Formation of Cytoplasmic P-Bodies in<i>Sake</i>Yeast during Japanese<i>Sake</i>Brewing and Wine Making

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  • IZAWA Shingo
    Laboratory of Molecular Microbiology, Graduate School of Agriculture, Kyoto University
  • KITA Takeomi
    Laboratory of Molecular Microbiology, Graduate School of Agriculture, Kyoto University
  • IKEDA Kayo
    Laboratory of Molecular Microbiology, Graduate School of Agriculture, Kyoto University
  • MIKI Takeo
    The Institute of Enology and Viticulture, Yamanashi University
  • INOUE Yoshiharu
    Laboratory of Molecular Microbiology, Graduate School of Agriculture, Kyoto University

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タイトル別名
  • Formation of Cytoplasmic P-Bodies in Sake Yeast during Japanese Sake Brewing and Wine Making
  • Formation of the cytoplasmic P-bodies in sake yeast during Japanese sake brewing and wine making

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Recent studies have revealed that cytoplasmic processing bodies (P-bodies) play important roles in the control of eukaryotic gene expression in response to stress. Since the formation of P-bodies is in dynamic competition with translation, the status of translation is reflected in the assembly and disassembly of P-bodies in eukaryotic cells. During the brewing of Japanese sake and the making of wine, yeast cells are exposed to stress caused by increases in the concentration of ethanol. Here we found that ethanol stress enhances the formation of P-bodies in yeast cells in SD medium. In the wine-making process, P-body formation was also enhanced as alcoholic fermentation proceeded, but the formation of P-bodies was not simply affected by the ethanol concentration in the sake mash. These findings suggest differences in the rate of translation and the cytoplasmic mRNA flux during the sake brewing and wine making processes.

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