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dc.contributor.authorTelini, Bianca de Paulapt_BR
dc.contributor.authorMenoncin, Marcelopt_BR
dc.contributor.authorBonatto, Diegopt_BR
dc.date.accessioned2024-03-28T06:23:32Zpt_BR
dc.date.issued2020pt_BR
dc.identifier.issn1664-8021pt_BR
dc.identifier.urihttp://hdl.handle.net/10183/274310pt_BR
dc.description.abstractDuring beer production, yeast generate ethanol that is exported to the extracellular environment where it accumulates. Depending on the initial carbohydrate concentration in the wort, the amount of yeast biomass inoculated, the fermentation temperature, and the yeast attenuation capacity, a high concentration of ethanol can be achieved in beer. The increase in ethanol concentration as a consequence of the fermentation of high gravity (HG) or very high gravity (VHG) worts promotes deleterious pleiotropic effects on the yeast cells. Moderate concentrations of ethanol (5% v/v) change the enzymatic kinetics of proteins and affect biological processes, such as the cell cycle and metabolism, impacting the reuse of yeast for subsequent fermentation. However, high concentrations of ethanol (> 5% v/v) dramatically alter protein structure, leading to unfolded proteins as well as amorphous protein aggregates. It is noteworthy that the effects of elevated ethanol concentrations generated during beer fermentation resemble those of heat shock stress, with similar responses observed in both situations, such as the activation of proteostasis and protein quality control mechanisms in different cell compartments, including endoplasmic reticulum (ER), mitochondria, and cytosol. Despite the extensive published molecular and biochemical data regarding the roles of proteostasis in different organelles of yeast cells, little is known about how this mechanism impacts beer fermentation and how different proteostasis mechanisms found in ER, mitochondria, and cytosol communicate with each other during ethanol/fermentative stress. Supporting this integrative view, transcriptome data analysis was applied using publicly available information for a lager yeast strain grown under beer production conditions. The transcriptome data indicated upregulation of genes that encode chaperones, co chaperones, unfolded protein response elements in ER and mitochondria, ubiquitin ligases, proteasome components, N-glycosylation quality control pathway proteins, and components of processing bodies (p-bodies) and stress granules (SGs) during lager beer fermentation. Thus, the main purpose of this hypothesis and theory manuscript is to provide a concise picture of how inter-organellar proteostasis mechanisms are connected with one another and with biological processes that may modulate the viability and/or vitality of yeast populations during HG/VHG beer fermentation and serial repitching.en
dc.format.mimetypeapplication/pdfpt_BR
dc.language.isoengpt_BR
dc.relation.ispartofFrontiers in Genetics. Lausanne. Vol. 11 (Jan. 2020), e2, 15 p.pt_BR
dc.rightsOpen Accessen
dc.subjectEthanol stressen
dc.subjectProteostasept_BR
dc.subjectLevedura cervejeirapt_BR
dc.subjectBeer fermentationen
dc.subjectTranscriptomapt_BR
dc.subjectInter-organellar communicationen
dc.titleDoes inter-organellar proteostasis impact yeast quality and performance during beer fermentation?pt_BR
dc.typeArtigo de periódicopt_BR
dc.identifier.nrb001172059pt_BR
dc.type.originEstrangeiropt_BR


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