Engineered Trx2p industrial yeast strain protects glycolysis and fermentation proteins from oxidative carbonylation during biomass propagation

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2012
Author
Gómez-Pastor, Rocío
Pérez-Torrado, Roberto
Cabiscol Català, Elisa
Ros Salvador, Joaquim
Matallana, Emilia
Suggested citation
Gómez-Pastor, Rocío; Pérez-Torrado, Roberto; Cabiscol Català, Elisa; Ros Salvador, Joaquim; Matallana, Emilia; . (2012) . Engineered Trx2p industrial yeast strain protects glycolysis and fermentation proteins from oxidative carbonylation during biomass propagation. Microbial Cell Factories, 2012, vol. 11, núm. 4, p. 1-15. https://doi.org/10.1186/1475-2859-11-4.
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Abstract
Background: In the yeast biomass production process, protein carbonylation has severe adverse effects since it diminishes biomass yield and profitability of industrial production plants. However, this significant detriment of yeast performance can be alleviated by increasing thioredoxins levels. Thioredoxins
are important antioxidant defenses implicated in many functions in cells, and their primordial functions include scavenging of reactive oxygen species that produce dramatic and irreversible alterations such as protein carbonylation. Results: In this work we have found several proteins specifically protected by yeast Thioredoxin 2 (Trx2p). Bidimensional electrophoresis and carbonylated protein identification from TRX-deficient and TRX-overexpressing cells revealed that glycolysis and fermentation-related proteins are specific targets of Trx2p protection. Indeed, the TRX2 overexpressing strain presented increased activity of the central carbon metabolism enzymes. Interestingly, Trx2p specifically preserved alcohol dehydrogenase I (Adh1p) from carbonylation, decreased oligomer aggregates and increased its enzymatic activity. Conclusions: The identified proteins suggest that the fermentative capacity detriment observed under industrial conditions in T73 wine commercial strain results from the oxidative carbonylation of specific glycolytic and fermentation enzymes. Indeed, increased thioredoxin levels enhance the performance of key fermentation enzymes such as Adh1p, which consequently increases fermentative capacity.
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http://hdl.handle.net/10459.1/45585
DOI
https://doi.org/10.1186/1475-2859-11-4
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Microbial Cell Factories, 2012, vol. 11, núm. 4, p. 1-15
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Except where otherwise noted, this item's license is described as cc-by, (c) Gómez-Pastor et al., 2012