文献类型：期刊文献

英文题名：Ethanol induced oxidative stress, mitochondrial dysfunction, and autophagy in Wickerhamomyces anomalus

作者：Liu, Xiaozhu Wang, Yujie Xu, Hongyue Zhang, Lian Li, Yinfeng Zhang, Xuewen

通信作者：Li, YF[1];Zhang, XW[2]

机构：[1]Guizhou Inst Technol, Guiyang 550000, Peoples R China;[2]Hunan Agr Univ, Changsha 410128, Peoples R China

第一机构：贵州理工学院

通信机构：corresponding author), Guizhou Inst Technol, Guiyang 550000, Peoples R China;corresponding author), Hunan Agr Univ, Changsha 410128, Peoples R China.|贵州理工学院;

年份：2025

卷号：24

期号：1

外文期刊名：MICROBIAL CELL FACTORIES

收录：;Scopus(收录号：2-s2.0-105021503033);WOS:【SCI-EXPANDED(收录号:WOS:001613254400003)】；

基金：This work 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：Ethanol stress; Wickerhamomyces anomalus; Oxidative stress; Mitochondrial dysfunction; Autophagy

摘要：Wickerhamomyces anomalus, a flavor-modulating non-Saccharomyces yeast used in winemaking, experiences escalating ethanol stress during fermentation, yet the physiological and structural consequences remain unclear. This study assessed responses to 9% (v/v) ethanol stress with and without exogenous antioxidants (10 mM N-acetylcysteine and 2.5 mM glutathione) by measuring: reactive oxygen species (ROS) via fluorescence staining; superoxide dismutase (SOD) and catalase (CAT) activities plus glutathione content colorimetrically; mitochondrial membrane potential using rhodamine 123; ultrastructure via transmission electron microscopy; electron transport chain complex activities and ATP levels colorimetrically; and autophagy via monodansylcadaverine staining. Results indicated ethanol exposure induced ROS overproduction and oxidative stress while concurrently activating SOD and catalase activities and increasing GSH. Furthermore, ethanol reduced mitochondrial membrane potential, inhibited electron transport chain activity, decreased ATP synthesis, and triggered autophagy. Conversely, antioxidant supplementation alleviated oxidative damage, restored mitochondrial function, suppressed autophagy, and enhanced cell viability. These findings elucidate ethanol's mechanistic toxicity in yeast and provide a foundation for developing antioxidant-enhanced, ethanol-tolerant W. anomalus strains for industrial fermentation.