Carboxylic Acids Plasma Membrane Transporters in Saccharomyces cerevisiae

Casal, Margarida; Queirós, Odília; Talaia, Gabriel; Ribas, David Manuel Nogueira; Paiva, Sandra

doi:10.1007/978-3-319-25304-6_9

Cited by 40 publications

(33 citation statements)

References 107 publications

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“…neutral pH by TEG could be related to the fact that low pH (5.5) triggers changes in the bacterial cell membrane fatty acid composition that can affect membrane permeability [72] and would results in even easier penetration of TEG from the environment. Further, TEG exhibits the properties of a weak acid (pKa of 15.12), therefore, its undissociated form at acidic pH might facilitate its penetration into the bacterial membrane compared to neutral pH [73, 74], where it can further react and degrade, affecting various signaling pathways such as stress response, carbohydrates transport and acid tolerance. The greater effect of TEG on biofilms vs .…”

Section: Discussionmentioning

confidence: 99%

Triethylene Glycol Up-Regulates Virulence-Associated Genes and Proteins in Streptococcus mutans

Sadeghinejad¹,

Cvitkovitch²,

Siqueira³

et al. 2016

PLoS ONE

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Triethylene glycol dimethacrylate (TEGDMA) is a diluent monomer used pervasively in dental composite resins. Through hydrolytic degradation of the composites in the oral cavity it yields a hydrophilic biodegradation product, triethylene glycol (TEG), which has been shown to promote the growth of Streptococcus mutans, a dominant cariogenic bacterium. Previously it was shown that TEG up-regulated gtfB, an important gene contributing to polysaccharide synthesis function in biofilms. However, molecular mechanisms related to TEG’s effect on bacterial function remained poorly understood. In the present study, S. mutans UA159 was incubated with clinically relevant concentrations of TEG at pH 5.5 and 7.0. Quantitative real-time PCR, proteomics analysis, and glucosyltransferase enzyme (GTF) activity measurements were employed to identify the bacterial phenotypic response to TEG. A S. mutans vicK isogenic mutant (SMΔvicK1) and its associated complemented strain (SMΔvicK1C), an important regulatory gene for biofilm-associated genes, were used to determine if this signaling pathway was involved in modulation of the S. mutans virulence-associated genes. Extracted proteins from S. mutans biofilms grown in the presence and absence of TEG were subjected to mass spectrometry for protein identification, characterization and quantification. TEG up-regulated gtfB/C, gbpB, comC, comD and comE more significantly in biofilms at cariogenic pH (5.5) and defined concentrations. Differential response of the vicK knock-out (SMΔvicK1) and complemented strains (SMΔvicK1C) implicated this signalling pathway in TEG-modulated cellular responses. TEG resulted in increased GTF enzyme activity, responsible for synthesizing insoluble glucans involved in the formation of cariogenic biofilms. As well, TEG increased protein abundance related to biofilm formation, carbohydrate transport, acid tolerance, and stress-response. Proteomics data was consistent with gene expression findings for the selected genes. These findings demonstrate a mechanistic pathway by which TEG derived from commercial resin materials in the oral cavity promote S. mutans pathogenicity, which is typically associated with secondary caries.

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Section: Discussionmentioning

confidence: 99%

Triethylene Glycol Up-Regulates Virulence-Associated Genes and Proteins in Streptococcus mutans

Sadeghinejad¹,

Cvitkovitch²,

Siqueira³

et al. 2016

PLoS ONE

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“…In S. cerevisiae , dicarboxylate transporters have not been studied well and they are mainly represented by low-specific H + /dicarboxylate symporters. The transport mechanism is reversible, accumulative, and dependent on the transmembrane gradient of the substrate [32]. Thus, we can suppose that, at higher concentrations in the medium, exogenous AKG can more actively enter the yeast cell leading to reorganization and/or intensification of cellular metabolic processes.…”

Section: Discussionmentioning

confidence: 99%

Growth on Alpha-Ketoglutarate Increases Oxidative Stress Resistance in the YeastSaccharomyces cerevisiae

Bayliak

Burdyliuk

Lushchak

2017

International Journal of Microbiology

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Alpha-ketoglutarate (AKG) is an important intermediate in cell metabolism, linking anabolic and catabolic processes. The effect of exogenous AKG on stress resistance in S. cerevisiae cells was studied. The growth on AKG increased resistance of yeast cells to stresses, but the effects depended on AKG concentration and type of stressor. Wild-type yeast cells grown on AKG were more resistant to hydrogen peroxide, menadione, and transition metal ions (Fe2+ and Cu2+) but not to ethanol and heat stress as compared with control ones. Deficiency in SODs or catalases abolished stress-protective effects of AKG. AKG-supplemented growth led to higher values of total metabolic activity, level of low-molecular mass thiols, and activities of catalase and glutathione reductase in wild-type cells compared with the control. The results suggest that exogenous AKG may enhance cell metabolism leading to induction of mild oxidative stress. It turn, it results in activation of antioxidant system that increases resistance of S. cerevisiae cells to H2O2 and other stresses. The presence of genes encoding SODs or catalases is required for the expression of protective effects of AKG.

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“…This mini-review pretends to elucidate about how L-malate and acetic acid enter the yeast cell membrane bearing in mind that carboxylic acids can either be transported into the cells, to be used as nutrients, or extruded in response to acid stress conditions [9].…”

Section: General Overviewmentioning

confidence: 99%

Targeting Demalication and Deacetification Methods: The Role of Carboxylic Acids Transporters

Vilela¹

2017

Biochem Physiol

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As weak organic acids, carboxylic acids partially dissociate in aqueous systems, like wine, establishing equilibrium between uncharged molecules (undissociated form) and their anionic form, according to the medium pH and their pKa. This property influences yeasts cell-behaviour, particularly the mechanisms by which the molecules can cross biological membranes. Occasionally wines may present an excessive amount of organic acids. In the mouth they will seem unbalanced and sometimes excessive sourness diminishes their quality. Moreover, these acids originated from grapes or from the fermentation process itself, negatively affect wine yeasts, yeast fermentation process and the final wine quality. Two of those acids are L-malic acid and acetic acid. The first one affects the wine mainly in his tastiness, making it much to sour; the second one, being a volatile compound, besides the excessive sourness, also imprints the wine with an unpleasant vinegar flavour. One approach to solving this problem is biological deacidification by Saccharomyces and non-Saccharomyces wine yeasts. To these biological processes of wine acidity bio-reduction we can call wine bio-demalication (malic acid bio-degradation) and wine biodeacetification (acetic acid consumption by yeasts).

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Carboxylic Acids Plasma Membrane Transporters in Saccharomyces cerevisiae

Cited by 40 publications

References 107 publications

Triethylene Glycol Up-Regulates Virulence-Associated Genes and Proteins in Streptococcus mutans

Triethylene Glycol Up-Regulates Virulence-Associated Genes and Proteins in Streptococcus mutans

Growth on Alpha-Ketoglutarate Increases Oxidative Stress Resistance in the YeastSaccharomyces cerevisiae

Targeting Demalication and Deacetification Methods: The Role of Carboxylic Acids Transporters

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