酵母の環境ストレス耐性（第２回）製パンストレス環境下におけるパン酵母の遺伝子発現プロファイル

DOI 日本農学文献記事索引 Web Site 参考文献24件
  • 中村 敏英
    独立行政法人農業・食品産業技術総合研究機構食品総合研究所
  • 安藤 聡
    独立行政法人農業・食品産業技術総合研究機構食品総合研究所
  • 島 純
    京都大学微生物科学寄付研究部門

書誌事項

タイトル別名
  • Gene Expression Profiles of Baker's Yeast under Baking-associated Stresses
  • コウボ ノ カンキョウ ストレス タイセイ ダイ2カイ セイ パンストレス カンキョウ カ ニ オケル パン コウボ ノ イデンシ ハツゲン プロファイル

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抄録

Baker's yeast (Saccharomyces cerevisiae) is one of the most essential ingredients in bakery products. During the commercial baking process, baker's yeast is subjected to baking-associated stresses such as high-sugar concentrations, air-drying and freezing. These stresses significantly influence cell growth and fermentation. To avoid lethal damage, yeast cells need to adapt to the harsh environments. In order to clarify which genes are important for adaptation to stresses, a functional genomics analysis was carried out under stress conditions that simulated those occurring during the fermentation of dough and the production of dried yeast. Gene expression profiles indicated that many genes are involved in stress tolerance in yeast. In particular, it was suggested that the folding of intracellular proteins and the removal of denatured proteins play important roles in yeast cells under stress conditions. Additionally, it was suggested that the increased expression of genes involved in energy production is important for adaptation to stresses. We expect that these gene expression profiles accelerate improvements in the breeding of baker's yeast that has higher tolerance to stresses.

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