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Importance of Proteasome Gene Expression during Model Dough Fermentation after Freezing Preservation of Baker’s Yeast Cells

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dc.contributor.author Watanabe, Daisuke en
dc.contributor.author Sekiguchi, Hiroshi en
dc.contributor.author Sugimoto, Yukiko en
dc.contributor.author Nagasawa, Atsushi en
dc.contributor.author Kida, Naotaka en
dc.contributor.author Takagi, Hiroshi en
dc.date.accessioned 2018-04-19T07:21:07Z en
dc.date.available 2018-04-19T07:21:07Z en
dc.date.issued 2018-04-06 en
dc.identifier.issn 0099-2240 en
dc.identifier.uri http://hdl.handle.net/10061/12548 en
dc.description.abstract Freeze-thaw stress causes various types of cellular damages, survival and/or proliferation defects, and metabolic alterations. However, the mechanisms underlying how cells cope with freeze-thaw stress are poorly understood. Here, model dough fermentations using two baker's yeast strains, 45 and YF, of Saccharomyces cerevisiae were compared after 2-week cell preservation in a refrigerator or freezer. YF exhibited slow fermentation after exposure to freeze-thaw stress due to the low cell viability. A DNA microarray analysis of the YF cells during fermentation revealed that the genes involved in oxidative phosphorylation were relatively strongly expressed, suggesting a decrease in the glycolytic capacity. Furthermore, we found that mRNA levels of the genes that encode the components of the proteasome complex were commonly low, and ubiquitinated proteins were accumulated by freeze-thaw stress in the YF strain. In the cells with a laboratory-strain background, treatment with the proteasome inhibitor MG132 or the deletion of each transcriptional activator gene for the proteasome genes (RPN4, PDR1, or PDR3) led to marked impairment of model dough fermentation using the frozen cells. Based on these data, proteasomal degradation of freeze-thaw damaged proteins may guarantee high cell viability and fermentation performance. We also found that the freeze-thaw stress-sensitive YF strain was heterozygous at the PDR3 locus, and one of the alleles (A148T/A229V/H336R/L541P) was shown to possess a dominant-negative phenotype of slow fermentation. Removal of such responsible mutations could improve the freeze-thaw stress tolerance and the fermentation performance of baker's yeast strains, as well as other industrial S. cerevisiae strains. en
dc.language.iso en en
dc.publisher American Society for Microbiology en
dc.rights Copyright © 2018 American Society for Microbiology. ja
dc.title Importance of Proteasome Gene Expression during Model Dough Fermentation after Freezing Preservation of Baker’s Yeast Cells ja
dc.type.nii Journal Article en
dc.contributor.transcription ワタナベ, ダイスケ ja
dc.contributor.transcription スギモト, ユキコ ja
dc.contributor.transcription タカギ, ヒロシ ja
dc.contributor.alternative 渡邉, 大輔 ja
dc.contributor.alternative 杉本, 幸子 ja
dc.contributor.alternative 高木, 博史 ja
dc.textversion author en
dc.identifier.abstracturl http://aem.asm.org/content/early/2018/04/02/AEM.00406-18 en
dc.identifier.jtitle Applied and Environmental Microbiology en
dc.relation.doi 10.1128/AEM.00406-18 en
dc.identifier.NAIST-ID 74650151 en
dc.identifier.NAIST-ID 73294415 en
dc.identifier.NAIST-ID 73290561 en
dc.relation.pmid 29625985 en


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