How Glucose and Ethanol Affect Astaxanthin Production in Yeast
Author Information
Author(s): Marcoleta Andrés, Niklitschek Mauricio, Wozniak Aniela, Lozano Carla, Alcaíno Jennifer, Baeza Marcelo, Cifuentes Víctor
Primary Institution: Departamento de Ciencias Ecológicas y Centro de Biotecnología, Facultad de Ciencias, Universidad de Chile
Hypothesis
Does the carbon source influence the transcriptional regulation of astaxanthin biosynthesis in Xanthophyllomyces dendrorhous?
Conclusion
Glucose inhibits astaxanthin biosynthesis at the transcriptional level, while ethanol promotes its production.
Supporting Evidence
- Glucose caused a 130-fold decrease in the expression of the grg2 gene.
- Ethanol addition led to a 4.5-fold increase in the expression of the crtYB gene.
- Carotenoid production was inhibited by glucose but increased with ethanol.
Takeaway
When yeast eats sugar, it stops making a red pigment called astaxanthin, but when it eats alcohol, it starts making more of it.
Methodology
The study involved growing yeast in different carbon sources and measuring gene expression and pigment production.
Limitations
The study primarily focused on short-term effects and did not explore long-term adaptations.
Digital Object Identifier (DOI)
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