Molecular Mechanism of Oat β-Glucan in Enhancing Freeze Resistance of Yeast

Abstract

Abstract: To investigate the molecular mechanism by which oat β-glucan (OβG) influences the freeze resistance of yeast, this study focused on yeast cells subjected to freeze-thaw cycles both before and after OβG protection. Utilizing high-throughput sequencing and bioinformatics technologies, the research aimed to elucidate the metabolic pathways and key genes associated with yeast freeze resistance at the transcriptome level. The results indicated that after three cycles of freezing and thawing, the survival rates of yeast supplemented with 0.5% OβG and 1% OβG were higher than that of the control group by 20.6% and 17.08%, respectively. According to KEGG pathway enrichment analysis based on differentially expressed genes from transcriptomics, several metabolic pathways—including amino acid metabolism, carbohydrate metabolism, and lipid metabolism—play significant roles in enhancing yeast freeze tolerance through OβG supplementation. Comprehensive analysis revealed that on one hand, following OβG addition, yeast downregulated the expression levels of genes related to amino acid metabolism; this reduced their consumption of amino acids and the expression of vitamin B6 (VB6) biosynthesis genes declined, thereby maintaining a relatively stable intracellular amino acid concentration which contributed to increased survival rates. On the other hand, after adding OβG, there was a notable upregulation in the expression levels of trehalose synthase genes within yeast cells while trehalose hydrolase gene expression significantly decreased; this change facilitated an accumulation of intracellular trehalose. Additionally, molecular chaperone genes CNS1 and HSP82—as well as fatty acid synthesis-related genes Fas1 and Phs1—played crucial roles in enhancing yeast freeze tolerance due to OβG treatment. In summary, OβG has the potential to enhance the freeze resistance of yeast under freeze-thaw conditions by regulating multiple metabolic pathways, making it a highly promising cryoprotectant for yeast.

Key words: Oat β-glucan, Yeast, Freeze resistance, Transcriptome

CLC Number:

TS201.3

真李真李 Zhi-Lu AI. Molecular Mechanism of Oat β-Glucan in Enhancing Freeze Resistance of Yeast[J]. FOOD SCIENCE.

References

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