POX1 regulates the formation of viable but non-culturable brewer''''s yeast induced by iso-αacid from hopsOA
In this study,we utilized gene knockout and overexpression techniques to generate brewer''s yeast strains with either a deletion or overexpression of the fatty acyl-CoA oxidase(POX1)gene.The strains studied included the parental strain,the POX1 deletion strain,and the POX1 overexpression strain.These strains were exposed to iso-αacid from hops at a concentration of 300 mg/L,leading to the induction of a viable but nonculturable(VBNC)state.Our results indicated that the silencing of the POX1 gene rendered brewer''s yeast cells unable to withstand the high concentration of iso-αacid stress,ultimately leading to cell death.Conversely,the overexpression of POX1 accelerated the transition of yeast cells into the VBNC state compared to the parental strain.Furthermore,we evaluated the levels of reactive oxygen species(ROS),catalase(CAT)activity,superoxide dismutase(SOD)activity,glutathione reductase(GR)activity,and the m RNA expression of genes that regulate these enzymes(the stress-inducible yeast Mpv17(SYM1)gene,CTA1,SOD1,and glutathione reductase(GLR1)gene)in brewer''s yeast cells at three distinct stages:normal,short-term stress,and VBNC states.Based on these findings,it can be inferred that the formation of the VBNC state in brewer''s yeast is associated with the response to oxidative stress.
Zengyan Wang;Yang Xiao;Xuchen Li;Zhenqing Li;Yan Wang;Wei He;Jiayang Wang;Li Liu;Ting Ding;Pengdong Sun;Jingyuan Li;Yang Deng
College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China Key Laboratory of Special Food Processing(Co-construction by Ministry and Province),Ministry of Agriculture and Rural Affairs,Qingdao Agricultural University,Qingdao 266109,China Shandong Technology Innovation Center of Special Food,Qingdao 266109,China Qingdao Special Food Research Institute,Qingdao 266109,ChinaCollege of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China School of Food Engineering,Qingdao Institute of Technology,Qingdao 266300,ChinaCollege of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China Key Laboratory of Special Food Processing(Co-construction by Ministry and Province),Ministry of Agriculture and Rural Affairs,Qingdao Agricultural University,Qingdao 266109,China Shandong Technology Innovation Center of Special Food,Qingdao 266109,China Qingdao Special Food Research Institute,Qingdao 266109,ChinaCollege of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China Key Laboratory of Special Food Processing(Co-construction by Ministry and Province),Ministry of Agriculture and Rural Affairs,Qingdao Agricultural University,Qingdao 266109,China Shandong Technology Innovation Center of Special Food,Qingdao 266109,China Qingdao Special Food Research Institute,Qingdao 266109,ChinaShandong Huifa Foodstuff Co.,Ltd.,Zhucheng 262200,ChinaShandong Huifa Foodstuff Co.,Ltd.,Zhucheng 262200,ChinaCollege of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China Key Laboratory of Special Food Processing(Co-construction by Ministry and Province),Ministry of Agriculture and Rural Affairs,Qingdao Agricultural University,Qingdao 266109,China Shandong Technology Innovation Center of Special Food,Qingdao 266109,China Qingdao Special Food Research Institute,Qingdao 266109,ChinaCollege of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China Key Laboratory of Special Food Processing(Co-construction by Ministry and Province),Ministry of Agriculture and Rural Affairs,Qingdao Agricultural University,Qingdao 266109,China Shandong Technology Innovation Center of Special Food,Qingdao 266109,China Qingdao Special Food Research Institute,Qingdao 266109,ChinaCollege of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China Key Laboratory of Special Food Processing(Co-construction by Ministry and Province),Ministry of Agriculture and Rural Affairs,Qingdao Agricultural University,Qingdao 266109,China Shandong Technology Innovation Center of Special Food,Qingdao 266109,China Qingdao Special Food Research Institute,Qingdao 266109,ChinaCollege of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China Key Laboratory of Special Food Processing(Co-construction by Ministry and Province),Ministry of Agriculture and Rural Affairs,Qingdao Agricultural University,Qingdao 266109,China Shandong Technology Innovation Center of Special Food,Qingdao 266109,China Qingdao Special Food Research Institute,Qingdao 266109,ChinaCollege of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China Key Laboratory of Special Food Processing(Co-construction by Ministry and Province),Ministry of Agriculture and Rural Affairs,Qingdao Agricultural University,Qingdao 266109,China Shandong Technology Innovation Center of Special Food,Qingdao 266109,China Qingdao Special Food Research Institute,Qingdao 266109,ChinaCollege of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China Key Laboratory of Special Food Processing(Co-construction by Ministry and Province),Ministry of Agriculture and Rural Affairs,Qingdao Agricultural University,Qingdao 266109,China Shandong Technology Innovation Center of Special Food,Qingdao 266109,China Qingdao Special Food Research Institute,Qingdao 266109,China
轻工纺织
Saccharomyces cerevisiaeBrewer’s yeastPOX1 geneViable but non-culturable(VBNC)stateOxidative stress
《Food Science and Human Wellness》 2025 (6)
P.2415-2425,11
funded by National Natural Science Foundation of China(32272279)the Key R&D project of Shandong Province(2023CXPT007)the Key R&D project of Qingdao Science and Technology Plan(22-3-3-hygg-29-hy)。
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