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Sęk W, Kot AM, Rapoport A, Kieliszek M. Physiological and genetic regulation of anhydrobiosis in yeast cells. Arch Microbiol 2023; 205:348. [PMID: 37782422 PMCID: PMC10545650 DOI: 10.1007/s00203-023-03683-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2023] [Revised: 08/28/2023] [Accepted: 09/10/2023] [Indexed: 10/03/2023]
Abstract
Anhydrobiosis is a state of living organisms during which their metabolism is reversibly delayed or suspended due to a high degree of dehydration. Yeast cells, which are widely used in the food industry, may be induced into this state. The degree of viability of yeast cells undergoing the drying process also depends on rehydration. In an attempt to explain the essence of the state of anhydrobiosis and clarify the mechanisms responsible for its course, scientists have described various cellular compounds and structures that are responsible for it. The structures discussed in this work include the cell wall and plasma membrane, vacuoles, mitochondria, and lysosomes, among others, while the most important compounds include trehalose, glycogen, glutathione, and lipid droplets. Various proteins (Stf2p; Sip18p; Hsp12p and Hsp70p) and genes (STF2; Nsip18; TRX2; TPS1 and TPS2) are also responsible for the process of anhydrobiosis. Each factor has a specific function and is irreplaceable, detailed information is presented in this overview.
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Affiliation(s)
- Wioletta Sęk
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C, 02-776, Warsaw, Poland
| | - Anna M Kot
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C, 02-776, Warsaw, Poland.
| | - Alexander Rapoport
- Laboratory of Cell Biology, Institute of Microbiology and Biotechnology, University of Latvia, Jelgavas Str., 1, Riga, 1004, Latvia
| | - Marek Kieliszek
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C, 02-776, Warsaw, Poland.
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A Crucial Role of Mitochondrial Dynamics in Dehydration Resistance in Saccharomyces cerevisiae. Int J Mol Sci 2021; 22:ijms22094607. [PMID: 33925688 PMCID: PMC8124315 DOI: 10.3390/ijms22094607] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 04/21/2021] [Accepted: 04/26/2021] [Indexed: 01/07/2023] Open
Abstract
Mitochondria are dynamic organelles as they continuously undergo fission and fusion. These dynamic processes conduct not only mitochondrial network morphology but also activity regulation and quality control. Saccharomyces cerevisiae has a remarkable capacity to resist stress from dehydration/rehydration. Although mitochondria are noted for their role in desiccation tolerance, the mechanisms underlying these processes remains obscure. Here, we report that yeast cells that went through stationary growth phase have a better survival rate after dehydration/rehydration. Dynamic defective yeast cells with reduced mitochondrial genome cannot maintain the mitochondrial activity and survival rate of wild type cells. Our results demonstrate that yeast cells balance mitochondrial fusion and fission according to growth conditions, and the ability to adjust dynamic behavior aids the dehydration resistance by preserving mitochondria.
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Porras-Agüera JA, Román-Camacho JJ, Moreno-García J, Mauricio JC, Moreno J, García-Martínez T. Effect of endogenous CO 2 overpressure on the yeast "stressome" during the "prise de mousse" of sparkling wine. Food Microbiol 2020; 89:103431. [PMID: 32138989 DOI: 10.1016/j.fm.2020.103431] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2019] [Revised: 01/08/2020] [Accepted: 01/13/2020] [Indexed: 12/19/2022]
Abstract
Sparkling wines elaboration by the "Champenoise" method involves a second fermentation of a base wine in hermetically sealed bottles and a subsequent aging period. The whole process is known as "prise de mousse". The endogenous CO2 pressure produced during the second fermentation by the yeast Saccharomyces cerevisiae could modify the sub-proteome involved in the response to different stresses, or "stressome", and cell viability thus affecting the wine organoleptic properties. This study focuses on the stressome evolution along the prise de mousse under CO2 overpressure conditions in an industrial S. cerevisiae strain. The results reveal an important effect of endogenous CO2 overpressure on the stress sub-proteome, cell viability and metabolites such as glycerol, reducing sugars and ethanol. Whereas the content of glycerol biosynthesis-related proteins increased in sealed bottle, those involved in the response to toxic metabolites like ROS, ethanol, acetaldehyde and acetic acid, decreased in content. Proteomic profile obtained in this study may be used to select suitable wine yeast strains for sparkling wine elaboration and improve their stress tolerance.
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Affiliation(s)
- Juan A Porras-Agüera
- Department of Microbiology, Severo Ochoa (C6) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A Mm 396, 14014, Córdoba, Spain.
| | - Juan J Román-Camacho
- Department of Microbiology, Severo Ochoa (C6) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A Mm 396, 14014, Córdoba, Spain.
| | - Jaime Moreno-García
- Department of Microbiology, Severo Ochoa (C6) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A Mm 396, 14014, Córdoba, Spain.
| | - Juan C Mauricio
- Department of Microbiology, Severo Ochoa (C6) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A Mm 396, 14014, Córdoba, Spain.
| | - Juan Moreno
- Department of Agricultural Chemistry, Marie Curie (C3) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A Mm 396, 14014, Córdoba, Spain.
| | - Teresa García-Martínez
- Department of Microbiology, Severo Ochoa (C6) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A Mm 396, 14014, Córdoba, Spain.
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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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Lauterbach A, Geissler AJ, Eisenbach L, Behr J, Vogel RF. Novel diagnostic marker genes differentiate Saccharomyces
with respect to their potential application. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.525] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Alexander Lauterbach
- Lehrstuhl für Technische Mikrobiologie; Technische Universität München; Gregor-Mendel Str. 4 85354 Freising Germany
| | - Andreas J. Geissler
- Lehrstuhl für Technische Mikrobiologie; Technische Universität München; Gregor-Mendel Str. 4 85354 Freising Germany
| | - Lara Eisenbach
- Lehrstuhl für Technische Mikrobiologie; Technische Universität München; Gregor-Mendel Str. 4 85354 Freising Germany
| | - Jürgen Behr
- Lehrstuhl für Technische Mikrobiologie; Technische Universität München; Gregor-Mendel Str. 4 85354 Freising Germany
- Bavarian Center for Biomolecular Mass Spectrometry; Gregor-Mendel Str. 4 85354 Freising Germany
| | - Rudi F. Vogel
- Lehrstuhl für Technische Mikrobiologie; Technische Universität München; Gregor-Mendel Str. 4 85354 Freising Germany
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