A peculiar cell cycle arrest at g2/m stage during the stationary phase of growth in the wine yeast Hanseniaspora vineae.

Schwarz, Luisa Vivian; Valera, María José; Delamare, Ana Paula Longaray; Carrau, Francisco; Echeverrigaray, Sérgio

doi:10.1016/j.crmicr.2022.100129

Cited by 5 publications

(8 citation statements)

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“…These genomic features of Hanseniaspora could assist in explaining the biology of the genus that becomes rapidly abundant as the sugar content in fruits increases during ripening [26]. Moreover, H. vineae was recently shown to undergo a rapid loss in cell viability during the stationary phase warranting more in-depth research in this genus, in particular how the two different lineages differ from each other [27].…”

Section: Introductionmentioning

confidence: 99%

Aroma Profiles of Vitis vinifera L. cv. Gewürztraminer Must Fermented with Co-Cultures of Saccharomyces cerevisiae and Seven Hanseniaspora spp.

et al. 2023

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In this study, the aroma-production profiles of seven different Hanseniaspora strains, namely H. guilliermondii, H. meyeri, H. nectarophila, H. occidentalis, H. opuntiae, H. osmophila and H. uvarum were determined in a simultaneous co-inoculation with the wine yeast Saccharomyces cerevisiae Champagne Epernay Geisenheim (Uvaferm CEG). All co-inoculated fermentations with Hanseniaspora showed a dramatic increase in ethyl acetate levels except the two (H. occidentalis and H. osmophila) that belong to the so-called slow-evolving clade, which had no meaningful difference, compared to the S. cerevisiae control. Other striking observations were the almost complete depletion of lactic acid in mixed-culture fermentations with H. osmophila, the more than 3.7 mg/L production of isoamyl acetate with H. guilliermondii, the significantly lower levels of glycerol with H. occidentalis and the increase in certain terpenols, such as citronellol with H. opuntiae. This work allows for the direct comparison of wines made with different Hanseniapora spp. showcasing their oenological potential, including two (H. meyeri and H. nectarophila) previously unexplored in winemaking experiments.

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Section: Introductionmentioning

confidence: 99%

Aroma Profiles of Vitis vinifera L. cv. Gewürztraminer Must Fermented with Co-Cultures of Saccharomyces cerevisiae and Seven Hanseniaspora spp.

et al. 2023

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“…In our previous work (Schwarz et al, 2022), yeasts from Hanseniaspora genus were studied and we evidenced a peculiar cell cycle behavior of Hanseniaspora vineae yeast when compared with S. cerevisiae , and other representatives of the genus Hanseniaspora . While the other species from the Hanseniaspora genus exhibited a typical G1/G0 arrest at the end of the exponential phase and during the stationary phase, the three H. vineae strains evaluated arrested on a G2/M phase of the cell cycle.…”

Section: Introductionmentioning

confidence: 65%

“…We have previously established that different from other species of the Hanseniaspora genus, H. vineae reaches the stationary phase arrests at the G2/M stage of the cell cycle and cells do not enter a quiescent/senescent state (Schwarz et al, 2022). We now pursued to investigate how H. vineae cell cycle is modulated by nitrogen concentration, and which parameters may be contributing to this peculiar behavior.…”

Section: Resultsmentioning

confidence: 99%

“…Hanseniaspora osmophila and H. vineae were classified as belonging to the SEL lineage, in which 23 genes were uniquely lost in this lineage; however, our previous work (Schwarz et al, 2022) revealed that although H. osmophila and H. vineae share this characteristic, only H. vineae strains were unable to enter the quiescent state at the stationary phase. To further elucidate these differences, we utilized the data from the Steenwyk et al (2019) study and compared the genes absent in H. vineae that are present in H. osmophila.…”

Section: Discussionmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 91%

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High nitrogen concentration causes G2/M arrest in Hanseniaspora vineae

Schwarz,

Sandri,

Scariot

et al. 2023

Yeast

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Yeasts have been widely used as a model to better understand cell cycle mechanisms and how nutritional and genetic factors can impact cell cycle progression. While nitrogen scarcity is well known to modulate cell cycle progression, the relevance of nitrogen excess for microorganisms has been overlooked. In our previous work, we observed an absence of proper entry into the quiescent state in Hanseniaspora vineae and identified a potential link between this behavior and nitrogen availability. Furthermore, the Hanseniaspora genus has gained attention due to a significant loss of genes associated with DNA repair and cell cycle. Thus, the aim of our study was to investigate the effects of varying nitrogen concentrations on H. vineae's cell cycle progression. Our findings demonstrated that nitrogen excess, regardless of the source, disrupts cell cycle progression and induces G2/M arrest in H. vineae after reaching the stationary phase. Additionally, we observed a viability decline in H. vineae cells in an ammonium‐dependent manner, accompanied by increased production of reactive oxygen species, mitochondrial hyperpolarization, intracellular acidification, and DNA fragmentation. Overall, our study highlights the events of the cell cycle arrest in H. vineae induced by nitrogen excess and attempts to elucidate the possible mechanism triggering this absence of proper entry into the quiescent state.

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