• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Applied Microbiology >Comparative Transcriptomic and Proteomic Profiling of Industrial Wine Yeast Strains
【24h】

Comparative Transcriptomic and Proteomic Profiling of Industrial Wine Yeast Strains

机译：工业葡萄酒酵母菌株的转录组学和蛋白质组学比较

获取原文
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

The geno- and phenotypic diversity of commercial Saccharomyces cerevisiae wine yeast strains provides an opportunity to apply the system-wide approaches that are reasonably well established for laboratory strains to generate insight into the functioning of complex cellular networks in industrial environments. We have previously analyzed the transcriptomes of five industrial wine yeast strains at three time points during alcoholic fermentation. Here, we extend the comparative approach to include an isobaric tag for relative and absolute quantitation (iTRAQ)-based proteomic analysis of two of the previously analyzed wine yeast strains at the same three time points during fermentation in synthetic wine must. The data show that differences in the transcriptomes of the two strains at a given time point rather accurately reflect differences in the corresponding proteomes independently of the gene ontology (GO) category, providing strong support for the biological relevance of comparative transcriptomic data sets in yeast. In line with previous observations, the alignment proves to be less accurate when assessing intrastrain changes at different time points. In this case, differences between the transcriptome and proteome appear to be strongly dependent on the GO category of the corresponding genes. The data in particular suggest that metabolic enzymes and the corresponding genes appear to be strongly correlated over time and between strains, suggesting a strong transcriptional control of such enzymes. The data also allow the generation of hypotheses regarding the molecular origin of significant differences in phenotypic traits between the two strains.
机译：商业酿酒酵母葡萄酒酵母菌株的基因型和表型多样性为应用适用于实验室菌株的合理建立的全系统方法提供了机会，以深入了解工业环境中复杂细胞网络的功能。我们之前已经分析了酒精发酵过程中三个时间点上五种工业葡萄酒酵母菌株的转录组。在这里，我们将比较方法扩展到包括等压标记，用于在合成酒必须发酵的三个时间点对两个先前分析的葡萄酒酵母菌株进行基于相对和绝对定量（iTRAQ）的蛋白质组学分析。数据显示，两个菌株在给定时间点的转录组差异，准确地反映了相应蛋白质组的差异，而与基因本体论（GO）类别无关，这为酵母中比较转录组数据集的生物学相关性提供了有力的支持。与以前的观察结果一致，当评估不同时间点的应变内变化时，比对被证明不太准确。在这种情况下，转录组和蛋白质组之间的差异似乎强烈依赖于相应基因的GO类别。数据特别表明，代谢酶和相应的基因似乎随着时间的推移以及菌株之间的相关性很强，这表明此类酶的转录控制很强。数据还允许产生关于两种菌株之间表型性状的显着差异的分子起源的假设。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号