酿酒酵母耐受单萜类化合物的机理研究进展

摘要

增强酿酒酵母对单萜的耐受性对于利用其生产单萜和利用含有单萜的生物质均具有重要意义.深入了解酿酒酵母应对单萜胁迫机理有助于构建一株较高单萜耐受性的酵母菌株,该菌株将有助于更高效率的单萜生产效率.研究表明,单萜会破坏酿酒酵母体内的氧化还原平衡,造成活性氧积累并进而导致菌体死亡.为了应对单萜诱发氧胁迫造成的损伤,酿酒酵母需要系统提升其抗氧化能力.本文归纳了酿酒酵母耐受多种典型单萜化合物胁迫机制的研究进展,并从酿酒酵母自身抗氧化机制方面,介绍了酿酒酵母应对氧胁迫的策略,并提出了进一步研究的方向.%Tolerance of Saccharomyces cerevisiae to monoterpenes is important in both metabolic engineering of the yeast to produce these chemicals de novo and efficient use of biomass containing these chemicals.Understanding the mechanisms in the tolerance of S.cerevisiae to monoterpenes could facilitate the construction of yeast strains with enhanced monoterpenes resistance,and therefore improve related bioprocesses.Monoterpenes could disturb the redox balance in S.cerevisiae,therefore increase the accumulation of reactive oxygen species (ROS) and result in cell death.S.cerevisiae has to systematically improve its antioxidative ability to deal with the ROS induced damage.The current review summarized the recent developments in demonstration of the tolerance of S.cerevisiae to different typical monoterpenes mainly from the aspect of the antioxidative mechanisms.Based on the analysis of the previous works,further attempts to demonstrate themechanisms were proposed.