Formation of cytoplasmic P-bodies in sake yeast during Japanese sake brewing and wine making

Recent studies have revealed that cytoplasmic processing bodies (p-bodies) play important roles in the control of eukaryotic gene expression in response to stress. Since the formation of p-bodies is in dynamic competition with translation, the status of translation is reflected in the assembly and d...

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Bibliographic Details
Published in:Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 2007-11, Vol.71 (11), p.2800-2807
Main Authors: Izawa, S.(Kyoto Univ. (Japan)), Kita, T, Ikeda, K, Miki, T, Inoue, Y
Format: Article
Language:English
Subjects:
ALCOHOLIC FERMENTATION
Biological and medical sciences
Culture Media - chemistry
Cytoplasm - chemistry
Cytoplasm - ultrastructure
CYTOPLASMIC ORGANELLES
ETANOL
ETHANOL
Ethanol - analysis
Ethanol - metabolism
Ethanol - pharmacology
ethanol stress
EXPRESION GENICA
EXPRESSION DES GENES
FERMENTACION ALCOHOLICA
Fermentation
FERMENTATION ALCOOLIQUE
Fundamental and applied biological sciences. Psychology
GENE EXPRESSION
Japanese sake brewing
LACTOBACILLUS SAKE
LEVADURA JAPONESA
LEVURE DE SAKE
ORGANITE CELLULAIRE
ORGANULOS CITOPLASMICOS
processing body
Protein Biosynthesis
RNA, Fungal - analysis
RNA, Fungal - metabolism
RNA, Messenger - analysis
RNA, Messenger - metabolism
SAKE YEAST
VINIFICACION
VINIFICATION
Vitaceae
Wine - microbiology
wine making
WINEMAKING
Yeasts - drug effects
Yeasts - ultrastructure
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Summary:Recent studies have revealed that cytoplasmic processing bodies (p-bodies) play important roles in the control of eukaryotic gene expression in response to stress. Since the formation of p-bodies is in dynamic competition with translation, the status of translation is reflected in the assembly and disassembly of p-bodies in eukaryotic cells. During the brewing of Japanese sake and the making of wine, yeast cells are exposed to stress caused by increases in the concentration of ethanol. Here we found that ethanol stress enhances the formation of p-bodies in yeast cells in SD medium. In the wine-making process, p-body formation was also enhanced as alcoholic fermentation proceeded, but the formation of p-bodies was not simply affected by the ethanol concentration in the sake mash. These findings suggest differences in the rate of translation and the cytoplasmic mRNA flux during the sake brewing and wine making processes.
ISSN:0916-8451
1347-6947
DOI:10.1271/bbb.70417