New Study Shows Baker’s Yeast Can Endure Stress Conditions Similar to Mars

Investigating the potential for life to endure under extraterrestrial circumstances is a key aim of astrobiology. In this recent study, researchers utilized the robust model organism, baker’s yeast, to evaluate the impact of Mars-like environments. They discovered that the yeast can resist shock waves and perchlorate treatment, two stress factors linked to Mars. Furthermore, yeast adapt to Martian-like conditions by forming conserved RNA-protein complexes.



A model demonstrating the significance of RNP condensates in facilitating survival under Mars-like stress conditions. Image credit: Dhage et al., doi: 10.1093/pnasnexus/pgaf300.

“With advancements in space science and astrobiology, examining Mars’s potential to harbor life forms is gaining considerable interest,” stated Dr. Purusharth Rajguru and his team at the Indian Institute of Science.

“Mars presents a range of extreme environmental challenges that any potential life forms would need to overcome.”

“Hence, it is essential to comprehend its unique and harsh environmental conditions.”

“The stressors on Mars include: (i) high-intensity shock waves from meteorite impacts, (ii) extreme fluctuations in temperature and pressure, (iii) ionizing radiation and solar ultraviolet radiation resulting from a thin atmosphere, and (iv) chaotropic agents such as perchlorates.”

“These factors create significant barriers to the survival of potential life.”

In this investigation, the researchers examined budding yeast, a well-known model organism for studying shock waves and perchlorate.

One reason for selecting this yeast is its previous studies conducted in space environments.

When subjected to stress, yeast, humans, and various other organisms form ribonucleoprotein (RNP) condensates, structures composed of RNA and proteins that safeguard the RNA and influence the progression of mRNA.

When a stressor subsides, RNP condensates, which include stress granules and subtypes called P bodies, disassemble.

Yeast subjected to a shock wave with a Mach strength of 5.6 survived, exhibiting slower growth rates, similar to those observed in yeast exposed to 100 mM sodium perchlorate salt (NaClO4)—a concentration akin to that found in Martian soil.

The yeast cells also endured the combined stress of shock waves and perchlorate exposure.

In both situations, the yeast accumulated RNP condensates, the researchers noted.

The shock wave triggered the formation of stress granules and P bodies, while perchlorate prompted the yeast to generate P bodies but not stress granules.

Mutants that were unable to assemble RNP condensates fared poorer under Martian stress conditions.

Transcriptome analysis uncovered specific RNA transcripts affected by the Mars-like scenarios.

“This finding highlights the significance of yeast and RNP condensates in understanding how Martian conditions affect life,” the scientists concluded.

For further details, refer to their paper published in today’s issue of PNAS Nexus.

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Riya Dage et al. 2025. Ribonucleoprotein (RNP) condensates regulate survival in response to Mars-like stress conditions. PNAS Nexus 4(10):pgaf300; doi: 10.1093/pnasnexus/pgaf300

Source: www.sci.news

Irish Beer has a Genetically Unique Yeast in Guinness

Some of the yeasts used to brew Guinness today are descendants of those used in 1903.

Artur Widak/NurPhoto SRL/Alamy

The yeast strain used to brew Guinness, Ireland's traditional stout, is genetically different from the yeast strains used to make other Irish beers.

Brewer's yeast (budding yeast) is an essential element in beer production. During fermentation, these microorganisms convert sugars from malt into alcohol and carbon dioxide. Using different strains of this yeast can result in different types of beer, such as stouts and lagers, and can also affect its flavor profile.

Daniel Kerruish A research team from food and drink company Diageo Ireland Unlimited has determined which yeasts are used to brew Guinness, based on records kept by the Guinness brewery since 1903 of the yeast strains used in its malty, bitter stout. investigated its evolution over many years.

The research team compared the genomes of 13 strains. S. cerevisiae There are up to 160 different strains, including those currently or historically used to brew Guinness, and six used by other Irish breweries.

Although Guinness yeast and other Irish brewer's yeasts belonged to the same lineage, Kerruish and his team discovered that they were genetically distinct enough that Guinness yeast belonged to a previously unidentified subpopulation. Did. Irish brewer's yeasts, other than Guinness, were more closely related to strains of British origin.

Guinness strains were also found to produce a particular balance of flavor compounds, including 4-vinylguaiacol, which produces a subtle clove-like aroma, and diacetyl, which imparts a buttery taste.

The research team also discovered that the two strains currently used in Guinness are descendants of the strain used to brew stout in 1903.

“The more we learn about Guinness yeast, the more we realize how unique and special it is,” says Keluisch. “Guinness is a great beer, so it probably won’t surprise you.”

“What's particularly unique and exciting about this study is that the company has very detailed records of past handling of the strains,” he says. brian gibson at the Technical University of Berlin, Germany. “This information could be used to further develop these yeasts and others used in industrial applications.”

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Source: www.newscientist.com