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类泛素介导和热激响应协同提高酿酒酵母的热稳定性

肖冰 李珺 李春

化工学报2016,Vol.67Issue(6):2503-2509,7.
化工学报2016,Vol.67Issue(6):2503-2509,7.DOI:10.11949/j.issn.0438-1157.20151778

类泛素介导和热激响应协同提高酿酒酵母的热稳定性

Synergistically enhanced thermostability ofSaccharomyces cerevisiaeby ubiquitin-like protein mediation and heat shock response

肖冰 1李珺 1李春1

作者信息

  • 1. 北京理工大学生命学院,北京 100081
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摘要

Abstract

To improve the thermostability and fermentation performance ofSaccharomyces cerevisiae to reduce the energy consumption of the cooling progress in industrial fermentation, the protein homeostasis was regulated through ubiquitin-like protein mediation and heat shock response. In this study, many heat-resistant gene devices were mined out from genes related to protein homeostasis and constructed with the regulatory device FBA1p, and then transformed intoSaccharomyces cerevisiae INVSC1. Outstanding heat-resistant devices FBA1p-atg8 and FBA1p-hsp104 were screened through gradually increased temperature incubation. Compared with the control, the OD660 of the engineered yeast strainsS.c-ATG8 and S.c-HSP104 were both over 50% higher (84 h) and their cell viability were 1.64 to 3.01 times higher (72 h) when cultured at 40℃. The physiological characteristics implied that the thermotolerant strains possessed better cell wall integrity and higher trehalose content. In order to strengthening the regulatory mechanisms of both ubiquitin-proteasome system pathway and heat-shock responses within the network of protein homeostasis, atg8 andhsp104were assembled to construct bifunctional engineered strainS.c-ATG8-HSP104, which showed better growth ability, stronger cell activity and higher ethanol yield at 40℃. The results revealed that the synergistic effect of ubiquitin-like protein and heat shock protein could enhance yeast thermotolerance and improve strain activity.

关键词

合成生物学/发酵/生物技术/类泛素/热激蛋白/蛋白质平衡/热稳定性

Key words

synthetic biology/fermentation/biotechnology/ubiquitin-like protein/heat shock protein/protein homeostasis/thermostability

分类

化学化工

引用本文复制引用

肖冰,李珺,李春..类泛素介导和热激响应协同提高酿酒酵母的热稳定性[J].化工学报,2016,67(6):2503-2509,7.

基金项目

国家自然科学基金项目(21376028,21576027);国家杰出青年科学基金项目(21425624)。@@@@supported by the National Natural Science Foundation of China (21376028,21576027) and the Science Fund for Distinguished Youth Scholars of China (21425624) (21376028,21576027)

化工学报

OA北大核心CSCDCSTPCD

0438-1157

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