Effect of glucose levels on carbon flow rate, antioxidant status, and enzyme activity of yeast during fermentation.
J Sci Food Agric
; 102(12): 5333-5347, 2022 Sep.
Article
em En
| MEDLINE
| ID: mdl-35318660
ABSTRACT
BACKGROUND:
The physiological metabolism of yeast has a significant impact on the quality of fermentation products. The present study aimed to investigate yeast metabolism in response to a changing glucose content environment, especially in fermentation products, as well as the change of carbon flow rate, antioxidant status, and yeast enzyme activity.RESULTS:
Yeast in a 0 g L-1 glucose level was subjected to carbon starvation stress, cell growth retardation and cell proliferation was significantly inadequate; in the logarithmic growth stage of yeast, at a 30 g L-1 glucose level, the carbon source mainly flowed to tricarboxylic acid cycle and pentose phosphate metabolism, cell division, proliferation, and increased cell growth. In later logarithmic growth period and stable period, carbon flowed into glycerol and trehalose metabolism, to cope with the environmental stress; yeast in 60 and 150 g L-1 glucose levels faced high glucose stress at the beginning, the content of reactive oxygen increased, malondialdehyde content increased, cell damage was reduced through the regulation of superoxide dismutase and catalase enzyme activities, and most of the carbon flowed into the metabolic pathway of ethanol, glycerol, and trehalose to cope with high glucose stress, the pentose phosphate pathway showed a large late influx, and NADPH also started to increase rapidly after 24 h.CONCLUSION:
Yeast was stressed in a high-sugar environment and ensured the activity of yeast by preferentially increasing the metabolic intensity of trehalose, glycerol, and glycolytic metabolism, weakening tricarboxylic acid metabolism, and first weakening and then increasing pentose phosphate metabolism. © 2022 Society of Chemical Industry.Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Temas:
Alimentacao
Base de dados:
MEDLINE
Assunto principal:
Saccharomyces cerevisiae
/
Carbono
Idioma:
En
Revista:
J Sci Food Agric
Ano de publicação:
2022
Tipo de documento:
Article
País de afiliação:
China