Responses of Saccharomyces cerevisiae Strains from Different Origins to Elevated Iron Concentrations

Martínez-Garay, Carlos Andrés; Llanos, Rosa de; Romero, Antonia María; Martínez‐Pastor, María Teresa; Puig, Sergi

doi:10.1128/aem.03464-15

Cited by 23 publications

(40 citation statements)

References 31 publications

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“…Similar to the OF effect on dough rheological properties during fermentation, iron ions from lactate salt also decreased the H'm, VT, and VR values. The decrease in these values with the increase level of FE addition may be attributed to a negative effect of ions salt on the yeast cells membranes which alter their composition, especially their lipid content which is important in the maintenance of membrane fluidity and therefore yeast activity (Martinez‐Garay, Llanos, Romero, Martinez‐Pastor, & Puig, ). According to Lee et al (), iron ions may activate sphingolipid signaling and synthesis causing yeast cells toxicity.…”

Section: Resultsmentioning

confidence: 99%

Optimization of iron–oligofructose formulation on wheat flour dough rheological properties

Codină

Dabija

Stroe

et al. 2018

J Food Process Preserv

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The aim of this study was to optimize the iron (FE) and oligofructose (OF) content in order to obtain wheat flour dough with the best rheological properties using response surface methodology (RSM). The dough rheological properties were analyzed using the Farinograph, Alveograph, Amylograph, Falling Number, and Rheofermentometer devices. The levels used for oligofructose variable (OF) were between 2.5 and 10% and for iron ions from lactate salt (FE) were between 3 and 5 mg/100 g wheat flour. Of the two independent variables used, the OF had the most significant effect on dough rheological properties, on all viscometric and fermentation properties having in view that p < 0.01. Water absorption, dough tenacity, extensibility, falling number, temperature at peak viscosity significantly decreased with the increased level of OF (p < 0.01) and FE (p < 0.05) addition. The best formulation obtained was of 3.67 g/100 g OF and 3.45 mg/100 g FE addition. Practical applications The addition of iron salt and oligofructose, a prebiotic in wheat flour, facilitates obtaining bread with functional properties, which may prevent anemia and other diseases. Also, the use of oligofructose in combination with iron salt in food formulation improves iron bioavailability, a fact that helps us combat iron deficiency. In order to obtain high quality bread it is necessary to know dough rheological properties. This study provides essential information for the bread making producers due to the fact that it explains the significant changes that may occur in the dough during mixing, pasting and fermentation process as a result of iron and oligofructose addition. An optimum combination was also provided for iron–oligofructose formulation using RSM in order to obtain the best dough rheological properties.

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Section: Resultsmentioning

confidence: 99%

Optimization of iron–oligofructose formulation on wheat flour dough rheological properties

Codină

Dabija

Stroe

et al. 2018

J Food Process Preserv

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“…We used a colorimetric assay for the other samples (55). We previously confirmed that both methods provided similar results (51).…”

Section: Methodsmentioning

confidence: 84%

“…In order to determine yeast cellular iron concentrations as the weight of iron per yeast dry weight (grams of Fe per gram of dry yeasts), the endogenous iron levels and yeast cell dry weights of each transformant were measured after 1 day of incubation in each tested iron-containing medium (see Materials and Methods) (51). No significant differences were found for iron accumulation by ccc1⌬ cells incubated in synthetic medium with no additional iron (Fig.…”

Section: Resultsmentioning

confidence: 99%

“…A control with the equivalent HCl concentration was always prepared but did not alter growth. To cultivate yeast cells in liquid media, precultures grown overnight in SC medium were reinoculated at an absorbance at 600 nm (A 600 ) of 0.2 and then incubated for 24 h at 30°C at 190 rpm in 50-ml flasks that contained 5 ml of SCϪUraϪHis medium supplemented with the corresponding iron salt concentration (51). Depending on the experiment, these cultures were employed to determine the A 600 , cell concentration, dry weight, and endogenous iron level.…”

Section: Methodsmentioning

confidence: 99%

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Soybean Ferritin Expression in Saccharomyces cerevisiae Modulates Iron Accumulation and Resistance to Elevated Iron Concentrations

Llanos

Martínez-Garay

Fita-Torró

et al. 2016

Appl Environ Microbiol

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Fungi, including the yeast Saccharomyces cerevisiae, lack ferritin and use vacuoles as iron storage organelles. This work explored how plant ferritin expression influenced baker's yeast iron metabolism. Soybean seed ferritin H1 (SFerH1) and SFerH2 genes were cloned and expressed in yeast cells. Both soybean ferritins assembled as multimeric complexes, which bound yeast intracellular iron in vivo and, consequently, induced the activation of the genes expressed during iron scarcity. Soybean ferritin protected yeast cells that lacked the Ccc1 vacuolar iron detoxification transporter from toxic iron levels by reducing cellular oxidation, thus allowing growth at high iron concentrations. Interestingly, when simultaneously expressed in ccc1⌬ cells, SFerH1 and SFerH2 assembled as heteropolymers, which further increased iron resistance and reduced the oxidative stress produced by excess iron compared to ferritin homopolymer complexes. Finally, soybean ferritin expression led to increased iron accumulation in both wild-type and ccc1⌬ yeast cells at certain environmental iron concentrations. IMPORTANCEIron deficiency is a worldwide nutritional disorder to which women and children are especially vulnerable. A common strategy to combat iron deficiency consists of dietary supplementation with inorganic iron salts, whose bioavailability is very low. Ironenriched yeasts and cereals are alternative strategies to diminish iron deficiency. Animals and plants possess large ferritin complexes that accumulate, detoxify, or buffer excess cellular iron. However, the yeast Saccharomyces cerevisiae lacks ferritin and uses vacuoles as iron storage organelles. Here, we explored how soybean ferritin expression influenced yeast iron metabolism, confirming that yeasts that express soybean seed ferritin could be explored as a novel strategy to increase dietary iron absorption. Iron is an essential micronutrient for most living organisms because it participates as a redox cofactor in many metabolic pathways, including respiration, lipid biosynthesis, translation, DNA replication, and photosynthesis. Despite its abundance, iron bioavailability is very low because Fe 3ϩ forms ferric hydroxides that tend to precipitate at a physiological pH. In humans, iron deficiency anemia (IDA) is the most extended and common nutritional disorder worldwide. The World Health Organization estimates that IDA affects approximately one-fourth of the world's population, especially women and children. Consequences of IDA include diminished learning ability in infants, fatigue and reduced physical capacity and work productivity in adults, and poor pregnancy outcomes (reviewed in references 1 and 2). Iron supplementation with ferrous salts is one of the most widely applied strategies to combat IDA. However, such treatment can cause gastric problems like vomiting, faintness, constipation, or diarrhea. Furthermore, inorganic iron induces oxidative changes, and its absorption in the intestine is vastly altered by diet composition. Many studies have demonstrated th...

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“…Such vast genomic information is facilitating the study of the mechanisms that yeasts have developed to adapt to different environments. Comparative studies have uncovered major divergences in iron metabolism among different yeast strains (Lee et al 2013;Martinez-Garay et al 2016). A phenotypic analysis of a large number of S. cerevisiae strains has shown that strains resistant to elevated iron concentrations limit iron acquisition and are sensitive to low iron conditions, whereas strains sensitive to excess iron display increased iron uptake and are better adapted to iron deficiency (Table 3; Martinez-Garay et al 2016).…”

Section: Divergence Of Iron Metabolism In Yeast Strains From Differenmentioning

confidence: 99%

Mechanisms of iron sensing and regulation in the yeast Saccharomyces cerevisiae

Martínez‐Pastor

Perea-García

Puig

2017

World J Microbiol Biotechnol

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Iron is a redox active element that functions as an essential cofactor in multiple metabolic pathways, including respiration, DNA synthesis and translation. While indispensable for eukaryotic life, excess iron can lead to oxidative damage of macromolecules. Therefore, living organisms have developed sophisticated strategies to optimally regulate iron acquisition, storage and utilization in response to fluctuations in environmental iron bioavailability. In the yeast Saccharomyces cerevisiae, transcription factors Aft1/Aft2 and Yap5 regulate iron metabolism in response to low and high iron levels, respectively. In addition to producing and assembling iron cofactors, mitochondrial iron-sulfur (Fe/S) cluster biogenesis has emerged as a central player in iron sensing. A mitochondrial signal derived from Fe/S synthesis is exported and converted into an Fe/S cluster that interacts directly with Aft1/Aft2 and Yap5 proteins to regulate their transcriptional function. Various conserved proteins, such as ABC mitochondrial transporter Atm1 and, for Aft1/Aft2, monothiol glutaredoxins Grx3 and Grx4 are implicated in this iron-signaling pathway. The analysis of a wide range of S. cerevisiae strains of different geographical origins and sources has shown that yeast strains adapted to high iron display growth defects under iron-deficient conditions, and highlighted connections that exist in the response to both opposite conditions. Changes in iron accumulation and gene expression profiles suggest differences in the regulation of iron homeostasis genes.

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Responses of Saccharomyces cerevisiae Strains from Different Origins to Elevated Iron Concentrations

Cited by 23 publications

References 31 publications

Optimization of iron–oligofructose formulation on wheat flour dough rheological properties

Optimization of iron–oligofructose formulation on wheat flour dough rheological properties

Soybean Ferritin Expression in Saccharomyces cerevisiae Modulates Iron Accumulation and Resistance to Elevated Iron Concentrations

Mechanisms of iron sensing and regulation in the yeast Saccharomyces cerevisiae

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