Application of the fission yeast Schizosaccharomyces pombe in human nutrition.

IF 2.4 4区 生物学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Ee Sin Chen
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引用次数: 1

Abstract

Fission yeast Schizosaccharomyces pombe (S. pombe) is renowned as a powerful genetic model for deciphering cellular and molecular biological phenomena, including cell division, chromosomal events, stress responses, and human carcinogenesis. Traditionally, Africans use S. pombe to ferment the beer called 'Pombe', which continues to be consumed in many parts of Africa. Although not as widely utilized as the baker's yeast Saccharomyces cerevisiae, S. pombe has secured several niches in the food industry for human nutrition because of its unique metabolism. This review will explore three specific facets of human nutrition where S. pombe has made a significant impact: namely, in wine fermentation, animal husbandry and neutraceutical supplementation coenzyme Q10 production. Discussions focus on the current gaps in these areas, and the potential research advances useful for addressing future challenges. Overall, gaining a better understanding of S. pombe metabolism will strengthen production in these areas and potentially spearhead novel future applications.

裂糖酵母在人体营养中的应用。
分裂酵母pombe Schizosaccharomyces (S. pombe)被认为是一种强大的遗传模型,可以破译细胞和分子生物学现象,包括细胞分裂、染色体事件、应激反应和人类癌变。传统上,非洲人用S. pombe来发酵一种名为“pombe”的啤酒,这种啤酒在非洲的许多地方仍然被消费。虽然不像面包酵母那样广泛使用,但由于其独特的新陈代谢,s.p ombe在食品工业中为人类营养提供了几个利基。本文将探讨pombe在葡萄酒发酵、畜牧业和中性保健品辅酶Q10生产等三个方面对人类营养的影响。讨论的重点是这些领域目前的差距,以及对解决未来挑战有用的潜在研究进展。总的来说,更好地了解S. pombe代谢将加强这些领域的生产,并有可能引领新的未来应用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
FEMS yeast research
FEMS yeast research 生物-生物工程与应用微生物
CiteScore
5.70
自引率
6.20%
发文量
54
审稿时长
1 months
期刊介绍: FEMS Yeast Research offers efficient publication of high-quality original Research Articles, Mini-reviews, Letters to the Editor, Perspectives and Commentaries that express current opinions. The journal will select for publication only those manuscripts deemed to be of major relevance to the field and generally will not consider articles that are largely descriptive without insights on underlying mechanism or biology. Submissions on any yeast species are welcome provided they report results within the scope outlined below and are of significance to the yeast field.
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