Absence of Rtt109p, a fungal-specific histone acetyltransferase, results in improved acetic acid tolerance of Saccharomyces cerevisiae
Absence of Rtt109p, a fungal-specific histone acetyltransferase, results in improved acetic acid tolerance of Saccharomyces cerevisiae
复制标题
缺乏 Rtt109p（一种真菌特异性组蛋白乙酰转移酶）可提高酿酒酵母的乙酸耐受性
DOI：
10.1093/femsyr/fow010
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发表时间：
2016-03-01
影响因子：
3.2
通讯作者：
Bai, Fengwu
中科院分区：
文献类型：
--
作者：
Cheng, Cheng;Zhao, Xinqing;Bai, Fengwu
RTT 109是组蛋白乙酰转移酶，用于组蛋白H3的乙酰化。RTT 109在环境胁迫下是否参与基因表达调控尚不清楚。在这项研究中，RTT 109参与酿酒酵母的乙酸胁迫耐受性进行了研究。结果表明，RTT 109的缺失增强了对5.5 g L-1乙酸的抗性，这通过RTT 109 Delta突变体与野生型BY 4741菌株相比生长改善来指示。同时，与野生型相比，RTT 109 Delta突变株的滞后期缩短了48 h，葡萄糖消耗提前36 h完成，乙醇产率从0.39 g L-1h（-1）提高到0.60 g L-1h（-1）。RTT 109 Delta在乙酸胁迫下，HSP 12、CTT 1和GSH 1的转录水平显著升高，抗氧化酶活性显著增强。与对照菌株BY 4741相比，还观察到在乙酸胁迫下RTT 109 Delta的絮凝改善。这些结果表明，RTT 109的缺乏不仅激活了应激反应基因的转录，而且提高了对氧化应激的抗性，这最终有助于提高S.啤酒。
RTT109 is a histone acetyltransferase for the acetylation of histone H3. It is still not clear whether RTT109 plays a role in regulation of gene expression under environmental stresses. In this study, the involvement of RTT109 in acetic acid stress tolerance of Saccharomyces cerevisiae was investigated. It was revealed that the absence of RTT109 enhanced resistance to 5.5 g L-1 acetic acid, which was indicated by improved growth of RTT109 Delta mutant compared with that of the wild-type BY4741 strain. Meanwhile, the lag phase was shortened for 48 h and glucose consumption completed 36 h in advance for RTT109 Delta mutant compared to the wild-type strain, with ethanol production rate increased from 0.39 to 0.60 g L-1 h(-1). Significantly, elevated transcription levels of HSP12, CTT1 and GSH1, as well as increased activities of antioxidant enzymes were observed in RTT109 Delta under acetic acid stress. Improved flocculation of RTT109 Delta compared to that of the control strain BY4741 under the acetic acid stress was also observed. These results suggest that the absence of RTT109 not only activates transcription of stress responsive genes, but also improves resistance to oxidative stress, which ultimately contributes to improved acetic acid tolerance in S. cerevisiae.