乙酸胁迫下东方伊萨酵母的蛋白组学分析

Proteomic Analysis of Issatchenkio orientalis Under Acetic Acid Stress

为了探究果酒酵母菌混合发酵下东方伊萨酵母(Issatchenkio orientalis 166,Io 166)耐受乙酸的分子机制,采用串联质谱标签(TMT)技术分析差异表达蛋白,进行乙酸胁迫条件下蛋白质组学的研究。结果表明,在对数生长期中期乙酸胁迫下Io 166生长会受到抑制,但Io 166会逐渐适应乙酸胁迫并产生抗性,胁迫4 h后共有461个蛋白差异表达,其中327个上调,134个下调。这些蛋白经注释和统计分析表明,在乙酸胁迫下,谷胱甘肽的合成增加,几种具有抗氧化特性的蛋白质(如PXP9、HYR1、CCP1)上调,对细胞耐受乙酸起到关键作用。此外,与氨基酸(如精氨酸)生物合成和代谢过程相关的蛋白差异表达,热激蛋白(HSP)高度表达以降解聚集和错误折叠的蛋白。本研究结果为Ⅰ.orientalis耐受乙酸提供了理论依据,并对提高果酒耐受乙酸发酵具有潜在的应用价值。

In order to explore the molecular mechanism of Issatchenkio orientalis(Io 166)tolerant to acetic acid under mixed fermentation of fruit wine yeast,the differentially expressed protein was analyzed by TMT technique,and the proteomics under acetic acid stress was studied.The results showed that the growth of Io 166 was inhibited at the exponential growth phase under acetic acid stress,but Io 166 gradually adapted to acetic acid stress and resistant to acetic acid.After 4-h acetic acid stress,461 differentially expressed proteins were identified,among which 327 proteins were up-regulated and 134 proteins were down-regulated.Annotation and statistical analyses suggest that the synthesis of glutathione increased,several proteins with antioxidant properties(such as PXP9,HYR1,CCP1)were up-regulated under acetic acid,which played a key role in the tolerance to acetic acid.In addition,proteins associated with amino acid biosynthesis(such as arginine)and metabolic processes were differentially expressed,and HSP proteins were highly expressed to handle aggregation and misfolding.The results of this study provide theoretical basis for I.orientalis tolerance to acetic acid,meanwhile it has potential application for improving the tolerance of I.orientalis to acetic acid in fruit wine fermentation.