Induction of major heat-shock proteins of Saccharomyces cerevisiae, including plasma membrane Hsp30, by ethanol levels above a critical threshold

Piper, Peter W.; Talreja, K.; Panaretou, Barry; Moradas‐Ferreira, Pedro; Byrne, Kerry L.; Praekelt, Uta; Meacock, Peter A.; Récnacq, M.; Boucherie, Hélian

doi:10.1099/13500872-140-11-3031

Cited by 129 publications

(91 citation statements)

References 12 publications

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“…Hsp26p is a molecular chaperone (23) induced under many sets of stress conditions (7,14,22,34,37,46). In our experiments, two protein species of Hsp26p with different isoelectric points appear differentially expressed and each is more abundant in a different strain.…”

Section: Resultsmentioning

confidence: 74%

Transcriptomic and Proteomic Approach for Understanding the Molecular Basis of Adaptation of Saccharomyces cerevisiae to Wine Fermentation

Zuzuarregui

Monteoliva

Gil

et al. 2006

Appl Environ Microbiol

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Throughout alcoholic fermentation, Saccharomyces cerevisiae cells have to cope with several stress conditions that could affect their growth and viability. In addition, the metabolic activity of yeast cells during this process leads to the production of secondary compounds that contribute to the organoleptic properties of the resulting wine. Commercial strains have been selected during the last decades for inoculation into the must to carry out the alcoholic fermentation on the basis of physiological traits, but little is known about the molecular basis of the fermentative behavior of these strains. In this work, we present the first transcriptomic and proteomic comparison between two commercial strains with different fermentative behaviors. Our results indicate that some physiological differences between the fermentative behaviors of these two strains could be related to differences in the mRNA and protein profiles. In this sense, at the level of gene expression, we have found differences related to carbohydrate metabolism, nitrogen catabolite repression, and response to stimuli, among other factors. In addition, we have detected a relative increase in the abundance of proteins involved in stress responses (the heat shock protein Hsp26p, for instance) and in fermentation (in particular, the major cytosolic aldehyde dehydrogenase Ald6p) in the strain with better behavior during vinification. Moreover, in the case of the other strain, higher levels of enzymes required for sulfur metabolism (Cys4p, Hom6p, and Met22p) are observed, which could be related to the production of particular organoleptic compounds or to detoxification processes.Wine fermentation is a complex microbiological and biochemical process in which the yeast Saccharomyces cerevisiae plays a central role. Nowadays, the usual strategy to carry out wine production involves the inoculation of selected yeast cells into the wine must. This method affords a decrease in the lag phase, a quick and complete fermentation of the must, and an important degree of reproducibility in the final product (6,20). Of the criteria proposed for the selection of the yeast strain to be inoculated (12,13,56,57), the ability to conduct vigorous fermentation, the production of desirable flavors, and the resistance to stress conditions are among the most important.Wine flavors result from a complex system of interactions among hundreds of compounds (30), many of them produced by yeast and bacteria in various biosynthetic pathways that are active during alcoholic and malolactic fermentations. The levels and activity of enzymes involved in these metabolic pathways therefore play a crucial role in determining the organoleptic properties of the final product.Throughout wine production, yeast cells are affected by a plethora of stress conditions (3, 6). To properly carry out the whole process, they must detect and respond to these unfavorable growth conditions without significant viability loss (6). For this purpose, yeast cells have sensor systems to detect variations in the env...

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Section: Resultsmentioning

confidence: 74%

Transcriptomic and Proteomic Approach for Understanding the Molecular Basis of Adaptation of Saccharomyces cerevisiae to Wine Fermentation

Zuzuarregui

Monteoliva

Gil

et al. 2006

Appl Environ Microbiol

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“…A major consequence of ethanol stress on yeast is an increase in plasma membrane permeability and a passive influx of protons into the cell (Cartwright et al, 1986;Leão and van Uden, 1984). The activity of the plasma membrane H + -ATPase is enhanced in vivo in response to ethanol stress (Alexandre et al, 1993;Monteiro and Sá-Correia, 1998;Rosa and Sá-Correia, 1991), although the level of the protein itself actually declines under such conditions (Piper et al, 1994). Nevertheless, the net effect is an increase in proton efflux by the plasma membrane H + -ATPase, and therefore in energy expenditure (Piper, 1995).…”

Section: Discussionmentioning

confidence: 99%

“…These include an increase in membrane permeability and passive proton influx, and a dissipation of the proton motive force across the plasma membrane. The level of the plasma membrane H + -ATPase declines following exposure to ethanol or heat, but the activity of the residual enzyme increases dramatically (Coote et al, 1991(Coote et al, , 1994Rosa and Sá-Correia, 1991;Monteiro and Sá-Correia, 1998;Piper et al, 1994). Consequently, more ATP is spent by the cells in response to ethanol stress or heat shock.…”

Section: Introductionmentioning

confidence: 99%

Endocytosis and vacuolar morphology inSaccharomyces cerevisiae are altered in response to ethanol stress or heat shock

Meaden¹,

Arneborg²,

Guldfeldt³

et al. 1999

Yeast

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“…Under ethanol stress significant transcription changes take place in yeast cells (Hohmann and Mager, 1997;Alexandre et al, 2001;Piper et al, 1994). Less is known about the molecular responses to acetaldehyde stress.…”

Section: Introductionmentioning

confidence: 99%

Response to acetaldehyde stress in the yeast Saccharomyces cerevisiae involves a strain‐dependent regulation of several ALD genes and is mediatedby the general stress response pathway

Aranda¹,

Olmo²

2003

Yeast

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One of the stress conditions that yeast may encounter is the presence of acetaldehyde. In a previous study we identified that, in response to this stress, several HSP genes are induced that are also involved in the response to other forms of stress. Aldehyde dehydrogenases (ALDH) play an important role in yeast acetaldehyde metabolism (e.g. when cells are growing in ethanol). In this work we analyse the expression of the genes encoding these enzymes (ALD) and also the corresponding enzymatic activities under several growth conditions. We investigate three kinds of yeast strains: laboratory strains, strains involved in the alcoholic fermentation stage of wine production and flor yeasts (responsible for the biological ageing of sherry wines). The latter are very important to consider because they grow in media containing high ethanol concentrations, and produce important amounts of acetaldehyde. Under several growth conditions, further addition of acetaldehyde or ethanol in flor yeasts induced the expression of some ALD genes and led to an increase in ALDH activity. This result is consistent with their need to obtain energy from ethanol during biological ageing processes. Our data also suggest that post-transcriptional and/or post-translational mechanisms are involved in regulating the activity of these enzymes. Finally, analyses indicate that the Msn2/4p and Hsf1p transcription factors are necessary for HSP26, ALD2/3 and ALD4 gene expression under acetaldehyde stress, while PKA represses the expression of these genes.

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Induction of major heat-shock proteins of Saccharomyces cerevisiae, including plasma membrane Hsp30, by ethanol levels above a critical threshold

Cited by 129 publications

References 12 publications

Transcriptomic and Proteomic Approach for Understanding the Molecular Basis of Adaptation of Saccharomyces cerevisiae to Wine Fermentation

Transcriptomic and Proteomic Approach for Understanding the Molecular Basis of Adaptation of Saccharomyces cerevisiae to Wine Fermentation

Endocytosis and vacuolar morphology inSaccharomyces cerevisiae are altered in response to ethanol stress or heat shock

Response to acetaldehyde stress in the yeast Saccharomyces cerevisiae involves a strain‐dependent regulation of several ALD genes and is mediatedby the general stress response pathway

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