Abstract
Ethanol affects the nuclear export of mRNA in a similar way to heat shock in Saccharomyces cerevisiae. We recently reported that the nuclear accumulation of Rat8 caused by ethanol stress correlates well with blocking of the export of bulk poly(A)+ mRNA. Here, we characterize the localization of Rat8 and bulk poly(A)+ mRNA in sake (Japanese rice wine) yeast during the brewing of sake. In wine must and synthetic dextrose medium, sake yeast showed the same responses to ethanol regarding changes in the localization of Rat8 as wine yeast and a laboratory strain: i.e., cells began the nuclear accumulation of Rat8 at an ethanol concentration of 6% and completed it at 9%. In contrast, during the sake-brewing process, sake yeast showed unique phenomena: i.e., cells did not start the nuclear accumulation of Rat8 until the ethanol concentration of the sake mash reached around 12% and they showed a normal localization of Rat8 around the nuclear envelope at the late stage of fermentation. These results provide new information about the transport of mRNA in yeast cells during actual alcoholic fermentation.
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Acknowledgements
We are grateful to Dr. H. Shmoi for his valuable discussion. This study was supported by grants from the Asahi Glass Foundation, the Bio-oriented Technology Research Advancement Institution (BRAIN), and the Japanese Ministry of Education, Culture, Sports, Science and Technology.
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Izawa, S., Takemura, R., Ikeda, K. et al. Characterization of Rat8 localization and mRNA export in Saccharomyces cerevisiae during the brewing of Japanese sake. Appl Microbiol Biotechnol 69, 86–91 (2005). https://doi.org/10.1007/s00253-005-1954-x
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DOI: https://doi.org/10.1007/s00253-005-1954-x