Beginnings of microbiology and biochemistry: the contribution of yeast research

Barnett, James A.

doi:10.1099/mic.0.26089-0

Cited by 97 publications

(43 citation statements)

References 36 publications

(25 reference statements)

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“…Due to its importance in traditional biotechnology such as baking, brewing, and wine making, research activities historically have focused on the yeast Saccharomyces cerevisiae (21).…”

Section: Introductionmentioning

confidence: 99%

Progress in Metabolic Engineering of Saccharomyces cerevisiae

Nevoigt

2008

Microbiol Mol Biol Rev

526

333

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SUMMARY The traditional use of the yeast Saccharomyces cerevisiae in alcoholic fermentation has, over time, resulted in substantial accumulated knowledge concerning genetics, physiology, and biochemistry as well as genetic engineering and fermentation technologies. S. cerevisiae has become a platform organism for developing metabolic engineering strategies, methods, and tools. The current review discusses the relevance of several engineering strategies, such as rational and inverse metabolic engineering, evolutionary engineering, and global transcription machinery engineering, in yeast strain improvement. It also summarizes existing tools for fine-tuning and regulating enzyme activities and thus metabolic pathways. Recent examples of yeast metabolic engineering for food, beverage, and industrial biotechnology (bioethanol and bulk and fine chemicals) follow. S. cerevisiae currently enjoys increasing popularity as a production organism in industrial (“white”) biotechnology due to its inherent tolerance of low pH values and high ethanol and inhibitor concentrations and its ability to grow anaerobically. Attention is paid to utilizing lignocellulosic biomass as a potential substrate.

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“…Due to its importance in traditional biotechnology such as baking, brewing, and wine making, research activities historically have focused on the yeast Saccharomyces cerevisiae (21).…”

Section: Introductionmentioning

confidence: 99%

Progress in Metabolic Engineering of Saccharomyces cerevisiae

Nevoigt

2008

Microbiol Mol Biol Rev

526

333

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“…Among eukaryotic model organisms, the growth of yeasts under depressed oxygen levels has been of great interest historically, in large part due to the role of yeasts in the baking and brewing industries (6). Although budding yeast is a facultative anaerobe, continuous culturing under anaerobic conditions requires the addition of sterols (1) and unsaturated fatty acids (2) in the medium (since molecular oxygen is required to synthesize these compounds), as well as the activation of biochemical pathways to bypass those that require molecular oxygen (54).…”

mentioning

confidence: 99%

Anoxia-Induced Suspended Animation in Budding Yeast as an Experimental Paradigm for Studying Oxygen-Regulated Gene Expression

Chan

Roth

2008

Eukaryot Cell

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A lack of oxygen can force many organisms to enter into recoverable hypometabolic states. To better understand how organisms cope with oxygen deprivation, our laboratory previously had shown that when challenged with anoxia, both the nematode Caenorhabditis elegans and embryos of the zebrafish Danio rerio enter into suspended animation, in which all life processes that can be observed by light microscopy reversibly halt pending the restoration of oxygen ( . Here, we show that both sporulating and vegetative cells of the budding yeast Saccharomyces cerevisiae also enter into a similar state of suspended animation when made anoxic on a nonfermentable carbon source. Transcriptional profiling using cDNA microarrays and follow-on quantitative real-time PCR analysis revealed a relative derepression of aerobic metabolism genes in carbon monoxide (CO)-induced anoxia when compared to nitrogen (N 2 ) gas-induced anoxia, which is consistent with the known oxygen-mimetic effects of CO. We also found that mutants deleted for components of the mitochondrial retrograde signaling pathway can tolerate prolonged exposure to CO but not to N 2 . We conclude that the cellular response to anoxia is dependent on whether the anoxic gas is an oxygen mimetic and that the mitochondrial retrograde signaling pathway is functionally important for mediating this response.Molecular oxygen (O 2 ) can be utilized by all organisms, except obligate anaerobes, in metabolic pathways that enable the extraction of chemical energy stored in nutrient compounds. When cells reliant on aerobic respiration suffer from poor oxygen availability, the cells respond by increasing anaerobic energy production, upregulating stress genes, and in the case of mammals, stimulating angiogenesis to increase oxygen delivery (60). In many species, it is thought that the delivery of oxygen to tissues is homeostatically adjusted in order to provide adequate oxygenation for energy generation (52), consistently with the idea that organisms must compensate for decreases in environmental oxygen levels in order to thrive or to merely survive. In addition to being a topic of interest in its own right, understanding how various cell types cope with a lack of oxygen can have important implications for human health, as the progression of several pathological conditions, including heart attack, stroke, and cancer, is associated with poor oxygenation to the affected tissues (35).Many approaches in different systems have been undertaken to better understand the mechanisms that enable cells to survive a lack of oxygen. Among eukaryotic model organisms, the growth of yeasts under depressed oxygen levels has been of great interest historically, in large part due to the role of yeasts in the baking and brewing industries (6). Although budding yeast is a facultative anaerobe, continuous culturing under anaerobic conditions requires the addition of sterols (1) and unsaturated fatty acids (2) in the medium (since molecular oxygen is required to synthesize these compounds), as well as the activ...

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“…Approximately 40 percent of the weight of dried brewer's yeast consists of protein that includes all the essential amino acids. Plus, like soybeans, brewer's yeast is rich in lysine, which makes both of these foods excellent supplements to cereals, whose proteins are generally low in lysine (Barnett, 2003). After consumption of yeast supplement, free amino acids are rapidly absorbed, while proteins are easily hydrolysed into peptides and amino acids, which in turn are also absorbed.…”

Section: Introductionmentioning

confidence: 99%

Effects of Extraction Solvents on the Quantification of Free Amino Acids in Lyophilised Brewer’s Yeast

Stănilă¹,

Diaconeasa²,

Sima³

et al. 2018

BUASVMCN-FST

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The aim of this work was to test some solvents in order to improve the free amino acids extraction from lyophilised brewer's yeast. The brewer' yeast was treated with four types of extraction solvents: Solvent I -acetonitrile 25%/HCl 0.01M (ACN); Solvent II -ethanol 80%; solvent III -HCl 0.05M/deionized water (1/1 volume); Solvent IV -HCl 0.05M/ethanol 80% (1/1 volume). The supernatants were analysed by HPLC-DAD-ESI-MS method. Acetonitrile provided the less quantities and number of amino acids extracted due to its weaker polarity. Solvent II and IV (ethanol, respectively acidified ethanol), which have an increased polarity, extracted 15 amino acids due to the addition of HCl in solvent IV. Solvent III (acidified water) proved to be the best extraction solvent for the amino acids from brewer's yeast providing the separation of 17 compounds:

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Beginnings of microbiology and biochemistry: the contribution of yeast research

Cited by 97 publications

References 36 publications

Progress in Metabolic Engineering of Saccharomyces cerevisiae

Progress in Metabolic Engineering of Saccharomyces cerevisiae

Anoxia-Induced Suspended Animation in Budding Yeast as an Experimental Paradigm for Studying Oxygen-Regulated Gene Expression

Effects of Extraction Solvents on the Quantification of Free Amino Acids in Lyophilised Brewer’s Yeast

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