Beijing Key Laboratory of Bioprocess, College of Life Science and Technology, Beijing University of Chemical Technology, Beijing, 100029, China.
Beijing Key Laboratory of Bioprocess, College of Life Science and Technology, Beijing University of Chemical Technology, Beijing, 100029, China.
Food Microbiol. 2020 Aug;89:103459. doi: 10.1016/j.fm.2020.103459. Epub 2020 Feb 12.
Trehalose could protect the typical food microorganism Saccharomyces cerevisiae cell against environmental stresses; however, the other regulation effects of trehalose on yeast cells during the fermentation are still poorly understood. In this manuscript, different concentrations (i.e., 0, 2 and 5% g/v) of trehalose were respectively added into the medium to evaluate the effect of trehalose on growth, central metabolisms and division of S. cerevisiae CEN.PK113-7D strain that could uptake exogenous trehalose. Results indicated that addition of trehalose could inhibit yeast cell growth in the presence or absence of 8% v/v ethanol stress. Exogenous trehalose inhibited the glucose transporting efficiency and reduced intracellular glucose content. Simultaneously, increased intracellular trehalose content destroyed the steady state of trehalose cycle and caused the imbalance between the upper glycolysis part and the lower part, thereby leading to the dysfunction of glycolysis and further inhibiting the normal yeast cell growth. Moreover, energy metabolisms were impaired and the ATP production was reduced by addition of trehalose. Finally, exogenous trehalose-associated inhibition on yeast cell growth and metabolisms delayed cell cycle. These results also highlighted our knowledge about relationship between trehalose and growth, metabolisms and division of S. cerevisiae cells during fermentation.
海藻糖可以保护典型的食品微生物酿酒酵母细胞免受环境压力的影响；然而，海藻糖对酵母细胞在发酵过程中的其他调节作用仍知之甚少。在本手稿中，分别向培养基中添加不同浓度（即 0、2 和 5%g/v）的海藻糖，以评估海藻糖对可摄取外源性海藻糖的酿酒酵母 CEN.PK113-7D 菌株生长、中心代谢和分裂的影响。结果表明，无论是否存在 8%v/v 乙醇胁迫，添加海藻糖均可抑制酵母细胞生长。外源性海藻糖抑制葡萄糖转运效率，降低细胞内葡萄糖含量。同时，细胞内海藻糖含量的增加破坏了海藻糖循环的稳态，导致上糖酵解部分和下部分之间的失衡，从而导致糖酵解功能障碍，进一步抑制正常酵母细胞的生长。此外，添加海藻糖会损害能量代谢并减少 ATP 的产生。最后，海藻糖相关的对外源酵母细胞生长和代谢的抑制作用会延迟细胞周期。这些结果也突出了我们对发酵过程中海藻糖与酿酒酵母细胞生长、代谢和分裂之间关系的认识。
