Extra copy of the mitochondrial cytochrome-c peroxidase gene confers a pyruvate-underproducing characteristic of sake yeast through respiratory metabolism

Fujimaru, Yuki; Kusaba, Yuki; Zhang, Nairui; Dai, Huanghuang; Yamamoto, Yuki; Takasaki, Mitsuhiro; Kakeshita, Tetsuro; Kitagaki, Hiroshi

doi:10.1016/j.jbiosc.2021.01.007

Cited by 4 publications

(1 citation statement)

References 28 publications

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“…The fact that chromosomal aneuploidy caused an alteration of the brewery characteristics of shochu yeasts is considered to be caused by the increased expression of specific genes. Indeed, the increased expression of the mitochondrial cytochrome c peroxidase gene, CCP1, contributed to the pyruvate decrease in aneuploid sake yeast [27]. Therefore, the altered brewery characteristics of aneuploids observed in this study is also considered to be the result of the increased expression of specific genes on the increased chromosome, which will be a target of future studies.…”

Section: Discussionmentioning

confidence: 71%

Induction of Chromosomal Aneuploids from Brewery Shochu Yeast with Novel Brewery Characteristics

et al. 2022

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The first development method of brewery shochu yeast focusing on chromosomal aneuploidy is reported in this study. Euploidy diploid shochu yeast S-3 was treated with a microtubule inhibitor, nocodazole, for the purpose of inducing aneuploidy. Next, 2,3,5-triphenyl tetrazolium chloride (TTC) staining and the growth rate were investigated to select aneuploids. Aneuploids were selected at a frequency of 8.2 × 10−4, which was significantly higher than that of the control group, mainly at chromosomes I, II, III, IX, XII, XIII, and XVI. The acquired aneuploids were evaluated for their metabolic and brewing characteristics. A hierarchical cluster analysis based on endogenous metabolite data discriminated euploid S-3 and aneuploids. In addition, principal-component analysis of the constituents of the broth brewed with the strains discriminated between euploid S-3 and aneuploids. Sensory evaluation of the broth brewed with euploid S-3 and aneuploids showed that it tended to differ in aroma and taste. Specific ethanol production rates of the aneuploids were not deteriorated. The method of this selection made it possible to efficiently obtain aneuploids with various brewing characteristics from brewer’s yeast, which do not correspond to genetically modified organisms. This novel breeding method focusing on chromosomal aneuploidy will facilitate the development of novel shochu yeast strains.

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Section: Discussionmentioning

confidence: 71%

Induction of Chromosomal Aneuploids from Brewery Shochu Yeast with Novel Brewery Characteristics

et al. 2022

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Development of sake yeast breeding and analysis of genes related to its various phenotypes

Negoro

Ishida

2022

FEMS Yeast Research

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Sake is a traditional Japanese alcoholic beverage made from rice and water, fermented by the filamentous fungi Aspergillus oryzae and the yeast Saccharomyces cerevisiae. Yeast strains, also called sake yeasts, with high alcohol yield and the ability to produce desired flavor compounds in the sake, have been isolated from the environment for more than a century. Furthermore, numerous methods to breed sake yeasts without genetic modification have been developed. The objectives of breeding include increasing the efficiency of production, improving the aroma and taste, enhancing safety, imparting functional properties, and altering the appearance of sake. With the recent development of molecular biology, the suitable sake brewing characteristics in sake yeasts, and the causes of acquisition of additional phenotypes in bred yeasts have been elucidated genetically. This mini-review summarizes the history and lineage of sake yeasts, their genetic characteristics, the major breeding methods used, and molecular biological analysis of the acquired strains. The data in this review on the metabolic mechanisms of sake yeasts and their genetic profiles will enable the development of future strains with superior phenotypes.

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Transcriptomics and Metabolomics Explain the Crisping Mechanisms of Broad Bean-Based Crisping Diets on Nile Tilapia (Orechromis niloticus)

He,

Shu,

et al. 2024

Metabolites

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Background/Objectives: To investigate the crisping mechanism of broad bean-based crisping diets on Nile Tilapia. Methods: Four crisping diets were designed to feed 360 fish for 90 days, and multiomics analyses were employed. Results: Our results indicated that the designed crisping diets for Nile tilapia can effectively make tilapia muscle crispy. The ingestion of broad bean-based diets induced metabolic reprogramming dominated by glycolytic metabolism inhibition in fish, and metabolic reprogramming is the initiator of muscle structural remodeling. Among these, glucose is the main DAMP to be recognized by cellular PRRs, activating further immune response and oxidative stress and finally resulting in muscle change. Conclusions: Based on our results of multiomics, pck2, and ldh played main roles in crisping molecular mechanisms in driving the initial metabolic reprogram. Moreover, the addition of the crisping package further activated the ErbB signaling pathway and downstream MAPK signaling pathway to strengthen immune response, promoting muscle fiber development and growth. Our study delved into the effects of crisping formula diet on the liver of Nile tilapia at the molecular level, providing theoretical guidance for the nutritional regulation of crispy Nile tilapia.

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Extra copy of the mitochondrial cytochrome-c peroxidase gene confers a pyruvate-underproducing characteristic of sake yeast through respiratory metabolism

Cited by 4 publications

References 28 publications

Induction of Chromosomal Aneuploids from Brewery Shochu Yeast with Novel Brewery Characteristics

Induction of Chromosomal Aneuploids from Brewery Shochu Yeast with Novel Brewery Characteristics

Development of sake yeast breeding and analysis of genes related to its various phenotypes

Transcriptomics and Metabolomics Explain the Crisping Mechanisms of Broad Bean-Based Crisping Diets on Nile Tilapia (Orechromis niloticus)

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