食品科学 ›› 2019, Vol. 40 ›› Issue (6): 106-112.doi: 10.7506/spkx1002-6630-20180316-221

• 生物工程 • 上一篇    下一篇

转录组测序分析3 种不同链长脂肪酸对酿酒酵母基因转录水平的影响

韩 丽1,李 磊1,杨厚荣1,何培新1,2,黄 申1,2,*   

  1. 1.郑州轻工业学院食品与生物工程学院,河南 郑州 450002;2.郑州轻工业学院食品生产与安全河南省协同创新中心,河南 郑州 450002
  • 出版日期:2019-03-25 发布日期:2019-04-02
  • 基金资助:
    国家自然科学基金青年科学基金项目(31600042);河南省高等学校重点科研项目(16A180052);郑州轻工业学院博士基金项目(2014BSJJ072)

Transcriptomic Sequence Analysis of the Effect of Three Fatty Acids with Different Chain Length on Gene Transcription in Saccharomyces cerevisiae

HAN Li1, LI Lei1, YANG Hourong1, HE Peixin1,2, HUANG Shen1,2,*   

  1. 1. School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China; 2. Collaborative Innovation Center of Production and Safety, Zhengzhou University of Light Industry, Zhengzhou 450002, China
  • Online:2019-03-25 Published:2019-04-02

摘要: 将不同链长的脂肪酸己酸(C6)、十二烷酸(C12)及十六烷酸(C16)添加到对数期酿酒酵母中,通过转录组测序分析其对酿酒酵母基因转录水平的影响。结果表明,在不同链长脂肪酸存在条件下,酿酒酵母基因的转录数量、基因转录水平均有所差异,其中短链脂肪酸C6对酵母基因转录水平的影响最为显著,C16对酿酒酵母的影响最小。此外,通过转录组测序数据分析对不同脂肪酸存在时的转录因子及转运蛋白进行预测,其中包括17 条转录因子及40 条转运蛋白基因。最后分析不同链长脂肪酸存在对脂肪酸合成途径的关键酶基因转录水平的影响,为进一步分析酿酒酵母中脂肪酸生物合成过程中的基因表达及调控机制提供支持。

关键词: 酿酒酵母, 脂肪酸, 转录组测序

Abstract: In this study, we focused on the influence of fatty acids with different chain lengths (hexanoic, lauric and hexadecanoic acid) on gene expression at the transcriptomic level in Saccharomyces cerevisiae at the logarithmic phase. The results demonstrated that the number of transcribed genes and transcription levels changed during logarithmic growth in the presence of each of the three fatty acids; hexanoic acid had the greatest impact on gene transcription levels while the impact of hexadecanoic was the lowest. Furthermore, by analysis of the transcriptomic sequencing data, we predicted that there might be 40 transporter protein genes and 17 transcript factors. Finally, we analyzed the transcription levels of the key enzyme genes involved in the fatty acid biosynthesis pathway that were affected by the fatty acids with different chain lengths. This research provides theoretical support for a better understanding of gene expression and the underlying regulatory mechanism in fatty acid biosynthesis by S. cerevisiae.

Key words: Saccharomyces cerevisiae, fatty acids, transcriptomic sequencing

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