English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/67554
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
Exportar a otros formatos:

Title

Genetic manipulation of longevity-related genes as a tool to regulate yeast life span and metabolite production during winemaking

AuthorsOrozco, Helena CSIC ORCID; Matallana, Emilia CSIC ORCID; Aranda, Agustín CSIC ORCID
Issue Date2-Jan-2013
PublisherBioMed Central
CitationMicrobial Cell Factories. 12(1):1- (2013)
AbstractAbstract Background Yeast viability and vitality are essential for different industrial processes where the yeast Saccharomyces cerevisiae is used as a biotechnological tool. Therefore, the decline of yeast biological functions during aging may compromise their successful biotechnological use. Life span is controlled by a variety of molecular mechanisms, many of which are connected to stress tolerance and genomic stability, although the metabolic status of a cell has proven a main factor affecting its longevity. Acetic acid and ethanol accumulation shorten chronological life span (CLS), while glycerol extends it. Results Different age-related gene classes have been modified by deletion or overexpression to test their role in longevity and metabolism. Overexpression of histone deacetylase SIR2 extends CLS and reduces acetate production, while overexpression of SIR2 homolog HST3 shortens CLS, increases the ethanol level, and reduces acetic acid production. HST3 overexpression also enhances ethanol tolerance. Increasing tolerance to oxidative stress by superoxide dismutase SOD2 overexpression has only a moderate positive effect on CLS. CLS during grape juice fermentation has also been studied for mutants on several mRNA binding proteins that are regulators of gene expression at the posttranscriptional level; we found that NGR1 and UTH4 deletions decrease CLS, while PUF3 and PUB1 deletions increase it. Besides, the pub1Δ mutation increases glycerol production and blocks stress granule formation during grape juice fermentation. Surprisingly, factors relating to apoptosis, such as caspase Yca1 or apoptosis-inducing factor Aif1, play a positive role in yeast longevity during winemaking as their deletions shorten CLS. Conclusions Manipulation of regulators of gene expression at both transcriptional (i.e., sirtuins) and posttranscriptional (i.e., mRNA binding protein Pub1) levels allows to modulate yeast life span during its biotechnological use. Due to links between aging and metabolism, it also influences the production profile of metabolites of industrial relevance.
URIhttp://hdl.handle.net/10261/67554
Identifiershttp://dx.doi.org/10.1186/1475-2859-12-1
Appears in Collections:(IATA) Artículos
Files in This Item:
File Description SizeFormat 
1475-2859-12-1.xml94,27 kBXMLView/Open
1475-2859-12-1-S3.PDF242,17 kBAdobe PDFThumbnail
View/Open
1475-2859-12-1-S1.PDF284,16 kBAdobe PDFThumbnail
View/Open
1475-2859-12-1-S2.PDF298,51 kBAdobe PDFThumbnail
View/Open
1475-2859-12-1.pdf1,84 MBAdobe PDFThumbnail
View/Open
1475-2859-12-1-S4.PDF178,22 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 

Related articles:


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.