Effects of <i>SNF1</i> on Maltose Metabolism and Leavening Ability of Baker's Yeast in Lean Dough

Zhang, Cuiying; Bai, Xiaowen; Lin, Xue; Liu, Xiao-Er; Xiao, Dongguang

doi:10.1111/1750-3841.13137

Cited by 16 publications

(13 citation statements)

References 33 publications

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“…The effective glucose and MAL62 derepression by TUP1 overexpression could facilitate the rapid transition from glucose to maltose metabolism and the efficient maltose hydrolysis, resulting in improved maltose metabolism and dough leavening ability upon TUP1 overexpression. This finding corresponded with that of Zhang et al [ 28 ], who reported that the enhancing MAL expression levels by glucose derepression in SNF1 (encoding for the catalytic subunit of Snf1 protein kinase, playing a significant role in relieving glucose repression by inactivating the transcription repressor Mig1) overexpression improved the ability of baker’s yeast strain to utilize maltose and leaven lean dough. In addition, overexpression of TUP1 could enhance the specific growth rate and biomass yield of baker’s yeast.…”

Section: Discussionsupporting

confidence: 90%

Functional analysis of the global repressor Tup1 for maltose metabolism in Saccharomyces cerevisiae: different roles of the functional domains

Lin

et al. 2017

Microb Cell Fact

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BackgroundTup1 is a general transcriptional repressor of diverse gene families coordinately controlled by glucose repression, mating type, and other mechanisms in Saccharomyces cerevisiae. Several functional domains of Tup1 have been identified, each of which has differing effects on transcriptional repression. In this study, we aim to investigate the role of Tup1 and its domains in maltose metabolism of industrial baker’s yeast. To this end, a battery of in-frame truncations in the TUP1 gene coding region were performed in the industrial baker’s yeasts with different genetic background, and the maltose metabolism, leavening ability, MAL gene expression levels, and growth characteristics were investigated.ResultsThe results suggest that the TUP1 gene is essential to maltose metabolism in industrial baker’s yeast. Importantly, different domains of Tup1 play different roles in glucose repression and maltose metabolism of industrial baker’s yeast cells. The Ssn6 interaction, N-terminal repression and C-terminal repression domains might play roles in the regulation of MAL transcription by Tup1 for maltose metabolism of baker’s yeast. The WD region lacking the first repeat could influence the regulation of maltose metabolism directly, rather than indirectly through glucose repression.ConclusionsThese findings lay a foundation for the optimization of industrial baker’s yeast strains for accelerated maltose metabolism and facilitate future research on glucose repression in other sugar metabolism.Electronic supplementary materialThe online version of this article (10.1186/s12934-017-0806-6) contains supplementary material, which is available to authorized users.

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Section: Discussionsupporting

confidence: 90%

Functional analysis of the global repressor Tup1 for maltose metabolism in Saccharomyces cerevisiae: different roles of the functional domains

Lin

et al. 2017

Microb Cell Fact

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“… 2014 , 2015b ; Zhang et al . 2015a , b ). Alternatively, maltose utilization can be improved by selecting mutants on medium containing fermentable maltose with non-metabolizable glucose analogs.…”

Section: Primary Fermentation Metabolites: Co 2 mentioning

confidence: 99%

Physiology, ecology and industrial applications of aroma formation in yeast

Dzialo¹,

Park²,

Steensels³

et al. 2017

FEMS Microbiology Reviews

283

236

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Yeast cells are often employed in industrial fermentation processes for their ability to efficiently convert relatively high concentrations of sugars into ethanol and carbon dioxide. Additionally, fermenting yeast cells produce a wide range of other compounds, including various higher alcohols, carbonyl compounds, phenolic compounds, fatty acid derivatives and sulfur compounds. Interestingly, many of these secondary metabolites are volatile and have pungent aromas that are often vital for product quality. In this review, we summarize the different biochemical pathways underlying aroma production in yeast as well as the relevance of these compounds for industrial applications and the factors that influence their production during fermentation. Additionally, we discuss the different physiological and ecological roles of aroma-active metabolites, including recent findings that point at their role as signaling molecules and attractants for insect vectors.

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“…The surviving cells maintained strong growth and metabolism abilities of baker' yeast, which ensured strong fermentation ability after freezing. Overexpression of SNF1 could effectively enhance the maltose utilization and dough leavening ability of industrial baker's yeast [38], which is also reflected after freezing stress. Snf1 regulated glycerol metabolism via the regulation of the transcription factor Adr1 in glucose [39].…”

Section: Glycerophospholipid Metabolism Cho2 Psd2 Spo14 Ale1 Gpd2mentioning

confidence: 99%

“…The plasmids Yep-PSK and Yep-PK were transferred to the parental strain ABY3 using lithium acetate/PEG procedure according to the previous study [38]. The transformants ABY+S and ABY+YP were verified by PCR using the primers PGK-F/PGK-R and K-F/K-R shown in Table 4.…”

Section: Transformation Of Yeastmentioning

confidence: 99%

Effect of overexpression of SNF1 on the transcriptional and metabolic landscape of baker’s yeast under freezing stress

Lü

Lin

et al. 2021

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Background Freezing stress is the key factor that affecting the cell activity and fermentation performance of baker’s yeast in frozen dough production. Generally, cells protect themselves from injury and maintain metabolism by regulating gene expression and modulating metabolic patterns in stresses. The Snf1 protein kinase is an important regulator of yeast in response to stresses. In this study, we aim to study the role of the catalytic subunit of Snf1 protein kinase in the cell tolerance and dough leavening ability of baker’s yeast during freezing. Furthermore, the effects of SNF1 overexpression on the global gene expression and metabolite profile of baker’s yeast before and after freezing were analysed using RNA-sequencing and untargeted UPLC − QTOF-MS/MS, respectively. Results The results suggest that overexpression of SNF1 was effective in enhancing the cell tolerance and fermentation capacity of baker’s yeast in freezing, which may be related to the upregulated proteasome, altered metabolism of carbon sources and protectant molecules, and changed cell membrane components. SNF1 overexpression altered the level of leucin, proline, serine, isoleucine, arginine, homocitrulline, glycerol, palmitic acid, lysophosphatidylcholine (LysoPC), and lysophosphatidylethanolamine (LysoPE) before freezing, conferring cells resistance in freezing. After freezing, relative high level of proline, lysine, and glycerol maintained by SNF1 overexpression with increased content of LysoPC and LysoPE. Conclusions This study will increase the knowledge of the cellular response of baker’s yeast cells to freezing and provide new opportunities for the breeding of low-temperature resistant strains.

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Effects of SNF1 on Maltose Metabolism and Leavening Ability of Baker's Yeast in Lean Dough

Cited by 16 publications

References 33 publications

Functional analysis of the global repressor Tup1 for maltose metabolism in Saccharomyces cerevisiae: different roles of the functional domains

Functional analysis of the global repressor Tup1 for maltose metabolism in Saccharomyces cerevisiae: different roles of the functional domains

Physiology, ecology and industrial applications of aroma formation in yeast

Effect of overexpression of SNF1 on the transcriptional and metabolic landscape of baker’s yeast under freezing stress

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