{"title":"BTN2对酿酒酵母精氨酸代谢和乙醇耐受性的调控","authors":"Ting Xia, Keiwei Chen, Huqi Zhou, Tangchao Chen, Wenjing Lin, Gongnian Xiao, Ruosi Fang","doi":"10.1002/fsn3.70244","DOIUrl":null,"url":null,"abstract":"<p>Ethyl carbamate (EC), primarily formed by the reaction between urea and ethanol, is a natural carcinogen prevalent in fermented alcoholic beverages. Urea is an arginine metabolite produced by <i>Saccharomyces cerevisiae</i>. Previous studies have shown that <i>BTN2</i> influences arginine metabolism. In this study, we compared the effects of <i>BTN2-</i>modified strains on key metabolites, enzymes, and transcriptional gene expressions in the arginine metabolic pathway, and assessed cell growth and oxidative damage under different ethanol stresses. It revealed that the knockout of <i>BTN2</i> inhibited arginine intake and promoted urea reduction. RT-qPCR results demonstrated that <i>BTN2</i> regulate arginine transportation, catabolism, and urea degradation by modulating the expression of <i>GAP1</i>, <i>CAN1</i>, <i>CAR1</i>, and <i>DUR1,2</i>. Moreover, the results showed that <i>BTN2</i> enhanced ethanol tolerance and alleviated cellular damage. These findings provide a promising method for reducing arginine uptake by <i>Saccharomyces cerevisiae</i> and consequently urea accumulation in wine.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 5","pages":""},"PeriodicalIF":3.5000,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70244","citationCount":"0","resultStr":"{\"title\":\"Regulation of Arginine Metabolism and Ethanol Tolerance in Saccharomyces cerevisiae by BTN2\",\"authors\":\"Ting Xia, Keiwei Chen, Huqi Zhou, Tangchao Chen, Wenjing Lin, Gongnian Xiao, Ruosi Fang\",\"doi\":\"10.1002/fsn3.70244\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>Ethyl carbamate (EC), primarily formed by the reaction between urea and ethanol, is a natural carcinogen prevalent in fermented alcoholic beverages. Urea is an arginine metabolite produced by <i>Saccharomyces cerevisiae</i>. Previous studies have shown that <i>BTN2</i> influences arginine metabolism. In this study, we compared the effects of <i>BTN2-</i>modified strains on key metabolites, enzymes, and transcriptional gene expressions in the arginine metabolic pathway, and assessed cell growth and oxidative damage under different ethanol stresses. It revealed that the knockout of <i>BTN2</i> inhibited arginine intake and promoted urea reduction. RT-qPCR results demonstrated that <i>BTN2</i> regulate arginine transportation, catabolism, and urea degradation by modulating the expression of <i>GAP1</i>, <i>CAN1</i>, <i>CAR1</i>, and <i>DUR1,2</i>. Moreover, the results showed that <i>BTN2</i> enhanced ethanol tolerance and alleviated cellular damage. These findings provide a promising method for reducing arginine uptake by <i>Saccharomyces cerevisiae</i> and consequently urea accumulation in wine.</p>\",\"PeriodicalId\":12418,\"journal\":{\"name\":\"Food Science & Nutrition\",\"volume\":\"13 5\",\"pages\":\"\"},\"PeriodicalIF\":3.5000,\"publicationDate\":\"2025-05-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70244\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science & Nutrition\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/fsn3.70244\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science & Nutrition","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/fsn3.70244","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Regulation of Arginine Metabolism and Ethanol Tolerance in Saccharomyces cerevisiae by BTN2
Ethyl carbamate (EC), primarily formed by the reaction between urea and ethanol, is a natural carcinogen prevalent in fermented alcoholic beverages. Urea is an arginine metabolite produced by Saccharomyces cerevisiae. Previous studies have shown that BTN2 influences arginine metabolism. In this study, we compared the effects of BTN2-modified strains on key metabolites, enzymes, and transcriptional gene expressions in the arginine metabolic pathway, and assessed cell growth and oxidative damage under different ethanol stresses. It revealed that the knockout of BTN2 inhibited arginine intake and promoted urea reduction. RT-qPCR results demonstrated that BTN2 regulate arginine transportation, catabolism, and urea degradation by modulating the expression of GAP1, CAN1, CAR1, and DUR1,2. Moreover, the results showed that BTN2 enhanced ethanol tolerance and alleviated cellular damage. These findings provide a promising method for reducing arginine uptake by Saccharomyces cerevisiae and consequently urea accumulation in wine.
期刊介绍：
Food Science & Nutrition is the peer-reviewed journal for rapid dissemination of research in all areas of food science and nutrition. The Journal will consider submissions of quality papers describing the results of fundamental and applied research related to all aspects of human food and nutrition, as well as interdisciplinary research that spans these two fields.
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