蛋白质质量控制系统在增强酿酒酵母耐热性中的作用及机制
Role and Mechanism of Protein Quality Control System in Enhancing the Thermotolerance of Saccharomyces cerevisiae
DOI: 10.12677/BP.2014.44012, PDF, HTML, 下载: 3,076  浏览: 13,387  国家自然科学基金支持
作者: 吴宏宇, 吴显伟：山东大学微生物技术国家重点实验室，济南 ；山东大学泰山学堂，济南 ；赵建志, 鲍晓明, 侯 进, 沈 煜：山东大学微生物技术国家重点实验室，济南 ；王林风, 高 楠：车用生物燃料技术国家重点实验室，南阳
关键词: 酿酒酵母；热胁迫；耐热性；热休克蛋白；泛素连接酶；Saccharomyces cerevisiae； Heat Shock Stress； Thermotolerance； Heat Shock Protein； Ubiquitin Ligases
摘要: 提高发酵温度被认为有利于降低乙醇等产品的生产成本，但高温条件不利于酿酒酵母的生长与代谢，其中，高温引起的蛋白质不稳定是主要原因之一。酿酒酵母含有主要由热休克蛋白和泛素降解系统组成的复杂的蛋白质质量控制系统，通过辅助蛋白折叠、错误折叠蛋白修正以及降解，在不同层次缓解高温对酿酒酵母的胁迫。本文综述了蛋白质质量控制系统的调控机制以及该系统对酿酒酵母耐热性能的影响研究进展。
Abstract: Increasing the fermentation temperature is considered to be beneficial to decrease the production cost of biochemicals such as ethanol. However, the high temperature leads to the unstable state of protein, which is harmful to the growth and metabolism of Saccharomyces cerevisiae. The protein quality control system of S. cerevisiae, composed by heat shock protein and ubiquitin-proteasome system, can release the heat shock stress by assisting the protein folding, refolding or degrading the misfolded protein. In this article, the regulatory mechanism of protein quality control system and its role to thermotolerance in Saccharomyces cerevisiae are reviewed.
文章引用：吴宏宇, 吴显伟, 赵建志, 鲍晓明, 侯进, 王林风, 高楠, 沈煜. 蛋白质质量控制系统在增强酿酒酵母耐热性中的作用及机制[J]. 生物过程, 2014, 4(4): 90-96. http://dx.doi.org/10.12677/BP.2014.44012

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