自噬在酿酒酵母抵御环境胁迫和DNA损伤中的作用及应用。

Tong Zhang, Yuping Lin, Ziteng Zhang, Zhen Wang, Fanli Zeng, Qinhong Wang
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引用次数: 0

摘要

酿酒酵母(Saccharomyces cerevisiae, S. cerevisiae)是著名的底盘细胞工厂,在发酵过程中经常面临极端温度、渗透压、营养饥饿等各种环境胁迫条件。此外,染色体复制和基因组编辑辅助代谢工程也可能导致酿酒酵母DNA损伤。酿酒葡萄球菌已经进化出多种复杂的机制来抵御这些不利条件。其中一种“自我修复”机制是自噬,这是一种普遍存在的“自噬”机制,它将细胞内成分运送到溶酶体/液泡中进行降解。本文综述了酿酒酵母自噬调控在环境胁迫和基因组损伤中的作用及其应用的研究现状,以期为开发健壮的工业酵母和加速基因组工程提供新的策略。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Roles and applications of autophagy in guarding against environmental stress and DNA damage in Saccharomyces cerevisiae.

Saccharomyces cerevisiae (S. cerevisiae), a famous chassis cell factory, often faces various environmental stress conditions like extreme temperature, osmolarity, and nutrient starvation during the fermentation process. Additionally, chromosomal replication and genome editing-assisted metabolic engineering may cause DNA damage to S. cerevisiae. S. cerevisiae has evolved multiple elaborate mechanisms to fend against these adverse conditions. One of these "self-repair" mechanisms is autophagy, a ubiquitous "self-eating" mechanism that transports intracellular components to the lysosome/vacuole for degradation. Here, we reviewed the current state of our knowledge about the role and application of autophagy regulation in S. cerevisiae in response to environmental stress and genome damage, which may provide new strategies for developing robust industrial yeast and accelerating genome engineering.

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