101:
Ethanol formation in
Crabtree-positive yeasts under strictly aerobic conditions was firstly thought to be caused by the inability of these organisms to increase the rate of respiration above a certain value. This critical value, above which alcoholic fermentation occurs, is dependent on the strain
113:
in aerobic conditions, glucose concentrations below 150 mg/L did not result in ethanol production. Above this value, ethanol was formed with rates increasing up to a glucose concentration of 1000 mg/L. Thus, above 150 mg/L glucose the organism exhibited a
Crabtree effect.
89:
and therefore decreases oxygen consumption. The phenomenon is believed to have evolved as a competition mechanism (due to the antiseptic nature of ethanol) around the time when the first fruits on Earth fell from the trees. The
Crabtree effect works by repressing
102:
and the culture conditions. More recent evidences demonstrated that the occurrence of alcoholic fermentation might not be primarily due to a limited respiratory capacity, but could be caused by a limit in the cellular
468:
Verduyn, C., Zomerdijk, T.P.L., van Dijken, J.P. et al. Continuous measurement of ethanol production by aerobic yeast suspensions with an enzyme electrode. Appl
Microbiol Biotechnol 19, 181–185 (1984).
455:
Verduyn, C., Zomerdijk, T.P.L., van Dijken, J.P. et al. Continuous measurement of ethanol production by aerobic yeast suspensions with an enzyme electrode. Appl
Microbiol Biotechnol 19, 181–185 (1984).
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van Dijken and
Scheffers, 1986 J.P. van Dijken, W.A. Scheffers; Redox balances in the metabolism of sugars by yeasts; FEMS Microbiol. Lett., 32 (3) (1986), pp. 199-224;
117:
It was the study of tumor cells that led to the discovery of the
Crabtree effect. Tumor cells have a similar metabolism, the
17:
535:"The Warburg and Crabtree effects: On the origin of cancer cell energy metabolism and of yeast glucose repression"
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343:"Enzymic analysis of the crabtree effect in glucose-limited chemostat cultures of Saccharomyces cerevisiae"
26:, named after the English biochemist Herbert Grace Crabtree, describes the phenomenon whereby the yeast,
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73:(the breakdown of glucose) which results in the production of appreciable amounts of
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Thomson JM, Gaucher EA, Burgan MF, De Kee DW, Li T, Aris JP, Benner SA (2005).
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400:"An upper limit on Gibbs energy dissipation governs cellular metabolism"
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Heinemann, Matthias; Leupold, Simeon; Niebel, Bastian (January 2019).
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Postma, E; Verduyn, C; Scheffers, WA; Van Dijken, JP (February 1989).
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580:"The carbohydrate metabolism of certain pathological overgrowths"
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33:
340:
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Diaz-Ruiz, Rodrigo; Rigoulet, Michel; Devin, Anne (June 2011).
44:, the usual process occurring aerobically in most yeasts e.g.
290:"The Crabtree Effect and its Relation to the Petite Mutation"
200:"Resurrecting ancestral alcohol dehydrogenases from yeast"
197:
69:
genera. Increasing concentrations of glucose accelerates
148:"Observations on the carbohydrate metabolism of tumours"
50:
spp. This phenomenon is observed in most species of the
532:
397:
40:
concentrations rather than producing biomass via the
484:"An evolutionary perspective on the Crabtree effect"
539:
Biochimica et
Biophysica Acta (BBA) - Bioenergetics
249:"The Crabtree Effect: A Regulatory System in Yeast"
36:(alcohol) in aerobic conditions at high external
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330:https://doi.org/10.1016/0378-1097(86)90291-0
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347:Applied and Environmental Microbiology
98:pathway, dependent on the substrate.
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191:
13:
571:
488:Frontiers in Molecular Biosciences
471:https://doi.org/10.1007/BF00256451
458:https://doi.org/10.1007/BF00256451
14:
642:
288:De Deken, R. H. (1 August 1966).
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18:Evolution of aerobic fermentation
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482:Pfeiffer, T; Morley, A (2014).
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294:Journal of General Microbiology
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85:done by the TCA cycle via the
42:tricarboxylic acid (TCA) cycle
1:
367:10.1128/AEM.55.2.468-477.1989
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552:10.1016/j.bbabio.2010.08.010
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81:. This reduces the need of
10:
647:
63:, Torulopsis, Nematospora,
15:
419:10.1038/s42255-018-0006-7
307:10.1099/00221287-44-2-157
266:10.1099/00221287-44-2-149
127:oxidative phosphorylation
83:oxidative phosphorylation
501:10.3389/fmolb.2014.00017
247:De Deken, R. H. (1966).
87:electron transport chain
77:through substrate-level
29:Saccharomyces cerevisiae
152:The Biochemical Journal
121:, in which they favor
631:Biochemical reactions
146:Crabtree, HG (1929).
578:Crabtree HG (1928).
359:1989ApEnM..55..468P
57:Schizosaccharomyces
106:dissipation rate.
596:10.1042/bj0221289
407:Nature Metabolism
253:J. Gen. Microbiol
164:10.1042/bj0230536
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59:, Debaryomyces,
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572:Further reading
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79:phosphorylation
24:Crabtree effect
20:
12:
11:
5:
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590:(5): 1289–98.
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545:(6): 568–576.
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413:(1): 125–132.
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300:(2): 157–165.
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216:10.1038/ng1553
210:(6): 630–635.
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119:Warburg effect
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158:(3): 536–45.
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111:S. cerevisiae
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61:Brettanomyces
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52:Saccharomyces
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47:Kluyveromyces
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104:Gibbs energy
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96:fermentation
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92:respiration
32:, produces
584:Biochem. J
204:Nat. Genet
133:References
123:glycolysis
71:glycolysis
16:See also:
443:104433703
427:2522-5812
129:pathway.
125:over the
625:Category
614:16744142
561:20804724
520:25988158
435:32694810
234:15864308
182:16744238
67:Nadsonia
605:1252256
511:4429655
385:2566299
355:Bibcode
316:5969498
275:5969497
225:3618678
173:1254097
94:by the
38:glucose
34:ethanol
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230:PMID
178:PMID
109:For
65:and
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600:PMC
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506:PMC
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75:ATP
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