Proteins involved in wine aroma compounds metabolism by a Saccharomyces cerevisiae flor-velum yeast strain grown in two conditions

Moreno-García, Jaime; García‐Martínez, Teresa; Millán, María C.; Mauricio, Juan Carlos

doi:10.1016/j.fm.2015.04.005

Cited by 34 publications

(19 citation statements)

References 60 publications

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“…Studies of differential protein expression in the course of sherry-wine formation is limited, however recently several reports documenting semi-quantitative proteomic analysis of cytosolic, cell-wall and mitochondrial proteins of industrial flor strain under laboratory "non-biofilm" and "biofilm" conditions have been carried out (Moreno-García et al, 2015, 2018a. These studies revealed alterations in the abundance of proteins involved in respiration, translation, stress damage prevention, DNA reparation, carbon and amino acid metabolism, some interesting finding associated with the changes in abundance of flor yeast enzymes affecting sensory properties of sherry wine.…”

Section: Introductionmentioning

confidence: 99%

Transcriptome Profile of Yeast Strain Used for Biological Wine Aging Revealed Dynamic Changes of Gene Expression in Course of Flor Development

et al. 2020

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Flor strains of Saccharomyces cerevisiae are principal microbial agents responsible for biological wine aging used for production of sherry-like wines. The flor yeast velum formed on the surface of fortified fermented must is a major adaptive and technological characteristic of flor yeasts that helps them to withstanding stressful winemaking conditions and ensures specific biochemical and sensory oxidative alterations typical for sherry wines. We have applied RNAseq technology for transcriptome analysis of an industrial flor yeast strain at different steps of velum development over 71 days under experimental winemaking conditions. Velum growth and maturation was accompanied by accumulation of aldehydes and acetales. We have identified 1490 differentially expressed genes including 816 genes upregulated and 674 downregulated more than 2-fold at mature biofilm stage as compared to the early biofilm. Distinct expression patterns of genes involved in carbon and nitrogen metabolism, respiration, cell cycle, DNA repair, cell adhesion, response to various stresses were observed. Many genes involved in response to different stresses, oxidative carbon metabolism, high affinity transport of sugars, glycerol utilization, sulfur metabolism, protein quality control and recycling, cell wall biogenesis, apoptosis were induced at the mature biofilm stage. Strong upregulation was observed for FLO11 flocculin while expression of other flocculins remained unaltered or moderately downregulated. Downregulated genes included those for proteins involved in glycolysis, transportation of ions, metals, aminoacids, sugars, indicating repression of some major transport and metabolic process at the mature biofilm stage. Presented results are important for in-depth understanding of cell response elicited by velum formation and sherry wine manufacturing conditions, and for the comprehension of relevant regulatory mechanisms. Such knowledge may help to better understand the molecular mechanisms that flor yeasts use to adapt to winemaking environments, establish the functions of previously uncharacterized genes, improve the technology of sherry-wine production, and find target genes for strain improvement.

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Section: Introductionmentioning

confidence: 99%

Transcriptome Profile of Yeast Strain Used for Biological Wine Aging Revealed Dynamic Changes of Gene Expression in Course of Flor Development

et al. 2020

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“…Methods for harvesting the cells and protein extraction are indicated in [21, 24]. Yeast proteins under both conditions were extracted and later subjected to fractionation through 3100 OFFGEL (Agilent Technologies, Palo Alto, CA) followed by an identification by LTQ Orbitrap XL mass spectrometer (Thermo Fisher Scientific, San Jose, CA, USA) equipped with a nano LC Ultimate 3000 system (Dionex, Germany) (see [21–25] for more details). After identification, protein were quantified in terms of the exponentially modified protein abundance index (emPAI; [33]).…”

Section: Methodsmentioning

confidence: 99%

Detection of protein markers for autophagy, autolysis and apoptosis processes in aSaccharomyces cerevisiaewine flor yeast strain when forming biofilm

Moreno-García

García‐Martínez

2018

Preprint

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“…are widely used in technological fermentations and traditional food industries, for instance S. cerevisiae is mostly used in wine, beer (ale beer), or bread production, while S. pastorianus is mainly utilized in lager beer production. Few chemical families have been reported as yeast cellular metabolites [3][4][5][6][7], namely alcohols, esters, acids, carbonyl (vicinal diketones and aldehydes) and sulfur compounds. In fact, Saccharomyces spp.…”

Section: Introductionmentioning

confidence: 99%

“…Actually, an accurate snapshot of the microorganism metabolic state can be potentially achieved by metabolomics strategies [13][14][15]. 1D-GC coupled with MS has been used in yeasts metabolomics studies [3,4,[16][17][18], which revealed that yeast performance is dependent on the strain used and can modulate the production of volatile aroma metabolites. Nevertheless, the recent advances in metabolomics studies, that impose an accurate visualization and interpretation of the biological events, require improvements on the analytical instrumentation, for instance through the utilization of a highly sensitive and high-throughput methodology such as comprehensive 2D-GC (GC × GC) coupled with TOF-MS.…”

Section: Introductionmentioning

confidence: 99%

Metabolomics strategy for the mapping of volatile exometabolome from Saccharomyces spp. widely used in the food industry based on comprehensive two-dimensional gas chromatography

Martins

Brandão²,

Almeida

et al. 2017

J. Sep. Sci.

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Saccharomyces spp. are widely used in the food and beverages industries. Their cellular excreted metabolites are important for general quality of products and can contribute to product differentiation. This exploratory study presents a metabolomics strategy for the comprehensive mapping of cellular metabolites of two yeast species, Saccharomyces cerevisiae and S. pastorianus (both collected in an industrial context) through a multidimensional chromatography platform. Solid-phase microextraction was used as a sample preparation method. The yeast viability, a specific technological quality parameter, was also assessed. This untargeted analysis allowed the putative identification of 525 analytes, distributed over 14 chemical families, the origin of which may be explained through the pathways network associated with yeasts metabolism. The expression of the different metabolic pathways was similar for both species, event that seems to be yeast genus dependent. Nevertheless, these species showed different growth rates, which led to statistically different metabolites content. This was the first in-depth approach that characterizes the headspace content of S. cerevisiae and S. pastorianus species cultures. The combination of a sample preparation method capable of providing released volatile metabolites directly from yeast culture headspace with comprehensive two-dimensional gas chromatography was successful in uncovering a specific metabolomic pattern for each species.

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Proteins involved in wine aroma compounds metabolism by a Saccharomyces cerevisiae flor-velum yeast strain grown in two conditions

Cited by 34 publications

References 60 publications

Transcriptome Profile of Yeast Strain Used for Biological Wine Aging Revealed Dynamic Changes of Gene Expression in Course of Flor Development

Transcriptome Profile of Yeast Strain Used for Biological Wine Aging Revealed Dynamic Changes of Gene Expression in Course of Flor Development

Detection of protein markers for autophagy, autolysis and apoptosis processes in aSaccharomyces cerevisiaewine flor yeast strain when forming biofilm

Metabolomics strategy for the mapping of volatile exometabolome from Saccharomyces spp. widely used in the food industry based on comprehensive two-dimensional gas chromatography

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