香芹酚胁迫下酿酒酵母的生理特性和转录组分析. (Chinese)

Physiological Characteristics and Transcriptomic Analysis of Saccharomyces cerevisiae under Carvacrol Stress. (English)

This study investigated the effect of carvacrol stress on the physiological characteristics and transcriptome of Saccharomyces cerevisiae, a common spoilage yeast in fruit and vegetable products. The results showed that the minimum inhibitory concentration (MIC) of carvacrol on S. cerevisiae was 160 mg/mL. With the increase in temperature (20–40 ℃), the inhibitory effect of carvacrol (160 mg/mL) on yeast growth gradually increased. Environmental pH (3–4.5) had no significant impact on the inhibitory effect of carvacrol. However, the addition of fructose (20–80 g/L) significantly reduced the antifungal activity. Carvacrol treatment damaged the structure of the cell envelope of S. cerevisiae, increased the plasma membrane permeability and caused plasma membrane depolarization, resulting in leakage of intracellular substances, a decrease in mitochondrial membrane potential, an imbalance in intracellular Ca²⁺ homeostasis, and a decrease in intracellular ATP content. The transcriptomic analysis revealed that carvacrol stress inhibited the biosynthesis of mitochondrial respiratory chain complexes, ATP synthase and mitochondrial ribosome (MR) proteins, which could block electron transport along the respiratory chain and interfere with life activities related to MR. [ABSTRACT FROM AUTHOR]

本研究以果蔬产品中常见的致腐菌酿酒酵母为对象, 探究香芹酚胁迫对酿酒酵母生理特性和转录组的 影响。结果表明：香芹酚对酿酒酵母的最小抑菌浓度为160 µg/mL；随着环境温度的升高 (20～40 ℃), 香芹酚 (160 µg/mL) 对酿酒酵母的抑制作用逐渐增强, 环境pH 3～4.5对香芹酚的抗菌效果没有明显影响, 然而果糖的添 加 (20～80 g/L) 可显著降低其抑菌活性；经香芹酚处理后, 酿酒酵母细胞壁膜结构受损, 细胞膜通透性增加并发 生去极化, 胞内物质泄漏, 线粒体膜电位降低, 胞内Ca²稳态失衡、ATP水平下降；通过转录组测序分析发现, 香 芹酚胁迫抑制线粒体呼吸链复合体、ATP合成酶以及线粒体核糖体结构蛋白的生物合成, 阻碍呼吸链电子传递和干 扰线粒体核糖体相关的生命活动。 [ABSTRACT FROM AUTHOR]

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