Food Engineering Technology Research Center/Key Laboratory of Henan Province, School of Food Science and Technology, Henan University of Technology, Zhengzhou, China.
J Sci Food Agric. 2024 Aug 15;104(10):5776-5788. doi: 10.1002/jsfa.13411. Epub 2024 Mar 6.
Saccharomyces cerevisiae is susceptible to high-sugar stress in the production of bioethanol, wine and bread. Calcium signal is widely involved in various physiological and metabolic activities of cells. The present study aimed to explore the effects of Ca signal on the antioxidant mechanism of yeast during high-sugar fermentation.
Compared to yeast without available Ca, yeast in the high glucose with Ca group had higher dry weight, higher ethanol output at 12 and 24 h and higher glycerol output at 24 and 36 h. During the whole growth process, the trehalose synthesis capacity of yeast in the high glucose with Ca group was lower and intracellular reactive oxygen species content was higher compared to yeast without available Ca. Intracellular malondialdehyde content of yeast under high glucose with Ca was significantly lower than yeast under high glucose without available Ca except for 6 h. The superoxide dismutase and catalase activities of yeast and glutathione content were higher in the high glucose with Ca group compared to yeast in high glucose without available Ca. The expression levels of SOD1, GSH1, GPX2 genes were higher for high glucose without available Ca at 6 h, while yeast in the high glucose with Ca group had a higher expression of antioxidant-related genes except SOD1 and CTT1 at 12 h. The expression levels of antioxidant-related genes of yeast for high glucose with Ca were higher at 24 h, and those of genes except SOD1 of yeast in the high glucose with Ca group were higher at 36 h.
High-glucose stress limited the growth of yeast, while a moderate extracellular Ca signal could improve the antioxidant capacity of yeast in a high-glucose environment by regulating protectant metabolism and enhancing the antioxidant enzyme activity and expression of antioxidant genes in a high-sugar environment. © 2024 Society of Chemical Industry.
酿酒酵母在生产生物乙醇、葡萄酒和面包的过程中易受高糖胁迫。钙信号广泛参与细胞的各种生理和代谢活动。本研究旨在探讨钙信号对高糖发酵过程中酵母抗氧化机制的影响。
与没有可用钙的酵母相比，高糖加钙组的酵母干重更高，12 和 24 h 的乙醇产量更高，24 和 36 h 的甘油产量更高。在整个生长过程中，高糖加钙组酵母的海藻糖合成能力较低，细胞内活性氧含量较高，而细胞内丙二醛含量在高糖加钙组显著低于高糖无钙组，除 6 h 外。高糖加钙组酵母的超氧化物歧化酶和过氧化氢酶活性以及谷胱甘肽含量均高于高糖无钙组。高糖无钙组酵母的 SOD1、GSH1、GPX2 基因表达水平在 6 h 时较高，而高糖加钙组酵母在 12 h 时除 SOD1 和 CTT1 外，抗氧化相关基因的表达水平较高。高糖加钙组酵母的抗氧化相关基因表达水平在 24 h 时较高，高糖加钙组酵母除 SOD1 外的基因表达水平在 36 h 时较高。
高糖胁迫限制了酵母的生长，而适度的细胞外钙信号可以通过调节保护剂代谢，增强高糖环境中的抗氧化酶活性和抗氧化基因的表达，提高酵母在高糖环境中的抗氧化能力。© 2024 化学工业协会。
