Cebollero Eduardo, Gonzalez Ramon
Department of Microbiology, Instituto de Fermentaciones Industriales (CSIC), Madrid, Spain.
Biotechnol Adv. 2007 Jul-Aug;25(4):396-409. doi: 10.1016/j.biotechadv.2007.03.004. Epub 2007 Mar 31.
Autophagy is a catabolic process by which the cytoplasm is sequestered into double-membrane vesicles and delivered to the lysosome/vacuole for breaking down and recycling of the low molecular weight degradation products. The isolation in the yeast Saccharomyces cerevisiae of many of the genes involved in autophagy constituted a milestone in understanding the molecular bases of this pathway. The identification of ortholog genes in other eukaryotic models revealed that the mechanism of autophagy is conserved among all eukaryotes. This pathway has been shown to be involved in a growing number of physiological processes and conversely, its deregulation may contribute to the development of several diseases. Recent reports have also shown that autophagy may play an important role in biotechnological processes related with the food industry. In this review we discuss current knowledge of the molecular mechanism of autophagy, including some applied aspects of autophagy in the field of food biotechnology.
自噬是一种分解代谢过程，通过该过程，细胞质被隔离到双膜囊泡中，并被输送到溶酶体/液泡中，用于分解和循环利用低分子量降解产物。在酿酒酵母中分离出许多参与自噬的基因，这是理解该途径分子基础的一个里程碑。在其他真核生物模型中鉴定出直系同源基因，表明自噬机制在所有真核生物中都是保守的。这条途径已被证明参与越来越多的生理过程，相反，其失调可能导致多种疾病的发生。最近的报告还表明，自噬可能在与食品工业相关的生物技术过程中发挥重要作用。在这篇综述中，我们讨论了自噬分子机制的当前知识，包括自噬在食品生物技术领域的一些应用方面。
