Sulfite formation by wine yeasts

Heinzel, M.; Trüper, Hans G.

doi:10.1007/bf00425098

Cited by 25 publications

(5 citation statements)

References 20 publications

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“…Although the concentrations of these metabolites are at the micromolar concentration range, the compounds are highly reactive and their production by bacteria under aerobic growth conditions has largely been ignored. In contrast, yeasts have been long known to produce extracellular sulfite and sulfide as a by‐product of sulfur assimilation (Dott & Trüper, ; Eschenbruch, ). Components of the sulfate assimilation pathway in yeast are homologous to their bacterial counterparts (Thomas & Surdin‐Kerjan, ) and may be useful in informing the mechanism of reactive sulfur metabolite production by JG17.…”

Section: Discussionmentioning

confidence: 99%

“…During sulfate assimilation, sulfate is reduced to sulfite via APS and PAP intermediates. In a key step in cysteine biosynthesis, sulfite is then reduced to sulfide by sulfite reductase (Dott & Trüper, ). Defects of the sulfite reductase enzyme have been shown in engineered yeast to slow the process of sulfite reduction to sulfide, allowing for significant amounts of sulfite to accumulate (Hansen & Kielland‐Brandt, ).…”

Section: Discussionmentioning

confidence: 99%

“…Although the concentrations of these metabolites are at the micromolar concentration range, the compounds are highly reactive and their production by bacteria under aerobic growth conditions has largely been ignored. In contrast, yeasts have been long known to produce extracellular sulfite and sulfide as a by-product of sulfur assimilation (Dott & Trüper, 1976;Eschenbruch, 1974 (Dott & Trüper, 1976). Defects of the sulfite reductase enzyme have been shown in engineered yeast to slow the process of sulfite reduction to sulfide, allowing for significant amounts of sulfite to accumulate (Hansen & Kielland-Brandt, 1996).…”

Section: −mentioning

confidence: 99%

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Role of extracellular reactive sulfur metabolites on microbial Se(0) dissolution

et al. 2018

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The dissolution of elemental selenium [Se(0)] during chemical weathering is an important step in the global selenium cycle. While microorganisms have been shown to play a key role in selenium dissolution in soils, the mechanisms of microbial selenium solubilization are poorly understood. In this study, we isolated a Bacillus species, designated as strain JG17, that exhibited the ability to dissolve Se(0) under oxic conditions and neutral pH. Growth of JG17 in a defined medium resulted in the production and accumulation of extracellular compounds that mediated Se(0) dissolution. Analysis of the spent medium revealed the presence of extracellular sulfite, sulfide, and thiosulfate. Abiotic Se(0) dissolution experiments with concentrations of sulfite, sulfide, and thiosulfate relevant to our system showed similar extents of selenium solubilization as the spent medium. Together, these results indicate that the solubilization of Se(0) by JG17 occurs via the release of extracellular inorganic sulfur compounds followed by chemical dissolution of Se(0) by the reactive sulfur metabolites. Our findings suggest that the production of reactive sulfur metabolites by soil microorganisms and the formation of soluble selenosulfur complexes can promote selenium mobilization during chemical weathering.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

“…Although the concentrations of these metabolites are at the micromolar concentration range, the compounds are highly reactive and their production by bacteria under aerobic growth conditions has largely been ignored. In contrast, yeasts have been long known to produce extracellular sulfite and sulfide as a by-product of sulfur assimilation (Dott & Trüper, 1976;Eschenbruch, 1974 (Dott & Trüper, 1976). Defects of the sulfite reductase enzyme have been shown in engineered yeast to slow the process of sulfite reduction to sulfide, allowing for significant amounts of sulfite to accumulate (Hansen & Kielland-Brandt, 1996).…”

Section: −mentioning

confidence: 99%

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Role of extracellular reactive sulfur metabolites on microbial Se(0) dissolution

et al. 2018

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“…Therefore, it is concluded that sulphite reductase, rather than GSH‐dependent thiosulphate reductase, is directly involved in H 2 S production from sulphate during metabolic oscillation. Since the sulphite reductase did not show apparent feedback inhibition (Dott and Trüper, 1976), the activity may be controlled by the level of active sulphate intermediates present, such as sulphite. Although we do not know which signals are involved in this dynamic regulation of periodic sulphate uptake and H 2 S production, these results imply that cysteine and GSH concentration may be related on dynamic regulation of sulphate uptake.…”

Section: Discussionmentioning

confidence: 99%

Ultradian metabolic oscillation ofSaccharomyces cerevisiae during aerobic continuous culture: hydrogen sulphide, a population synchronizer, is produced by sulphite reductase

Sohn

Kuriyama

2001

Yeast

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We have reported that the consecutive cyclic production of H2S resulted in population synchrony of ultradian metabolic oscillation (Sohn et al., 2000). In order to understand the origin of H2S and its nature of periodic production, changes of sulphur compounds concentration and responsible enzymes were investigated. The concentrations of extracellular sulphate, intracellular glutathione and cysteine oscillated during metabolic oscillation but only the oscillation of sulphate concentration was out of phase with H2S production. The sulphate concentration in culture directly affected the amplitude and the period of metabolic oscillation: (a) the period of metabolic oscillation shortened from 50 min to 30 min when sulphate concentration in the medium was reduced from 46 mM to 2.5 mM; (b) the metabolic oscillation disappeared under sulphate‐depletion conditions and arose again by the addition of sulphate. Pulse injection of sulphite (10 µM) perturbed metabolic oscillation with a burst production of H2S, while thiosulphate (up to 500 µM) was without apparent effect. Furthermore, addition of S‐adenosyl methionine (100 µM) or azoxybacilin (3 mg/kg) decreased H2S production with perturbation of metabolic oscillation. The results presented here suggest that H2S, a population synchronizer, is produced by sulphite reductase in the sulphate assimilation pathway, and dynamic regulation of sulphate uptake plays an important role in ultradian metabolic oscillation. Copyright © 2000 John Wiley & Sons, Ltd.

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“…At 20 °C, 39 liters of SO 2 are dissolved in 1 liter (Valášek et al 2014). The formation and development of bound sulfur dioxide depends on a number of factors (formation during fermentation of wine) (Romano et al, 1993) and may range from several mg. L -1 to 30 mg. L -1 in extreme conditions, bound sulfur dioxide may occur at concentrations up to 100 mg. L -1 ( Rankine et al, 1969;Eschenbruch 1974;Dott et al, 1976;Suzzi et al, 1985). Concentration of bound SO 2 along with free SO 2 produced microorganisms during alcoholic fermentation is often critical to the course of malolactic fermentation (Henick-Kling et al 1994).…”

Section: Introductionmentioning

confidence: 99%

Interaction of polyphenols and wine antioxidants with its sulfur dioxide preservative

Snopek

Mlček

Fic

et al. 2018

Potr. S. J. F. Sci.

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Wine is considered to be a significant alcoholic beverage, which is the result of fermentation of grape must or mash. Wine is a must when the substances contained in it play a major role, which are essential inhibiting water, carbohydrates, acids, minerals, nitrates, polyphenols and aromatics. These biochemical components are an important tracking element in wine evaluation in terms of chemical analyzes. An important parameter of monitoring is polyphenolic substances. Polyphenol substances are identified in plant materials as several thousand pieces with a very diverse structure. However, they have a common feature up to one or more aromatic rings substituted with hydroxyl groups. These substances may be present in plant material in a small or large amount. The total daily intake of polyphenols is estimated at 1 g. This is a higher intake than antioxidant vitamin intakes and it is confirmed that their antioxidant activity is higher than that of antioxidant vitamins. When monitoring the content of all polyphenols (TPC) in selected samples using a spectrophotometric method, a higher TPC content of red wines against white white wines can be observed. Total antioxidant activity is introduced to compare antioxidant effects of different mixtures and is based on the ability to eliminate radicals. Antioxidant activity and effects of polyphenols can be inhibited by the addition of preservatives to wine. The preservative is sulfur dioxide (SO 2 ), which has antimicrobial and antioxidant effects. This compound is not harmless because it is a strong allergen, blocks bacteria in the digestive tract and prevents the conversion of sugars and alcohol derivatives in the liver by blocking vitamin B. In the normal life, SO 2 is consumed under the E 220 mark. The aim of this work is to monitor the change in the total polyphenols content related to free and bound sulfur dioxide (SO 2 ) content using accredited OIV-MA-AS323-O4B: R, 2009 samples in wine samples. Comparison of organic wines and wines produced by classical, it was found that organic wine have a higher content of biologically active substances and have a strong correlation factor TAA -total SO 2 (r = 0.77 to 0.91), depending on the wine variety.

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Sulfite formation by wine yeasts

Cited by 25 publications

References 20 publications

Role of extracellular reactive sulfur metabolites on microbial Se(0) dissolution

Role of extracellular reactive sulfur metabolites on microbial Se(0) dissolution

Ultradian metabolic oscillation ofSaccharomyces cerevisiae during aerobic continuous culture: hydrogen sulphide, a population synchronizer, is produced by sulphite reductase

Interaction of polyphenols and wine antioxidants with its sulfur dioxide preservative

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