葡萄酒发酵过程中酿酒酵母的氮代谢物阻遏

Nitrogen catabolite repression in Saccharomyces cerevisiae during wine fermentations.

作者信息

Beltran Gemma, Novo Maite, Rozès Nicolas, Mas Albert, Guillamón José M

机构信息

Unitat d'Enologia del Centre de Referència de Tecnologia d'Aliments, Dept. Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, Ramón y Cajal, 70, 43005 Tarragona, Spain.

出版信息

FEMS Yeast Res. 2004 Mar;4(6):625-32. doi: 10.1016/j.femsyr.2003.12.004.

DOI:10.1016/j.femsyr.2003.12.004

PMID:15040951

Abstract

We carried out fermentations with several nitrogen sources in different concentrations and studied nitrogen regulation by following the transcriptional profile of the general amino-acid permease (GAP1) and the ammonium permeases (MEP1, MEP2, MEP3). In wine fermentations the cells evolve from a nitrogen-repressed situation at the beginning of the process to a nitrogen-derepressed situation as the nitrogen is consumed. These nitrogen-repressed/derepressed conditions determined the different patterns of ammonium and amino-acid consumption. Arginine and alanine were hardly used under the repressed conditions, while the uptake of branched-chain and aromatic amino acids increased.

摘要

我们使用不同浓度的几种氮源进行发酵，并通过跟踪通用氨基酸通透酶（GAP1）和铵通透酶（MEP1、MEP2、MEP3）的转录谱来研究氮调节。在葡萄酒发酵过程中，细胞从过程开始时的氮抑制状态演变为随着氮被消耗的氮去抑制状态。这些氮抑制/去抑制条件决定了铵和氨基酸消耗的不同模式。在抑制条件下，精氨酸和丙氨酸几乎不被利用，而支链和芳香族氨基酸的摄取增加。