Guizhou Institute of Technology, Guiyang, 550000, People's Republic of China.
Henan Institute of Science and Technology, Xinxiang, 453000, People's Republic of China.
BMC Microbiol. 2023 Aug 29;23(1):239. doi: 10.1186/s12866-023-02982-y.
The ascomycetous heterothallic yeast Wickerhamomyces anomalus (WA) has received considerable attention and has been widely reported in the winemaking industry for its distinctive physiological traits and metabolic attributes. An increased concentration of ethanol during ethanol fermentation, however, causes ethanol stress (ES) on the yeast cells. Trehalose has been implicated in improving survival under various stress conditions in microorganisms. Herein, we determined the effects of trehalose supplementation on the survival, differentially expressed genes (DEGs), cellular morphology, and oxidative stress tolerance of WA in response to ES.
The results indicated that trehalose improved the survival and anomalous surface and ultrastructural morphology of WA. Additionally, trehalose improved redox homeostasis by reducing the levels of reactive oxygen species (ROS) and inducing the activities of antioxidant enzymes. In addition, DEGs affected by the application of trehalose were enriched in these categories including in gene expression, protein synthesis, energy metabolism, and cell cycle pathways. Additionally, trehalose increased the content of intracellular malondialdehyde (MDA) and adenosine triphosphate.
These results reveal the protective role of trehalose in ES mitigation and strengthen the possible uses of WA in the wine fermentation sector.
子囊菌异宗配合酵母异常威克汉姆酵母（WA）因其独特的生理特性和代谢特性而受到广泛关注，并在酿酒行业得到了广泛报道。然而，在乙醇发酵过程中乙醇浓度的增加会导致酵母细胞受到乙醇胁迫（ES）。海藻糖已被证实可改善微生物在各种应激条件下的生存能力。在此，我们确定了海藻糖对 ES 下 WA 的生存、差异表达基因（DEGs）、细胞形态和氧化应激耐受性的影响。
结果表明，海藻糖提高了 WA 的存活率和异常表面及超微结构形态。此外，海藻糖通过降低活性氧（ROS）水平和诱导抗氧化酶活性来改善氧化还原稳态。此外，受海藻糖应用影响的 DEGs 富集在基因表达、蛋白质合成、能量代谢和细胞周期途径等类别中。此外，海藻糖增加了细胞内丙二醛（MDA）和三磷酸腺苷（ATP）的含量。
这些结果揭示了海藻糖在减轻 ES 中的保护作用，并加强了异常威克汉姆酵母在葡萄酒发酵领域的可能用途。
