蛋白质质量控制系统在增强酿酒酵母耐热性中的作用及机制.pdfVIP

Bioprocess 生物过程, 2014, 4, 90-96 Published Online December 2014 in Hans. /journal/bp /10.12677/bp.2014.44012 Role and Mechanism of Protein Quality Control System in Enhancing the Thermotolerance of Saccharomyces cerevisiae 1,2 1,2 1 1 1 3 Hongyu Wu , Xianwei Wu , Jianzhi Zhao , Xiaoming Bao , Jin Hou , Linfeng Wang , Nan Gao3, Yu Shen1* 1 The State Key Laboratory of Microbial Technology, Shandong University, Jinan 2 The Taishan College of Shandong University, Jinan 3 State Key Laboratory of Motor Vehicle Biofuel Technology, Nanyang * Email: wuhongyu93@163.com, shenyu@ th th th Received: Nov. 26 , 2014; revised: Dec. 8 , 2014; accepted: Dec. 17 , 2014 Copyright © 2014 by authors and Hans Publishers Inc. This work is licensed under the Creative Commons Attribution International License (CC BY). /licenses/by/4.0/ Abstract Increasing the fermentation temperature is considered to be beneficial to decrease the produc- tion cost of biochemicals such as ethanol. However, the high temperature leads to the unstable state of protein, which is harmful to the growth and metabolism of Saccharomyces cerevisiae. The protein quality control system of S. cerevisiae, composed by heat shock protein and ubiqui- tin-proteasome system, can release the heat shock stress by assisting the protein folding, re- folding or degrading the misfolded protein. In this article, the regulatory mechanism of protein quality control system and its role to thermotolerance