Regulation of Arginine Metabolism by Transcription Factor Btn2p in a Mixed Culture of Saccharomyces cerevisiae and Pediococcus pentosaceus and Subsequent Ethanol Tolerance

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-06-16 DOI:10.1111/1750-3841.70333

Huqi Zhou, Ting Xia, Tangchao Chen, Anan Zhou, Qiqi Xia, Gongnian Xiao, Ruosi Fang

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引用次数: 0

Abstract

ABSTRACT

Ethyl carbamate (EC) is a natural carcinogen widely found in fermented alcoholic beverages. The compound is mainly generated through the reaction of urea and citrulline with ethanol. The transcription factor Btn2p may affect arginine metabolism, and thus regulate EC in different fermentation systems. Therefore, in this study, we investigated the effects of Btn2p on arginine metabolism in Saccharomyces cerevisiae in different culture systems and analyzed the potential regulatory mechanisms of EC formation. In addition, we studied the ethanol tolerance of BTN2-modified yeast to determine its applicability in huangjiu fermentation and to provide a theoretical basis for subsequent studies. We found that BTN2 knockout inhibited two major EC precursors, and the inhibitory effect was better in mixed cultures with Pediococcus pentosaceus. In addition, BTN2 knockout promoted the activities of urease and ornithine transcarbamoylase, but reduced the activity of arginine deiminase, which led to the reduction of urea and citrulline concentrations. The growth conditions of BTN2-modified strains under different ethanol concentrations were also studied for future applications in huangjiu fermentation. The results showed that BTN2 overexpression promoted cell growth and increased ethanol tolerance, whereas BTN2 knockout reduced the ethanol tolerance of cell. The findings indicated that Btn2p was involved in arginine metabolism, possibly through the regulation of urea and citrulline metabolism, and BTN2-knockout strains can be used as a potential target for EC reduction.

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转录因子Btn2p对酿酒酵母和戊糖Pediococcus混合培养精氨酸代谢的调节及其对乙醇的耐受性

氨基甲酸乙酯（EC）是一种广泛存在于发酵酒精饮料中的天然致癌物。该化合物主要由尿素和瓜氨酸与乙醇反应生成。转录因子Btn2p可能影响精氨酸代谢，从而调节不同发酵系统的EC。因此，在本研究中，我们研究了Btn2p在不同培养体系下对酿酒酵母精氨酸代谢的影响，并分析了EC形成的潜在调控机制。此外，我们还对btn2改性酵母的乙醇耐受性进行了研究，以确定其在黄酒发酵中的适用性，为后续研究提供理论依据。我们发现敲除BTN2抑制了两种主要的EC前体，并且在与戊sacepediococcus混合培养时抑制效果更好。此外，敲除BTN2促进了脲酶和鸟氨酸转氨基甲酰基酶的活性，但降低了精氨酸脱亚胺酶的活性，导致尿素和瓜氨酸浓度降低。研究了btn2修饰菌株在不同乙醇浓度下的生长条件，以期在黄酒发酵中的应用。结果表明，BTN2过表达促进了细胞生长，增加了细胞的乙醇耐受性，而敲除BTN2则降低了细胞的乙醇耐受性。研究结果表明，Btn2p可能通过调节尿素和瓜氨酸代谢参与精氨酸代谢，btn2敲除菌株可以作为EC还原的潜在靶点。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.