Physiological and genetic regulation of anhydrobiosis in yeast cells.
Anhydrobiosis
Dehydration
Rehydration
Yeast
Journal
Archives of microbiology
ISSN: 1432-072X
Titre abrégé: Arch Microbiol
Pays: Germany
ID NLM: 0410427
Informations de publication
Date de publication:
02 Oct 2023
02 Oct 2023
Historique:
received:
03
08
2023
accepted:
10
09
2023
revised:
28
08
2023
medline:
3
10
2023
pubmed:
2
10
2023
entrez:
2
10
2023
Statut:
epublish
Résumé
Anhydrobiosis is a state of living organisms during which their metabolism is reversibly delayed or suspended due to a high degree of dehydration. Yeast cells, which are widely used in the food industry, may be induced into this state. The degree of viability of yeast cells undergoing the drying process also depends on rehydration. In an attempt to explain the essence of the state of anhydrobiosis and clarify the mechanisms responsible for its course, scientists have described various cellular compounds and structures that are responsible for it. The structures discussed in this work include the cell wall and plasma membrane, vacuoles, mitochondria, and lysosomes, among others, while the most important compounds include trehalose, glycogen, glutathione, and lipid droplets. Various proteins (Stf2p; Sip18p; Hsp12p and Hsp70p) and genes (STF2; Nsip18; TRX2; TPS1 and TPS2) are also responsible for the process of anhydrobiosis. Each factor has a specific function and is irreplaceable, detailed information is presented in this overview.
Identifiants
pubmed: 37782422
doi: 10.1007/s00203-023-03683-w
pii: 10.1007/s00203-023-03683-w
pmc: PMC10545650
doi:
Types de publication
Journal Article
Review
Langues
eng
Sous-ensembles de citation
IM
Pagination
348Subventions
Organisme : Narodowe Centrum Nauki
ID : 2020/39/O/NZ9/00639
Organisme : Narodowe Centrum Nauki
ID : 2020/39/O/NZ9/00639
Informations de copyright
© 2023. The Author(s).
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