Comparative Transcriptomic Approach To Investigate Differences in Wine Yeast Physiology and Metabolism during Fermentation
Comparative Transcriptomic Approach To Investigate Differences in Wine Yeast Physiology and Metabolism during Fermentation
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研究发酵过程中葡萄酒酵母生理和代谢差异的比较转录组学方法
DOI：
10.1128/aem.01251-09
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发表时间：
2009
影响因子：
4.4
通讯作者：
F. Bauer
中科院分区：
文献类型：
--
作者：
D. Rossouw;Roberto Olivares;J. Nielsen;F. Bauer
商业葡萄酒酵母菌种酿酒酵母已被选择，以满足许多不同的，有时是高度具体的，酿酒要求。因此，在全球范围内生产了200多种具有显著不同表型性状的不同菌株。这一遗传资源一直被科学界忽视，因为工业菌株不太容易操纵，而实验室菌株的数量有限，已成功地用于研究细胞生物学的基本方面。然而，实验室菌株不适合于具有重要科学和工业意义的许多表型的研究。在这里，我们调查是否比较转录组学和表型组学的方法，基于五个表型分歧的工业葡萄酒酵母菌株的分析，可以提供见解的分子网络，负责这种表型的表达。为此目的，一些酿酒学相关的表型，包括对各种压力，细胞壁特性，和代谢产物的这些菌株进行了评估，并与酒精发酵过程中收集的转录组学数据对齐。数据揭示了五种菌株之间基因调控的显著差异。虽然在动态系统（如葡萄酒发酵）中各种连续应激反应的遗传复杂性揭示了该方法的局限性，但基因表达的许多相关差异可能与菌株之间的特定表型差异有关。尤其是代谢调节的许多方面。因此，比较方法为在分子水平上研究复杂的表型性状开辟了新的可能性。
ABSTRACT Commercial wine yeast strains of the species Saccharomyces cerevisiae have been selected to satisfy many different, and sometimes highly specific, oenological requirements. As a consequence, more than 200 different strains with significantly diverging phenotypic traits are produced globally. This genetic resource has been rather neglected by the scientific community because industrial strains are less easily manipulated than the limited number of laboratory strains that have been successfully employed to investigate fundamental aspects of cellular biology. However, laboratory strains are unsuitable for the study of many phenotypes that are of significant scientific and industrial interest. Here, we investigate whether a comparative transcriptomics and phenomics approach, based on the analysis of five phenotypically diverging industrial wine yeast strains, can provide insights into the molecular networks that are responsible for the expression of such phenotypes. For this purpose, some oenologically relevant phenotypes, including resistance to various stresses, cell wall properties, and metabolite production of these strains were evaluated and aligned with transcriptomic data collected during alcoholic fermentation. The data reveal significant differences in gene regulation between the five strains. While the genetic complexity underlying the various successive stress responses in a dynamic system such as wine fermentation reveals the limits of the approach, many of the relevant differences in gene expression can be linked to specific phenotypic differences between the strains. This is, in particular, the case for many aspects of metabolic regulation. The comparative approach therefore opens new possibilities to investigate complex phenotypic traits on a molecular level.
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酵母 mcd4-174 突变体中 GPI 组装缺陷的体内表征以及 mcd4Delta 细胞中 Mcd4p 依赖性步骤的绕过。
影响因子：
3.2
作者：
Wiedman,JillM;Fabre,Anne-Lise;Taron,BarbaraW;Taron,ChristopherH;Orlean,Peter
通讯作者：
Orlean,Peter
影响因子：
7
作者：
Förster, J;Famili, I;Nielsen, J
通讯作者：
Nielsen, J
影响因子：
3.3
作者：
Lo, WS;Dranginis, AM
通讯作者：
Dranginis, AM
影响因子：
3.3
作者：
Gasch, AP;Spellman, PT;Brown, PO
通讯作者：
Brown, PO