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Cardozo F, Feitosa V, Pillaca-Pullo O, Pessoa A. Endochitinase and Chitobiosidase Production by Marine Aeromonas caviae CHZ306: Establishment of Nitrogen Supplementation. Bioengineering (Basel) 2023; 10:bioengineering10040431. [PMID: 37106618 PMCID: PMC10136300 DOI: 10.3390/bioengineering10040431] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Revised: 02/13/2023] [Accepted: 02/15/2023] [Indexed: 03/31/2023] Open
Abstract
Aeromonas caviae CHZ306, a marine-derived bacterium isolated from zooplankton, can use chitin (a polymer of a β-(1,4)-linked N-acetyl-D-glucosamine) as a carbon source. The chitin is hydrolyzed by chitinolytic enzymes, namely endochitinases and exochitinases (chitobiosidase and N-acetyl-glucosaminidase). Indeed, the chitinolytic pathway is initiated by the coexpression of the enzymes endochitinase (EnCh) and chitobiosidase (ChB); however, few studies, including biotechnological production of these enzymes, have been reported, although chitosaccharide are helpful in several industries, such as cosmetics. This study demonstrates the potential to maximize the simultaneous EnCh and ChB production by nitrogen supplementation on culture media. Twelve different nitrogen supplementation sources (inorganic and organic) previously analyzed in elemental composition (carbon and nitrogen) were tested and evaluated in the Erlenmeyer flask culture of A. caviae CHZ306 for EnCh and ChB expression. None of the nutrients inhibited bacterial growth, and the maximum activity in both EnCh and ChB was observed at 12 h, using corn-steep solids and peptone A. Corn-steep solids and peptone A were then combined at three ratios (1:1, 1:2, and 2:1) to maximize the production. The high activities for EnCh (30.1 U.L−1) and ChB (21.3 U.L−1) were obtained with 2:1 corn-steep solids and peptone A, corresponding to more than 5- and 3-fold enhancement, respectively, compared to the control condition.
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Affiliation(s)
- Flavio Cardozo
- Departamento de Microbiologia, Instituto de Ciências Biomédicas, Universidade de São Paulo (USP), São Paulo 05508-000, Brazil
- Correspondence:
| | - Valker Feitosa
- Departamento de Tecnologia Bioquímico-Farmacêutica, Universidade de São Paulo (USP), São Paulo 05508-000, Brazil
- Departamento de Medicina e Enfermagem, Universidade Federal de Viçosa (UFV), Viçosa 36570-900, Brazil
| | - Omar Pillaca-Pullo
- Centro de Investigación en Biodiversidad para la Salud, Universidad Privada Norbert Wiener, Lima 15046, Peru
| | - Adalberto Pessoa
- Departamento de Tecnologia Bioquímico-Farmacêutica, Universidade de São Paulo (USP), São Paulo 05508-000, Brazil
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2
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Effects of UV-B and Water Deficit on Aroma Precursors in Grapes and Flavor Release during Wine Micro-Vinification and Consumption. Foods 2022; 11:foods11091336. [PMID: 35564058 PMCID: PMC9103088 DOI: 10.3390/foods11091336] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 04/19/2022] [Accepted: 04/24/2022] [Indexed: 11/17/2022] Open
Abstract
UV-B radiation and water availability can affect amino acids(AAs) concentration in berries, resulting in the evolution of aroma compounds during alcoholic fermentation. This study investigated the effects of UV-B exposure and water availability onwine aroma compounds in Pinot noir, focusing on the role of AAs in the process.Enhanced UV-B radiation significantly decreased total AA concentrations and most individual AAs inberries and wines, while water deficitincreased some individual AAsin wines. Higher alcohols, fatty acids, esters, monoterpenes, and C13-norisoprenoids were affected by UV-B interaction with water deficit in wines. These results suggested individual or combined UV-B exposure and water deficit had direct effects on fruit AAs, leading to significant differences in some wine aroma compounds.
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Ogbede JU, Giaever G, Nislow C. A genome-wide portrait of pervasive drug contaminants. Sci Rep 2021; 11:12487. [PMID: 34127714 PMCID: PMC8203678 DOI: 10.1038/s41598-021-91792-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Accepted: 05/25/2021] [Indexed: 11/08/2022] Open
Abstract
Using a validated yeast chemogenomic platform, we characterized the genome-wide effects of several pharmaceutical contaminants, including three N-nitrosamines (NDMA, NDEA and NMBA), two related compounds (DMF and 4NQO) and several of their metabolites. A collection of 4800 non-essential homozygous diploid yeast deletion strains were screened in parallel and the strain abundance was quantified by barcode sequencing. These data were used to rank deletion strains representing genes required for resistance to the compounds to delineate affected cellular pathways and to visualize the global cellular effects of these toxins in an easy-to-use searchable database. Our analysis of the N-nitrosamine screens uncovered genes (via their corresponding homozygous deletion mutants) involved in several evolutionarily conserved pathways, including: arginine biosynthesis, mitochondrial genome integrity, vacuolar protein sorting and DNA damage repair. To investigate why NDMA, NDEA and DMF caused fitness defects in strains lacking genes of the arginine pathway, we tested several N-nitrosamine metabolites (methylamine, ethylamine and formamide), and found they also affected arginine pathway mutants. Notably, each of these metabolites has the potential to produce ammonium ions during their biotransformation. We directly tested the role of ammonium ions in N-nitrosamine toxicity by treatment with ammonium sulfate and we found that ammonium sulfate also caused a growth defect in arginine pathway deletion strains. Formaldehyde, a metabolite produced from NDMA, methylamine and formamide, and which is known to cross-link free amines, perturbed deletion strains involved in chromatin remodeling and DNA repair pathways. Finally, co-administration of N-nitrosamines with ascorbic or ferulic acid did not relieve N-nitrosamine toxicity. In conclusion, we used parallel deletion mutant analysis to characterize the genes and pathways affected by exposure to N-nitrosamines and related compounds, and provide the data in an accessible, queryable database.
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Affiliation(s)
- Joseph Uche Ogbede
- Genome Science & Technology Graduate Program, University of British Columbia, Vancouver, Canada
| | - Guri Giaever
- Faculty of Pharmaceutical Science, University of British Columbia, Vancouver, Canada
| | - Corey Nislow
- Genome Science & Technology Graduate Program, University of British Columbia, Vancouver, Canada.
- Faculty of Pharmaceutical Science, University of British Columbia, Vancouver, Canada.
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Rodríguez-Romero JDJ, Aceves-Lara CA, Silva CF, Gschaedler A, Amaya-Delgado L, Arrizon J. 2-Phenylethanol and 2-phenylethylacetate production by nonconventional yeasts using tequila vinasses as a substrate. ACTA ACUST UNITED AC 2020; 25:e00420. [PMID: 32025510 PMCID: PMC6997672 DOI: 10.1016/j.btre.2020.e00420] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2019] [Revised: 01/04/2020] [Accepted: 01/04/2020] [Indexed: 12/14/2022]
Abstract
Yeast species influenced the de novo synthesis of 2-phenylethylacetate. Inhibitory compounds showed a strong influence on cell growth and 2-phenylethylacetate production for the evaluated yeasts. More than a 50 % reduction in the chemical and biochemical oxygen demand was achieved by yeast fermentation.
Vinasses from the tequila industry are wastewaters with highly elevated organic loads. Therefore, to obtain value-added products by yeast fermentations, such as 2-phenylethanol (2-PE) and 2-phenylethylacetate (2-PEA), could be interesting for industrial applications from tequila vinasses. In this study, four yeasts species (Wickerhamomyces anomalus, Candida glabrata, Candida utilis, and Candida parapsilosis) were evaluated with two different chemically defined media and tequila vinasses. Differences in the aroma compounds production were observed depending on the medium and yeast species used. In tequila vinasses, the highest concentration (65 mg/L) of 2-PEA was reached by C. glabrata, the inhibitory compounds decreased biomass production and synthesis of 2-PEA, and biochemical and chemical oxygen demands were reduced by more than 50 %. Tequila vinasses were suitable for the production of 2-phenylethylacetate by the shikimate pathway. A metabolic network was developed to obtain a guideline to improve 2-PE and 2-PEA production using flux balance analysis (FBA).
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Affiliation(s)
- José de Jesús Rodríguez-Romero
- Industrial Biotechnology Department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Jalisco, Mexico
| | - César Arturo Aceves-Lara
- TBI, Université de Toulouse, CNRS, INRA, INSA, Toulouse, France.,TBI (ex.LISBP)-INSA, Toulouse 135 Avenue de Rangueil, 31077, Toulouse, France
| | - Cristina Ferreira Silva
- Department of Biology, Federal University of Lavras, Postal Code 3037, 37200-000, Lavras, MG, Brazil
| | - Anne Gschaedler
- Industrial Biotechnology Department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Jalisco, Mexico
| | - Lorena Amaya-Delgado
- Industrial Biotechnology Department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Jalisco, Mexico
| | - Javier Arrizon
- Industrial Biotechnology Department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Jalisco, Mexico
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Dlamini BC, Taylor JRN, Buys EM. Influence of ammonia and lysine supplementation on yeast growth and fermentation with respect to gluten‐free type brewing using unmalted sorghum grain. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14373] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Bhekisisa C. Dlamini
- Department of Consumer and Food Sciences University of Pretoria Private Bag X20 Hatfield 0028 South Africa
- Department of Biotechnology & Food Technology University of Johannesburg P.O. Box 524 Auckland Park South Africa
| | - John R. N. Taylor
- Department of Consumer and Food Sciences University of Pretoria Private Bag X20 Hatfield 0028 South Africa
| | - Elna M. Buys
- Department of Consumer and Food Sciences University of Pretoria Private Bag X20 Hatfield 0028 South Africa
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Fang R, Zhou W, Chen Q. Ethyl carbamate regulation and genomic expression of Saccharomyces cerevisiae during mixed-culture yellow rice wine fermentation with Lactobacillus sp. Food Chem 2019; 292:90-97. [DOI: 10.1016/j.foodchem.2019.04.014] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2018] [Revised: 03/17/2019] [Accepted: 04/02/2019] [Indexed: 10/27/2022]
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7
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González B, Vázquez J, Morcillo-Parra MÁ, Mas A, Torija MJ, Beltran G. The production of aromatic alcohols in non-Saccharomyces wine yeast is modulated by nutrient availability. Food Microbiol 2018; 74:64-74. [DOI: 10.1016/j.fm.2018.03.003] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2017] [Revised: 01/29/2018] [Accepted: 03/07/2018] [Indexed: 01/08/2023]
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8
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Kato S, Yamauchi Y, Izawa S. Protein synthesis of Btn2 under pronounced translation repression during the process of alcoholic fermentation and wine-making in yeast. Appl Microbiol Biotechnol 2018; 102:9669-9677. [PMID: 30141081 DOI: 10.1007/s00253-018-9313-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2018] [Revised: 07/28/2018] [Accepted: 08/08/2018] [Indexed: 12/21/2022]
Abstract
Acute high-concentration ethanol (> 9% v/v) has adverse effects on Saccharomyces cerevisiae, including the remarkable repression of bulk mRNA translation. Therefore, increased mRNA levels do not necessarily lead to an increase in the corresponding protein levels in yeast cells under severe ethanol stress. We previously identified that synthesis of Btn2 protein was efficiently induced even under the pronounced translation repression caused by acute severe ethanol stress under laboratory conditions. However, it remains to be clarified whether the translational activity is also repressed and whether the synthesis of Btn2 protein is induced during the process of alcoholic fermentation, in which the ethanol concentration increases gradually to reach high levels. In this study, we revealed that the pronounced translation repression and the translation of BTN2 are induced by high ethanol concentrations that form gradually during alcoholic fermentation using a wine yeast strain EC1118. Furthermore, we confirmed the induced expression of non-native genes driven by the BTN2 promoter during the later stage of the wine-making process. Our findings provide new information on the translation activity in yeast cells during alcoholic fermentation and suggest the utility of the BTN2 promoter for sustaining the fermentation efficiency and quality modification of alcoholic beverages.
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Affiliation(s)
- Sae Kato
- Laboratory of Microbial Technology, Graduate School of Science and Technology, Kyoto Institute of Technology, Matsugasaki, Kyoto, 606-8585, Japan
| | - Yukina Yamauchi
- Laboratory of Microbial Technology, Graduate School of Science and Technology, Kyoto Institute of Technology, Matsugasaki, Kyoto, 606-8585, Japan
| | - Shingo Izawa
- Laboratory of Microbial Technology, Graduate School of Science and Technology, Kyoto Institute of Technology, Matsugasaki, Kyoto, 606-8585, Japan.
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9
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Zhou Y, Yang H, Zong X, Cui C, Mu L, Zhao H. Effects of wheat gluten hydrolysates fractionated by different methods on the growth and fermentation performances of brewer's yeast under high gravity fermentation. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13657] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Yongjing Zhou
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
| | - Huirong Yang
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
| | - Xuyan Zong
- Liquor Making Biological Technology and Application of key laboratory of Sichuan Province; Sichuan University of Science and Engineering; Zigong 643000 China
| | - Chun Cui
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
| | - Lixia Mu
- Sericultural& Agri-Food Research Institute; Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods; Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing; Guangzhou 510610 China
| | - Haifeng Zhao
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
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10
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Barbosa C, Mendes-Faia A, Lage P, Mira NP, Mendes-Ferreira A. Genomic expression program of Saccharomyces cerevisiae along a mixed-culture wine fermentation with Hanseniaspora guilliermondii. Microb Cell Fact 2015; 14:124. [PMID: 26314747 PMCID: PMC4552253 DOI: 10.1186/s12934-015-0318-1] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2015] [Accepted: 08/14/2015] [Indexed: 02/01/2023] Open
Abstract
Background The introduction of yeast starter cultures consisting in a blend of Saccharomyces cerevisiae and non-Saccharomyces yeast strains is emerging for production of wines with improved complexity of flavor. The rational use of this approach is, however, dependent on knowing the impact that co-inoculation has in the physiology of S. cerevisiae. In this work the transcriptome of S.cerevisiae was monitored throughout a wine fermentation, carried out in single culture or in a consortium with Hanseniasporaguilliermondii, this being the first time that this relevant yeast–yeast interaction is examined at a genomic scale. Results Co-inoculation with H. guilliermondii reduced the overall genome-wide transcriptional response of S. cerevisiae throughout the fermentation, which was attributable to a lower fermentative activity of S. cerevisiae while in the mixed-fermentation. Approximately 350 genes S. cerevisiae genes were found to be differently expressed (FDR < 0.05) in response to the presence of H. guilliermondii in the fermentation medium. Genes involved in biosynthesis of vitamins were enriched among those up-regulated in the mixed-culture fermentation, while genes related with the uptake and biosynthesis of amino acids were enriched among those more expressed in the single-culture. The differences in the aromatic profiles of wines obtained in the single and in the mixed-fermentations correlated with the differential expression of S. cerevisiae genes encoding enzymes required for formation of aroma compounds. Conclusions By integrating results obtained in the transcriptomic analysis performed with physiological data our study provided, for the first time, an integrated view into the adaptive responses of S. cerevisiae to the challenging environment of mixed culture fermentation. The availability of nutrients, in particular, of nitrogen and vitamins, stands out as a factor that may determine population dynamics, fermentative activity and by-product formation. Electronic supplementary material The online version of this article (doi:10.1186/s12934-015-0318-1) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Catarina Barbosa
- Escola de Ciências da Vida e Ambiente, Universidade de Trás-os-Montes e Alto Douro, Vila Real, Portugal.
| | - Arlete Mendes-Faia
- Escola de Ciências da Vida e Ambiente, Universidade de Trás-os-Montes e Alto Douro, Vila Real, Portugal. .,BioISI-Biosystems and Integrative Sciences Institute, Campo Grande, Lisbon, Portugal.
| | - Patrícia Lage
- Escola de Ciências da Vida e Ambiente, Universidade de Trás-os-Montes e Alto Douro, Vila Real, Portugal.
| | - Nuno P Mira
- iBB-Institute for Bioengineering and Biosciences, Avenida Rovisco Pais, 1049-001, Lisbon, Portugal. .,Department of Bioengineering, Instituto Superior Técnico, Avenida Rovisco Pais, 1049-001, Lisbon, Portugal.
| | - Ana Mendes-Ferreira
- Escola de Ciências da Vida e Ambiente, Universidade de Trás-os-Montes e Alto Douro, Vila Real, Portugal. .,BioISI-Biosystems and Integrative Sciences Institute, Campo Grande, Lisbon, Portugal.
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Martínez C, Contreras A, Aguilera O, Ganga A, García V. The ICY1 gene from Saccharomyces cerevisiae affects nitrogen consumption during alcoholic fermentation. ELECTRON J BIOTECHN 2014. [DOI: 10.1016/j.ejbt.2014.04.006] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022] Open
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12
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Martínez-Moreno R, Quirós M, Morales P, Gonzalez R. New insights into the advantages of ammonium as a winemaking nutrient. Int J Food Microbiol 2014; 177:128-35. [DOI: 10.1016/j.ijfoodmicro.2014.02.020] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2013] [Revised: 02/13/2014] [Accepted: 02/24/2014] [Indexed: 10/25/2022]
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Hyperammonemia in cirrhosis induces transcriptional regulation of myostatin by an NF-κB-mediated mechanism. Proc Natl Acad Sci U S A 2013; 110:18162-7. [PMID: 24145431 DOI: 10.1073/pnas.1317049110] [Citation(s) in RCA: 185] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
Loss of muscle mass, or sarcopenia, is nearly universal in cirrhosis and adversely affects patient outcome. The underlying cross-talk between the liver and skeletal muscle mediating sarcopenia is not well understood. Hyperammonemia is a consistent abnormality in cirrhosis due to impaired hepatic detoxification to urea. We observed elevated levels of ammonia in both plasma samples and skeletal muscle biopsies from cirrhotic patients compared with healthy controls. Furthermore, skeletal muscle from cirrhotics had increased expression of myostatin, a known inhibitor of skeletal muscle accretion and growth. In vivo studies in mice showed that hyperammonemia reduced muscle mass and strength and increased myostatin expression in wild-type compared with postdevelopmental myostatin knockout mice. We postulated that hyperammonemia is an underlying link between hepatic dysfunction in cirrhosis and skeletal muscle loss. Therefore, murine C2C12 myotubes were treated with ammonium acetate resulting in intracellular concentrations similar to those in cirrhotic muscle. In this system, we demonstrate that hyperammonemia stimulated myostatin expression in a NF-κB-dependent manner. This finding was also observed in primary murine muscle cell cultures. Hyperammonemia triggered activation of IκB kinase, NF-κB nuclear translocation, binding of the NF-κB p65 subunit to specific sites within the myostatin promoter, and stimulation of myostatin gene transcription. Pharmacologic inhibition or gene silencing of NF-κB abolished myostatin up-regulation under conditions of hyperammonemia. Our work provides unique insights into hyperammonemia-induced myostatin expression and suggests a mechanism by which sarcopenia develops in cirrhotic patients.
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Gomar-Alba M, Alepuz P, del Olmo M. Dissection of the elements of osmotic stress response transcription factor Hot1 involved in the interaction with MAPK Hog1 and in the activation of transcription. BIOCHIMICA ET BIOPHYSICA ACTA-GENE REGULATORY MECHANISMS 2013; 1829:1111-25. [DOI: 10.1016/j.bbagrm.2013.07.009] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/19/2013] [Revised: 07/26/2013] [Accepted: 07/29/2013] [Indexed: 01/15/2023]
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Vidal EE, de Billerbeck GM, Simões DA, Schuler A, François JM, de Morais MA. Influence of nitrogen supply on the production of higher alcohols/esters and expression of flavour-related genes in cachaça fermentation. Food Chem 2013; 138:701-8. [DOI: 10.1016/j.foodchem.2012.10.147] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2012] [Revised: 10/16/2012] [Accepted: 10/30/2012] [Indexed: 10/27/2022]
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16
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Fate of free amino nitrogen during liquefaction and yeast fermentation of maize and sorghums differing in endosperm texture. FOOD AND BIOPRODUCTS PROCESSING 2013. [DOI: 10.1016/j.fbp.2012.08.007] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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17
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Yao L, Lee SL, Wang T, de Moura JMLN, Johnson LA. Effects of fermentation substrate conditions on corn-soy co-fermentation for fuel ethanol production. BIORESOURCE TECHNOLOGY 2012; 120:140-8. [PMID: 22784965 DOI: 10.1016/j.biortech.2012.04.071] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/01/2011] [Revised: 04/17/2012] [Accepted: 04/20/2012] [Indexed: 06/01/2023]
Abstract
Soy skim, a protein-rich liquid co-product from the aqueous extraction of soybeans, was co-fermented with corn to produce ethanol. Effects of soy skim addition level, type of skim, corn particle size, water-to-solids ratio, and urea on co-fermentation were determined. The addition of 20-100% skim increased the fermentation rate by 18-27% and shortened the fermentation time by 5-7h without affecting ethanol yield. Finely ground corn or high water-to-solids ratio (≥ 3.0) in the mash gave higher fermentation rates, but did not increase the ethanol yield. When the water was completely replaced with soy skim, the addition of urea became unnecessary. Soy skim retentate that was concentrated by nanofiltration increased fermentation rate by 25%. The highest level of skim addition resulted in a finished beer with 16% solids, 47% protein (dwb) containing 3.6% lysine, and an ethanol yield of 39 g/100g dry corn.
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Affiliation(s)
- Linxing Yao
- Department of Food Science and Human Nutrition, Center for Crops Utilization Research, Iowa State University, Ames, IA 50011, USA
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18
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Gomar-Alba M, Jiménez-Martí E, del Olmo M. The Saccharomyces cerevisiae Hot1p regulated gene YHR087W (HGI1) has a role in translation upon high glucose concentration stress. BMC Mol Biol 2012; 13:19. [PMID: 22720784 PMCID: PMC3441895 DOI: 10.1186/1471-2199-13-19] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2012] [Accepted: 05/29/2012] [Indexed: 02/04/2023] Open
Abstract
Background While growing in natural environments yeasts can be affected by osmotic stress provoked by high glucose concentrations. The response to this adverse condition requires the HOG pathway and involves transcriptional and posttranscriptional mechanisms initiated by the phosphorylation of this protein, its translocation to the nucleus and activation of transcription factors. One of the genes induced to respond to this injury is YHR087W. It encodes for a protein structurally similar to the N-terminal region of human SBDS whose expression is also induced under other forms of stress and whose deletion determines growth defects at high glucose concentrations. Results In this work we show that YHR087W expression is regulated by several transcription factors depending on the particular stress condition, and Hot1p is particularly relevant for the induction at high glucose concentrations. In this situation, Hot1p, together to Sko1p, binds to YHR087W promoter in a Hog1p-dependent manner. Several evidences obtained indicate Yhr087wp’s role in translation. Firstly, and according to TAP purification experiments, it interacts with proteins involved in translation initiation. Besides, its deletion mutant shows growth defects in the presence of translation inhibitors and displays a slightly slower translation recovery after applying high glucose stress than the wild type strain. Analyses of the association of mRNAs to polysome fractions reveals a lower translation in the mutant strain of the mRNAs corresponding to genes GPD1, HSP78 and HSP104. Conclusions The data demonstrates that expression of Yhr087wp under high glucose concentration is controlled by Hot1p and Sko1p transcription factors, which bind to its promoter. Yhr087wp has a role in translation, maybe in the control of the synthesis of several stress response proteins, which could explain the lower levels of some of these proteins found in previous proteomic analyses and the growth defects of the deletion strain.
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Affiliation(s)
- M Gomar-Alba
- Departament de Bioquímica i Biologia Molecular, Facultat de Ciències Biològiques, Universitat de València, Dr, Moliner, 50, E-46100, Burjassot, Valencia, Spain
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Abstract
The availability of the sequence of the Saccharomyces genome in combination with the development of chemical analytical technologies with dynamic ranges sensitive enough to detect volatile aromatic compounds has generated a renewed interest in defining the role of yeast in the generation of wine aroma and flavor. Genetic differences among wine strains are well documented and aroma profiles also appear to vary, implying that specific allelic alterations may exist and impact the production of compounds associated with flavor. Partial or complete sequencing data on several wine strains are available and reveal underlying genetic differences across strains in key genes implicated in flavor formation. This review discusses the current understanding of the roles of Saccharomyces in wine flavor with an emphasis on positive contributions to flavor and highlights the discoveries of the underlying enzymatic and metabolic mechanisms responsible for the yeast contribution to wine quality.
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Affiliation(s)
- Linda F Bisson
- Department of Viticulture and Enology, University of California, Davis, California 95616, USA.
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Identification of genes related to nitrogen uptake in wine strains of Saccharomyces cerevisiae. World J Microbiol Biotechnol 2011; 28:1107-13. [PMID: 22805832 DOI: 10.1007/s11274-011-0911-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2011] [Accepted: 09/26/2011] [Indexed: 01/25/2023]
Abstract
The yeast Saccharomyces cerevisiae is the main microorganism responsible for wine fermentation and its development influences the quality of wine. A problem affecting these types of fermentations, generating important losses in this industry, are the slow or stuck fermentations which may result from low nitrogen availability in the must. Therefore, several studies have been directed towards identifying genes involved in nitrogen metabolism using high throughput strategies which include subjecting the yeast to changes in the type or concentration of the available nitrogen source. However, this type of approach can also generate responses in the yeast that do not necessarily alter the expression of genes related to nitrogen metabolism. In this work, by using intraspecific hybridisation of wild wine yeast strains we obtained genetically and oenologically similar strains with differences in the consumption of nitrogen sources. Using the same must, the global expression patterns of these yeasts were compared by microarrays, the analysis of which identified 276 genes that varied in their expression between the strains analysed. The functional analysis of the genes with a known function indicates that some participate in nitrogen metabolism, alcoholic fermentation, ion transport and transcriptional regulation. Furthermore, differences were observed in the expression of genes which have been partially associated to nitrogen, as in the case of ZRT1 and ATO2. Interestingly, many of the genes identified have no known function or have not been previously associated to this phenotype.
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Vidal BC, Johnston DB, Rausch KD, Tumbleson ME, Singh V. Germ-Derived FAN as Nitrogen Source for Corn Endosperm Fermentation. Cereal Chem 2011. [DOI: 10.1094/cchem-07-10-0099] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Bernardo C. Vidal
- Agricultural & Biological Engineering, University of Illinois at Urbana-Champaign, Urbana, IL 61801
- Current address: Novozymes North America, Franklinton, NC 27525
| | - David B. Johnston
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional, Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038. Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable
| | - Kent D. Rausch
- Agricultural & Biological Engineering, University of Illinois at Urbana-Champaign, Urbana, IL 61801
| | - M. E. Tumbleson
- Agricultural & Biological Engineering, University of Illinois at Urbana-Champaign, Urbana, IL 61801
| | - Vijay Singh
- Agricultural & Biological Engineering, University of Illinois at Urbana-Champaign, Urbana, IL 61801
- Corresponding author. Phone: 217-333-9510. Fax: 217-244-0323. E-mail:
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Cardona F, Orozco H, Friant S, Aranda A, del Olmo ML. The Saccharomyces cerevisiae flavodoxin-like proteins Ycp4 and Rfs1 play a role in stress response and in the regulation of genes related to metabolism. Arch Microbiol 2011; 193:515-25. [PMID: 21442317 DOI: 10.1007/s00203-011-0696-7] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2010] [Revised: 02/15/2011] [Accepted: 03/11/2011] [Indexed: 12/11/2022]
Abstract
SPI1 is a gene whose expression responds to many environmental stimuli, including entry into stationary phase. We have performed a screening to identify genes that activate SPI1 promoter when overexpressed. The phosphatidylinositol-4-phosphate 5-kinase gene MSS4 was identified as a positive activator of SPI1. Another SPI1 transcriptional regulator isolated was the flavodoxin-like gene YCP4. YCP4 and its homolog RFS1 regulate the expression of many genes during the late stages of growth. The double deletion mutant in YCP4 and its homolog RFS1 has an impact on gene expression related to metabolism by increasing the expression of genes involved in hexose transport and glycolysis, and decreasing expression of genes of amino acid metabolism pathways. Genes related to mating and response to pheromone show a decreased expression in the double mutant, while transcription of genes involved in translational elongation is increased. Deletion of these genes, together with the third member of the family, PST2, has a complex effect on the stress response. For instance, double mutant ycp4Δrfs1Δ has an increased response to oxidative stress, but a decreased tolerance to cell-damaging agent SDS. Additionally, this mutation affects chronological aging and slightly increases fermentative capacity.
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Affiliation(s)
- Fernando Cardona
- Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos, Paterna, Spain
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Vidal BC, Rausch KD, Tumbleson ME, Singh V. Corn Endosperm Fermentation Using Endogenous Amino Nitrogen Generated by a Fungal Protease. Cereal Chem 2011. [DOI: 10.1094/cchem-04-10-0070] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Bernardo C. Vidal
- Agricultural and Biological Engineering, University of Illinois, Urbana-Champaign, Urbana, IL 61801
| | - Kent D. Rausch
- Agricultural and Biological Engineering, University of Illinois, Urbana-Champaign, Urbana, IL 61801
| | - M. E. Tumbleson
- Agricultural and Biological Engineering, University of Illinois, Urbana-Champaign, Urbana, IL 61801
| | - Vijay Singh
- Agricultural and Biological Engineering, University of Illinois, Urbana-Champaign, Urbana, IL 61801
- Corresponding author. Phone: 217-333-9510. Fax: 217-244-0323. E-mail:
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Jiménez-Martí E, Zuzuarregui A, Gomar-Alba M, Gutiérrez D, Gil C, del Olmo M. Molecular response of Saccharomyces cerevisiae wine and laboratory strains to high sugar stress conditions. Int J Food Microbiol 2011; 145:211-20. [PMID: 21247650 DOI: 10.1016/j.ijfoodmicro.2010.12.023] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2010] [Revised: 12/20/2010] [Accepted: 12/21/2010] [Indexed: 11/30/2022]
Abstract
One of the stress conditions that can affect Saccharomyces cerevisiae cells during their growth is osmotic stress. Under particular environments (for instance, during the production of alcoholic beverages) yeasts have to cope with osmotic stress caused by high sugar concentrations. Although the molecular changes and pathways involved in the response to saline or sorbitol stress are widely understood, less is known about how cells respond to high sugar concentrations. In this work we present a comprehensive study of the response to this form of stress which indicates important transcriptomic changes, especially in terms of the genes involved in both stress response and respiration, and the implication of the HOG pathway. We also describe several genes of an unknown function which are more highly expressed under 20% (w/v) glucose than under 2% (w/v) glucose. In this work we focus on the YHR087w (RTC3) gene and its encoded protein. Proteomic analysis of the mutant deletion strain reveals lower levels of several yeast Hsp proteins, which establishes a link between this protein and the response to several forms of stress. The relevance of YHR087W for the response to high sugar and other stress conditions and the relationship of the encoded protein with several Hsp proteins suggest applications of this gene in biotechnological processes in which response to stress is important.
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Affiliation(s)
- E Jiménez-Martí
- Departament de Bioquímica i Biologia Molecular, Facultat de Ciències Biològiques, Universitat de València, Burjassot Valencia, Spain
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Jiménez-Martí E, Gomar-Alba M, Palacios A, Ortiz-Julien A, del Olmo ML. Towards an understanding of the adaptation of wine yeasts to must: relevance of the osmotic stress response. Appl Microbiol Biotechnol 2010; 89:1551-61. [DOI: 10.1007/s00253-010-2909-4] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2010] [Revised: 09/03/2010] [Accepted: 09/07/2010] [Indexed: 10/19/2022]
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Bartra E, Casado M, Carro D, Campamà C, Piña B. Differential expression of thiamine biosynthetic genes in yeast strains with high and low production of hydrogen sulfide during wine fermentation. J Appl Microbiol 2009; 109:272-81. [PMID: 20059614 DOI: 10.1111/j.1365-2672.2009.04652.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Abstract
AIMS Release of hydrogen sulfide by fermenting yeast is a potential problem in wine production, because of its strong organoleptic impact. To identify the genetic determinants of sulfide production, we compared the transcriptomes of two wine yeast strains with similar oenological properties, but with very different levels of sulfide production, UDC522 (high sulfide producer) and P29 (low producer). METHODS AND RESULTS Oenological microfermentations were sampled at the peak production of sulfide. Transcription profiles of the two strains were analysed by three methods, a cDNA-based array, an oligonucleotide-based array and qRT-PCR analysis of selected transcripts. Less than 10% of yeast genes showed significant differences between the two strains. High sulfide production correlated with a general overexpression of thiamine biosynthesis genes, whereas genes linked to the catabolism of sulfur-containing compounds (like amino acids) showed no significant expression differences between both strains. CONCLUSIONS Our data suggest a relationship between the thiamine biosynthetic pathway and sulfide production during wine fermentation. SIGNIFICANCE AND IMPACT OF THE STUDY This study provides a first hint which indicates that for some yeast strains, biosynthesis of thiamine (and perhaps of other sulfur-containing compounds) may be more relevant than the general nitrogen metabolism in explaining sulfide production by some yeast strains during vinification, defining new targets for genetic improvement of wine yeast strains.
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Affiliation(s)
- E Bartra
- Institut Català de Vinya i el Vi, Plaça Àgora, Pol. Ind. Domenys II, Vilafranca del Penedès, Spain
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Vidal BC, Rausch KD, Tumbleson ME, Singh V. Protease Treatment to Improve Ethanol Fermentation in Modified Dry Grind Corn Processes. Cereal Chem 2009. [DOI: 10.1094/cchem-86-3-0323] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Bernardo C. Vidal
- Agricultural and Biological Engineering, University of Illinois Urbana-Champaign, Urbana, IL 61801
| | - Kent D. Rausch
- Agricultural and Biological Engineering, University of Illinois Urbana-Champaign, Urbana, IL 61801
| | - M. E. Tumbleson
- Agricultural and Biological Engineering, University of Illinois Urbana-Champaign, Urbana, IL 61801
| | - Vijay Singh
- Agricultural and Biological Engineering, University of Illinois Urbana-Champaign, Urbana, IL 61801
- Corresponding author. Phone: 217-333-9510; Fax: 217-244-0323. E-mail:
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Rossignol T, Kobi D, Jacquet-Gutfreund L, Blondin B. The proteome of a wine yeast strain during fermentation, correlation with the transcriptome. J Appl Microbiol 2009; 107:47-55. [PMID: 19245406 DOI: 10.1111/j.1365-2672.2009.04156.x] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
AIMS Although wine yeast gene expression has been thoroughly investigated only few data are available on the evolution the proteome during alcoholic fermentation. This work aimed at specifying the change in proteome during fermentation and to assess its connection with transcriptome. METHODS AND RESULTS The proteome of a wine yeast was monitored by 2-D gel electrophoresis throughout alcoholic fermentation. Proteome was analysed in exponential growth and stationary phase. Among 744 spots, detected we observed significant changes in abundance with 89 spots displaying an increase in intensity and 124 a decrease. We identified 59 proteins among the most regulated and/or the most expressed. Glycolysis and ethanol production, amino acid and sulfur metabolism were the most represented functional categories. We found only a weak correlation between changes in mRNA and protein abundance, which is strongly dependent on the functional category. CONCLUSIONS There are substantial changes in protein abundance during alcoholic fermentation, but they are not directly associated with changes at transcript level suggesting that mRNA is selectively processed and/or translated in stationary phase. SIGNIFICANCE AND IMPACT OF THE STUDY These data show that proteome is a relevant level of analysis to gain insight into wine yeast adaptation to alcoholic fermentation.
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Affiliation(s)
- T Rossignol
- UMR 1083 Sciences Pour l'Oenologie INRA-Montpellier Supagro-UM1, Equipe Microbiologie, Montpellier Cedex, France
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Jiménez-Martí E, Zuzuarregui A, Ridaura I, Lozano N, del Olmo M. Genetic manipulation of HSP26 and YHR087W stress genes may improve fermentative behaviour in wine yeasts under vinification conditions. Int J Food Microbiol 2009; 130:122-30. [PMID: 19217680 DOI: 10.1016/j.ijfoodmicro.2009.01.017] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2008] [Revised: 12/18/2008] [Accepted: 01/19/2009] [Indexed: 11/28/2022]
Abstract
Throughout wine production yeast cells are affected by a plethora of stress conditions that compromise their ability to carry out the whole process. In recent years important knowledge about the mechanisms involved in stress response in both laboratory and wine yeast strains has been obtained. Several studies have indicated that a correlation exists between stress resistance, expression of stress response genes and fermentative behaviour. In this work we introduce several genetic manipulations in two genes induced by several stress conditions: HSP26 (which encodes a heat shock protein) and YHR087W (encoding a protein of unknown function) in two different wine yeasts, ICV16 and ICV27. These manipulations include expression in multicopy and centromeric plasmids, and substitution of the promoter in one of the genomic copies of these genes for that of the SPI1 gene, encoding for a cell wall protein of unknown function, or the PGK1 gene, which encodes the phosphoglycerate kinase glycolytic enzyme. Our results indicate that some of these modifications result in strains with higher expression of these genes, better resistance to certain stress conditions, and even improved fermentative behaviour. The modifications of the YHR087W gene are particularly interesting, and suggest an important role of this gene in the vinification process.
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Affiliation(s)
- E Jiménez-Martí
- Departament de Bioquímica i Biologia Molecular, Universitat de València, Burjassot, Valencia, Spain
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Lactate and amino acid catabolism in the cheese-ripening yeast Yarrowia lipolytica. Appl Environ Microbiol 2008; 74:6505-12. [PMID: 18776032 DOI: 10.1128/aem.01519-08] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The consumption of lactate and amino acids is very important for microbial development and/or aroma production during cheese ripening. A strain of Yarrowia lipolytica isolated from cheese was grown in a liquid medium containing lactate in the presence of a low (0.1x) or high (2x) concentration of amino acids. Our results show that there was a dramatic increase in the growth of Y. lipolytica in the medium containing a high amino acid concentration, but there was limited lactate consumption. Conversely, lactate was efficiently consumed in the medium containing a low concentration of amino acids after amino acid depletion was complete. These data suggest that the amino acids are used by Y. lipolytica as a main energy source, whereas lactate is consumed following amino acid depletion. Amino acid degradation was accompanied by ammonia production corresponding to a dramatic increase in the pH. The effect of adding amino acids to a Y. lipolytica culture grown on lactate was also investigated. Real-time quantitative PCR analyses were performed with specific primers for five genes involved in amino acid transport and catabolism, including an amino acid transporter gene (GAP1) and four aminotransferase genes (ARO8, ARO9, BAT1, and BAT2). The expression of three genes involved in lactate transport and catabolism was also studied. These genes included a lactate transporter gene (JEN1) and two lactate dehydrogenase genes (CYB2-1 and CYB2-2). Our data showed that GAP1, BAT2, BAT1, and ARO8 were maximally expressed after 15 to 30 min following addition of amino acids (BAT2 was the most highly expressed gene), while the maximum expression of JEN1, CYB2-1, and CYB2-2 was delayed (>or=60 min).
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