Regulation of trehalose, a typical stress protectant, on central metabolisms, cell growth and division of Saccharomyces cerevisiae CEN.PK113-7D

Zhang, Xiaoru; Zhang, Yaxian; Li, Hao

doi:10.1016/j.fm.2020.103459

Cited by 17 publications

(14 citation statements)

References 35 publications

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“…Early reports have implicated the trehalose biosynthetic pathway in the control of glycolysis in yeast [ 37 ]. Exogenous trehalose was shown to inhibit glucose transport efficiency, and the increased intracellular trehalose content destroyed the equilibrium of the trehalose cycle and caused glycolytic instability [ 38 ]. One group believed that the product of the tps 1 gene restricts the influx of glucose into glycolysis, thus controlling glycolytic pathway flux in S. cerevisiae [ 39 ].…”

Section: Discussionmentioning

confidence: 99%

Trehalose alleviates high‐temperature stress in Pleurotus ostreatus by affecting central carbon metabolism

et al. 2021

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Background Trehalose, an intracellular protective agent reported to mediate defense against many stresses, can alleviate high-temperature-induced damage in Pleurotus ostreatus. In this study, the mechanism by which trehalose relieves heat stress was explored by the addition of exogenous trehalose and the use of trehalose-6-phosphate synthase 1 (tps1) overexpression transformants. Results The results suggested that treatment with exogenous trehalose or overexpression of tps1 alleviated the accumulation of lactic acid under heat stress and downregulated the expression of the phosphofructokinase (pfk) and pyruvate kinase (pk) genes, suggesting an ameliorative effect of trehalose on the enhanced glycolysis in P. ostreatus under heat stress. However, the upregulation of hexokinase (hk) gene expression by trehalose indicated the involvement of the pentose phosphate pathway (PPP) in heat stress resistance. Moreover, treatment with exogenous trehalose or overexpression of tps1 increased the gene expression level and enzymatic activity of glucose-6-phosphate dehydrogenase (g6pdh) and increased the production of both the reduced form of nicotinamide adenine dinucleotide phosphate (NADPH) and glutathione (GSH), confirming the effect of trehalose on alleviating oxidative damage by enhancing PPP in P. ostreatus under heat stress. Furthermore, treatment with exogenous trehalose or overexpression of tps1 ameliorated the decrease in the oxygen consumption rate (OCR) caused by heat stress, suggesting a relationship between trehalose and mitochondrial function under heat stress. Conclusions Trehalose alleviates high-temperature stress in P. ostreatus by inhibiting glycolysis and stimulating PPP activity. This study may provide further insights into the heat stress defense mechanism of trehalose in edible fungi from the perspective of intracellular metabolism.

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Section: Discussionmentioning

confidence: 99%

Trehalose alleviates high‐temperature stress in Pleurotus ostreatus by affecting central carbon metabolism

et al. 2021

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“…Trehalose is a non-reducing sugar composed of two glucose molecules with 1,1-glycosidic bonds [ 41 ], and can be used as a source of carbohydrates, in addition to a typical stress protectant to maintain cell homeostasis [ 42 ]. Previous research has shown that trehalose can improve the antifreeze performance of L. edodes and P. ostreatus , and the growth of mycelia on medium containing trehalose is better than that on medium containing glucose [ 43 ].…”

Section: Discussionmentioning

confidence: 99%

Transcriptomics Analysis of Primordium Formation in Pleurotus eryngii

Zou

et al. 2021

Genes

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Primordium formation is an important stage preceding the growth and development of the Pleurotus eryngii fruiting body. However, the molecular mechanisms underlying primordium formation remain unclear. In the present study, comparative transcriptomics was performed between mature mycelia and primordium to analyze the transcriptional properties during primordium formation in P. eryngii. A total of 19,655 differentially expressed genes (10,718 upregulated genes and 8937 downregulated genes) were identified. These differentially expressed genes were involved in cell wall degradation, carbohydrate hydrolysis, light perception, and cAMP signal transduction. These results aid further understanding of the transcriptional changes and the molecular processes underlying primordium formation and differentiation, which may lay the foundation for improving the cultivation and quality control of P. eryngii.

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“…In addition, it is crucial for the sweetness and aroma of sourdough [33]. Trehalose has been reported to protect S. cerevisiae cells against environmental stresses [34] Microorganisms 2021, 9, x FOR PEER REVIEW 8 of 20 interactions between Sx3 and Sq7 based on carbohydrate metabolism, amino acid metabolism, protein formation, and degradation.…”

Section: Starch and Sucrose Metabolismmentioning

confidence: 99%

Proteomic Analysis Explores Interactions between Lactiplantibacillus plantarum and Saccharomyces cerevisiae during Sourdough Fermentation

Zhang

Sadiq

et al. 2021

Microorganisms

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Sourdough is a fermentation culture which is formed following metabolic activities of a multiple bacterial and fungal species on raw dough. However, little is known about the mechanism of interaction among different species involved in fermentation. In this study, Lactiplantibacillus plantarum Sx3 and Saccharomyces cerevisiae Sq7 were selected. Protein changes in sourdough, fermented with single culture (either Sx3 or Sq7) and mixed culture (both Sx3 and Sq7), were evaluated by proteomics. The results show that carbohydrate metabolism in mixed-culture-based sourdough is the most important metabolic pathway. A greater abundance of L-lactate dehydrogenase and UDP-glucose 4-epimerase that contribute to the quality of sourdough were observed in mixed-culture-based sourdough than those produced by a single culture. Calreticulin, enolase, seryl-tRNA synthetase, ribosomal protein L23, ribosomal protein L16, and ribosomal protein L5 that are needed for the stability of proteins were increased in mixed-culture-based sourdough. The abundance of some compounds which play an important role in enhancing the nutritional characteristics and flavour of sourdough (citrate synthase, aldehyde dehydrogenase, pyruvate decarboxylase, pyruvate dehydrogenase E1 and acetyl-CoA) was decreased. In summary, this approach provided new insights into the interaction between L. plantarum and S. cerevisiae in sourdough, which may serve as a base for further research into the detailed mechanism.

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Regulation of trehalose, a typical stress protectant, on central metabolisms, cell growth and division of Saccharomyces cerevisiae CEN.PK113-7D

Cited by 17 publications

References 35 publications

Trehalose alleviates high‐temperature stress in Pleurotus ostreatus by affecting central carbon metabolism

Trehalose alleviates high‐temperature stress in Pleurotus ostreatus by affecting central carbon metabolism

Transcriptomics Analysis of Primordium Formation in Pleurotus eryngii

Proteomic Analysis Explores Interactions between Lactiplantibacillus plantarum and Saccharomyces cerevisiae during Sourdough Fermentation

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