Antimicrobial action of synthetic peptides towards wine spoilage yeasts

Enrique, María; Marcos, José F.; Yuste, María Concepción Ayuso; Martínez, Mireia; Vallés, Salvador; Manzanares, Paloma

doi:10.1016/j.ijfoodmicro.2007.07.049

Cited by 51 publications

(40 citation statements)

References 34 publications

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“…Dose-response experiments performed using different concentrations of PAF26 did not show significant differences among the strains regarding their sensitivities to the peptide (data not shown). The MIC ranged between 32 and 48 M, consistent with previous reported data of inhibitory activity of PAF26 for winemaking S. cerevisiae (42), but no correlation was found in these assays between the FLO11 length or biofilm formation capability of the different strains and their susceptibility to PAF26.…”

Section: Resultssupporting

confidence: 89%

“…Previous data had shown no activity of PAF26 and other PAFderived peptides against wine spoilage yeasts and nonflor winemaking S. cerevisiae in wine (42), and the use of PAF26 as an strains exposed to PAF26. Cells (10 7 cells/ml) of A9, 3238-32, and 3238-32⌬flo11 strains were incubated for 2 h in flor medium with or without 16 M PAF26.…”

Section: Discussionmentioning

confidence: 91%

“…For instance, 32 M peptide, which is a MIC in most peptide/strain combinations in YPD, permitted CFU recovery in flor medium. It has been previously reported that antimicrobial peptides reduce their activity against wine spoilage yeast when tested in wine (42). This reduced effect of peptides could be related to modifications of the CW that occur in ethanol-containing media or during the diauxic shift from fermentation to respiration (48).…”

Section: Discussionmentioning

confidence: 99%

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FLO11 Gene Is Involved in the Interaction of Flor Strains of Saccharomyces cerevisiae with a Biofilm-Promoting Synthetic Hexapeptide

Zeidan

Carmona

Zara

et al. 2013

Appl Environ Microbiol

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bSaccharomyces cerevisiae "flor" yeasts have the ability to form a buoyant biofilm at the air-liquid interface of wine. The formation of biofilm, also called velum, depends on FLO11 gene length and expression. FLO11 encodes a cell wall mucin-like glycoprotein with a highly O-glycosylated central domain and an N-terminal domain that mediates homotypic adhesion between cells. In the present study, we tested previously known antimicrobial peptides with different mechanisms of antimicrobial action for their effect on the viability and ability to form biofilm of S. cerevisiae flor strains. We found that PAF26, a synthetic tryptophanrich cationic hexapeptide that belongs to the class of antimicrobial peptides with cell-penetrating properties, but not other antimicrobial peptides, enhanced biofilm formation without affecting cell viability in ethanol-rich medium. The PAF26 biofilm enhancement required a functional FLO11 but was not accompanied by increased FLO11 expression. Moreover, fluorescence microscopy and flow cytometry analyses showed that the PAF26 peptide binds flor yeast cells and that a flo11 gene knockout mutant lost the ability to bind PAF26 but not P113, a different cell-penetrating antifungal peptide, demonstrating that the FLO11 gene is selectively involved in the interaction of PAF26 with cells. Taken together, our data suggest that the cationic and hydrophobic PAF26 hexapeptide interacts with the hydrophobic and negatively charged cell wall, favoring Flo11p-mediated cell-tocell adhesion and thus increasing biofilm biomass formation. The results are consistent with previous data that point to glycosylated mucin-like proteins at the fungal cell wall as potential interacting partners for antifungal peptides.

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Section: Resultssupporting

confidence: 89%

Section: Discussionmentioning

confidence: 91%

Section: Discussionmentioning

confidence: 99%

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FLO11 Gene Is Involved in the Interaction of Flor Strains of Saccharomyces cerevisiae with a Biofilm-Promoting Synthetic Hexapeptide

Zeidan

Carmona

Zara

et al. 2013

Appl Environ Microbiol

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“…However, its use in ethanol fermentation is not advisable due to its corrosive eVect on the iron-made tanks. Other compounds have been used to kill wine spoilage yeasts, such as chitosan [13], hydroxycinnamates and organic acids [14], membraneactive antimicrobial peptides [15], killer toxins [16], natamycin [17], lactoferrin-derivatives [18]. Additionally, a group of synthetic D-hexapeptides have been successfully used to eliminate fungal phytopathogens [19].…”

Section: Discussionmentioning

confidence: 99%

Polyhexamethyl biguanide can eliminate contaminant yeasts from fuel-ethanol fermentation process

Elsztein¹,

Menezes²,

Morais³

2008

J Ind Microbiol Biotechnol

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Industrial ethanol fermentation is a non-sterile process and contaminant microorganisms can lead to a decrease in industrial productivity and significant economic loss. Nowadays, some distilleries in Northeastern Brazil deal with bacterial contamination by decreasing must pH and adding bactericides. Alternatively, contamination can be challenged by adding a pure batch of Saccharomyces cerevisiae-a time-consuming and costly process. A better strategy might involve the development of a fungicide that kills contaminant yeasts while preserving S. cerevisiae cells. Here, we show that polyhexamethyl biguanide (PHMB) inhibits and kills the most important contaminant yeasts detected in the distilleries of Northeastern Brazil without affecting the cell viability and fermentation capacity of S. cerevisiae. Moreover, some physiological data suggest that PHMB acts through interaction with the yeast membrane. These results support the development of a new strategy for controlling contaminant yeast population whilst keeping industrial yields high.

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“…Microbial spoilage of wine can occur at any stage of the vinification process due to nonSaccharomyces yeasts and lactic and acetic acid bacteria. Of these potential contaminants, wild species of non-Saccharomyces yeasts in the genera Dekkera/Brettanomyces, Candida, Hanseniaspora/Kloeckera, Pichia, Metschnikowia, Saccharomycodes, Schizosaccharomyces and Zygosaccharomyces have been involved in wine spoilage (Enrique et al, 2007). Moreover, if the aging conditions are not perfectly controlled, barrel-aged wines may be more easily exposed to several types of microbiological contamination likely to have a negative impact on their composition (Chatonnet et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Anin vitroandin vivoevaluation of peroxyacetic acid as an alternative sanitizer for wine barrels

Solis

Gadoury

Worobo

2016

Ciência Téc. Vitiv.

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Antimicrobial action of synthetic peptides towards wine spoilage yeasts

Cited by 51 publications

References 34 publications

FLO11 Gene Is Involved in the Interaction of Flor Strains of Saccharomyces cerevisiae with a Biofilm-Promoting Synthetic Hexapeptide

FLO11 Gene Is Involved in the Interaction of Flor Strains of Saccharomyces cerevisiae with a Biofilm-Promoting Synthetic Hexapeptide

Polyhexamethyl biguanide can eliminate contaminant yeasts from fuel-ethanol fermentation process

Anin vitroandin vivoevaluation of peroxyacetic acid as an alternative sanitizer for wine barrels

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