酵母に見出したプロリン/アルギニン代謝に基づく 冷凍・乾燥ストレス耐性機構とパン酵母の育種への応用

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  • Freezing and Air-drying Stress Tolerant Mechanisms Mediated by Proline/Arginine Metabolism of Yeast and its Application to Breeding of Baker’s Yeast
  • コウボ ニ ミイダシタ プロリン/アルギニン タイシャ ニ モトズク レイトウ ・ カンソウ ストレス タイセイ キコウ ト パン コウボ ノ イクシュ エ ノ オウヨウ

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During the fermentation of dough and the production of baker’s yeast, yeast cells are exposed to numerous and multiple environmental stresses including freezing, air-drying, and high-sucrose, so-called baking-associated stresses. In addition, such stress conditions could induce oxidative stress in yeast cells with an increase in reactive oxygen species level due to the denaturation of proteins including antioxidant enzymes and the severe damage to mitochondrial membrane or respiratory chain. To avoid lethal damage, baker’s yeast cells need to acquire a variety of stress-tolerant mechanisms. For example, proline and arginine are important amino acids involved in the stress tolerance of baker’s yeast. In fact, the engineering of proline and arginine metabolism is a promising approach for the development of stress-tolerant baker’s yeast. We believe that not only baker’s yeast but also other important industrial yeasts with higher tolerance to various stresses could contribute to yeast-based industry for the effective production of bread doughs and alcoholic beverages or the breakthrough of bioethanol production.

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