Formation of cytoplasmic P-bodies in sake yeast during Japanese sake brewing and wine making
Formation of cytoplasmic P-bodies in sake yeast during Japanese sake brewing and wine making
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DOI：
10.1271/bbb.70417
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发表时间：
2007-11-01
影响因子：
1.6
通讯作者：
Inoue, Yoshiharu
中科院分区：
文献类型：
--
作者：
Izawa, Shingo;Kita, Takeorni;Inoue, Yoshiharu
近年来的研究表明，细胞质加工体（P-bodies）在真核生物对胁迫的基因表达调控中起着重要作用。由于p -小体的形成与翻译是动态竞争的，因此翻译的状态反映在真核细胞中p -小体的组装和拆卸上。在酿造日本清酒和酿造葡萄酒的过程中，酵母细胞受到乙醇浓度增加所引起的压力。本研究发现，在SD培养基中，乙醇胁迫可促进酵母细胞p -小体的形成。在酿酒过程中，随着酒精发酵的进行，p体的形成也会增加，但p体的形成并不仅仅受清酒醪中乙醇浓度的影响。这些发现表明，在清酒酿造和酿酒过程中，翻译速率和细胞质mRNA通量存在差异。
Recent studies have revealed that cytoplasmic processing bodies (P-bodies) play important roles in the control of eukaryotic gene expression in response to stress. Since the formation of P-bodies is in dynamic competition with translation, the status of translation is reflected in the assembly and disassembly of P-bodies in eukaryotic cells. During the brewing of Japanese sake and the making of wine, yeast cells are exposed to stress caused by increases in the concentration of ethanol. Here we found that ethanol stress enhances the formation of P-bodies in yeast cells in SD medium. In the wine-making process, P-body formation was also enhanced as alcoholic fermentation proceeded, but the formation of P-bodies was not simply affected by the ethanol concentration in the sake mash. These findings suggest differences in the rate of translation and the cytoplasmic mRNA flux during the sake brewing and wine making processes.