%0 Journal Article
%T Enhancement of the proline and nitric oxide synthetic pathway improves fermentation ability under multiple baking-associated stress conditions in industrial baker's yeast
%A Yu Sasano
%A Yutaka Haitani
%A Keisuke Hashida
%A Iwao Ohtsu
%A Jun Shima
%A Hiroshi Takagi
%J Microbial Cell Factories
%D 2012
%I BioMed Central
%R 10.1186/1475-2859-11-40
%X We constructed a self-cloned diploid baker's yeast strain with enhanced proline and NO synthesis by expressing Pro1-I150T and Mpr1-F65L in the presence of functional Put1. The engineered strain increased the intracellular NO level in response to air-drying stress, and the strain was tolerant not only to oxidative stress but also to both air-drying and freeze-thaw stresses probably due to the reduced intracellular ROS level. We also showed that the resultant strain retained higher leavening activity in bread dough after air-drying and freeze-thaw stress than that of the wild-type strain. On the other hand, enhanced stress tolerance and fermentation ability did not occur in the put1-deficient strain. This result suggests that NO is synthesized in baker's yeast from proline in response to oxidative stresses that induce ROS generation and that increased NO plays an important role in baking-associated stress tolerance.In this work, we clarified the importance of Put1- and Mpr1-mediated NO generation from proline to the baking-associated stress tolerance in industrial baker's yeast. We also demonstrated that baker's yeast that enhances the proline and NO synthetic pathway by expressing the Pro1-I150T and Mpr1-F65L variants showed improved fermentation ability under multiple baking-associated stress conditions. From a biotechnological perspective, the enhancement of proline and NO synthesis could be promising for breeding novel baker's yeast strains.Baker's yeast (mostly strains of Saccharomyces cerevisiae) is exposed to various baking-associated stresses such as air-drying, high temperature, freeze-thaw, and high osmotic pressure during bread making [1]. Dried yeast is widely used for bread making because it has a longer storage time and lower transport costs than compressed yeast. During the preparation process for dried yeast, yeast cells are exposed to air-drying stress, which exerts many harmful influences such as the accumulation of misfolded proteins [2], mitochondr
%K Baker's yeast
%K Proline
%K Mpr1
%K Nitric oxide
%K Baking-associated stress tolerance
%U http://www.microbialcellfactories.com/content/11/1/40