Bonatto Diego
Universidade Federal do Rio Grande do Sul, Centro de Biotecnologia da UFRGS, Laboratório de Biologia Molecular e Computacional, Departamento de Biologia Molecular e Biotecnologia, Porto Alegre, RS, Brazil.
Genet Mol Biol. 2022 Sep 16;45(3):e20210325. doi: 10.1590/1678-4685-GMB-2021-0325. eCollection 2022.
The ability of brewing yeasts (Saccharomyces cerevisiae and Saccharomyces pastorianus) to cope with the toxic effects of ethanol during beer fermentation depends on the modulation of lipid and lipid droplets (LDs) biosynthesis, which affects membrane fluidity. However, it has been demonstrated that lipids and LDs can modulate different biological mechanisms associated to ethanol tolerance, including proteostasis and autophagy, leading to the hypothesis that lipid and LDs biosynthesis are integrative processes necessary for ethanol tolerance in yeast. Supporting this hypothesis, a transcriptome and systems biology analyses indicated the upregulation of autophagy, lipid biosynthesis, and proteostasis (ALP)-associated genes in lager yeast during beer fermentation, whose respective proteins interact in a shortest-pathway ALP network. These results indicated a cross-communication between various pathways linked to inter-organelle autophagy, lipid metabolism, and proteostasis (ALP) during lager beer fermentation, thus highlighting the importance of lipids for beer fermentation.
酿造酵母（酿酒酵母和巴氏酵母）在啤酒发酵过程中应对乙醇毒性作用的能力取决于脂质和脂滴（LDs）生物合成的调节，这会影响膜流动性。然而，已经证明脂质和脂滴可以调节与乙醇耐受性相关的不同生物学机制，包括蛋白质稳态和自噬，从而得出脂质和脂滴生物合成是酵母乙醇耐受性所必需的整合过程这一假设。支持这一假设的是，转录组和系统生物学分析表明，在啤酒发酵过程中，贮藏啤酒酵母中自噬、脂质生物合成和蛋白质稳态（ALP）相关基因上调，其各自的蛋白质在最短路径的ALP网络中相互作用。这些结果表明，在贮藏啤酒发酵过程中，与细胞器间自噬、脂质代谢和蛋白质稳态（ALP）相关的各种途径之间存在交叉通讯，从而突出了脂质对啤酒发酵的重要性。
