文献类型：期刊文献

英文题名：Proline Metabolism and Its Regulatory Role in Yeast Stress Response

作者：Liu, X. Z. Wang, Y. J. Gao, J. Li, Y. F.

第一作者：刘晓柱

通信作者：Li, YF[1]

机构：[1]Guizhou Inst Technol, Coll Food & Pharmaceut Engn, Guiyang 550000, Guizhou, Peoples R China;[2]Hunan Agr Univ, Coll Biosci & Biotechnol, Changsha 410128, Hunan, Peoples R China;[3]Shandong Univ Technol, Sch Life Sci & Med, Zibo 255000, Shandong, Peoples R China

第一机构：贵州理工学院食品药品制造工程学院

通信机构：corresponding author), Guizhou Inst Technol, Coll Food & Pharmaceut Engn, Guiyang 550000, Guizhou, Peoples R China.|贵州理工学院食品药品制造工程学院;贵州理工学院;

年份：2025

卷号：94

期号：4

起止页码：484-494

外文期刊名：MICROBIOLOGY

收录：;Scopus(收录号：2-s2.0-105010957238);WOS:【SCI-EXPANDED(收录号:WOS:001529852700006)】；

基金：This study was supported by the National Natural Science Foundation of China (32160557) and Guizhou Provincial Science and Technology Foundation (Qiankehejichu MS [2025]192).

语种：英文

外文关键词：proline; yeast; stress; metabolism

摘要：As a cell factory, yeast usually face various stresses caused by such environmental changes as temperature stress, osmotic stress, and toxic compounds stress. Stress can destroy the cell structure, interfere with metabolism, inhibit cell growth, and ultimately suppress the fermentation efficiency. To reduce the adverse effects of stress, yeast may regulate the metabolism of intracellular compatible osmolytes as one of the response strategies. Proline, one of the main compatible osmolytes, plays a positive role in various yeast stresses by maintaining osmotic balance, reducing nucleic acid cleavage temperature and protein aggregation, and removing excess reactive oxygen species. Finally, it increases the stability of cell structure and redox balance, and improves cell activity and fermentation efficiency. This review focused on the metabolic pathway of proline in yeasts, its key regulatory role in various stress responses, and the construction and application of proline-accumulating strains, thus providing ideas for the improvement of yeast stress tolerance and genetic modification of yeast strains.