Title of article :
Antioxidant N-acetyltransferase Mpr1/2 of industrial bakerʹs yeast enhances fermentation ability after air-drying stress in bread dough
Author/Authors :
Sasano، نويسنده , , Yu and Takahashi، نويسنده , , Shunsuke and Shima، نويسنده , , Jun-Ichiro Takagi، نويسنده , , Hiroshi، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2010
Pages :
5
From page :
181
To page :
185
Abstract :
During bread-making processes, yeast cells are exposed to multiple stresses. Air-drying stress is one of the most harmful stresses by generation of reactive oxygen species (ROS). Previously, we discovered that the novel N-acetyltransferase Mpr1/2 confers oxidative stress tolerance by reducing intracellular ROS level in Saccharomyces cerevisiae Σ1278b strain. In this study, we revealed that Japanese industrial bakerʹs yeast possesses one MPR gene. The nucleotide sequence of the MPR gene in industrial bakerʹs yeast was identical to the MPR2 gene in Σ1278b strain. Gene disruption analysis showed that the MPR2 gene in industrial bakerʹs yeast is involved in air-drying stress tolerance by reducing the intracellular oxidation levels. We also found that expression of the Lys63Arg and Phe65Leu variants with enhanced enzymatic activity and stability, respectively, increased the fermentation ability of bread dough after exposure to air-drying stress compared with the wild-type Mpr1. In addition, our recent study showed that industrial bakerʹs yeast cells accumulating proline exhibited enhanced freeze tolerance in bread dough. Proline accumulation also enhanced the fermentation ability after air-drying stress treatment in industrial bakerʹs yeast. Hence, the antioxidant enzyme Mpr1/2 could be promising for breeding novel yeast strains that are tolerant to air-drying stress.
Keywords :
Bread dough , stress tolerance , Fermentation ability , N-Acetyltransferase Mpr1/2 , Industrial bakerיs yeast , Air-drying stress
Journal title :
International Journal of Food Microbiology
Serial Year :
2010
Journal title :
International Journal of Food Microbiology
Record number :
2115308
Link To Document :
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