Fujimaru Yuki, Kusaba Yuki, Zhang Nairui, Dai Huanghuang, Yamamoto Yuki, Takasaki Mitsuhiro, Kakeshita Tetsuro, Kitagaki Hiroshi
Graduate School of Health Sciences, Koji Ceramide Research Project, Saga University, 1, Honjo-cho, Saga city, Saga 840-8502, Japan.
Organization of General Education, Saga University, 1, Honjo-cho, Saga city, Saga 840-8502, Japan.
J Biosci Bioeng. 2021 Jun;131(6):640-646. doi: 10.1016/j.jbiosc.2021.01.007. Epub 2021 Feb 15.
The mechanism of pyruvate-underproduction of aneuploid sake yeast was investigated in this study. In our previous report, we revealed that an increase in chromosome XI decreases pyruvate productivity of sake yeast. In this report, we found that increased copy number of CCP1, which is located on chromosome XI and encodes cytochrome-c peroxidase, decreased the pyruvate productivity of sake yeasts. Introducing an extra copy of CCP1 activated respiratory metabolism governed by Hap4 and increased reactive oxygen species. Therefore, it was concluded that increased copy number of CCP1 on chromosome XI activated respiratory metabolism and decreased pyruvate levels in an aneuploid sake yeast. This is the first report that describes a mechanism underlying the improvement of brewery yeast by chromosomal aneuploidy.
本研究对非整倍体清酒酵母丙酮酸产量不足的机制进行了研究。在我们之前的报告中,我们发现增加第十一条染色体的数量会降低清酒酵母的丙酮酸生产能力。在本报告中,我们发现位于第十一条染色体上编码细胞色素c过氧化物酶的CCP1拷贝数增加会降低清酒酵母的丙酮酸生产能力。引入额外的CCP1拷贝会激活由Hap4控制的呼吸代谢并增加活性氧。因此,得出结论,第十一条染色体上CCP1拷贝数的增加激活了呼吸代谢并降低了非整倍体清酒酵母中的丙酮酸水平。这是第一份描述染色体非整倍体改善啤酒酵母机制的报告。