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

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。

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.