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Ranalli G, Bosch-Roig P, Crudele S, Rampazzi L, Corti C, Zanardini E. Dry biocleaning of artwork: an innovative methodology for Cultural Heritage recovery? MICROBIAL CELL 2021; 8:91-105. [PMID: 33981761 PMCID: PMC8080898 DOI: 10.15698/mic2021.05.748] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
An innovative methodology is proposed, based on applied biotechnology to the recovery of altered stonework: the “dry biocleaning”, which envisages the use of dehydrated microbial cells without the use of free water or gel-based matrices. This methodology can be particularly useful for the recovery of highly-ornamented stoneworks, which cannot be treated using the conventional cleaning techniques. The experimental plan included initial laboratory tests on Carrara marble samples, inoculated with dehydrated Saccharomyces cerevisiae yeast cells, followed by on-site tests performed on “Quattro Fontane” (The Four Fountains), a travertine monumental complex in Rome (Italy), on altered highly ornamented areas of about 1,000 cm2. The mechanism is based on the spontaneous re-hydration process due to the environmental humidity and on the metabolic fermentative activity of the yeast cells. Evaluation by physical-chemical analyses, after 18 hours of the biocleaning, confirmed a better removal of salts and pollutants, compared to both nebulization treatment and control tests (without cells). The new proposed on-site dry biocleaning technique, adopting viable yeast cells, represents a promising method that can be further investigated and optimized for recovering specific altered Cultural Heritage stoneworks.
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Affiliation(s)
- Giancarlo Ranalli
- Department of Bioscience and Territory, University of Molise, Pesche, Italy
| | - Pilar Bosch-Roig
- Department of Conservation and Restoration of Cultural Heritage, Instituto de Restauration de Patrimonio, Universitat Politècnica de València, Valencia, Spain
| | - Simone Crudele
- Department of Bioscience and Territory, University of Molise, Pesche, Italy
| | - Laura Rampazzi
- Department of Human Sciences, Innovation and Territory, Università degli Studi dell'Insubria, Como, Italy.,The Institute of Heritage Science, National Research Council of Italy, Milan, Italy
| | - Cristina Corti
- Department of Human Sciences, Innovation and Territory, Università degli Studi dell'Insubria, Como, Italy
| | - Elisabetta Zanardini
- Department of Science and High Technology, Università degli Studi dell'Insubria, Como, Italy
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Kim IS, Choi W, Son J, Lee JH, Lee H, Lee J, Shin SC, Kim HW. Screening and Genetic Network Analysis of Genes Involved in Freezing and Thawing Resistance in DaMDHAR-Expressing Saccharomyces cerevisiae Using Gene Expression Profiling. Genes (Basel) 2021; 12:genes12020219. [PMID: 33546197 PMCID: PMC7913288 DOI: 10.3390/genes12020219] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 01/28/2021] [Accepted: 01/30/2021] [Indexed: 01/24/2023] Open
Abstract
The cryoprotection of cell activity is a key determinant in frozen-dough technology. Although several factors that contribute to freezing tolerance have been reported, the mechanism underlying the manner in which yeast cells respond to freezing and thawing (FT) stress is not well established. Therefore, the present study demonstrated the relationship between DaMDHAR encoding monodehydroascorbate reductase from Antarctic hairgrass Deschampsia antarctica and stress tolerance to repeated FT cycles (FT2) in transgenic yeast Saccharomyces cerevisiae. DaMDHAR-expressing yeast (DM) cells identified by immunoblotting analysis showed high tolerance to FT stress conditions, thereby causing lower damage for yeast cells than wild-type (WT) cells with empty vector alone. To detect FT2 tolerance-associated genes, 3′-quant RNA sequencing was employed using mRNA isolated from DM and WT cells exposed to FT (FT2) conditions. Approximately 332 genes showed ≥2-fold changes in DM cells and were classified into various groups according to their gene expression. The expressions of the changed genes were further confirmed using western blot analysis and biochemical assay. The upregulated expression of 197 genes was associated with pentose phosphate pathway, NADP metabolic process, metal ion homeostasis, sulfate assimilation, β-alanine metabolism, glycerol synthesis, and integral component of mitochondrial and plasma membrane (PM) in DM cells under FT2 stress, whereas the expression of the remaining 135 genes was partially related to protein processing, selenocompound metabolism, cell cycle arrest, oxidative phosphorylation, and α-glucoside transport under the same condition. With regard to transcription factors in DM cells, MSN4 and CIN5 were activated, but MSN2 and MGA1 were not. Regarding antioxidant systems and protein kinases in DM cells under FT stress, CTT1, GTO, GEX1, and YOL024W were upregulated, whereas AIF1, COX2, and TRX3 were not. Gene activation represented by transcription factors and enzymatic antioxidants appears to be associated with FT2-stress tolerance in transgenic yeast cells. RCK1, MET14, and SIP18, but not YPK2, have been known to be involved in the protein kinase-mediated signalling pathway and glycogen synthesis. Moreover, SPI18 and HSP12 encoding hydrophilin in the PM were detected. Therefore, it was concluded that the genetic network via the change of gene expression levels of multiple genes contributing to the stabilization and functionality of the mitochondria and PM, not of a single gene, might be the crucial determinant for FT tolerance in DaMDAHR-expressing transgenic yeast. These findings provide a foundation for elucidating the DaMDHAR-dependent molecular mechanism of the complex functional resistance in the cellular response to FT stress.
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Affiliation(s)
- Il-Sup Kim
- Advanced Bio-Resource Research Center, Kyungpook National University, Daegu 41566, Korea;
| | - Woong Choi
- Korea Polar Research Institute, Incheon 21990, Korea; (W.C.); (J.S.); (J.H.L.); (H.L.); (J.L.); (S.C.S.)
| | - Jonghyeon Son
- Korea Polar Research Institute, Incheon 21990, Korea; (W.C.); (J.S.); (J.H.L.); (H.L.); (J.L.); (S.C.S.)
| | - Jun Hyuck Lee
- Korea Polar Research Institute, Incheon 21990, Korea; (W.C.); (J.S.); (J.H.L.); (H.L.); (J.L.); (S.C.S.)
- Department of Polar Science, University of Science and Technology, Incheon 21990, Korea
| | - Hyoungseok Lee
- Korea Polar Research Institute, Incheon 21990, Korea; (W.C.); (J.S.); (J.H.L.); (H.L.); (J.L.); (S.C.S.)
- Department of Polar Science, University of Science and Technology, Incheon 21990, Korea
| | - Jungeun Lee
- Korea Polar Research Institute, Incheon 21990, Korea; (W.C.); (J.S.); (J.H.L.); (H.L.); (J.L.); (S.C.S.)
- Department of Polar Science, University of Science and Technology, Incheon 21990, Korea
| | - Seung Chul Shin
- Korea Polar Research Institute, Incheon 21990, Korea; (W.C.); (J.S.); (J.H.L.); (H.L.); (J.L.); (S.C.S.)
| | - Han-Woo Kim
- Korea Polar Research Institute, Incheon 21990, Korea; (W.C.); (J.S.); (J.H.L.); (H.L.); (J.L.); (S.C.S.)
- Department of Polar Science, University of Science and Technology, Incheon 21990, Korea
- Correspondence:
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Roca-Domènech G, Poblet M, Rozès N, Cordero-Otero R. Magnesium enhances dehydration tolerance in Schizosaccharomyces pombe by promoting intracellular 5'-methylthioadenosine accumulation. Yeast 2020; 36:449-461. [PMID: 30861598 DOI: 10.1002/yea.3386] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2018] [Revised: 03/06/2019] [Accepted: 03/08/2019] [Indexed: 11/06/2022] Open
Affiliation(s)
- Gemma Roca-Domènech
- University Rovira i Virgili, Department of Biochemistry and Biotechnology, Tarragona, Spain
| | - Montse Poblet
- University Rovira i Virgili, Department of Biochemistry and Biotechnology, Tarragona, Spain
| | - Nicolas Rozès
- University Rovira i Virgili, Department of Biochemistry and Biotechnology, Tarragona, Spain
| | - Ricardo Cordero-Otero
- University Rovira i Virgili, Department of Biochemistry and Biotechnology, Tarragona, Spain
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Capece A, Pietrafesa R, Siesto G, Romano P. Biotechnological Approach Based on Selected Saccharomyces cerevisiae Starters for Reducing the Use of Sulfur Dioxide in Wine. Microorganisms 2020; 8:E738. [PMID: 32429079 PMCID: PMC7285243 DOI: 10.3390/microorganisms8050738] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2020] [Revised: 05/11/2020] [Accepted: 05/13/2020] [Indexed: 11/22/2022] Open
Abstract
Sulfites are considered the main additives in winemaking for their antimicrobial, antioxidant and anti-oxidasic activities. The current concern about the potential negative effects of sulfur dioxide (SO2) on consumer health has focused the interest on replacing or reducing SO2 use. Our work aims to develop a strategy based on the use of selected starter culture, able to perform wine fermentation without SO2 addition. Four selected Saccharomyces cerevisiae indigenous strains were tested as mixed starter cultures in laboratory scale fermentations. The starter culture, characterized by a similar percentage of dominance of both strains composing the mixed starter and able to produce a wine characterized by the best combination of chemical and aromatic characteristics, was chosen. This mixed culture was tested as a starter at pilot scale with and without SO2 addition, by using a higher inoculum level in the vinification without SO2. The selected starter confirmed higher dominance ability in vinification without SO2 addition than in SO2-added fermentation, demonstrating that sulfite addition is not a guarantee to reach an absolute dominance of starter culture on indigenous microflora. The proposed biotechnological tool allowed to produce good quality wines possessing also "functional properties", as NO-SO2 added wines were characterized by high polyphenol content and antioxidant activity.
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Affiliation(s)
- Angela Capece
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy
| | - Rocchina Pietrafesa
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy
| | - Gabriella Siesto
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy
| | - Patrizia Romano
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy
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Selected Indigenous Saccharomyces cerevisiae Strains as Profitable Strategy to Preserve Typical Traits of Primitivo Wine. FERMENTATION-BASEL 2019. [DOI: 10.3390/fermentation5040087] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Wine production by inoculated fermentation with commercial Saccharomyces cerevisiae strains is an ordinary practice in modern winemaking in order to assure the final quality of wine, although this procedure results in the production of highly homogeneous wines. The use of indigenous selected starters represents a useful tool to control alcoholic grape must fermentation, safeguarding the typical sensory characteristics of wine produced from specific regions. In this study, we selected three indigenous S. cerevisiae strains among 16 indigenous strains previously isolated from the spontaneous fermentation of Primitivo grapes, which were collected from the vineyards of three different cellars. The three selected starters (one for each cellar) were tested during fermentations at pilot scale by performing in each cellar two trials: one with an indigenous starter (specific for the winery), and one with the commercial starter AWRI796 (common to all the cellars). Starter dominance ability and influence on aromatic quality of the wine were used as criteria to test the suitability of these indigenous starters to be used at the cellar scale. The results obtained in this study showed that the indigenous strains were characterized by very high dominance ability, and the aromatic quality of wine was strongly influenced both by the inoculated strain and the interaction strain/grape must.
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Rapoport A, Golovina EA, Gervais P, Dupont S, Beney L. Anhydrobiosis: Inside yeast cells. Biotechnol Adv 2019; 37:51-67. [DOI: 10.1016/j.biotechadv.2018.11.003] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2018] [Revised: 11/01/2018] [Accepted: 11/13/2018] [Indexed: 12/21/2022]
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Mechanisms of Yeast Adaptation to Wine Fermentations. PROGRESS IN MOLECULAR AND SUBCELLULAR BIOLOGY 2019; 58:37-59. [PMID: 30911888 DOI: 10.1007/978-3-030-13035-0_2] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
Cells face genetic and/or environmental changes in order to outlast and proliferate. Characterization of changes after stress at different "omics" levels is crucial to understand the adaptation of yeast to changing conditions. Wine fermentation is a stressful situation which yeast cells have to cope with. Genome-wide analyses extend our cellular physiology knowledge by pointing out the mechanisms that contribute to sense the stress caused by these perturbations (temperature, ethanol, sulfites, nitrogen, etc.) and related signaling pathways. The model organism, Saccharomyces cerevisiae, was studied in response to industrial stresses and changes at different cellular levels (transcriptomic, proteomic, and metabolomics), which were followed statically and/or dynamically in the short and long terms. This chapter focuses on the response of yeast cells to the diverse stress situations that occur during wine fermentations, which induce perturbations, including nutritional changes, ethanol stress, temperature stress, oxidative stress, etc.
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Matallana E, Aranda A. Biotechnological impact of stress response on wine yeast. Lett Appl Microbiol 2016; 64:103-110. [DOI: 10.1111/lam.12677] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2016] [Revised: 09/09/2016] [Accepted: 09/29/2016] [Indexed: 01/07/2023]
Affiliation(s)
- E. Matallana
- Institute of Agrochemistry and Food Technology (IATA-CSIC); Paterna Spain
- Department of Biochemistry and Molecular Biology; University of Valencia; Paterna Spain
| | - A. Aranda
- Institute of Agrochemistry and Food Technology (IATA-CSIC); Paterna Spain
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Pénicaud C, Landaud S, Jamme F, Talbot P, Bouix M, Ghorbal S, Fonseca F. Physiological and biochemical responses of Yarrowia lipolytica to dehydration induced by air-drying and freezing. PLoS One 2014; 9:e111138. [PMID: 25350121 PMCID: PMC4211883 DOI: 10.1371/journal.pone.0111138] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2014] [Accepted: 09/29/2014] [Indexed: 11/23/2022] Open
Abstract
Organisms that can withstand anhydrobiosis possess the unique ability to temporarily and reversibly suspend their metabolism for the periods when they live in a dehydrated state. However, the mechanisms underlying the cell's ability to tolerate dehydration are far from being fully understood. The objective of this study was to highlight, for the first time, the cellular damage to Yarrowia lipolytica as a result of dehydration induced by drying/rehydration and freezing/thawing. Cellular response was evaluated through cell cultivability determined by plate counts, esterase activity and membrane integrity assessed by flow cytometry, and the biochemical composition of cells as determined by FT-IR spectroscopy. The effects of the harvesting time (in the log or stationary phase) and of the addition of a protective molecule, trehalose, were investigated. All freshly harvested cells exhibited esterase activity and no alteration of membrane integrity. Cells freshly harvested in the stationary phase presented spectral contributions suggesting lower nucleic acid content and thicker cell walls, as well as longer lipid chains than cells harvested in the log phase. Moreover, it was found that drying/rehydration induced cell plasma membrane permeabilization, loss of esterase activity with concomitant protein denaturation, wall damage and oxidation of nucleic acids. Plasma membrane permeabilization and loss of esterase activity could be reduced by harvesting in the stationary phase and/or with trehalose addition. Protein denaturation and wall damage could be reduced by harvesting in the stationary phase. In addition, it was shown that measurements of loss of membrane integrity and preservation of esterase activity were suitable indicators of loss and preservation of cultivability, respectively. Conversely, no clear effect of freezing/thawing could be observed, probably because of the favorable operating conditions applied. These results give insights into Y. lipolytica mechanisms of cellular response to dehydration and provide a basis to better understand its ability to tolerate anhydrobiosis.
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Affiliation(s)
- Caroline Pénicaud
- INRA, UMR782 Génie et Microbiologie des Procédés Alimentaires, Thiverval-Grignon, France
- AgroParisTech, UMR782 Génie et Microbiologie des Procédés Alimentaires, Thiverval-Grignon, France
| | - Sophie Landaud
- INRA, UMR782 Génie et Microbiologie des Procédés Alimentaires, Thiverval-Grignon, France
- AgroParisTech, UMR782 Génie et Microbiologie des Procédés Alimentaires, Thiverval-Grignon, France
| | | | - Pauline Talbot
- INRA, UMR782 Génie et Microbiologie des Procédés Alimentaires, Thiverval-Grignon, France
- AgroParisTech, UMR782 Génie et Microbiologie des Procédés Alimentaires, Thiverval-Grignon, France
| | - Marielle Bouix
- INRA, UMR782 Génie et Microbiologie des Procédés Alimentaires, Thiverval-Grignon, France
- AgroParisTech, UMR782 Génie et Microbiologie des Procédés Alimentaires, Thiverval-Grignon, France
| | - Sarrah Ghorbal
- INRA, UMR782 Génie et Microbiologie des Procédés Alimentaires, Thiverval-Grignon, France
- AgroParisTech, UMR782 Génie et Microbiologie des Procédés Alimentaires, Thiverval-Grignon, France
| | - Fernanda Fonseca
- INRA, UMR782 Génie et Microbiologie des Procédés Alimentaires, Thiverval-Grignon, France
- AgroParisTech, UMR782 Génie et Microbiologie des Procédés Alimentaires, Thiverval-Grignon, France
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Dupont S, Rapoport A, Gervais P, Beney L. Survival kit of Saccharomyces cerevisiae for anhydrobiosis. Appl Microbiol Biotechnol 2014; 98:8821-34. [DOI: 10.1007/s00253-014-6028-5] [Citation(s) in RCA: 63] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2014] [Revised: 08/08/2014] [Accepted: 08/10/2014] [Indexed: 01/08/2023]
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