Autophagy: From basic research to its application in food biotechnology
- 作者：Eduardo Cebollero ; Ramon Gonzalez
- 关键词：Autophagy ; Autolysis ; Saccharomyces cerevisiae ; Wine ; Food preservation
- 刊名：Biotechnology Advances
- 出版年：2007
- 期刊代码：22_07349750
- 类别：abs
- 出版时间：July-August 2007
- 卷：25
- 期：4
- 页码：396-409
- 文件大小：571 K
摘要
Autophagy is a catabolic process by which the cytoplasm is sequestered into double-membrane vesicles and delivered to the lysosome/vacuole for breaking down and recycling of the low molecular weight degradation products. The isolation in the yeast Saccharomyces cerevisiae of many of the genes involved in autophagy constituted a milestone in understanding the molecular bases of this pathway. The identification of ortholog genes in other eukaryotic models revealed that the mechanism of autophagy is conserved among all eukaryotes. This pathway has been shown to be involved in a growing number of physiological processes and conversely, its deregulation may contribute to the development of several diseases. Recent reports have also shown that autophagy may play an important role in biotechnological processes related with the food industry. In this review we discuss current knowledge of the molecular mechanism of autophagy, including some applied aspects of autophagy in the field of food biotechnology.