Browse
Submit Data
Databases
API
Help

Dataset Information

0 Views

0 Connections

0 Citations

0 Reanalyses

0 Downloads

Omics score: 0

Stress-driven feedback regulation of multiple tolerant genes improves xylose fermentation of Saccharomyces cerevisiae

ABSTRACT: The modification of the The modification of the tolerance of xylose-fermenting yeast is an urgent issue for improving ethanol production. In this study, multiple genes involving in superoxide dismutase, glutathione biosynthesis, NADPH regeneration and acetic acid degradation were overexpressed using stress-induced promoters, which is selected from the transcriptome data. Stress-induced promoters were used to realize the feedback control of the tolerant genes, which can ultimately improve the tolerance and ethanol production. We reported the stress-induced promoters for overexpressing tolerant genes and increasing yeast tolerance in a feedback manner

ORGANISM(S): Saccharomyces cerevisiae

PROVIDER: GSE140075 | GEO | 2022/01/01

REPOSITORIES: GEO

ACCESS DATA

Json Xml

Dataset's files

Source:

			Action	DRS
		Other

Items per page:

1 - 1 of 1

Similar Datasets

Transcriptomic analysis of two ethanol-tolerant Saccharomyces cerevisiae clones obtained by evolutionary engineering

Project description:Evolutionary engineering strategy was used for selection of ethanol-tolerant Saccharomyces cerevisiae clones under gradually increasing ethanol stress levels. Clones B2 and B8 were selected based on their higher ethanol-tolerance and higher ethanol production levels. Whole genome microarray analysis was used for identifying the gene expression levels of these two evolved clones compared to the reference strain. Two evolved ethanol-tolerant strains B2 and B8, which were selected by evolutionary engineering under gradually increasing ethanol stress, were used for whole genome transcriptomic analysis in comparison with the reference strain. Cells were grown in yeast minimal media until they reach a final OD600 of 1. Following total RNA isolation, gene expression levels were analyzed using One-color microarray-based gene expression analysis (Agilent Technologies). Experiments were done in triplicates.

2016-03-01 | E-GEOD-78759 | biostudies-arrayexpress

Transcriptional Response of Multi-stress Tolerant Saccharomyces cerevisiae to Sequential Stress

Project description:To better understand how yeast adapt and respond to sequential stressors, an industrial yeast strain, URM 6670 (also known as BT0510), which is highly flocculent, tolerant to ethanol, osmotic and heat shock stresses, was subjected to three different treatments: 1. osmotic stress followed by ethanol stress, 2. oxidative stress followed by ethanol stress, 3. glucose withdrawal followed by ethanol stress. Samples were collected before the first stress (control), after the first stress and after the second stress (ethanol). RNA was extracted and analyzed by RNAseq.

2023-01-16 | GSE221570 | GEO

Proteomic profiling of ethanol tolerance in yeast

Project description:For yeast cells, tolerance to high levels of ethanol is vital both in their natural environment and in industrially relevant conditions. We recently genotyped experimentally evolved yeast strains, tolerant to high levels of ethanol. In this study, we elucidate how the genotype and phenotype are related to each other on the molecular level through an integrated analysis of mutation data with protein abundance profiles from six evolved, ethanol-tolerant clones. We constructed a protein network of regulatory proteins, mutated and differentially regulated proteins. This resulted in the identification of a rewired regulatory network after adaptation to high levels of ethanol.

2020-12-03 | PXD006631 | Pride

Ethanol cellular defense induce unfolded protein response in yeast

Project description:Ethanol is a valuable industrial product and a common metabolite used by many cell types. However, this molecule produces high levels of cytotoxicity affecting cellular performance at several levels. In the presence of ethanol, cells must adjust some of their components, such as the membrane lipids to maintain homeostasis. In the case of microorganism as Saccharomyces cerevisiae, ethanol is one of the principal products of their metabolism and is the main stress factor during fermentation. Although many efforts have been made, mechanisms of ethanol tolerance are not fully understood and very little evidence is available to date for specific signaling by ethanol in the cell. This work studied two Saccharomyces cerevisiae strains, CECT10094 and Temohaya-26, isolated from flor wine and traditional fermentations respectively, which differ in ethanol tolerance, in order to understand the molecular mechanisms underlying the ethanol stress response and the reasons for different ethanol tolerance. The transcriptome was analyzed after ethanol stress and, among others, an increased activation of genes related with the unfolded protein response (UPR) and its transcription factor, Hac1p, was observed in the tolerant strain CECT10094. We observed that this strain also resist more UPR agents than Temohaya-26 and the UPR-ethanol stress correlation was corroborated observing growth of 15 more strains and discarding UPR correlation with other stresses as thermal or oxidative stress. Furthermore, higher activation of UPR pathway in the tolerant strain CECT10094 was observed using a UPR mCherry reporter. Finally, we observed UPR activation in response to ethanol stress in other S. cerevisiae ethanol tolerant strains as the wine strains T73 and EC1118.

2016-02-03 | GSE44863 | GEO

Transcriptomic analysis of two ethanol-tolerant Saccharomyces cerevisiae clones obtained by evolutionary engineering

2016-03-01 | GSE78759 | GEO

Saccharomyces cerevisiae

Project description:xylose fermenting yeast for ethanol production

| PRJNA827654 | ENA

Correcting Direct Effects of Ethanol on Translation and Transcription Machinery Confers Ethanol Tolerance in Bacteria [Ribosome_Profiling]

Project description:The molecular mechanisms of ethanol toxicity and tolerance in bacteria, while important for biotechnology and bioenergy applications, remain incompletely understood. Genetic studies have identified potential cellular targets for ethanol and revealed multiple mechanisms of tolerance, but it remains difficult to separate direct and indirect effects of ethanol. We used adaptive evolution to generate spontaneous ethanol-tolerant strains of Escherichia coli, then characterized the mechanisms of toxicity and resistance associated with select mutations. Evolved alleles of metJ, rho, and rpsQ were sufficient to recapitulate much of the observed ethanol tolerance, implicating translation and transcription as key processes affected by ethanol. We found that ethanol induces mistranslation errors during protein synthesis, and that the evolved rpsQ allele protects cells by rendering the ribosome hyper-accurate. Ribosome profiling and RNAseq analyses of the ethanol-tolerant strain versus the wild type established that ethanol negatively affects transcriptional and translational processivity. Ethanol-stressed cells exhibited ribosomal stalling at internal AUG codons, which may be ameliorated by the adaptive inactivation of the MetJ repressor of methionine biosynthesis genes. Ethanol also caused aberrant intragenic transcription termination for mRNAs with low ribosome density, which was reduced in a strain with the adaptive rho mutation. Furthermore, ethanol inhibited transcript elongation by RNA polymerase in vitro. We propose that ethanol-induced inhibition and uncoupling of mRNA and protein synthesis are major contributors to ethanol toxicity in E. coli, and that adaptive mutations in metJ, rho, and rpsQ protect central dogma processes in the presence of ethanol. Examination of wild-type and mutant strains at three different time points (one pre-ethanol-stress, two post-ethanol-stress)

2014-06-18 | E-GEOD-56372 | biostudies-arrayexpress

Expression data from yeast strain VIN13 in pure-culture fermentations and in mixed fermentations with co-inoculated Oenococcus oeni strain S6

Project description:The yeast Saccharomyces cerevisiae is an important component of the wine fermentation process and determines various attributes of the final product. However, lactic acid bacteria (LAB) are also an integral part of the microflora of any fermenting must. Various wine microorganism engineering projects have been endeavoured in the past in order to change certain wine characteristics, namely aroma compound composition, ethanol concentration, levels of toxic/ allergenic compounds etc. Most of these projects focus on a specific gene or pathway, whereas our approach aims to understand the genetically complex traits responsible for these phenotypes in a systematic manner by implementing a transcriptomic analysis of yeast in mixed fermentations with the LAB O. oeni. Our aim is to investigate interactions between yeast and LAB on a gene expression level to identify targets for modification of yeast and O. oeni in a directed manner. Our goal was to identify the impact that the common wine microorganism O. oeni (malolactic bacteria) has on fermenting yeast cells on a gene expression level. To this end we co-inoculated the yeast and bacteria at the start of fermentation in a synthetic wine must, using yeast-only fermentations witout O. oeni as a control.

2011-06-02 | GSE27085 | GEO

Correcting Direct Effects of Ethanol on Translation and Transcription Machinery Confers Ethanol Tolerance in Bacteria [Terminator_Readthrough_RNAseq]

2014-06-18 | GSE56407 | GEO

Correcting Direct Effects of Ethanol on Translation and Transcription Machinery Confers Ethanol Tolerance in Bacteria [Ribosome_Profiling]

2014-06-18 | GSE56372 | GEO