酿酒酵母响应乙醇胁迫的动态分子机制研究

项目名称： 酿酒酵母响应乙醇胁迫的动态分子机制研究

项目编号： No.31201413

项目类型： 青年科学基金项目

立项/批准年度： 2013

项目学科： 食品科学、农学基础与作物学

项目作者： 李灏

作者单位： 北京化工大学

项目金额： 26万元

中文摘要： 在酿酒过程中，酿酒酵母经常受到高浓度乙醇的胁迫，导致乙醇转化率和产量降低。在受到乙醇胁迫时，酿酒酵母细胞具有一套应激机制应对胁迫，但人们目前还缺乏对这种应激机制的系统了解。本项目将根据乙醇发酵过程中不同生长时期乙醇含量，设计乙醇浓度梯度，用以浸泡相应生长时期的酿酒酵母细胞。采用差异蛋白质组学技术和代谢组学技术，研究在发酵过程中两个重要阶段（指数生长期、稳定期），乙醇胁迫下酿酒酵母细胞蛋白质表达和代谢物组成、含量的动态变化情况，以期系统阐释酿酒酵母对乙醇胁迫的应激反应在发酵过程中随时间延长的变迁机制。这一应激机制的阐明将有助于人们更深刻的了解酿酒酵母发酵生产乙醇的代谢机理。同时，基于乙醇胁迫诱导的差异蛋白质以及差异代谢物，可使人们有针对性地寻找特定靶点进行改造，为构建更高产的乙醇发酵酿酒酵母菌株提供理论指导，进而有助于提高乙醇发酵转化率及产量。

中文关键词： 酿酒酵母；乙醇胁迫；分子机制；代谢组学；代谢调控

英文摘要： During the fermentation process, Saccharomyces cerevisiae cells are often inhibited by the accumulated ethanol, which has been considered to be the major hindrance to the complete fermentation and higher yield of ethanol. To maintain the cell survival, S. cerevisiae has evolved a set of stress responses to ethanol, while the mechanism underlying the ethanol tolerance is not fully understood. Based on our preliminary data presented in this application, we developed the following working hypothesis: At the two important stages of ethanol fermentation, e.g. the exponential and stationary growth phases of S. cerevisiae, the composition and concentration of some key proteins and metabolites of cells are regulated to response to the accumulating ethanol in the broth. In the current proposal, a systematic analytical approach has been employed to investigate the dynamic changes in the S. cerevisiae that are elicited by treatment with various concentrations of ethanol. In order to determine the modulation of the whole S. cerevisiae system, the metabolic and protein profiles will be determined using a global and unbiased perspective, which is expected to elucidate the molecular mechanism of dynamic responses to ethanol stress during the fermentation process. The aims proposed in this application are designed to test our h

英文关键词： Saccharomyces cerevisiae；ethanol stress；molecular mechanism；metabolomics；metabolic regulation