Canada Spends Logo

Explorez notre analyse du budget 2026

Grant: Discovery Grants Program - Individual

University of Guelph

$25,000.00

Vid30c and its role in fermentation-related stress responses in saccharomyces cerevisiae

EF 2008-09

Résumé
The yeast Saccharomyces cerevisiae have two very important functions: it serves as an eukaryotic model organism in which fundamental processes of eukaryotic cell biology, molecular biology and metabolism can be studied, and it has enormous industrial relevance as it serves to produce bread, wine, beer and bio-ethanol. During beverage and bio-ethanol production this yeast is used to ferment high concentrations of fermentable sugars into ethanol and carbon dioxide. These production processes present the yeast with a variety of stresses that ultimately influences its ability to perform fermentations efficiently. Fermentation stresses include an initial high sugar and solute environment (osmotic stress), and increasing ethanol toxicity and nutrient depletion as the fermentation proceeds. Understanding the mechanisms that enable yeast to cope with these stresses will allow us to develop fermentation strategies and yeast strains to enable more efficient fermentations. The conversion of fermentable sugars to ethanol is one of the prime objectives of the fermentation process. Yeast uses a family of 17 hexose transporters (Hxt1-17) to sense it sugar environment and to transport hexose sugars into the cell. The most important transporters during wine fermentations are Hxt1, Hxt3, Hxt5, Hxt6 and Hxt7. Hxt6 and Hxt7 are high affinity transporters that function toward the end of the fermentation when nutrients become limiting. We have shown that the GID/VID genes are needed by the yeast to respond effectively to nutrient depletion, osmotic stress, and, surprisingly, influence the yeast's ability to produce ethanol. The Gid/Vid proteins form a complex, the Vid30c, which are responsible for the regulated internalization and degradation of the Hxt7 in response to changing nutrient conditions. However, the mechanism(s) of function of the Vid30c or its individual components are poorly understood. This proposal is aimed at increasing our understanding of the Vid30c in response to fermentation stresses.
Programme
Discovery Grants Program - Individual
Bénéficiaire
Emplacement
Ontario, Canada
Type de bénéficiaire
Academia
Type
Grant
Source
NSERC's Awards Data

Tel que publié

Application id
262276-2008
Name nom
VanDerMerwe, George
Department département
Molecular and Cellular Biology
Organization id
24
Institution établissement
University of Guelph
Province en
Ontario
Province fr
Ontario
Country en
CANADA
Country fr
CANADA
Fiscal year exercice financier
2008
Competition year année de concours
2008
Award amount
25000
Program id
RGPIN
Program nane en
Discovery Grants Program - Individual
Program name fr
Programme de subventions à la découverte - individuelles
Group en
Discovery grants programs
Group fr
Programmes de subventions à la découverte
Committee code
32
Committee name en
Cell Biology
Committee name fr
Biologie cellulaire
Area of application code
1209
Area of application group en
Advancement of knowledge
Area of application group fr
Avancement des connaissances
Area of application en
Agriculture
Area of application fr
Agriculture
Research subject code
5200
Research subject group en
Microbiology
Research subject group fr
Microbiologie
Research subject en
Microbiology
Research subject fr
Microbiologie
Partie
1
Nb partie
3
Application title
Vid30c and its role in fermentation-related stress responses in saccharomyces cerevisiae
Keyword
NA
Application summary
The yeast Saccharomyces cerevisiae have two very important functions: it serves as an eukaryotic model organism in which fundamental processes of eukaryotic cell biology, molecular biology and metabolism can be studied, and it has enormous industrial relevance as it serves to produce bread, wine, beer and bio-ethanol. During beverage and bio-ethanol production this yeast is used to ferment high concentrations of fermentable sugars into ethanol and carbon dioxide. These production processes present the yeast with a variety of stresses that ultimately influences its ability to perform fermentations efficiently. Fermentation stresses include an initial high sugar and solute environment (osmotic stress), and increasing ethanol toxicity and nutrient depletion as the fermentation proceeds. Understanding the mechanisms that enable yeast to cope with these stresses will allow us to develop fermentation strategies and yeast strains to enable more efficient fermentations. The conversion of fermentable sugars to ethanol is one of the prime objectives of the fermentation process. Yeast uses a family of 17 hexose transporters (Hxt1-17) to sense it sugar environment and to transport hexose sugars into the cell. The most important transporters during wine fermentations are Hxt1, Hxt3, Hxt5, Hxt6 and Hxt7. Hxt6 and Hxt7 are high affinity transporters that function toward the end of the fermentation when nutrients become limiting. We have shown that the GID/VID genes are needed by the yeast to respond effectively to nutrient depletion, osmotic stress, and, surprisingly, influence the yeast's ability to produce ethanol. The Gid/Vid proteins form a complex, the Vid30c, which are responsible for the regulated internalization and degradation of the Hxt7 in response to changing nutrient conditions. However, the mechanism(s) of function of the Vid30c or its individual components are poorly understood. This proposal is aimed at increasing our understanding of the Vid30c in response to fermentation stresses.
University of Guelph - $25,000 Grant (2008-09) | Canada Spends