转录组测序分析三种不同链长脂肪酸对酿酒酵母基因转录水平的影响

食品科学 ›› 0, Vol. ›› Issue (): 0-0.

• 生物工程 • 下一篇

转录组测序分析三种不同链长脂肪酸对酿酒酵母基因转录水平的影响

韩丽,李磊,杨厚荣,何培新,黄申

郑州轻工业学院

收稿日期:2018-03-18 修回日期:2019-01-24 出版日期:2019-03-25 发布日期:2019-04-02
通讯作者: 韩丽 E-mail:han_l@zzuli.edu.cn
基金资助:
国家自然科学基金青年科学基金项目;河南省高等学校重点科研项目;郑州轻工业学院博士基金项目

Transcriptional sequence analysis of the effect of three different chain length fatty acids on the transcriptional gene of Saccharomyces cerevisiae

Han LiLi Lei²,yang hourong², Huang noneShen³

Received:2018-03-18 Revised:2019-01-24 Online:2019-03-25 Published:2019-04-02
Contact: Han Li E-mail:han_l@zzuli.edu.cn

摘要/Abstract

摘要： 己酸、十二烷酸及十六烷酸分别代表不同链长的脂肪酸，其具有不同的食品及工业应用价值。在酿酒酵母中，脂肪酸的生物合成最终以18碳及16碳的饱和及不饱和脂肪酸居多，而短链及中长链脂肪酸含量往往较低，本研究将不同链长的脂肪酸己酸、十二烷酸及十六烷酸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，其中包括基因转录数量的分析、不同条件下基因转录水平的差异及在脂肪酸存在条件下可能参与的转录因子、转运蛋白等进行预测，最后对不同链长脂肪酸存在时分析其对脂肪酸合成途径的影响，为进一步分析酿酒酵母中脂肪酸生物合成过程中的转录及调控机制奠定基础。

关键词: 酿酒酵母, 脂肪酸, 转录组测序

Abstract: Caproic acid，decanoic acid and dodecanoic acid displayed different length chain of fatty acids and which have useful application in food and industrial area. In Saccharomyces cerevisiae, C16 and C18 consists of the most in fatty acid biosynthesis process regardless of Saturated and unsaturated fatty acids，while the short or medium chain fatty acids are less in the cell. We focused on the influence of different fatty acids with different length chain by transcriptional sequence including transcriptional numbers of different genes, differentially expressed gene and possible transcript factor and transporter affected by different fatty acids with different chain length. Furthermore, we analysed the influenced genes in fatty acids pathway. The research provide the reference to understand the regulatory mechanism of fatty acid biosynthesis in the future.

Key words: Saccharomyces cerevisiae, fatty acids, transcriptome sequencing

中图分类号:

Q939.97

韩丽李磊杨厚荣何培新黄申. 转录组测序分析三种不同链长脂肪酸对酿酒酵母基因转录水平的影响[J]. 食品科学, 0, (): 0-0.

Han Li Li Lei yang hourong Huang noneShen. Transcriptional sequence analysis of the effect of three different chain length fatty acids on the transcriptional gene of Saccharomyces cerevisiae[J]. FOOD SCIENCE, 0, (): 0-0.

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转录组测序分析三种不同链长脂肪酸对酿酒酵母基因转录水平的影响

Transcriptional sequence analysis of the effect of three different chain length fatty acids on the transcriptional gene of Saccharomyces cerevisiae

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