Study of the effect of calcium signal participating in the antioxidant mechanism of yeast under high‐sugar environment
BACKGROUND Saccharomyces cerevisiae is susceptible to high‐sugar stress in the production of bioethanol, wine and bread. Calcium signal is widely involved in various physiological and metabolic activities of cells. The present study aimed to explore the effects of Ca2+ signal on the antioxidant mech...
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Veröffentlicht in: | Journal of the science of food and agriculture 2024-08, Vol.104 (10), p.5776-5788 |
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creator | Xie, Dongdong Sun, Yingqi Li, Xing Zheng, Jiaxin Ren, Shuncheng |
description | BACKGROUND
Saccharomyces cerevisiae is susceptible to high‐sugar stress in the production of bioethanol, wine and bread. Calcium signal is widely involved in various physiological and metabolic activities of cells. The present study aimed to explore the effects of Ca2+ signal on the antioxidant mechanism of yeast during high‐sugar fermentation.
RESULTS
Compared to yeast without available Ca2+, yeast in the high glucose with Ca2+ group had higher dry weight, higher ethanol output at 12 and 24 h and higher glycerol output at 24 and 36 h. During the whole growth process, the trehalose synthesis capacity of yeast in the high glucose with Ca2+ group was lower and intracellular reactive oxygen species content was higher compared to yeast without available Ca2+. Intracellular malondialdehyde content of yeast under high glucose with Ca2+ was significantly lower than yeast under high glucose without available Ca2+ except for 6 h. The superoxide dismutase and catalase activities of yeast and glutathione content were higher in the high glucose with Ca2+ group compared to yeast in high glucose without available Ca2+. The expression levels of SOD1, GSH1, GPX2 genes were higher for high glucose without available Ca2+ at 6 h, while yeast in the high glucose with Ca2+ group had a higher expression of antioxidant‐related genes except SOD1 and CTT1 at 12 h. The expression levels of antioxidant‐related genes of yeast for high glucose with Ca2+ were higher at 24 h, and those of genes except SOD1 of yeast in the high glucose with Ca2+ group were higher at 36 h.
CONCLUSION
High‐glucose stress limited the growth of yeast, while a moderate extracellular Ca2+ signal could improve the antioxidant capacity of yeast in a high‐glucose environment by regulating protectant metabolism and enhancing the antioxidant enzyme activity and expression of antioxidant genes in a high‐sugar environment. © 2024 Society of Chemical Industry. |
doi_str_mv | 10.1002/jsfa.13411 |
format | Article |
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Saccharomyces cerevisiae is susceptible to high‐sugar stress in the production of bioethanol, wine and bread. Calcium signal is widely involved in various physiological and metabolic activities of cells. The present study aimed to explore the effects of Ca2+ signal on the antioxidant mechanism of yeast during high‐sugar fermentation.
RESULTS
Compared to yeast without available Ca2+, yeast in the high glucose with Ca2+ group had higher dry weight, higher ethanol output at 12 and 24 h and higher glycerol output at 24 and 36 h. During the whole growth process, the trehalose synthesis capacity of yeast in the high glucose with Ca2+ group was lower and intracellular reactive oxygen species content was higher compared to yeast without available Ca2+. Intracellular malondialdehyde content of yeast under high glucose with Ca2+ was significantly lower than yeast under high glucose without available Ca2+ except for 6 h. The superoxide dismutase and catalase activities of yeast and glutathione content were higher in the high glucose with Ca2+ group compared to yeast in high glucose without available Ca2+. The expression levels of SOD1, GSH1, GPX2 genes were higher for high glucose without available Ca2+ at 6 h, while yeast in the high glucose with Ca2+ group had a higher expression of antioxidant‐related genes except SOD1 and CTT1 at 12 h. The expression levels of antioxidant‐related genes of yeast for high glucose with Ca2+ were higher at 24 h, and those of genes except SOD1 of yeast in the high glucose with Ca2+ group were higher at 36 h.
CONCLUSION
High‐glucose stress limited the growth of yeast, while a moderate extracellular Ca2+ signal could improve the antioxidant capacity of yeast in a high‐glucose environment by regulating protectant metabolism and enhancing the antioxidant enzyme activity and expression of antioxidant genes in a high‐sugar environment. © 2024 Society of Chemical Industry.</description><identifier>ISSN: 0022-5142</identifier><identifier>ISSN: 1097-0010</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.13411</identifier><identifier>PMID: 38390983</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>agriculture ; antioxidant activity ; antioxidant enzymes ; Antioxidants ; bioethanol ; Biofuels ; breads ; Calcium ; Calcium (extracellular) ; Calcium (intracellular) ; Calcium ions ; calcium signal ; calcium signaling ; Calcium signalling ; Catalase ; Enzymatic activity ; Enzyme activity ; Ethanol ; Fermentation ; Gene expression ; Genes ; Glucose ; Glutathione ; glycerol ; high glucose ; Intracellular ; malondialdehyde ; Reactive oxygen species ; Saccharomyces cerevisiae ; Sugar ; Superoxide dismutase ; Trehalose ; Wines ; Yeast ; Yeasts</subject><ispartof>Journal of the science of food and agriculture, 2024-08, Vol.104 (10), p.5776-5788</ispartof><rights>2024 Society of Chemical Industry.</rights><rights>This article is protected by copyright. All rights reserved.</rights><rights>2024 Society of Chemical Industry</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c3491-c353b7808dd23e678404e7acd12879929f7300dc183b1a1af460efffe07329ca3</cites><orcidid>0000-0001-6376-5252</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.13411$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.13411$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/38390983$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Xie, Dongdong</creatorcontrib><creatorcontrib>Sun, Yingqi</creatorcontrib><creatorcontrib>Li, Xing</creatorcontrib><creatorcontrib>Zheng, Jiaxin</creatorcontrib><creatorcontrib>Ren, Shuncheng</creatorcontrib><title>Study of the effect of calcium signal participating in the antioxidant mechanism of yeast under high‐sugar environment</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>BACKGROUND
Saccharomyces cerevisiae is susceptible to high‐sugar stress in the production of bioethanol, wine and bread. Calcium signal is widely involved in various physiological and metabolic activities of cells. The present study aimed to explore the effects of Ca2+ signal on the antioxidant mechanism of yeast during high‐sugar fermentation.
RESULTS
Compared to yeast without available Ca2+, yeast in the high glucose with Ca2+ group had higher dry weight, higher ethanol output at 12 and 24 h and higher glycerol output at 24 and 36 h. During the whole growth process, the trehalose synthesis capacity of yeast in the high glucose with Ca2+ group was lower and intracellular reactive oxygen species content was higher compared to yeast without available Ca2+. Intracellular malondialdehyde content of yeast under high glucose with Ca2+ was significantly lower than yeast under high glucose without available Ca2+ except for 6 h. The superoxide dismutase and catalase activities of yeast and glutathione content were higher in the high glucose with Ca2+ group compared to yeast in high glucose without available Ca2+. The expression levels of SOD1, GSH1, GPX2 genes were higher for high glucose without available Ca2+ at 6 h, while yeast in the high glucose with Ca2+ group had a higher expression of antioxidant‐related genes except SOD1 and CTT1 at 12 h. The expression levels of antioxidant‐related genes of yeast for high glucose with Ca2+ were higher at 24 h, and those of genes except SOD1 of yeast in the high glucose with Ca2+ group were higher at 36 h.
CONCLUSION
High‐glucose stress limited the growth of yeast, while a moderate extracellular Ca2+ signal could improve the antioxidant capacity of yeast in a high‐glucose environment by regulating protectant metabolism and enhancing the antioxidant enzyme activity and expression of antioxidant genes in a high‐sugar environment. © 2024 Society of Chemical Industry.</description><subject>agriculture</subject><subject>antioxidant activity</subject><subject>antioxidant enzymes</subject><subject>Antioxidants</subject><subject>bioethanol</subject><subject>Biofuels</subject><subject>breads</subject><subject>Calcium</subject><subject>Calcium (extracellular)</subject><subject>Calcium (intracellular)</subject><subject>Calcium ions</subject><subject>calcium signal</subject><subject>calcium signaling</subject><subject>Calcium signalling</subject><subject>Catalase</subject><subject>Enzymatic activity</subject><subject>Enzyme activity</subject><subject>Ethanol</subject><subject>Fermentation</subject><subject>Gene expression</subject><subject>Genes</subject><subject>Glucose</subject><subject>Glutathione</subject><subject>glycerol</subject><subject>high glucose</subject><subject>Intracellular</subject><subject>malondialdehyde</subject><subject>Reactive oxygen species</subject><subject>Saccharomyces cerevisiae</subject><subject>Sugar</subject><subject>Superoxide dismutase</subject><subject>Trehalose</subject><subject>Wines</subject><subject>Yeast</subject><subject>Yeasts</subject><issn>0022-5142</issn><issn>1097-0010</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><recordid>eNqFkc1qGzEQx0VIady0lzxAEeRSCk5GH7srHUNo-kGgh6TnRdaObJldrSNp0_jWR-gz9kkqx2kPPaQIZhDz0w9Gf0JOGJwxAH6-Ts6cMSEZOyAzBrqZAzA4JLMy5POKSX5EXqW0BgCt6_olORJKaNBKzMjDTZ66LR0dzSuk6BzavLtZ01s_DTT5ZTA93ZiYvfUbk31YUh8eaROyHx98Vzod0K5M8GnYPd6iSZlOocNIV365-vXjZ5qWJlIM9z6OYcCQX5MXzvQJ3zz1Y_Lt6sPt5af59dePny8vrudWSM1KrcSiUaC6jgusGyVBYmNsx7hqtObaNQKgs0yJBTPMOFlD2cIhNIJra8Qxebf3buJ4N2HK7eCTxb43AccptYJVotJS6eq_KNdC8XKULOjpP-h6nGL5qSKEWmkttGSFer-nbBxTiujaTfSDiduWQbuLrt1F1z5GV-C3T8ppMWD3F_2TVQHYHvjue9w-o2q_3Fxd7KW_AajHpOs</recordid><startdate>20240815</startdate><enddate>20240815</enddate><creator>Xie, Dongdong</creator><creator>Sun, Yingqi</creator><creator>Li, Xing</creator><creator>Zheng, Jiaxin</creator><creator>Ren, Shuncheng</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope><scope>7S9</scope><scope>L.6</scope><orcidid>https://orcid.org/0000-0001-6376-5252</orcidid></search><sort><creationdate>20240815</creationdate><title>Study of the effect of calcium signal participating in the antioxidant mechanism of yeast under high‐sugar environment</title><author>Xie, Dongdong ; Sun, Yingqi ; Li, Xing ; Zheng, Jiaxin ; Ren, Shuncheng</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3491-c353b7808dd23e678404e7acd12879929f7300dc183b1a1af460efffe07329ca3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>agriculture</topic><topic>antioxidant activity</topic><topic>antioxidant enzymes</topic><topic>Antioxidants</topic><topic>bioethanol</topic><topic>Biofuels</topic><topic>breads</topic><topic>Calcium</topic><topic>Calcium (extracellular)</topic><topic>Calcium (intracellular)</topic><topic>Calcium ions</topic><topic>calcium signal</topic><topic>calcium signaling</topic><topic>Calcium signalling</topic><topic>Catalase</topic><topic>Enzymatic activity</topic><topic>Enzyme activity</topic><topic>Ethanol</topic><topic>Fermentation</topic><topic>Gene expression</topic><topic>Genes</topic><topic>Glucose</topic><topic>Glutathione</topic><topic>glycerol</topic><topic>high glucose</topic><topic>Intracellular</topic><topic>malondialdehyde</topic><topic>Reactive oxygen species</topic><topic>Saccharomyces cerevisiae</topic><topic>Sugar</topic><topic>Superoxide dismutase</topic><topic>Trehalose</topic><topic>Wines</topic><topic>Yeast</topic><topic>Yeasts</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Xie, Dongdong</creatorcontrib><creatorcontrib>Sun, Yingqi</creatorcontrib><creatorcontrib>Li, Xing</creatorcontrib><creatorcontrib>Zheng, Jiaxin</creatorcontrib><creatorcontrib>Ren, Shuncheng</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Xie, Dongdong</au><au>Sun, Yingqi</au><au>Li, Xing</au><au>Zheng, Jiaxin</au><au>Ren, Shuncheng</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Study of the effect of calcium signal participating in the antioxidant mechanism of yeast under high‐sugar environment</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2024-08-15</date><risdate>2024</risdate><volume>104</volume><issue>10</issue><spage>5776</spage><epage>5788</epage><pages>5776-5788</pages><issn>0022-5142</issn><issn>1097-0010</issn><eissn>1097-0010</eissn><abstract>BACKGROUND
Saccharomyces cerevisiae is susceptible to high‐sugar stress in the production of bioethanol, wine and bread. Calcium signal is widely involved in various physiological and metabolic activities of cells. The present study aimed to explore the effects of Ca2+ signal on the antioxidant mechanism of yeast during high‐sugar fermentation.
RESULTS
Compared to yeast without available Ca2+, yeast in the high glucose with Ca2+ group had higher dry weight, higher ethanol output at 12 and 24 h and higher glycerol output at 24 and 36 h. During the whole growth process, the trehalose synthesis capacity of yeast in the high glucose with Ca2+ group was lower and intracellular reactive oxygen species content was higher compared to yeast without available Ca2+. Intracellular malondialdehyde content of yeast under high glucose with Ca2+ was significantly lower than yeast under high glucose without available Ca2+ except for 6 h. The superoxide dismutase and catalase activities of yeast and glutathione content were higher in the high glucose with Ca2+ group compared to yeast in high glucose without available Ca2+. The expression levels of SOD1, GSH1, GPX2 genes were higher for high glucose without available Ca2+ at 6 h, while yeast in the high glucose with Ca2+ group had a higher expression of antioxidant‐related genes except SOD1 and CTT1 at 12 h. The expression levels of antioxidant‐related genes of yeast for high glucose with Ca2+ were higher at 24 h, and those of genes except SOD1 of yeast in the high glucose with Ca2+ group were higher at 36 h.
CONCLUSION
High‐glucose stress limited the growth of yeast, while a moderate extracellular Ca2+ signal could improve the antioxidant capacity of yeast in a high‐glucose environment by regulating protectant metabolism and enhancing the antioxidant enzyme activity and expression of antioxidant genes in a high‐sugar environment. © 2024 Society of Chemical Industry.</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>38390983</pmid><doi>10.1002/jsfa.13411</doi><tpages>13</tpages><orcidid>https://orcid.org/0000-0001-6376-5252</orcidid></addata></record> |
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subjects | agriculture antioxidant activity antioxidant enzymes Antioxidants bioethanol Biofuels breads Calcium Calcium (extracellular) Calcium (intracellular) Calcium ions calcium signal calcium signaling Calcium signalling Catalase Enzymatic activity Enzyme activity Ethanol Fermentation Gene expression Genes Glucose Glutathione glycerol high glucose Intracellular malondialdehyde Reactive oxygen species Saccharomyces cerevisiae Sugar Superoxide dismutase Trehalose Wines Yeast Yeasts |
title | Study of the effect of calcium signal participating in the antioxidant mechanism of yeast under high‐sugar environment |
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