Yeast are engineered to thrive on light

摘要

Yeast are carb lovers, sustaining themselves by fermenting sugars and starches from sources such as dough, grapes, and grains, with bread, wine, and beer as happy byproducts. Now, researchers have made one type of yeast a little less dependent on carbs by enabling it to use light as energy. The work, reported last week on the preprint server bioRxiv, is "the first step in more complex modes of engineering artificial photosynthesis," says Magdalena Rose Osburn, a geobiologist at Northwestern University who was not involved in the research. It also recapitulates a key evolutionary transition-the harnessing of light. "It is extraordinary," says Felipe Santiago-Tirado, a fungal cell biologist at the University of Notre Dame. "To some extent, it's like turning an animal into a plant." Well, not quite. To convert carbon dioxide into sugars that fuel life on Earth, plants rely on a protein complex that includes chlorophyll to shuttle both electrons and protons, which perform chemical reactions and transfer energy. Researchers have been working for years to recreate photosynthesis to explore how to use light more efficiently as an energy source for solar panels and other applications and to breed plants-and other organisms-to be more productive.