基于转录组学分析的丙酸钙对酿酒酵母的抑菌机制

【背景】丙酸钙作为在面包等食品中添加的防腐剂,具有一定的抑菌作用,但目前对其的研究大多聚焦于生化、群体层次。【目的】在分子水平上探究丙酸钙对酵母起抑菌作用的机制。【方法】取实验组和对照组中对数生长期的耐高糖酵母BH1进行转录组测序及分析,并进行实时荧光定量PCR验证。【结果】与6 h对照组(无丙酸钙处理;Control Group,CG)相比,6 h实验组(丙酸钙处理2 h;Calcium Propionate 2 h Group,CP2G)中有1438个差异表达基因,其中643个基因上调,795个基因下调。然而与4 h实验组(丙酸钙处理0h;Calcium Propionate 0h Group,CP0G)相比,CP2G中共有1921个差异表达基因,其中1438个基因上调,483个基因下调。差异表达基因涉及MAPK(Mitogen-Activated Protein Kinase)信号途径、细胞周期途径及减数分裂途径等多条途径,细胞壁合成过程也受到影响。【结论】探究了丙酸钙对酵母产生抑菌作用的分子机制,为进一步揭示丙酸钙的抑菌作用机理提供了理论基础。     

In-vivo Single-Molecule Imaging in Yeast: Applications and Challenges

Single-molecule imaging has gained momentum to quantify the dynamics of biomolecules in live cells, as it provides direct real-time measurements of various cellular activities under their physiological environment. Yeast, a simple and widely used eukaryote, serves as a good model system to quantify single-molecule dynamics of various cellular processes because of its low genomic and cellular complexities, as well as its facile ability to be genetically manipulated. In the past decade, significant developments have been made regarding the intracellular labeling of biomolecules (proteins, mRNA, fatty acids), the microscopy setups to visualize single-molecules and capture their fast dynamics, and the data analysis pipelines to interpret such dynamics. In this review, we summarize the current state of knowledge for the single-molecule imaging in live yeast cells to provide a ready reference for beginners. We provide a comprehensive table to demonstrate how various labs tailored the imaging regimes and data analysis pipelines to estimate various biophysical parameters for a variety of biological processes. Lastly, we present current challenges and future directions for developing better tools and resources for single-molecule imaging in live yeast cells.     

琉璃苣BoD6D载体的构建及转化

运用植物基因工程手段构建琉璃苣BoD6D转化载体,为提高油料作物油份中γ-亚麻酸含量奠定基础。以琉璃苣基因组DNA为模板克隆BoD6D,构建酵母表达载体并转化酿酒酵母,对酵母进行诱导表达,提取脂肪酸后进行甲酯化反应,利用气相色谱分析脂肪酸含量;同时构建植物双元表达载体,经农杆菌介导通过蘸花法转化拟南芥,最后对转基因拟南芥通过抗性筛选及PCR进行鉴定。结果表明,BoD6D编码区不含有内含子,可以直接用于后续的功能研究;成功构建了酿酒酵母表达载体pYES2-BoD6D,气相色谱检测结果表明BoD6D在酵母中能够成功的将亚油酸催化生成γ-亚麻酸;成功构建了植物双元表达载体pBI121-BoD6D,卡那霉素抗性筛选和PCR鉴定结果表明已经成功获得BoD6D的拟南芥转化植株。通过以琉璃苣基因组DNA为模板比较方便的获得有功能的BoD6D用于转基因植物研究。     

The Degree and Length of O-Glycosylation of Recombinant Proteins Produced in Pichia pastoris Depends on the Nature of the Protein and the Process Type

The methylotrophic yeast Pichia pastoris is known as an efficient host for the production of heterologous proteins. While N-linked protein glycosylation is well characterized in P. pastoris there is less knowledge of the patterns of O-glycosylation. O-glycans produced by P. pastoris consist of short linear mannose chains, which in the case of recombinant biopharmaceuticals can trigger an immune response in humans. This study aims to reveal the influence of different cultivation strategies on O-mannosylation profiles in P. pastoris. Sixteen different model proteins, produced by different P. pastoris strains, are analyzed for their O-glycosylation profile. Based on the obtained data, human serum albumin (HSA) is chosen to be produced in fast and slow growth fed batch fermentations by using common promoters, P_GAP and P_AOX1. After purification and protein digestion, glycopeptides are analyzed by LC/ESI-MS. In the samples expressed with P_GAP it is found that the degree of glycosylation is slightly higher when a slow growth rate is used, regardless of the efficiency of the producing strain. The highest glycosylation intensity is observed in HSA produced with P_AOX1. The results indicate that the O-glycosylation level is markedly higher when the protein is produced in a methanol-based expression system.     

Forest Saccharomyces paradoxus are robust to seasonal biotic and abiotic changes

Microorganisms are famous for adapting quickly to new environments. However, most evidence for rapid microbial adaptation comes from laboratory experiments or domesticated environments, and it is unclear how rates of adaptation scale from human‐influenced environments to the great diversity of wild microorganisms. We examined potential monthly‐scale selective pressures in the model forest yeast Saccharomyces paradoxus. Contrary to expectations of seasonal adaptation, the S. paradoxus population was stable over four seasons in the face of abiotic and biotic environmental changes. While the S. paradoxus population was diverse, including 41 unique genotypes among 192 sampled isolates, there was no correlation between S. paradoxus genotypes and seasonal environments. Consistent with observations from other S. paradoxus populations, the forest population was highly clonal and inbred. This lack of recombination, paired with population stability, implies that selection is not acting on the forest S. paradoxus population on a seasonal timescale. Saccharomyces paradoxus may instead have evolved generalism or phenotypic plasticity with regard to seasonal environmental changes long ago. Similarly, while the forest population included diversity among phenotypes related to intraspecific interference competition, there was no evidence for active coevolution among these phenotypes. At least ten percent of the forest S. paradoxus individuals produced “killer toxins,” which kill sensitive Saccharomyces cells, but the presence of a toxin‐producing isolate did not predict resistance to the toxin among nearby isolates. How forest yeasts acclimate to changing environments remains an open question, and future studies should investigate the physiological responses that allow microbial cells to cope with environmental fluctuations in their native habitats.     

优良菌种发酵葡萄酒优化条件的探讨

以诱变耐低温果酒酵母菌种YU2.28和产香酵母S15.3为发酵菌株,进行了葡萄酒发酵条件优化的试验研究.探讨了菌种生长温度、通氧量等因素,通过对菌种的生长情况和发酵醪液中总酯含量的变化分析,确定了自选酵母酿制葡萄酒的最佳技术参数,并对优化条件下发酵得到的葡萄酒进行GC/MS分析.结果显示：YU2.28和S15.3以1：3比例的混合发酵,接种量3%,调节醪液pH值为4.0,SO2添加量40 mg/L,发酵温度20℃,主发酵6 d内控制以230r/min的摇床转速进行摇瓶发酵,并进行9 h（每天1.5 h）供氧处理,后发酵30 d,酿造出的葡萄酒品质较佳,具有酒体丰盈,酒液澄清透亮,香气醇和的特征.成品酒香气成分共检测出醇类9种,酯类8种,酸类6种和少量的醛类、酮类等成分.     

拟南芥转录因子HB22与CRY1相互作用研究

通过酵母双杂交的方法,从拟南芥转录因子库中筛选出了6个与CRY1相互作用的转录因子.为了测定其中的HB22与CRY1相互作用的强度,采用了ONPG与CPRG两种方法对其β-半乳糖苷酶活性进行了分析.结果显示在蓝光光强为50μmol/m2s,孵育时间为4 h的情况下,蓝光与暗处理情况下的β-半乳糖苷酶活性比值分别为1.668和2.18.进一步设置蓝光处理时间及光强梯度实验数据显示,在蓝光光强为50μmol/m2s孵育时间为3 h时,二者相互作用强度达到最高.说明HB22与CRY1的相互作用具有蓝光响应.对蓝光处理不同时间的野生型col-4与cry1缺失突变体的材料进行HB22基因的定量PCR分析,发现拟南芥cry1缺失突变体中该基因的表达量比野生型中高,在蓝光处理2 h时,缺失突变体中表达量为野生型中的6倍左右.说明CRY1可能介导蓝光抑制HB22基因表达.     

Effect of yeast cell disruption on ADH activity for redox reactions with in situ cofactor regeneration in a continuous solid/gas bioreactor

It has recently been demonstrated that dried cells of Saccharomyces cerevisiae were able to produce alcohols and aldehydes in a solid/gas reactor with in situ cofactor regeneration. Since diffusion of gaseous substrates may be limited by the membrane and cell wall, cell disruption by sonication was used to improve oxidoreduction with ethanol and butyraldehyde as substrates. Results showed that partial cell disruption enhances the maximum conversion yield with the best results obtained after 2 min of sonication. Beyond this time, the ADH activity decreased. Better stability was observed in the pellet obtained after centrifugation indicating the importance of cell environment for enzyme stability. Tests on purified mitochondria showed that the ADH activity in cells was mainly cytoplasmic. The addition of oxidized cofactor did not change either the activity or the stability of the catalyst in a gaseous medium. The effect of water activity was studied on material obtained after 2 min of disruption and a reduction of critical water activity needed for revealing enzymatic activity was observed. With increasing a_w, the enzyme was active at a_w=0.3 while a water activity of 0.4 was required before disruption. Nevertheless, the best compromise between activity and stability was obtained in both cases for a water activity of 0.57.     

SCREENING OF IRON- AND ZINC-ENRICHED YEAST STRAIN AND OPTIMIZATION OF CULTIVATION CONDITIONS

Saccharomyces cerevisiae LN-17 was selected from 26 kinds of primary yeast strains that belong to different genera and species. The iron- and zinc-enriched capability of strain LN-17 was higher than the others. The highest iron and zinc contents of the strain were obtained when the strain grew up under the following conditions: The strain was incubated (5%, v/v) in 50 mL wort medium (pH 6.0) with 100 mg/L Fe ion and 120 mg/L Zn ion. The medium was loaded into a 250-mL Erlenmeyer flask and shaken in a rotary shaker (200 rpm) at 30°C for 60 h. Ferrous sulfate and zinc sulfate were chosen as the source of Fe and Zn. The Fe and Zn contents of the dry cells were determined by atomic absorption spectrum analysis. Under the optimized cultivation conditions, the Fe and Zn contents reached 7.854 mg/g dry cells and 4.976 mg/g dry cells.