乙醇胁迫对啤酒酵母生长及蛋白表达的影响  

Effect of ethanol stress on the growth and protein expression of Saccharomyces cerevisiae

作　　者：何英英[1,2] 尹花 缪锦来[2] 杜宁[2] 郑洲[2] 

机构地区：[1]啤酒生物发酵工程国家重点实验室,山东青岛266061 [2]国家海洋局生物活性物质重点实验室,山东青岛266061

出　　处：《食品工业科技》2015年第12期147-151,共5页Science and Technology of Food Industry

基　　金：国家重点实验室开放基金(K2012003;K2014003)

摘　　要：研究了乙醇胁迫对啤酒酵母生长的影响,应用光镊拉曼光谱(LTRS)技术获得并分析酵母单细胞拉曼光谱,从分子水平分析酿酒酵母细胞内的蛋白质组变化。结果表明乙醇可抑制酵母生长,随着乙醇浓度的提高,酵母细胞直径变小、稳定期推迟、生物量和蛋白质含量也呈减少趋势;通过光镊拉曼光谱分析可了解酵母细胞内的乙醇浓度和生化组成的相对含量等信息;在不同乙醇浓度下,采用SDS变性凝胶电泳(SDS-PAGE)共检测到22个明显的差异条带,并对其中7个差异条带进行质谱鉴定,发现这7个差异蛋白的功能主要与端粒稳定性、细胞自溶及代谢相关;不同乙醇浓度可诱导酵母特定蛋白质表达发生变化,如HSP104等蛋白质,说明这些蛋白质所参与的代谢途径在啤酒酵母乙醇耐性中具有普遍作用。This paper studied the effect of ethanol stress on the growth situation of Saccharomyces cerevisiae, the Raman spectroscopic of its cells were got and analyzed by laser tweezers Raman spectroscopy（LTRS）, and the proteomic changes in its cells were analyzed at the molecular level. The results showed that the ethanol could inhibit yeast growth. With the ethanol concentration increasing ,the yeast cell diameter decreased, stable period delay,biomass and protein content also showed a decreasing trend. The relative content of alcohol concentration and biochemical composition in Saccharomyces cerevisiae cells could be obtained used LTRS as tool. 22 differential bands were detected in different concentrations of ethanol by SDS-PAGE,of which 7 differential bands were identified by mass spectrometry. The 7 proteins function mainly related to telomere stability,cell autolysis and key metabolic. Different concentrations of ethanol could induce the same protein expression changes,such as HSP104 protein,which indicated the metabolic pathway of these proteins participate play a universal role in yeast ethanol tolerance.

关 键 词：啤酒酵母 乙醇胁迫 蛋白质组 

分 类 号：TS261.1[轻工技术与工程—发酵工程]