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Wu C, Wang C, Guo J, Jike X, Yang H, Xu H, Lei H. Plant-derived antioxidant dipeptides provide lager yeast with osmotic stress tolerance for very high gravity fermentation. Food Microbiol 2024; 117:104396. [PMID: 37919005 DOI: 10.1016/j.fm.2023.104396] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Revised: 09/30/2023] [Accepted: 10/02/2023] [Indexed: 11/04/2023]
Abstract
Osmotic stress in the yeast limits productivity in industrial beer production under very high gravity brewing. This study focused on assessing the protective impacts of eleven plant-derived antioxidant dipeptides (PADs) on the osmotic stress tolerance of lager yeast. The results showed that PADs provided yeast with stress tolerance under osmotic stress. PADs supplementation enhanced cell membrane integrity and reduced oxidative damage. PADs upregulated the expression of SOD2, PEX11 and CTT1 genes under osmotic stress. Moreover, the volatile compounds contents and antioxidant activities of beers were improved by PADs, suggesting favorable quality characteristics. Especially, Phe-Cys and Leu-His could increase the DPPH radical scavenging activity of beer by 41.92% and 18.78% respectively, compared with control. Therefore, PADs are industrially scalable enhancers to improve the ability of yeast to resist osmotic stress and beer quality during very high gravity brewing.
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Affiliation(s)
- Caiyun Wu
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
| | - Chengxin Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
| | - Jiayu Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
| | - Xiaolan Jike
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
| | - Huirong Yang
- College of Food Science and Technology, Southwest Minzu University, Chengdu, 610041, China.
| | - Huaide Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
| | - Hongjie Lei
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
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2
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Xu Y, Geng Z, Yang C, Zhou H, Wang Y, Kuerban B, Luo G. Effect of N-acetyl-l-cysteine on Cell Phenotype and Autophagy in Pichia pastoris Expressing Human Serum Albumin and Porcine Follicle-Stimulating Hormone Fusion Protein. Molecules 2023; 28:molecules28073041. [PMID: 37049804 PMCID: PMC10095845 DOI: 10.3390/molecules28073041] [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: 02/11/2023] [Revised: 03/26/2023] [Accepted: 03/27/2023] [Indexed: 04/14/2023] Open
Abstract
Pichia pastoris is widely used for the production of recombinant proteins, but the low secretion efficiency hinders its wide application in biopharmaceuticals. Our previous study had shown that N-acetyl-l-cysteine (NAC) promotes human serum albumin and porcine follicle-stimulating hormone fusion protein (HSA-pFSHβ) secretion by increasing intracellular GSH levels, but the downstream impact mechanism is not clear. In this study, we investigated the roles of autophagy as well as cell phenotype in NAC promoting HSA-pFSHβ secretion. Our results showed that NAC slowed down the cell growth rate, and its effects were unaffected by Congo Red and Calcofluor White. Moreover, NAC affected cell wall composition by increasing chitin content and decreasing β-1,3-glucan content. In addition, the expressions of vesicular pathway and autophagy-related genes were significantly decreased after NAC treatment. Further studies revealed that autophagy, especially the cytoplasm-to-vacuole targeting (Cvt) pathway, mitophagy and pexophagy, was significantly increased with time, and NAC has a promoting effect on autophagy, especially at 48 h and 72 h of NAC treatment. However, the disruption of mitophagy receptor Atg32, but not pexophagy receptor Atg30, inhibited HSA-pFSHβ production, and neither of them inhibited the NAC-promoted effect of HSA-pFSHβ. In conclusion, vesicular transport, autophagy and cell wall are all involved in the NAC-promoted HSA-pFSHβ secretion and that disruption of the autophagy receptor alone does not inhibit the effect of NAC.
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Affiliation(s)
- Yingqing Xu
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212100, China
| | - Zijian Geng
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212100, China
| | - Chengxi Yang
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212100, China
| | - Hongwei Zhou
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212100, China
| | - Yixing Wang
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212100, China
| | - Buayisham Kuerban
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212100, China
| | - Gang Luo
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212100, China
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Protective effects of peptides on the cell wall structure of yeast under osmotic stress. Appl Microbiol Biotechnol 2022; 106:7051-7061. [PMID: 36184688 DOI: 10.1007/s00253-022-12207-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 09/20/2022] [Accepted: 09/22/2022] [Indexed: 11/02/2022]
Abstract
Three peptides (LL, LML, and LLL) were used to examine their influences on the osmotic stress tolerance and cell wall properties of brewer's yeast. Results suggested that peptide supplementation improved the osmotic stress tolerance of yeast through enhancing the integrity and stability of the cell wall. Transmission electron micrographs showed that the thickness of yeast cell wall was increased by peptide addition under osmotic stress. Additionally, quantitative analysis of cell wall polysaccharide components in the LL and LLL groups revealed that they had 27.34% and 24.41% higher chitin levels, 25.73% and 22.59% higher mannan levels, and 17.86% and 21.35% higher β-1,3-glucan levels, respectively, than the control. Furthermore, peptide supplementation could positively modulate the cell wall integrity pathway and up-regulate the expressions of cell wall remodeling-related genes, including FKS1, FKS2, KRE6, MNN9, and CRH1. Thus, these results demonstrated that peptides improved the osmotic stress tolerance of yeast via remodeling the yeast cell wall and reinforcing the structure of the cell wall. KEY POINTS: • Peptide supplementation improved yeast osmotic stress tolerance via cell wall remodeling. • Peptide supplementation enhanced cell wall thickness and stability under osmotic stress. • Peptide supplementation positively modulated the CWI pathway under osmotic stress.
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4
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Spent Brewer's Yeast as a Source of Insoluble β-Glucans. Int J Mol Sci 2021; 22:ijms22020825. [PMID: 33467670 PMCID: PMC7829969 DOI: 10.3390/ijms22020825] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2020] [Revised: 01/10/2021] [Accepted: 01/11/2021] [Indexed: 01/19/2023] Open
Abstract
In the brewing process, the consumption of resources and the amount of waste generated are high and due to a lot of organic compounds in waste-water, the capacity of natural regeneration of the environment is exceeded. Residual yeast, the second by-product of brewing is considered to have an important chemical composition. An approach with nutritional potential refers to the extraction of bioactive compounds from the yeast cell wall, such as β-glucans. Concerning the potential food applications with better textural characteristics, spent brewer’s yeast glucan has high emulsion stability and water-holding capacity fitting best as a fat replacer in different food matrices. Few studies demonstrate the importance and nutritional role of β-glucans from brewer’s yeast, and even less for spent brewer’s yeast, due to additional steps in the extraction process. This review focuses on describing the process of obtaining insoluble β-glucans (particulate) from spent brewer’s yeast and provides an insight into how a by-product from brewing can be converted to potential food applications.
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Gorter de Vries AR, Pronk JT, Daran JMG. Lager-brewing yeasts in the era of modern genetics. FEMS Yeast Res 2020; 19:5573808. [PMID: 31553794 PMCID: PMC6790113 DOI: 10.1093/femsyr/foz063] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2019] [Accepted: 09/23/2019] [Indexed: 12/11/2022] Open
Abstract
The yeast Saccharomyces pastorianus is responsible for the annual worldwide production of almost 200 billion liters of lager-type beer. S. pastorianus is a hybrid of Saccharomyces cerevisiae and Saccharomyces eubayanus that has been studied for well over a century. Scientific interest in S. pastorianus intensified upon the discovery, in 2011, of its S. eubayanus ancestor. Moreover, advances in whole-genome sequencing and genome editing now enable deeper exploration of the complex hybrid and aneuploid genome architectures of S. pastorianus strains. These developments not only provide novel insights into the emergence and domestication of S. pastorianus but also generate new opportunities for its industrial application. This review paper combines historical, technical and socioeconomic perspectives to analyze the evolutionary origin and genetics of S. pastorianus. In addition, it provides an overview of available methods for industrial strain improvement and an outlook on future industrial application of lager-brewing yeasts. Particular attention is given to the ongoing debate on whether current S. pastorianus originates from a single or multiple hybridization events and to the potential role of genome editing in developing industrial brewing yeast strains.
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Affiliation(s)
- Arthur R Gorter de Vries
- Department of Biotechnology, Delft University of Technology, Van der Maasweg 9, 2629 HZ Delft, The Netherlands
| | - Jack T Pronk
- Department of Biotechnology, Delft University of Technology, Van der Maasweg 9, 2629 HZ Delft, The Netherlands
| | - Jean-Marc G Daran
- Department of Biotechnology, Delft University of Technology, Van der Maasweg 9, 2629 HZ Delft, The Netherlands
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Wang J, Ding H, Zheng F, Li Y, Liu C, Niu C, Li Q. Physiological Changes of Beer Brewer's Yeast During Serial Beer Fermentation. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2019. [DOI: 10.1080/03610470.2018.1546030] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Jinjing Wang
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China
- Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Huajian Ding
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China
- Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Feiyun Zheng
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China
- Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Yongxian Li
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China
- Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Chunfeng Liu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China
- Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Chengtuo Niu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China
- Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Qi Li
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China
- Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
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Wang J, Li M, Zheng F, Niu C, Liu C, Li Q, Sun J. Cell wall polysaccharides: before and after autolysis of brewer's yeast. World J Microbiol Biotechnol 2018; 34:137. [PMID: 30128783 DOI: 10.1007/s11274-018-2508-6] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2018] [Accepted: 07/20/2018] [Indexed: 12/11/2022]
Abstract
Brewer's yeast is used in production of beer since millennia, and it is receiving increased attention because of its distinct fermentation ability and other biological properties. During fermentation, autolysis occurs naturally at the end of growth cycle of yeast. Yeast cell wall provides yeast with osmotic integrity and holds the cell shape upon the cell wall stresses. The cell wall of yeast consists of β-glucans, chitin, mannoproteins, and proteins that cross linked with glycans and a glycolipid anchor. The variation in composition and amount of cell wall polysaccharides during autolysis in response to cell wall stress, laying significant impacts on the autolysis ability of yeast, either benefiting or destroying the flavor of final products. On the other hand, polysaccharides from yeast cell wall show outstanding health effects and are recommended to be used in functional foods. This article reviews the influence of cell wall polysaccharides on yeast autolysis, covering cell wall structure changings during autolysis, and functions and possible applications of cell wall components derived from yeast autolysis.
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Affiliation(s)
- Jinjing Wang
- The Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu, China.,Lab of Brewing Science and Engineering of Jiangnan University, China, Wuxi, 214122, Jiangsu, China
| | - Mengqi Li
- The Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu, China.,Lab of Brewing Science and Engineering of Jiangnan University, China, Wuxi, 214122, Jiangsu, China
| | - Feiyun Zheng
- The Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu, China.,Lab of Brewing Science and Engineering of Jiangnan University, China, Wuxi, 214122, Jiangsu, China
| | - Chengtuo Niu
- The Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu, China.,Lab of Brewing Science and Engineering of Jiangnan University, China, Wuxi, 214122, Jiangsu, China
| | - Chunfeng Liu
- The Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu, China.,Lab of Brewing Science and Engineering of Jiangnan University, China, Wuxi, 214122, Jiangsu, China
| | - Qi Li
- The Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu, China. .,Lab of Brewing Science and Engineering of Jiangnan University, China, Wuxi, 214122, Jiangsu, China.
| | - Jinyuan Sun
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, 100048, China.
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Wang J, Mao J, Yang G, Zheng F, Niu C, Li Y, Liu C, Li Q. The FKS family genes cause changes in cell wall morphology resulted in regulation of anti-autolytic ability in Saccharomyces cerevisiae. BIORESOURCE TECHNOLOGY 2018; 249:49-56. [PMID: 29040859 DOI: 10.1016/j.biortech.2017.09.113] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/31/2017] [Revised: 09/11/2017] [Accepted: 09/15/2017] [Indexed: 06/07/2023]
Abstract
The aim of this study was to discuss the functions of FKS family genes which encode β-1, 3-glucan synthase regarding the viability and autolysis of yeast strain. Loss of FKS1 gene severely influences the viability and anti-autolytic ability of yeast. Mutation of FKS1 and FKS2 genes led to cell reconstruction, resulting in a sharp shrinkage of cell volume and decreased stress resistance, viability, and anti-autolytic ability. Deletion of FKS3 gene did not clearly influence the synthesis of β-1, 3-glucan of yeast but increased the strain's stress resistance, viability, and anti-autolytic ability. It is suggested that FKS3 would be the potential target for improving the stress resistance of yeast. The results revealed the relationship among FKS family genes and demonstrated their functions on yeast cell wall construction and anti-autolytic ability.
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Affiliation(s)
- Jinjing Wang
- The Key Laboratory of Industrial Biotechnology of Ministry of Education, Wuxi, Jiangsu 214122, China; Lab of Brewing Science and Engineering of Jiangnan University, China, Wuxi, Jiangsu 214122, China
| | - Jiangchuan Mao
- The Key Laboratory of Industrial Biotechnology of Ministry of Education, Wuxi, Jiangsu 214122, China; Lab of Brewing Science and Engineering of Jiangnan University, China, Wuxi, Jiangsu 214122, China
| | - Ge Yang
- The Key Laboratory of Industrial Biotechnology of Ministry of Education, Wuxi, Jiangsu 214122, China; Lab of Brewing Science and Engineering of Jiangnan University, China, Wuxi, Jiangsu 214122, China
| | - Feiyun Zheng
- The Key Laboratory of Industrial Biotechnology of Ministry of Education, Wuxi, Jiangsu 214122, China; Lab of Brewing Science and Engineering of Jiangnan University, China, Wuxi, Jiangsu 214122, China
| | - Chengtuo Niu
- The Key Laboratory of Industrial Biotechnology of Ministry of Education, Wuxi, Jiangsu 214122, China; Lab of Brewing Science and Engineering of Jiangnan University, China, Wuxi, Jiangsu 214122, China
| | - Yongxian Li
- The Key Laboratory of Industrial Biotechnology of Ministry of Education, Wuxi, Jiangsu 214122, China; Lab of Brewing Science and Engineering of Jiangnan University, China, Wuxi, Jiangsu 214122, China
| | - Chunfeng Liu
- The Key Laboratory of Industrial Biotechnology of Ministry of Education, Wuxi, Jiangsu 214122, China; Lab of Brewing Science and Engineering of Jiangnan University, China, Wuxi, Jiangsu 214122, China
| | - Qi Li
- The Key Laboratory of Industrial Biotechnology of Ministry of Education, Wuxi, Jiangsu 214122, China; Lab of Brewing Science and Engineering of Jiangnan University, China, Wuxi, Jiangsu 214122, China.
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