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Abstract:

Aims: To investigate multiple tolerance of Saccharomyces cerevisiae obtained through a laboratory strategy of adaptive evolution in acetic acid, its relation with enzymatic ROS detoxification and bioethanol 2G production. Methods and Results: After adaptive evolution in acetic acid, a clone (Y8A) was selected for its tolerance to high acetic acid concentrations (13 g l−1) in batch cultures. Y8A was resistant to multiple stresses: osmotic, thermic, oxidative, saline, ethanol, organic acid, phenolic compounds and slow freeze-thawing cycles. Also, Y8A was able to maintain redox homeostasis under oxidative stress, whereas the isogenic parental strain (Y8) could not, indicating higher basal activity levels of antioxidative enzyme Catalase (CAT) and Gluthatione S-transferase (GST) in Y8A. Y8A reached higher bioethanol levels in a fermentation medium containing up to 8 g l−1 of acetic acid when compared to parental strain Y8. Conclusions: A multiple-stress-tolerant clone was obtained using adaptive evolution in acetic acid. Stress cross-tolerance could be explained by its enzymatic antioxidative capacity, namely CAT and GST. Significance and Impact of the Study: We demonstrate that adaptive evolution used in S. cerevisiae was a useful strategy to obtain a yeast clone tolerant to multiple stresses. At the same time, our findings support the idea that tolerance to oxidative stress is the common basis for stress cotolerance, which is related to an increase in the specific enzymes CAT and GST but not in Superoxide dismutase, emphasizing the fact that detoxification of H2O2 and not O2˙ is a key condition for multiple stress tolerance in S. cerevisiae. © 2018 The Society for Applied Microbiology

Registro:

Documento: Artículo
Título:Improved robustness of an ethanologenic yeast strain through adaptive evolution in acetic acid is associated with its enzymatic antioxidant ability
Autor:Gurdo, N.; Novelli Poisson, G.F.; Juárez, Á.B.; Rios de Molina, M.C.; Galvagno, M.A.
Filiación:IIB – Instituto de Investigaciones Biotecnológicas, Universidad Nacional de San Martin, UNSAM – Campus Miguelete, Buenos Aires, San Martin, Argentina
Facultad de Ingeniería, Departamento de Ingeniería Química, Laboratorio de Microbiología Industrial, Pabellón de Industrias, Ciudad Universitaria, Universidad de Buenos Aires, Buenos Aires, Argentina
Facultad de Ciencias Exactas y Naturales, Departamento de Biodiversidad y Biología Experimental – IBBEA-CONICET, Departamento de Química Biológica, Universidad de Buenos Aires, Buenos Aires, Argentina
Facultad de Ciencias Exactas y Naturales, Departamento de Química Biológica – IQUIBICEN-CONICET, Ciudad Universitaria, Universidad de Buenos Aires, Buenos Aires, Argentina
Palabras clave:acetic acid; adaptive evolution; antioxidative enzymes; bioethanol 2G production; multiple tolerance; robustness; Saccharomyces cerevisiae; yeast; acetic acid; alcohol; bioethanol; carboxylic acid; catalase; glutathione transferase; phenol derivative; protein; reactive oxygen metabolite; sodium chloride; acetic acid; antioxidant; Saccharomyces cerevisiae protein; acetic acid; adaptive radiation; antioxidant; biofuel; concentration (composition); detoxification; enzyme; enzyme activity; evolutionary biology; homeostasis; oxidative stress; tolerance; yeast; adaptation; antioxidant activity; Article; biofuel production; clone; cross tolerance; enzymatic assay; enzyme activity; freeze thawing; fungal strain; fungus culture; nonhuman; osmotic stress; oxidative stress; protein content; Saccharomyces cerevisiae; stress; drug effect; enzymology; metabolism; physiology; Saccharomyces cerevisiae; Acetic Acid; Antioxidants; Ethanol; Saccharomyces cerevisiae; Saccharomyces cerevisiae Proteins
Año:2018
Volumen:125
Número:3
Página de inicio:766
Página de fin:776
DOI: http://dx.doi.org/10.1111/jam.13917
Título revista:Journal of Applied Microbiology
Título revista abreviado:J. Appl. Microbiol.
ISSN:13645072
CODEN:JAMIF
CAS:acetic acid, 127-08-2, 127-09-3, 64-19-7, 71-50-1; alcohol, 64-17-5; catalase, 9001-05-2; glutathione transferase, 50812-37-8; protein, 67254-75-5; sodium chloride, 7647-14-5; Acetic Acid; Antioxidants; Ethanol; Saccharomyces cerevisiae Proteins
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_13645072_v125_n3_p766_Gurdo

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Citas:

---------- APA ----------
Gurdo, N., Novelli Poisson, G.F., Juárez, Á.B., Rios de Molina, M.C. & Galvagno, M.A. (2018) . Improved robustness of an ethanologenic yeast strain through adaptive evolution in acetic acid is associated with its enzymatic antioxidant ability. Journal of Applied Microbiology, 125(3), 766-776.
http://dx.doi.org/10.1111/jam.13917
---------- CHICAGO ----------
Gurdo, N., Novelli Poisson, G.F., Juárez, Á.B., Rios de Molina, M.C., Galvagno, M.A. "Improved robustness of an ethanologenic yeast strain through adaptive evolution in acetic acid is associated with its enzymatic antioxidant ability" . Journal of Applied Microbiology 125, no. 3 (2018) : 766-776.
http://dx.doi.org/10.1111/jam.13917
---------- MLA ----------
Gurdo, N., Novelli Poisson, G.F., Juárez, Á.B., Rios de Molina, M.C., Galvagno, M.A. "Improved robustness of an ethanologenic yeast strain through adaptive evolution in acetic acid is associated with its enzymatic antioxidant ability" . Journal of Applied Microbiology, vol. 125, no. 3, 2018, pp. 766-776.
http://dx.doi.org/10.1111/jam.13917
---------- VANCOUVER ----------
Gurdo, N., Novelli Poisson, G.F., Juárez, Á.B., Rios de Molina, M.C., Galvagno, M.A. Improved robustness of an ethanologenic yeast strain through adaptive evolution in acetic acid is associated with its enzymatic antioxidant ability. J. Appl. Microbiol. 2018;125(3):766-776.
http://dx.doi.org/10.1111/jam.13917