Department of Bioengineering, Instituto Superior Técnico, Universidade de Lisboa, Lisbon, Portugal; iBB - Institute for Bioengineering and Biosciences, Biological Sciences Research Group, Instituto Superior Técnico, Lisboa, Portugal.
INESC-ID, Lisbon, Portugal.
Genomics. 2021 Mar;113(2):530-539. doi: 10.1016/j.ygeno.2020.11.034. Epub 2021 Jan 20.
Although Saccharomyces cerevisiae and S. cerevisiae var. boulardii share more than 95% genome sequence homology, only S. cerevisiae var. boulardii displays probiotic activity. In this study, the transcriptomic differences exhibited by S. cerevisiae and S. cerevisiae var. boulardii in intestinal like medium were evaluated. S. cerevisiae was found to display stress response overexpression, consistent with higher ability of S. cerevisiae var. boulardii to survive within the human host, while S. cerevisiae var. boulardii exhibited transcriptional patterns associated with probiotic activity, suggesting increased acetate biosynthesis. Resorting to the creation of a S. cerevisiae var. boulardii genomic database within Yeastract+, a possible correlation between loss or gain of transcription factor binding sites in S. cerevisiae var. boulardii promoters and the transcriptomic pattern is discussed. This study suggests that S. cerevisiae var. boulardii probiotic activity, when compared to S. cerevisiae, relies, at least partially, on differential expression regulation, based on promoter variability.
虽然酿酒酵母和酿酒酵母 var. boulardii 具有超过 95%的基因组序列同源性,但只有酿酒酵母 var. boulardii 具有益生菌活性。在本研究中,评估了酿酒酵母和酿酒酵母 var. boulardii 在类似肠道的培养基中表现出的转录组差异。发现酿酒酵母表现出应激反应的过度表达,这与酿酒酵母 var. boulardii 在人体宿主内更好的生存能力一致,而酿酒酵母 var. boulardii 则表现出与益生菌活性相关的转录模式,表明乙酸生物合成增加。通过在 Yeastract+中创建酿酒酵母 var. boulardii 基因组数据库,讨论了酿酒酵母 var. boulardii 启动子中转录因子结合位点的缺失或获得与转录组模式之间可能存在的相关性。本研究表明,与酿酒酵母相比,酿酒酵母 var. boulardii 的益生菌活性至少部分依赖于基于启动子变异性的差异表达调控。
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