Kim J, Alizadeh P, Harding T, Hefner-Gravink A, Klionsky D J
Section of Microbiology, University of California, Davis 95616, USA.
Appl Environ Microbiol. 1996 May;62(5):1563-9. doi: 10.1128/aem.62.5.1563-1569.1996.
The accumulation of trehalose is a critical determinant of stress resistance in the yeast Saccharomyces cerevisiae. We have constructed a yeast strain in which the activity of the trehalose-hydrolyzing enzyme, acid trehalase (ATH), has been abolished. Loss of ATH activity was accomplished by disrupting the ATH1 gene, which is essential for ATH activity. The delta ath1 strain accumulated greater levels of cellular trehalose and grew to a higher cell density than the isogenic wild-type strain. In addition, the elevated levels of trehalose in the delta ath1 strain correlated with increased tolerance to dehydration, freezing, and toxic levels of ethanol. The improved resistance to stress conditions exhibited by the delta ath1 strain may make this strain useful in commercial applications, including baking and brewing.
海藻糖的积累是酿酒酵母抗逆性的关键决定因素。我们构建了一种酵母菌株，其中海藻糖水解酶酸性海藻糖酶（ATH）的活性已被消除。通过破坏对ATH活性至关重要的ATH1基因来实现ATH活性的丧失。与同基因野生型菌株相比，Δath1菌株积累了更高水平的细胞海藻糖，并且生长到更高的细胞密度。此外，Δath1菌株中海藻糖水平的升高与对脱水、冷冻和乙醇毒性水平的耐受性增加相关。Δath1菌株表现出的对胁迫条件的抗性提高可能使其在包括烘焙和酿造在内的商业应用中有用。
