| Revista: | Genetics and molecular biology |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000459265 |
| ISSN: | 1415-4757 |
| Autors: | Bonatto, Diego1 |
| Institucions: | 1Universidade Federal do Rio Grande do Sul, Centro de Biotecnologia, Porto Alegre, Rio Grande do Sul. Brasil |
| Any: | 2022 |
| Volum: | 45 |
| Número: | 3 |
| País: | Brasil |
| Idioma: | Inglés |
| Tipo de documento: | Artículo |
| Enfoque: | Experimental, analítico |
| Resumen en inglés | The ability of brewing yeasts (Saccharomyces cerevisiae and Saccharomyces pastorianus) to cope with the toxic effects of ethanol during beer fermentation depends on the modulation of lipid and lipid droplets (LDs) biosynthesis, which affects membrane fluidity. However, it has been demonstrated that lipids and LDs can modulate different biological mechanisms associated to ethanol tolerance, including proteostasis and autophagy, leading to the hypothesis that lipid and LDs biosynthesis are integrative processes necessary for ethanol tolerance in yeast. Supporting this hypothesis, a transcriptome and systems biology analyses indicated the upregulation of autophagy, lipid biosynthesis, and proteostasis (ALP)-associated genes in lager yeast during beer fermentation, whose respective proteins interact in a shortest-pathway ALP network. These results indicated a cross-communication between various pathways linked to inter-organelle autophagy, lipid metabolism, and proteostasis (ALP) during lager beer fermentation, thus highlighting the importance of lipids for beer fermentation |
| Disciplines | Química |
| Paraules clau: | Fermentaciones, Levaduras, Fisiología, Lípidos, Metabolismo, Cerveza, Transcriptoma, Tolerancia, Etanol |
| Keyword: | Fermentation, Yeasts, Physiology, Lipids, Metabolism, Beer, Transcriptome, Tolerance, Ethanol |
| Text complet: | Texto completo (Ver HTML) Texto completo (Ver PDF) |
