Effects of MIG1, TUP1 and SSN6 deletion on maltose metabolism and leavening ability of baker's yeast in lean dough.

Effects of MIG1, TUP1 and SSN6 deletion on maltose metabolism and leavening ability of baker's yeast in lean dough.
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MIG1、TUP1 和 SSN6 缺失对瘦面团中麦芽糖代谢和面包酵母发酵能力的影响

DOI:
10.1186/s12934-014-0093-4
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发表时间:
2014-07-04
影响因子:
6.4
通讯作者:
Xiao DG
Xiao DG
中科院分区:
工程技术2区
文献类型:
--
作者:
Lin X;Zhang CY;Bai XW;Song HY;Xiao DG

文献摘要

被引文献

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葡萄糖抑制是面包酵母中的一个全球调控系统。面包师酵母菌株的麦芽糖代谢会受到葡萄糖的负面影响,从而影响代谢产物的产量(在瘦面团中的发酵能力)。即使已经报道了由MIG1、Tup1和SSN6因子组成的通用抑制系统,但这三个基因在麦芽糖代谢中的功能仍然不清楚。在这项工作中,我们探索了MIG1和/或Tup1和/或SSN6缺失对缓解葡萄糖抑制以促进麦芽糖代谢和面包酵母发酵能力的影响。结果表明,MIG1和/或Tup1和/或SSN6的缺失可以对麦芽糖代谢的葡萄糖抑制产生不同的影响。Tup1基因的缺失对于促进麦芽糖代谢的葡萄糖去阻抑作用为阴性。相反,MIG1和/或SSN6的缺失,而不是其他双基因或三基因突变,可以部分缓解葡萄糖抑制,从而促进麦芽糖代谢和面包酵母在瘦面团中的发酵能力。利用基因工程技术,培育出麦芽糖代谢增强、面团发酵能力强的工业面包酵母突变株。这些面包酵母菌株具有很好的工业应用潜力。
Glucose repression is a global regulatory system in baker’s yeast. Maltose metabolism in baker’s yeast strains is negatively influenced by glucose, thereby affecting metabolite productivity (leavening ability in lean dough). Even if the general repression system constituted by MIG1, TUP1 and SSN6 factors has already been reported, the functions of these three genes in maltose metabolism remain unclear. In this work, we explored the effects of MIG1 and/or TUP1 and/or SSN6 deletion on the alleviation of glucose-repression to promote maltose metabolism and leavening ability of baker’s yeast. Results strongly suggest that the deletion of MIG1 and/or TUP1 and/or SSN6 can exert various effects on glucose repression for maltose metabolism. The deletion of TUP1 was negative for glucose derepression to facilitate the maltose metabolism. By contrast, the deletion of MIG1 and/or SSN6, rather than other double-gene or triple-gene mutations could partly relieve glucose repression, thereby promoting maltose metabolism and the leavening ability of baker’s yeast in lean dough. The mutants of industrial baker’s yeast with enhanced maltose metabolism and leavening ability in lean dough were developed by genetic engineering. These baker’s yeast strains had excellent potential industrial applications.