文献类型：期刊文献

英文题名：Ethanol perturbs cell wall and membrane homeostasis in Wickerhamomyces anomalus

作者：Liu, Xiaozhu Wang, Yujie Wang, Maogui Kuang, Zhengcheng Gong, Xun Zhang, Xuewen Li, Yinfeng

通信作者：Li, YF[1]

机构：[1]Guizhou Inst Technol, Guiyang 550000, Peoples R China;[2]Hunan Agr Univ, Changsha 410128, Peoples R China;[3]Hunan Acad Agr Sci, Crop Res Inst, Changsha 410128, Peoples R China;[4]Yuelushan Lab, 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.|贵州理工学院;

年份：2026

卷号：19

期号：1

外文期刊名：BIOTECHNOLOGY FOR BIOFUELS AND BIOPRODUCTS

收录：;EI(收录号：20261620550433);Scopus(收录号：2-s2.0-105036067437);WOS:【SCI-EXPANDED(收录号:WOS:001744246200001)】；

基金：This work was supported by the National Natural Science Foundation of China (32160557) and Guizhou Provincial Science and Technology Foundation (Qiankehejichu MS [2026] 244; [2025]192).

语种：英文

外文关键词：Ethanol stress; Wickerhamomyces anomalus; Cell wall; Cell membrane; Structure; Remodeling

摘要：BackgroundWickerhamomyces anomalus, a flavor-modulating non-Saccharomyces yeast, has garnered significant interest for its remarkable ability to shape wine flavor profiles. However, during fermentation, yeast cells are inevitably exposed to ethanol stress. The specific structural consequences of this stress, particularly its impact on cell wall and membrane homeostasis, remain unclear.ResultsIn this study, we investigated the effects of ethanol stress on the cellular integrity of W. anomalus through a physiological analysis focused on the cell wall and membrane. Our results demonstrated that ethanol stress induced significant morphological and ultrastructural alterations, which were primarily attributed to the disruption of cellular homeostasis. Specifically, ethanol stress compromised cell wall integrity, activated the cell wall integrity (CWI) pathway, and increased the intracellular levels of beta-glucan and chitin. Furthermore, ethanol stress disrupted membrane homeostasis by remodeling its composition, reducing integrity and fluidity, while increasing permeability and simultaneously enhancing ATPase activity and elevated intracellular K+ levels. Fatty acid profiling also demonstrated a decrease in the monounsaturated fatty acid C18:1 and an increase in very long-chain fatty acids (VLCFAs; C22:0 and C24:0) under ethanol challenge. Exogenous supplementation of these fatty acids was shown to enhance the ethanol stress tolerance of W. anomalus.ConclusionsThese findings provide crucial insights into the mechanistic basis of ethanol stress response in W. anomalus and offer a foundation for developing novel strategies to improve its industrial utilization under fermentative stress conditions.