The ubiquitin proteasome system (UPS) is a complex cellular machinery that catalyzes degradation of misfolded or damaged proteins and regulates turnover of native proteins in eukaryotic cells, thus playing a crucial role in maintaining protein homeostasis. The UPS has emerged as a drug target for a diverse range of diseases characterized by accumulation of misfolded or aggregated proteins. While enhancement of UPS activity is widely recognized as a promising strategy to prevent accumulation of aberrant, off-pathway protein conformations and ameliorate the phenotypes of a wide range of protein misfolding diseases, the molecular mechanisms underlying activation of proteasomal degradation are poorly characterized. We report the development of a yeast selection platform for genome-wide selection of UPS activators. We engineered the Saccharomyces cerevisiae selection marker orotidine-5'-phosphate decarboxylase (URA3) to function as a substrate of proteasomal degradation through fusion to UPS-sensitive tags. The resulting UPS-sensitive URA3 variant links UPS activity to cell growth. The yeast selection platform reported in this study will open the way to high-throughput, genome-wide studies aimed at identifying modulators of UPS function that might provide novel target for therapeutic applications.
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http://dx.doi.org/10.1093/protein/gzz006 | DOI Listing |
Foods
January 2025
Science Center for Future Foods, Jiangnan University, Wuxi 214122, China.
This study evaluates the stress tolerance and metabolic adaptability of twelve yeast strains, including eleven commercial strains from Wyeast Laboratories and one prototrophic laboratory strain, under industrially relevant conditions. Yeast strains were assessed for their fermentation performance and stress responses under glucose limitation, osmotic stress, acid stress, elevated ethanol concentrations, and temperature fluctuations. Results revealed significant variability in glucose consumption, ethanol production, and stress tolerance across strains.
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January 2025
Instituto Nacional de Ciência e Tecnologia do Café (INCT), Lavras CEP 37203-202, MG, Brazil.
One strategy for adding unique characteristics and flavors to improve coffee quality is the selection of starter microorganisms. Here, we aimed to evaluate the effect of LNFCA11 and B10 as starter cultures on the quality of four different wet-fermented coffee varieties. Microbiological, molecular, and chemical analyses were carried out to identify yeast, bacteria, volatile compounds, carbohydrates and bioactive compounds in coffee.
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December 2024
Cooperative Innovation Center of Industrial Fermentation (Ministry of Education and Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Key Laboratory of Industrial Microbiology, School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China.
The distinctive flavor and aroma of Chinese baijiu are closely linked to the microorganisms involved in the fermentation process. , a dominant species in the fermentation of Chinese baijiu, has become a prominent research focus. In this study, we selected well-characterized pure cultures of microorganisms to construct diverse chassis microflora.
View Article and Find Full Text PDFInt J Mol Sci
January 2025
Institute of Cotton, Hebei Academy of Agriculture and Forestry Sciences/Key Laboratory of Cotton Biology and Genetic Breeding in Huanghuaihai Semiarid Area, Ministry of Agriculture and Rural Affairs, Shijiazhuang 050000, China.
SKP1 constitutes the Skp1-Cullin-F-box ubiquitin E3 ligase (SCF), which plays a role in plant growth and development and biotic and abiotic stress in ubiquitination. However, the response of the gene family to abiotic and biotic stresses in cotton has not been well characterized. In this study, a total of 72 genes with the conserved domain of SKP1 were identified in four Gossypium species.
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December 2024
Department of Environmental Biotechnology, Lodz University of Technology, Wolczanska 171/173, 90-530 Lodz, Poland.
There is growing interest in low-temperature food processing. In the baking industry, low-temperature fermentation improves the production of natural aroma compounds, which have a positive impact on the sensory profile of the final product. The aim of this study was to develop a yeast-lactic acid bacteria starter culture that effectively ferments wheat dough at a temperature of 15 °C.
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