Engineered Trx2p industrial yeast strain protects glycolysis and fermentation proteins from oxidative carbonylation during biomass propagation

Microbial Cell Factories

Research

Elisa Cabiscol¹  Joaquim Ros¹  Emilia Matallana²  Rocío Gómez-Pastor³  Roberto Pérez-Torrado³ 

[1] Departament de Ciències Mèdiques Bàsiques, IRBLleida, Universitat de Lleida, Spain;Departamento de Bioquímica y Biología Molecular, Universitat de València, Valencia, Spain;Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Apartado de Correos, 73. Burjassot (Valencia), E-46100, Spain;Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Apartado de Correos, 73. Burjassot (Valencia), E-46100, Spain;

关键词: Thioredoxins;    Carbonylation;    Yeasts;    Biomass;    Stress;   

DOI  :  10.1186/1475-2859-11-4

 received in 2011-09-27, accepted in 2012-01-09,  发布年份 2012

来源: Springer

【 摘 要 】

BackgroundIn the yeast biomass production process, protein carbonylation has severe adverse effects since it diminishes biomass yield and profitability of industrial production plants. However, this significant detriment of yeast performance can be alleviated by increasing thioredoxins levels. Thioredoxins are important antioxidant defenses implicated in many functions in cells, and their primordial functions include scavenging of reactive oxygen species that produce dramatic and irreversible alterations such as protein carbonylation.ResultsIn this work we have found several proteins specifically protected by yeast Thioredoxin 2 (Trx2p). Bidimensional electrophoresis and carbonylated protein identification from TRX-deficient and TRX-overexpressing cells revealed that glycolysis and fermentation-related proteins are specific targets of Trx2p protection. Indeed, the TRX2 overexpressing strain presented increased activity of the central carbon metabolism enzymes. Interestingly, Trx2p specifically preserved alcohol dehydrogenase I (Adh1p) from carbonylation, decreased oligomer aggregates and increased its enzymatic activity.ConclusionsThe identified proteins suggest that the fermentative capacity detriment observed under industrial conditions in T73 wine commercial strain results from the oxidative carbonylation of specific glycolytic and fermentation enzymes. Indeed, increased thioredoxin levels enhance the performance of key fermentation enzymes such as Adh1p, which consequently increases fermentative capacity.

【 授权许可】

Unknown   
© Gómez-Pastor et al; licensee BioMed Central Ltd. 2012. This article is published under license to BioMed Central Ltd. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/2.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.