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Corbu VM, Dumbravă AȘ, Gheorghe-Barbu I, Csutak O. Epiphytic Yeasts from South Romania for Preventing Food Microbial Contamination. Life (Basel) 2024; 14:1087. [PMID: 39337871 PMCID: PMC11433553 DOI: 10.3390/life14091087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2024] [Revised: 08/20/2024] [Accepted: 08/27/2024] [Indexed: 09/30/2024] Open
Abstract
Epiphytic yeasts represent an important source for the development of novel strategies aiming to combat food microbial contamination. The present study deals with the characterization of nine yeast strains belonging to Starmerella, Candida, Metschinikowia, Lachancea, Kodamaea and Pichia genera, isolated from the surface of plants from the Botanical Garden "Dimitrie Brandza" (Bucharest, Romania) for use as antimicrobial and probiotic agents. The tests involved the determination of the safe status, cell growth under stress conditions, and activity against pathogenic Candida and bacteria strains, respectively, as well as phytopathogenic filamentous fungi and lipolytic activity. None of the nine strains showed all the characteristics for virulence and pathogenicity, with the rare positive results being explained rather by their adaptability to the habitats of origin. The strains Lachancea thermotolerans CMGB-ST12 and Kodamaea ohmeri CMGB-ST19 grew at 37 °C; Metschnikowia reukaufii CMGB-ST21.2, M. reukaufii CMGB-ST.8.1 and M. reukaufii CMGB ST10 grew in the presence of 10% NaCl, while L. thermotolerans CMGB-ST12 and K. ohmeri CMGB-ST19 tolerated both acidic and alkaline pH values well (3.0 to 12.0). The studied yeast strains showed good antimicrobial activity against Candida krusei, Candida albicans and Gram-negative bacterial strains, with K. ohmeri CMGB-ST19 and Pichia membranaefaciens CMGB-ST53 inhibiting up to 100% the development of filamentous fungi. All the strains produced lipases for tributyrin hydrolysis, the best producer being Starmerella bombi CMGB-ST1, and only Candida magnoliae CMGB-ST8.2 tested positive against other probiotic yeasts. Overall, our nine yeast strains show high potential for industrial applications, for obtaining probiotic products and for preventing the development of a wide range of microbial food contaminants.
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Affiliation(s)
- Viorica Maria Corbu
- Department of Genetics, Faculty of Biology, University of Bucharest, Aleea Portocalelor 1-3, 060101 Bucharest, Romania;
- Research Institute of University of Bucharest (ICUB), University of Bucharest, B.P. Hasdeu Street 7, 050568 Bucharest, Romania;
| | - Andreea Ștefania Dumbravă
- Department of Technological Irradiation (IRASM), Horia Hulubei National Institute of Physics and Nuclear Engineering—IFIN-HH, 077125 Măgurele, Romania;
- Department of Microbiology and Botany, Faculty of Biology, University of Bucharest, Aleea Portocalelor, no. 1–3, 060101 Bucharest, Romania
| | - Irina Gheorghe-Barbu
- Research Institute of University of Bucharest (ICUB), University of Bucharest, B.P. Hasdeu Street 7, 050568 Bucharest, Romania;
- Department of Microbiology and Botany, Faculty of Biology, University of Bucharest, Aleea Portocalelor, no. 1–3, 060101 Bucharest, Romania
| | - Ortansa Csutak
- Department of Genetics, Faculty of Biology, University of Bucharest, Aleea Portocalelor 1-3, 060101 Bucharest, Romania;
- Research Institute of University of Bucharest (ICUB), University of Bucharest, B.P. Hasdeu Street 7, 050568 Bucharest, Romania;
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2
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Kregiel D, Czarnecka-Chrebelska KH, Schusterová H, Vadkertiová R, Nowak A. The Metschnikowia pulcherrima Clade as a Model for Assessing Inhibition of Candida spp. and the Toxicity of Its Metabolite, Pulcherrimin. Molecules 2023; 28:5064. [PMID: 37446724 DOI: 10.3390/molecules28135064] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2023] [Revised: 06/23/2023] [Accepted: 06/27/2023] [Indexed: 07/15/2023] Open
Abstract
Candidiasis is one of the most frequent infections worldwide. In this study, the antimicrobial properties of six strains belonging to the Metschnikowia pulcherrima clade were evaluated against twenty Candida and Candida-related Filobasidiella neoformans var. bacillispora (syn. Cryptococcus neoformans) of different origins, employing the agar cross method. The toxic effect of pulcherrimin, a red metabolite that is responsible for the antimicrobial activities of Metschnikowia spp., was evaluated in various experimental models. The results of agar tests showed that the selected M. pulcherrima strains inhibited the growth of the Candida and non-Candida strains. However, inhibition was dependent on the strain and the environment. The presence of peptone, sodium silicate, and a higher incubation temperature decreased the antifungal action of the M. pulcherrima strains. Pulcherrimin showed cytotoxic and antiproliferative activity, with oxidative stress in cells leading to apoptosis. More research is needed on the mechanism of action of pulcherrimin on somatic cells.
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Affiliation(s)
- Dorota Kregiel
- Department of Environmental Biotechnology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wolczanska 171/173, 90-530 Lodz, Poland
- Culture Collection of Yeasts, Institute of Chemistry, Slovak Academy of Sciences, Dúbravská Cesta 9, 845 38 Bratislava, Slovakia
| | | | - Hana Schusterová
- Culture Collection of Yeasts, Institute of Chemistry, Slovak Academy of Sciences, Dúbravská Cesta 9, 845 38 Bratislava, Slovakia
| | - Renáta Vadkertiová
- Culture Collection of Yeasts, Institute of Chemistry, Slovak Academy of Sciences, Dúbravská Cesta 9, 845 38 Bratislava, Slovakia
| | - Adriana Nowak
- Department of Environmental Biotechnology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wolczanska 171/173, 90-530 Lodz, Poland
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Charron-Lamoureux V, Haroune L, Pomerleau M, Hall L, Orban F, Leroux J, Rizzi A, Bourassa JS, Fontaine N, d'Astous ÉV, Dauphin-Ducharme P, Legault CY, Bellenger JP, Beauregard PB. Pulcherriminic acid modulates iron availability and protects against oxidative stress during microbial interactions. Nat Commun 2023; 14:2536. [PMID: 37137890 PMCID: PMC10156857 DOI: 10.1038/s41467-023-38222-0] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Accepted: 04/20/2023] [Indexed: 05/05/2023] Open
Abstract
Siderophores are soluble or membrane-embedded molecules that bind the oxidized form of iron, Fe(III), and play roles in iron acquisition by microorganisms. Fe(III)-bound siderophores bind to specific receptors that allow microbes to acquire iron. However, certain soil microbes release a compound (pulcherriminic acid, PA) that, upon binding to Fe(III), forms a precipitate (pulcherrimin) that apparently functions by reducing iron availability rather than contributing to iron acquisition. Here, we use Bacillus subtilis (PA producer) and Pseudomonas protegens as a competition model to show that PA is involved in a peculiar iron-managing system. The presence of the competitor induces PA production, leading to precipitation of Fe(III) as pulcherrimin, which prevents oxidative stress in B. subtilis by restricting the Fenton reaction and deleterious ROS formation. In addition, B. subtilis uses its known siderophore bacillibactin to retrieve Fe(III) from pulcherrimin. Our findings indicate that PA plays multiple roles by modulating iron availability and conferring protection against oxidative stress during inter-species competition.
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Affiliation(s)
| | - Lounès Haroune
- Département de chimie, Faculté des sciences, Université de Sherbrooke, Sherbrooke, QC, Canada
- Institut de pharmacologie de Sherbrooke, Faculté de médecine, Université de Sherbrooke, Sherbrooke, QC, Canada
| | - Maude Pomerleau
- Département de biologie, Faculté des sciences, Université de Sherbrooke, Sherbrooke, QC, Canada
| | - Léo Hall
- Département de chimie, Faculté des sciences, Université de Sherbrooke, Sherbrooke, QC, Canada
| | - Frédéric Orban
- Département de chimie, Faculté des sciences, Université de Sherbrooke, Sherbrooke, QC, Canada
| | - Julie Leroux
- Département de biologie, Faculté des sciences, Université de Sherbrooke, Sherbrooke, QC, Canada
| | - Adrien Rizzi
- Département de chimie, Faculté des sciences, Université de Sherbrooke, Sherbrooke, QC, Canada
| | - Jean-Sébastien Bourassa
- Département de biologie, Faculté des sciences, Université de Sherbrooke, Sherbrooke, QC, Canada
| | - Nicolas Fontaine
- Département de chimie, Faculté des sciences, Université de Sherbrooke, Sherbrooke, QC, Canada
| | - Élodie V d'Astous
- Département de chimie, Faculté des sciences, Université de Sherbrooke, Sherbrooke, QC, Canada
| | | | - Claude Y Legault
- Département de chimie, Faculté des sciences, Université de Sherbrooke, Sherbrooke, QC, Canada
| | - Jean-Philippe Bellenger
- Département de chimie, Faculté des sciences, Université de Sherbrooke, Sherbrooke, QC, Canada
| | - Pascale B Beauregard
- Département de biologie, Faculté des sciences, Université de Sherbrooke, Sherbrooke, QC, Canada.
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Maicas S, Mateo JJ. The Life of Saccharomyces and Non- Saccharomyces Yeasts in Drinking Wine. Microorganisms 2023; 11:1178. [PMID: 37317152 PMCID: PMC10224428 DOI: 10.3390/microorganisms11051178] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 04/25/2023] [Accepted: 04/26/2023] [Indexed: 06/16/2023] Open
Abstract
Drinking wine is a processed beverage that offers high nutritional and health benefits. It is produced from grape must, which undergoes fermentation by yeasts (and sometimes lactic acid bacteria) to create a product that is highly appreciated by consumers worldwide. However, if only one type of yeast, specifically Saccharomyces cerevisiae, was used in the fermentation process, the resulting wine would lack aroma and flavor and may be rejected by consumers. To produce wine with a desirable taste and aroma, non-Saccharomyces yeasts are necessary. These yeasts contribute volatile aromatic compounds that significantly impact the wine's final taste. They promote the release of primary aromatic compounds through a sequential hydrolysis mechanism involving several glycosidases unique to these yeasts. This review will discuss the unique characteristics of these yeasts (Schizosaccharomyces pombe, Pichia kluyveri, Torulaspora delbrueckii, Wickerhamomyces anomalus, Metschnikowia pulcherrima, Hanseniaspora vineae, Lachancea thermotolerans, Candida stellata, and others) and their impact on wine fermentations and co-fermentations. Their existence and the metabolites they produce enhance the complexity of wine flavor, resulting in a more enjoyable drinking experience.
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Affiliation(s)
- Sergi Maicas
- Departament de Microbiologia i Ecologia, Facultat de Ciències Biològiques, Universitat de València, 46100 Burjassot, Spain
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Molecular and Physiological Diversity of Indigenous Yeasts Isolated from Spontaneously Fermented Wine Wort from Ilfov County, Romania. Microorganisms 2022; 11:microorganisms11010037. [PMID: 36677329 PMCID: PMC9861077 DOI: 10.3390/microorganisms11010037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 12/16/2022] [Accepted: 12/19/2022] [Indexed: 12/24/2022] Open
Abstract
(1) Background: Wine yeast research offers the possibility of isolating new strains with distinct metabolic properties due to the geographical location of the vineyard and the processes used in winemaking. Our study deals with the isolation and identification of six yeasts from spontaneously fermented wine wort from Romania and their characterization as new potential starter culture for traditional beverages, for food industry or biomedicine. (2) Materials and methods: The isolates were identified using conventional taxonomy tests, phenotypic phylogeny analysis (Biolog YT), MALDI-TOF mass spectrometry, PCR-RFLP, and sequencing of the ITS1-5,8S-ITS2 rDNA region. The capacity of the yeasts to grow under thermal, ionic, and osmotic stress was determined. The safe status was confirmed by testing virulence and pathogenicity factors. Assays were performed in order to evaluate the growth inhibition of Candida strains and determine the antimicrobial mechanism of action. (3) Results and discussions: The yeast isolates were identified as belonging to the Metschinikowia, Hanseniaspora, Torulaspora, Pichia, and Saccharomyces genera. All the isolates were able to develop under the tested stress conditions and were confirmed as safe. With the exception of S. cerevisiae CMGB-MS1-1, all the isolates showed good antimicrobial activity based on competition for iron ions or production of killer toxins. (4) Conclusions: The results revealed the resistance of our yeasts to environmental conditions related to industrial and biomedical applications and their high potential as starter cultures and biocontrol agents, respectively.
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Kregiel D, Nowacka M, Rygala A, Vadkertiová R. Biological Activity of Pulcherrimin from the Meschnikowia pulcherrima Clade. Molecules 2022; 27:molecules27061855. [PMID: 35335219 PMCID: PMC8949601 DOI: 10.3390/molecules27061855] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 02/27/2022] [Accepted: 03/09/2022] [Indexed: 12/21/2022] Open
Abstract
Pulcherrimin is a secondary metabolite of yeasts belonging to the Metschnikowia pulcherrima clade, and pulcherrimin formation is responsible for the antimicrobial action of its producers. Understanding the environmental function of this metabolite can provide insight into various microbial interactions and enables the efficient development of new effective bioproducts and methods. In this study, we evaluated the antimicrobial and antiadhesive action of yeast pulcherrimin, as well as its protective properties under selected stressful conditions. Classical microbiological plate methods, microscopy, and physico-chemical testing were used. The results show that pure pulcherrimin does not have antimicrobial properties, but its unique hydrophilic nature may hinder the adhesion of hydrophilic bacterial cells to abiotic surfaces. Pulcherrimin also proved to be a good cell protectant against UV–C radiation at both high and low temperatures.
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Affiliation(s)
- Dorota Kregiel
- Department of Environmental Biotechnology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wolczanska 171/173, 90-530 Lodz, Poland;
- Culture Collection of Yeasts, Institute of Chemistry, Slovak Academy of Sciences, Dúbravská Cesta 9, 845 38 Bratislava, Slovakia;
- Correspondence: ; Tel.: +48-426-313-247
| | - Maria Nowacka
- Centre of Molecular and Macromolecular Studies, Polish Academy of Sciences, Sienkiewicza 112, 90-363 Lodz, Poland;
| | - Anna Rygala
- Department of Environmental Biotechnology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wolczanska 171/173, 90-530 Lodz, Poland;
| | - Renáta Vadkertiová
- Culture Collection of Yeasts, Institute of Chemistry, Slovak Academy of Sciences, Dúbravská Cesta 9, 845 38 Bratislava, Slovakia;
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