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为了研究Mbp1基因对工业酿酒酵母(Saccharomyces cerevisiae)耐受性的影响,在敲除野生型工业酿酒酵母MF1015菌株Mbp1基因的基础上,分析Mbp1基因缺失菌株(突变菌株)与野生型在乙醇耐受性、耐热性、细胞壁完整性、呼吸强度、海藻糖含量、过氧化氢酶(CAT)、过氧化物酶(POD)、超氧化物歧化酶(SOD)、乙醇脱氢酶(ADH)活性等方面的差异。结果表明:在含刚果红或SDS的平板上突变菌株的菌落比野生型小、菌体存活率比野生型低;突变菌株的乙醇耐受性和耐热性均下降,在乙醇浓度为9%的液体培养基中,突变菌株的最大OD600约为3.15,而野生型最大OD600值约为3.48;在30℃和37℃时突变菌株和野生型的生长趋势基本一致,而在40℃时,突变菌株最大OD600约为3.0,而野生型约为4.5;用9%乙醇处理后,突变菌株胞内海藻糖含量、过氧化氢酶、过氧化物酶、超氧化物歧化酶、乙醇脱氢酶酶活分别比野生型低49%、80%、24%、37%、73%,而未经乙醇处理的突变菌株和野生型酶活无明显差别。推测Mbp1基因有助于工业酿酒酵母适应外部不良环境。
Abstract：To study the function of Mbp1 gene for tolerance in Saccharomyces cerevisiae, the tolerance to ethanol,thermal tolerance, cell wall integrality, respiration rate, content of trehalose, activity of hydrogen peroxidase,peroxidase, superoxide dismutase and ethanol dehydrogenase were compared between wild type strain and its mutant strain whose Mbp1 gene had been knocked out. The mutant strain was different from the wild strain in plate contained congo red or sodium dodecyl sulfate, with smaller colony and lower survival ratio. The wild strain has a stronger tolerance to ethanol than the mutant. After treated with 9% ethanol, content of trehalose, activity of hydrogen peroxidase, peroxidase, superoxide dismutase and ethanol dehydrogenase in mutant were 49%, 80%,24%, 37%, 73% lower, respectively than that of the parent strain, while there was no significant difference in the enzyme activity between untreated wild type strain and the mutant strain. The Mbp1 gene conduces to the adaption of Saccharomyces cerevisiae.
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基本信息:
DOI：10.13417/j.gab.035.000378
中图分类号:TS261.11;Q93
引用信息:
[1]陈小玲,陈英,陆雁,等.酿酒酵母Mbp1基因缺失突变株耐受性研究[J].基因组学与应用生物学,2016,35(02):378-384.DOI:10.13417/j.gab.035.000378.
基金信息:
广西科学研究与技术开发计划项目(桂科重1348004-3);; 广西自然科学基金项目(2014GXNSFAA118103);; 广西科学院基本科研业务费项目(12YJ25SW04)共同资助
2016-02-25
2016-02-25