Inhibition and stimulation of yeast growth by acetaldehyde

Stanley, Grant A.; Douglas, N. G.; Every, E. J.; Tzanatos, T.; Pamment, Neville B.

doi:10.1007/bf00130297

Cited by 66 publications

(50 citation statements)

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“…According to this analysis, the addition of acetaldehyde to exponentially growing cells may directly or indirectly produce adverse effects on the cell cycle progression, DNA replication, protein biosynthesis, and transport of several molecules. This result could be related to the already known fact that the addition of acetaldehyde to exponentially growing cell produces growth arrest (33). We have confirmed this result in our laboratory under the conditions used for these experiments (data not shown).…”

Section: Resultssupporting

confidence: 84%

“…Acetaldehyde diffuses poorly across the plasma membrane compared to ethanol, leading to its intracellular accumulation in fermenting yeasts, reaching concentrations of up to 10 times the prevailing extracellular concentration, with values of about 0.33 g/liter (32). Acetaldehyde at high concentrations stops cell growth; however, this arrest can be relieved by the addition of exogenous ethanol (33). This observation suggests that acetaldehyde can be more toxic at the early stages of fermentation, before ethanol is produced in large amounts.…”

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confidence: 99%

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Exposure ofSaccharomyces cerevisiaeto Acetaldehyde Induces Sulfur Amino Acid Metabolism and Polyamine Transporter Genes, Which Depend on Met4p and Haa1p Transcription Factors, Respectively

Aranda

Olmo

2004

Appl Environ Microbiol

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Acetaldehyde is a toxic compound produced by Saccharomyces cerevisiae cells under several growth conditions. The adverse effects of this molecule are important, as significant amounts accumulate inside the cells. By means of global gene expression analyses, we have detected the effects of acetaldehyde addition in the expression of about 400 genes. Repressed genes include many genes involved in cell cycle control, cell polarity, and the mitochondrial protein biosynthesis machinery. Increased expression is displayed in many stress response genes, as well as other families of genes, such as those encoding vitamin B1 biosynthesis machinery and proteins for aryl alcohol metabolism. The induction of genes involved in sulfur metabolism is dependent on Met4p and other well-known factors involved in the transcription of MET genes under nonrepressing conditions of sulfur metabolism. Moreover, the deletion of MET4 leads to increased acetaldehyde sensitivity. TPO genes encoding polyamine transporters are also induced by acetaldehyde; in this case, the regulation is dependent on the Haa1p transcription factor. In this paper, we discuss the connections between acetaldehyde and the processes affected by this compound in yeast cells with reference to the microarray data.

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Section: Resultssupporting

confidence: 84%

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confidence: 99%

Exposure ofSaccharomyces cerevisiaeto Acetaldehyde Induces Sulfur Amino Acid Metabolism and Polyamine Transporter Genes, Which Depend on Met4p and Haa1p Transcription Factors, Respectively

Aranda

Olmo

2004

Appl Environ Microbiol

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“…There are large species and strain differences in acetaldehyde production by yeasts from 0.5 to 700 mg of acetaldehyde per liter (27). Exogenously added acetaldehyde at a concentration of Ն400 mg/liter lengthened the lag phase and decreased the exponential specific growth rate of S. cerevisiae in a medium lacking ethanol (45). In contrast to this inhibitory effect, low levels of acetaldehyde may stimulate yeast growth.…”

Section: Fig 4 Cellular Fluorescence During Fermentationmentioning

confidence: 98%

Redox Interactions betweenSaccharomyces cerevisiaeandSaccharomyces uvarumin Mixed Culture under Enological Conditions

Cheraiti

Guézenec

Salmon

2005

Appl Environ Microbiol

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Wine yeast starters that contain a mixture of different industrial yeasts with various properties may soon be introduced to the market. The mechanisms underlying the interactions between the different strains in the starter during alcoholic fermentation have never been investigated. We identified and investigated some of these interactions in a mixed culture containing two yeast strains grown under enological conditions. The inoculum contained the same amount (each) of a strain of Saccharomyces cerevisiae and a natural hybrid strain of S. cerevisiae and Saccharomyces uvarum. We identified interactions that affected biomass, by-product formation, and fermentation kinetics, and compared the redox ratios of monocultures of each strain with that of the mixed culture. The redox status of the mixed culture differed from that of the two monocultures, showing that the interactions between the yeast strains involved the diffusion of metabolite(s) within the mixed culture. Since acetaldehyde is a potential effector of fermentation, we investigated the kinetics of acetaldehyde production by the different cultures. The S. cerevisiae-S. uvarum hybrid strain produced large amounts of acetaldehyde for which the S. cerevisiae strain acted as a receiving strain in the mixed culture. Since yeast response to acetaldehyde involves the same mechanisms that participate in the response to other forms of stress, the acetaldehyde exchange between the two strains could play an important role in inhibiting some yeast strains and allowing the growth of others. Such interactions could be of particular importance in understanding the ecology of the colonization of complex fermentation media by S. cerevisiae.Traditionally, indigenous yeast populations were used in the alcoholic fermentation step of wine making. Due to their strong resistance to ethanol, Saccharomyces cerevisiae strains usually predominate until the later stages of fermentation. In the last 20 years, however, winemakers have begun to use pure S. cerevisiae strains in the form of active dry yeast (ADY) starters. This process allows better control of fermentation and reduces the risk of organoleptic effects resulting from the growth and metabolism of other indigenous yeasts. In some cases, wine produced with pure yeast monocultures lacks the complexity of taste and other desirable characters that originate from the indigenous yeasts (16,35,51). The incorporation of several wine yeast strains with different technological capabilities into the same ADY starter may help overcome these shortcomings.Metabolic interactions in mixed strain bacterial cultures and between fungi and bacteria have been identified (12,26,30,41,43,47), but studies of such interactions in mixed yeast strain cultures are not common. In one study of mixed strain cultures for enological purposes, an exchange of metabolites between strains was observed (20). A mathematical model also is available to simulate growth in a mixed culture of strains of S. cerevisiae with and without the KII killer toxin (28, 31), but ...

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“…The dilutions were spotted using a multiprong replicator onto minimal YNB media containing the indicated carbon source at 2%. (43). To test this hypothesis, we incubated the C. albicans wild-type and mutant strains on the undefined medium YP supplemented with glucose (standard YPD), glycerol, acetate, or ethanol, each present at 2%.…”

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confidence: 99%

Mutations in Alternative Carbon Utilization Pathways in Candida albicans Attenuate Virulence and Confer Pleiotropic Phenotypes

2007

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The interaction between Candida albicans and cells of the innate immune system is a key determinant of disease progression. Transcriptional profiling has revealed that C. albicans has a complex response to phagocytosis, much of which is similar to carbon starvation. This suggests that nutrient limitation is a significant stress in vivo, and we have shown that glyoxylate cycle mutants are less virulent in mice. To examine whether other aspects of carbon metabolism are important in vivo during an infection, we have constructed strains lacking FOX2 and FBP1, which encode key components of fatty acid ␤-oxidation and gluconeogenesis, respectively. As expected, fox2⌬ mutants failed to utilize several fatty acids as carbon sources. Surprisingly, however, these mutants also failed to grow in the presence of several other carbon sources, whose assimilation is independent of ␤-oxidation, including ethanol and citric acid. Mutants lacking the glyoxylate enzyme ICL1 also had more severe carbon utilization phenotypes than were expected. These results suggest that the regulation of alternative carbon metabolism in C. albicans is significantly different from that in other fungi. In vivo, fox2⌬ mutants show a moderate but significant reduction in virulence in a mouse model of disseminated candidiasis, while disruption of the glyoxylate cycle or gluconeogenesis confers a severe attenuation in this model. These data indicate that C. albicans often encounters carbon-poor conditions during growth in the host and that the ability to efficiently utilize multiple nonfermentable carbon sources is a virulence determinant. Consistent with this in vivo requirement, C. albicans uniquely regulates carbon metabolism in a more integrated manner than in Saccharomyces cerevisiae, such that defects in one part of the machinery have wider impacts than expected. These aspects of alternative carbon metabolism may then be useful as targets for therapeutic intervention.

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Inhibition and stimulation of yeast growth by acetaldehyde

Cited by 66 publications

References 12 publications

Exposure ofSaccharomyces cerevisiaeto Acetaldehyde Induces Sulfur Amino Acid Metabolism and Polyamine Transporter Genes, Which Depend on Met4p and Haa1p Transcription Factors, Respectively

Exposure ofSaccharomyces cerevisiaeto Acetaldehyde Induces Sulfur Amino Acid Metabolism and Polyamine Transporter Genes, Which Depend on Met4p and Haa1p Transcription Factors, Respectively

Redox Interactions betweenSaccharomyces cerevisiaeandSaccharomyces uvarumin Mixed Culture under Enological Conditions

Mutations in Alternative Carbon Utilization Pathways in Candida albicans Attenuate Virulence and Confer Pleiotropic Phenotypes

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