Petit -High Pressure Carbon Dioxide stress increases synthesis of S -Adenosylmethionine and phosphatidylcholine in yeast Saccharomyces cerevisiae

摘要

Abstract Petit -High Pressure Carbon Dioxide ( p -HPCD) is a promising nonthermal technology for foods pasteurization. Cluster analysis of gene expression profiles of Saccharomyces cerevisiae exposed to various stresses exhibited that gene expression profile for p -HPCD stress (0.5MPa, 25°C) was grouped into a cluster including profiles for Sodium Dodecyl Sulfate and Roundup herbicide. Both are detergents that can disorder membrane structurally and functionally, which suggests that cell membrane may be a target of p -HPCD stress to cause cell growth inhibition. Through metabolomic analysis, amount of S -Adenosylmethionine (AdoMet) that is used as methyl donor to participate in phosphatidylcholine synthesis via phosphatidylethanolamine (PE) methylation pathway, was increased after p -HPCD treatment for 2h. The key gene OPI3 encoding phospholipid methyltransferase that catalyzes the last two steps in PE methylation pathway was confirmed significantly induced by RT-PCR. Transcriptional expression of genes ( MET13 , MET16 , MET10 , MET17 , MET6 and SAM2 ) related to AdoMet biosynthesis was also significantly induced. Choline as the PC precursor and ethanolamine as PE precursor in Kennedy pathway were also found increased under p -HPCD condition. We also found that amounts of most of amino acids involving protein synthesis were found decreased after p -HPCD treatment for 2h. Moreover, morphological changes on cell surface were observed by scanning electron microscope. In conclusion, the effects of p -HPCD stress on cell membrane appear to be a very likely cause of yeast growth inhibition and the enhancement of PC synthesis could contribute to maintain optimum structure and functions of cell membrane and improve cell resistance to inactivation. Graphical abstract Display Omitted Highlights ? Synthesis of S -Adenosylmethionine and phosphatidylcholine in yeast are increased by p -HPCD stress. ? p -HPCD stress decreases amounts of most of amino acids involving protein synthesis in yeast. ? p -HPCD stress leads to morphological modification on yeast cell surface. ? p -HPCD treatment is a very promising nonthermal pasteurization technology in food processing and distribution.