The Alleviating Effect of Arginine on Ethanol Stress in <i>Wickerhamomyces anomalus</i>.

ABSTRACT: Yeast cells are passively exposed to ethanol stress during alcoholic fermentation, ultimately impairing cell viability and reducing fermentation efficiency. Arginine, a versatile amino acid, plays a crucial role in regulating cellular responses to various stresses. This study aimed to explore the underlying mechanism by which arginine protects Wickerhamomyces anomalus against ethanol stress. The effects of arginine supplementation (5 mM) under ethanol stress (9% v/v) on cell survival, reactive oxygen species (ROS) production, cellular and mitochondrial membrane integrity, and nitric oxide synthesis were investigated using fluorescent staining methods. Furthermore, differentially expressed genes (DEGs) and metabolites (DEMs) were identified through transcriptomics and m

SUBMITTER: Li Y 

PROVIDER: S-EPMC12299505 | biostudies-literature | 2025 Jul

REPOSITORIES: biostudies-literature