Yeast owes brewing capacity
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Yeast owes its brewing capacity to chromosome duplication
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Yeast owes its brewing capacity to chromosome duplication

Yeast cells ability to convert sugar to alcohol, the key process in the production of beer and wine, can be attributed to a remarkable evolutionary process- called chromosome duplication.


Washington, May 15 : Yeast cells' ability to convert sugar to alcohol, the key process in the production of beer and wine, can be attributed to a remarkable evolutionary process- called chromosome duplication.

The genes that allow yeast to digest sugars in fruits and grains have been duplicated several times over the course of time - allowing for optimal conversion of different types of sugars (such as sucrose and maltose) into alcohol.

The duplications arose because the genes for sugar processing are situated close to the unstable margin of the chromosome.

The phenomenon appears not to be limited to alcohol production in yeast, but it forms an important principle in the evolution of living organisms.

The results are presented in a study by Kevin Verstrepen from K.U.Leuven and VIB, a life sciences institute in Flanders, Belgium, Andrew Murray from Harvard University, and Chris Brown, a joint student of Verstrepen and Murray.

Recent research, amongst others by VIB-scientists, showed that the duplication of existing genes can play a crucial role.

One copy can retain the original function of the gene while the new copy may develop a new function. This can sometimes be very different from the original gene.

In the new study, Chris Brown, a PhD student in Verstrepen4s lab, shows that some genes that are closely located in the ends of the chromosomes, are duplicated more often.

The ends of chromosomes, called subtelomeres, seem to function as evolutionary laboratories of our cells.

New genes are continuously developed and tested in these "gene nurseries".

It appears that duplication at the subtelomeres already occurred in the ancestor of our industrial beer and wine yeasts- Modern strains of beer yeast contain five to ten copies of a prehistoric gene that allows for some sugars to be digested.

Each of these modern copies ensures that yeast can digest a particular sugar, and this is much faster than the prehistoric yeast.

The massive duplications occurred probably around the Cretaceous era (66 to 145 million years ago).

It was no coincidence that this involved the same period in which sweet fruits and grains developed.

The duplication of the genes and the further evolution thereof, allowed yeast cells to digest the different sugars in the fruits.

Thus, the subtelomeric "gene copying laboratory" ensured that yeasts were able to conquer a new niche.

Interestingly, it seems likely that similar subtelomeric gene duplication also stimulates evolution and adaptation in higher organisms, including humans.

The study has been published in the prominent journal Current Biology.

ANI

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