Effect of Mitophagy-Related Gene Regulation on Antioxidant Activity of Lager Yeast
2024
Jinjing Wang | Wanqi Cheng | Chunfeng Liu | Chengtuo Niu | Feiyun Zheng | Qi Li | Viktorie Svadbová | Michaela Kubáňová | Jaroslav Zelenka | Tomáš Ruml
Lager yeast, which is mainly used for lager beer brewing, withstands significant oxidative stress during brewing process, leading to its rapid aging in serial beer brewing. Mitophagy plays a critical role in the antioxidant stress response of yeast. However, the relationship between mitophagy and the antioxidant capacity of yeast is still unclear. Previous studies indicated that <i>ATG</i> gene family in mitophagy significantly affects the antioxidant capacity of yeast cells in beer brewing. Herein, the expression of <i>ATG8</i>, <i>ATG11</i>, <i>ATG32</i>, <i>DNM1</i>, and <i>MMM1</i> genes was regulated. The results showed that the overexpression of <i>ATG8</i> and <i>ATG11</i> significantly reduced the intracellular ROS contents to 52.05% and 22.57% of the initial state, respectively, and helped to maintain a high mitochondrial vitality during serial fermentation. Disruption of <i>ATG8</i>, <i>ATG11</i> and <i>ATG32</i> resulted in significant decrease in cell vitality when exposed to H<sub>2</sub>O<sub>2</sub> stimulation. Meanwhile, the disruptions of these genes were detrimental to the balance of intracellular ROS. Excess <i>DNM1</i> activity could affect the cellular energy balance and ATP depletion under prolonged stress conditions. The repression of <i>MMM1</i> led to lower ATP levels during serial beer fermentation. The <i>ATG8</i>, <i>ATG11,</i> and <i>ATG32</i> genes might be potential targets for regulating the antioxidant capacity of yeast. The current work provides new insights into improving the antioxidant capacity of yeast through mitophagy regulation.
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