Spt蛋白与酿酒酵母压力抗性研究进展

Advances in Spt proteins and stress resistance of Saccharomyces cerevisiae

摘要:

Spt是一大类参与酿酒酵母转录调控的蛋白质。Spt蛋白是SAGA复合体的组成部分，该复合体与基因上游TATA框区域相互作用而发挥调控作用。根据目前的研究，约有10%的酿酒酵母基因转录受到Spt蛋白的调控，且与环境压力下上调基因的调控密切相关。Spt蛋白参与的庞大的调控网络及其复杂的调节机制是当前一个研究热点。Spt蛋白还具有转座子抑制的功能，是转座子功能调控和适应性进化意义上的重要“开关”。除此之外，一些Spt蛋白可以直接调控不饱和脂肪酸的合成，从而直接影响细胞膜重塑，对于酵母广泛抗性具有重要意义。文中从以上3个维度对迄今为止Spt蛋白的研究进展进行综述，结合前期研究工作，对于Spt蛋白通过转录调控、细胞膜转变、转座活性调节用以增强酿酒酵母抗性的潜在作用谨作展望。

Abstract:

Spt proteins are defined as a large family of transcription regulators of the yeast Saccharomyces cerevisiae. They are crucial components of the SAGA complex that regulates transcription through interaction with the TATA box in the upstream region of the target genes. About 10% of total gene transcriptions are related to Spt proteins and these genes are highly related to environmental stress response. Such vast regulation network and complex mechanisms have become a hotspot. Spt proteins are also important to suppress transposon-induced mutations, being a switch on regulation of transposon behaviors and adaptive evolution of Saccharomyces cerevisiae. Besides that, some Spt proteins are directly involved in regulating unsaturated lipid acids synthesis, which could remold the cell membrane to resist environmental stresses. Here, we review Spt proteins, the advances in Spt proteins study, and their potential applications in improving yeast’s stress resistance through transcription regulation, transposon activity regulation and cell membrane alternation.