基于海藻糖代谢及转运的酿酒酵母抗逆机制研究  

Stress Resistance Mechanism of Saccharomyces cerevisiae Based on Trehalose Metabolism and Transport

作　　者：陈安琪 厉蝶 王坤朋 程禹涵 陈坚 CHEN Anqi;LI Die;WANG Kunpeng;CHENG Yuhan;CHEN Jian(Science Center for Future Foods,Jiangnan University,Wuxi 214122,Jiangsu,China)

机构地区：[1]江南大学未来食品科学中心,江苏无锡214122

出　　处：《食品研究与开发》2024年第15期189-195,共7页Food Research and Development

基　　金：国家自然科学基金项目(32302035);无锡市科技发展资金“太湖之光”科技攻关项目(K20231030)。

摘　　要：酿酒酵母是发酵工业中的重要微生物,广泛应用于酿造及烘焙等行业。然而,在生产过程中,酵母细胞常常会面临各种“环境胁迫”,如酿酒中的乙醇胁迫及烘焙中的冷冻、高渗胁迫等。这些条件会抑制酵母细胞的生长和代谢能力,降低其发酵效率。海藻糖作为一种重要的细胞保护剂,在寒冷、干燥、氧化等胁迫条件下,能够维持细胞膜和蛋白质的结构稳定,起到保护细胞的作用。在酿酒酵母中,葡萄糖苷转运体(alpha-glucoside transporter,Agt1)是一种H+依赖性海藻糖转运蛋白,能够在细胞应对各种胁迫时,通过转运海藻糖到脂质双分子层的机制,为细胞提供保护功能。该文综述海藻糖在酿酒酵母中的抗逆机制及与Agt1相关的研究进展,旨在为筛选和构建高产高耐性工业酿酒酵母菌株奠定理论基础。As an important microorganism in the fermentation industry,Saccharomyces cerevisiae is widely used in brewing and baking.However,during the production process,yeast cells often face various environmental stresses,including ethanol stress in brewing as well as freezing and high osmotic stresses in baking.These conditions will inhibit the growth and metabolic ability of yeast cells,reducing their fermentation efficiency.Trehalose,as a vital cytoprotective agent,can protect cells by maintaining the structural stability of cell membranes and proteins under stress conditions such as cold,dry,and oxidative ones.In S.cerevisiae,alpha-glucoside transporter(Agt1)is a hydrion-dependent trehalose transporter protein that protects cells by transporting trehalose to the lipid bilayer during various stress responses.This study reviewed the stress response mechanisms of trehalose in S.cerevisiae and the research progress related to Agt1.It is expected to lay a theoretical foundation for screening and constructing high-yield and high-tolerance industrial S.cerevisiae strains.

关 键 词：酿酒酵母 环境胁迫 海藻糖 转运功能 葡萄糖苷转运体 

分 类 号：TQ920.1[轻工技术与工程—发酵工程]