A proteomic and metabolomic approach for understanding the role of the flor yeast mitochondria in the velum formation

Proteins involved in wine aroma compounds metabolism by a Saccharomyces cerevisiae flor-velum yeast strain grown in two conditions

“…Although changes in flavor-related substances such as acetaldehyde and its derivatives, ethanol, some benzyl derivatives, organic acids, higher alcohols, esters, lactones and nitrogen compounds resulting from the metabolism of flor yeasts, and their associated sensory properties, have been examined in depth (Pham et al, 1995;Cort es et al, 1998;Mauricio et al, 2001;Mesa et al, 2000;Muñoz et al, 2005Muñoz et al, , 2007Peinado and Mauricio, 2009;Villamiel et al, 2008;Zea et al, 2001Zea et al, , 2007Alexandre, 2013), the proteome of flor yeasts remains poorly known (Moreno-García et al, 2014). In fact, although proteome analyses for enological purposes have expanded substantially in recent years, particularly as regards fermentative yeasts (Zuzuarregui et al, 2006;Salvad o et al, 2008;Rossignol et al, 2009), the relationship between changes in yeast proteome and exometabolome, and its influence on the organoleptic properties of wine, remain unexplored.…”

Differential Proteome Analysis of a Flor Yeast Strain under Biofilm Formation

“…Methods for the collection of the cells and protein extraction, fractionation, identification and quantification are indicated in Moreno-García et al [4,10]. …”

“…In fact, the formation of a biofilm at the wine-air interface brings yeasts into contact with an oxygen-rich zone where they can efficiently metabolize ethanol and glycerol. Yeast proliferation under the prevailing oxidative conditions of biological aging is also facilitated by the antioxidant defense system protecting cells from reactive oxygen species (ROS) formed during the oxidative metabolism of non-fermentable carbon sources (ethanol and glycerol) [3,4]. …”

“…The process also involves other proteins, such as Hsp12p, Nrg1p and Btn2p [6,8,9]. Organelles and cellular components, such as cell wall and mitochondria, play prominent roles in the oxidative metabolism of flor yeasts and hence in their antioxidant defense mechanisms [4]. …”

“…This study is part of a sequence of proteomic research that was focused on specific flor yeast organelles/processes [4,10,11,12]. Distinctively, a broad vision of the flor yeast proteome is provided, and those organelles, biological processes and pathways with more proteins and in higher contents are highlighted in this work.…”