22 Epub Date: 2021-06-19 DOI:10.2323/jgam.2020.11.002
Nobushige Nakazawa, Mami Fukuda, Mizuki Ashizaki, Yukari Shibata, Keitaro Takahashi
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引用次数: 1

摘要

冷冻面团技术改善了对消费者的新鲜烘焙产品供应;然而,冻融胁迫会降低酵母细胞的活性。为了更好地培育用于冷冻面团的面包酵母,了解影响面包酵母耐冻融胁迫的因素是很重要的。我们分析了IB1411对冻融胁迫的响应,IB1411是酿酒酵母Shirakami kodama酵母的孢子克隆,具有特别高的耐受性。编码海藻糖-6-磷酸合成酶(TPS1)、过氧化氢酶(CTT1)和解聚酶(HSP104)的基因即使在非应激条件下也在IB1411细胞中高表达。即使在非应激条件下,Hsp104蛋白在IB1411细胞中的表达也较高。IB1411细胞中HSP104 (hsp104Δ)的缺失降低了泛素-蛋白酶体系统(UPS)的活性。通过使用ΔssCPY*-GFP融合蛋白在冻融胁迫或蛋白酶体抑制剂处理下监测聚集蛋白的积累,我们发现IB1411细胞比hsp104Δ菌株更快地溶解聚集蛋白。因此,Hsp104似乎通过使聚集蛋白分解来维持UPS活性,从而促进冻融耐受性。最后,我们发现IB1411细胞在冷冻面团中保持了比亲本菌株Shirakami kodama酵母更高的发酵能力,因此可以用于制作面包。
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Hsp104 contributes to freeze-thaw tolerance by maintaining proteasomal activity in a spore clone isolated from Shirakami kodama yeast.

The supply of oven-fresh bakery products to consumers has been improved by frozen dough technology; however, freeze-thaw stress decreases the activity of yeast cells. To breed better baker's yeasts for frozen dough, it is important to understand the factors affecting freeze-thaw stress tolerance in baker's yeast. We analyzed the stress response in IB1411, a spore clone from Saccharomyces cerevisiae Shirakami kodama yeast, with an exceptionally high tolerance to freeze-thaw stress. Genes encoding trehalose-6-phosphate synthase (TPS1), catalase (CTT1), and disaggregase (HSP104) were highly expressed in IB1411 cells even under conditions of non-stress. The expression of Hsp104 protein was also higher in IB1411 cells even under non-stress conditions. Deletion of HSP104 (hsp104Δ) in IB1411 cells reduced the activity of the ubiquitin-proteasome system (UPS). By monitoring the accumulation of aggregated proteins using the ΔssCPY*-GFP fusion protein under freeze-thaw stress or treatment with proteasomal inhibitor, we found that IB1411 cells resolved aggregated proteins faster than the hsp104Δ strain. Thus, Hsp104 seems to contribute to freeze-thaw tolerance by maintaining UPS activity via the disaggregation of aggregated proteins. Lastly, we found that the IB1411 cells maintained high leavening ability in frozen dough as compared with the parental strain, Shirakami kodama yeast, and thus will be useful for making bread.

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来源期刊
Journal of General and Applied Microbiology
Journal of General and Applied Microbiology 生物-生物工程与应用微生物
CiteScore
2.40
自引率
0.00%
发文量
42
审稿时长
6-12 weeks
期刊介绍: JGAM is going to publish scientific reports containing novel and significant microbiological findings, which are mainly devoted to the following categories: Antibiotics and Secondary Metabolites; Biotechnology and Metabolic Engineering; Developmental Microbiology; Environmental Microbiology and Bioremediation; Enzymology; Eukaryotic Microbiology; Evolution and Phylogenetics; Genome Integrity and Plasticity; Microalgae and Photosynthesis; Microbiology for Food; Molecular Genetics; Physiology and Cell Surface; Synthetic and Systems Microbiology.
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