1
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Urakov VN, Mardanov AV, Alexandrov AI, Ruzhitskiy AO, Ravin NV, Kushnirov VV. CAR1 as a new selective marker for genetic engineering of wine yeasts. J Microbiol Methods 2023; 214:106840. [PMID: 37820871 DOI: 10.1016/j.mimet.2023.106840] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Revised: 10/06/2023] [Accepted: 10/07/2023] [Indexed: 10/13/2023]
Abstract
A common problem in engineering industrial yeasts, and wine yeasts in particular, is the lack or scarcity of selective markers for introducing desired genetic changes. Almost all such markers, which are usually auxotrophic mutations, would reduce the growth characteristics of yeast strains. However, a potentially useful marker could be the CAR1 gene encoding arginase, the deletion of which reduces the accumulation of the carcinogen ethyl carbamate in wine, making such a deletion beneficial for wine production and maintainable in wine yeast strains. Here we demonstrate the use of the CAR1 gene as a selective marker. First, we observe that complete deletion of CAR1 in a triploid wine strain of Saccharomyces cerevisiae causes strong growth inhibition on a medium containing arginine as the only nitrogen source. Then, we show that strains with CAR1 deletion can be reliably transformed using CAR1 as a plasmid marker. Thus, the CAR1 gene can be used as a convenient selective marker in genetic engineering of wine yeasts, in particular using CRISPR/Cas9 technology.
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Affiliation(s)
- Valery N Urakov
- Bach Institute of Biochemistry, Research Center of Biotechnology of the Russian Academy of Sciences, Moscow 119071, Russia
| | - Andrey V Mardanov
- Institute of Bioengineering, Research Center of Biotechnology of the Russian Academy of Sciences, Moscow 119071, Russia
| | - Alexander I Alexandrov
- Bach Institute of Biochemistry, Research Center of Biotechnology of the Russian Academy of Sciences, Moscow 119071, Russia; Weizmann Institute of Science, Rehovot 7610001, Israel
| | - Aleksandr O Ruzhitskiy
- Bach Institute of Biochemistry, Research Center of Biotechnology of the Russian Academy of Sciences, Moscow 119071, Russia
| | - Nikolai V Ravin
- Institute of Bioengineering, Research Center of Biotechnology of the Russian Academy of Sciences, Moscow 119071, Russia
| | - Vitaly V Kushnirov
- Bach Institute of Biochemistry, Research Center of Biotechnology of the Russian Academy of Sciences, Moscow 119071, Russia.
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2
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Arakawa GY, Yokoi KJ. Application of multiple ultra-high-pressure homogenization to the pasteurization process of Japanese rice wine, sake. J Biosci Bioeng 2023; 136:117-122. [PMID: 37291026 DOI: 10.1016/j.jbiosc.2023.05.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 04/15/2023] [Accepted: 05/15/2023] [Indexed: 06/10/2023]
Abstract
Hiire is a pasteurization process in the production of Japanese rice wine (sake), which stabilizes the quality of product; however, it also generates the carcinogen ethyl carbamate (EC). In this study, we investigated the application of ultra-high-pressure homogenization (UHPH) as an alternative sterilization method for sake production. Microbiological analysis revealed that multiple UHPH treatments sterilized hiochi lactobacilli (Lactobacillus fructivorans, L. homohiochii, L. casei, and L. hilgardii) and Saccharomyces cerevisiae. Enzyme activity assays revealed that α-amylase, glucoamylase, and acid-carboxypeptidase activities were reduced to less than 1% of the levels in non-pasteurized sake after four-time UHPH treatment. These results show that UHPH treatment meets the two requirements of the sake sterilization process sterilization and enzyme inactivation. The UHPH-processed sake did not show any significant changes in general properties but had reduced organic acid and aromatic component contents, with ethyl caproate content showing the most significant reduction of approximately 20%. Interestingly, EC was detected in pasteurized sake but not in UHPH-processed sake. These findings indicate that the UHPH technology could be used to inactivate microorganisms and enzymes in sake without generating EC.
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Affiliation(s)
- Gen-Ya Arakawa
- Toyama Prefectural Food Research Institute, 360 Yoshioka, Toyama, Toyama 939-8153, Japan.
| | - Ken-Ji Yokoi
- Toyama Prefectural Food Research Institute, 360 Yoshioka, Toyama, Toyama 939-8153, Japan
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3
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Klinkaewboonwong N, Ohnuki S, Chadani T, Nishida I, Ushiyama Y, Tomiyama S, Isogai A, Goshima T, Ghanegolmohammadi F, Nishi T, Kitamoto K, Akao T, Hirata D, Ohya Y. Targeted Mutations Produce Divergent Characteristics in Pedigreed Sake Yeast Strains. Microorganisms 2023; 11:1274. [PMID: 37317248 DOI: 10.3390/microorganisms11051274] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 04/29/2023] [Accepted: 05/09/2023] [Indexed: 06/16/2023] Open
Abstract
Modification of the genetic background and, in some cases, the introduction of targeted mutations can play a critical role in producing trait characteristics during the breeding of crops, livestock, and microorganisms. However, the question of how similar trait characteristics emerge when the same target mutation is introduced into different genetic backgrounds is unclear. In a previous study, we performed genome editing of AWA1, CAR1, MDE1, and FAS2 on the standard sake yeast strain Kyokai No. 7 to breed a sake yeast with multiple excellent brewing characteristics. By introducing the same targeted mutations into other pedigreed sake yeast strains, such as Kyokai strains No. 6, No. 9, and No. 10, we were able to create sake yeasts with the same excellent brewing characteristics. However, we found that other components of sake made by the genome-edited yeast strains did not change in the exact same way. For example, amino acid and isobutanol contents differed among the strain backgrounds. We also showed that changes in yeast cell morphology induced by the targeted mutations also differed depending on the strain backgrounds. The number of commonly changed morphological parameters was limited. Thus, divergent characteristics were produced by the targeted mutations in pedigreed sake yeast strains, suggesting a breeding strategy to generate a variety of sake yeasts with excellent brewing characteristics.
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Affiliation(s)
- Norapat Klinkaewboonwong
- Department of Integrated Biosciences, Graduate School of Frontier Sciences, The University of Tokyo, Chiba 277-8562, Japan
| | - Shinsuke Ohnuki
- Department of Integrated Biosciences, Graduate School of Frontier Sciences, The University of Tokyo, Chiba 277-8562, Japan
| | - Tomoya Chadani
- Department of Integrated Biosciences, Graduate School of Frontier Sciences, The University of Tokyo, Chiba 277-8562, Japan
| | - Ikuhisa Nishida
- Sakeology Center, Niigata University, 2-8050, Ikarashi, Niigata 950-2181, Japan
| | - Yuto Ushiyama
- Sakeology Course, Graduate School of Science and Technology, Niigata University, 2-8050, Ikarashi, Niigata 950-2181, Japan
| | - Saki Tomiyama
- Sakeology Course, Graduate School of Science and Technology, Niigata University, 2-8050, Ikarashi, Niigata 950-2181, Japan
| | - Atsuko Isogai
- National Research Institute of Brewing, Higashi-Hiroshima, Hiroshima 739-0046, Japan
- Program of Biotechnology, Graduate School of Integrated Sciences for Life, Hiroshima University, 1-3-1 Kagamiyama, Higashi-Hiroshima 739-8530, Japan
| | - Tetsuya Goshima
- National Research Institute of Brewing, Higashi-Hiroshima, Hiroshima 739-0046, Japan
| | - Farzan Ghanegolmohammadi
- Department of Integrated Biosciences, Graduate School of Frontier Sciences, The University of Tokyo, Chiba 277-8562, Japan
- Department of Biological Engineering, Massachusetts Institute of Technology, Cambridge, MA 02139, USA
| | - Tomoyuki Nishi
- Sake Research Center, Asahi Sake Brewing Co., Ltd., Nagaoka, Niigata 949-5494, Japan
| | - Katsuhiko Kitamoto
- Department of Pharmaceutical and Medical Business Sciences, Nihon Pharmaceutical University, Bunkyo-ku, Tokyo 113-0034, Japan
| | - Takeshi Akao
- National Research Institute of Brewing, Higashi-Hiroshima, Hiroshima 739-0046, Japan
- Program of Biotechnology, Graduate School of Integrated Sciences for Life, Hiroshima University, 1-3-1 Kagamiyama, Higashi-Hiroshima 739-8530, Japan
| | - Dai Hirata
- Sakeology Center, Niigata University, 2-8050, Ikarashi, Niigata 950-2181, Japan
- Sakeology Course, Graduate School of Science and Technology, Niigata University, 2-8050, Ikarashi, Niigata 950-2181, Japan
- Program of Biotechnology, Graduate School of Integrated Sciences for Life, Hiroshima University, 1-3-1 Kagamiyama, Higashi-Hiroshima 739-8530, Japan
- Sake Research Center, Asahi Sake Brewing Co., Ltd., Nagaoka, Niigata 949-5494, Japan
| | - Yoshikazu Ohya
- Department of Integrated Biosciences, Graduate School of Frontier Sciences, The University of Tokyo, Chiba 277-8562, Japan
- Collaborative Research Institute for Innovative Microbiology, The University of Tokyo, Tokyo 113-8657, Japan
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4
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Negoro H, Ishida H. Development of sake yeast breeding and analysis of genes related to its various phenotypes. FEMS Yeast Res 2022; 22:6825454. [PMID: 36370450 DOI: 10.1093/femsyr/foac057] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 10/21/2022] [Accepted: 11/10/2022] [Indexed: 11/13/2022] Open
Abstract
Sake is a traditional Japanese alcoholic beverage made from rice and water, fermented by the filamentous fungi Aspergillus oryzae and the yeast Saccharomyces cerevisiae. Yeast strains, also called sake yeasts, with high alcohol yield and the ability to produce desired flavor compounds in the sake, have been isolated from the environment for more than a century. Furthermore, numerous methods to breed sake yeasts without genetic modification have been developed. The objectives of breeding include increasing the efficiency of production, improving the aroma and taste, enhancing safety, imparting functional properties, and altering the appearance of sake. With the recent development of molecular biology, the suitable sake brewing characteristics in sake yeasts, and the causes of acquisition of additional phenotypes in bred yeasts have been elucidated genetically. This mini-review summarizes the history and lineage of sake yeasts, their genetic characteristics, the major breeding methods used, and molecular biological analysis of the acquired strains. The data in this review on the metabolic mechanisms of sake yeasts and their genetic profiles will enable the development of future strains with superior phenotypes.
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Affiliation(s)
- Hiroaki Negoro
- Research Institute, Gekkeikan Sake Co. Ltd., 101 Shimotoba-koyanagi-cho, Fushimi-ku, Kyoto 612-8385, Japan
| | - Hiroki Ishida
- Research Institute, Gekkeikan Sake Co. Ltd., 101 Shimotoba-koyanagi-cho, Fushimi-ku, Kyoto 612-8385, Japan
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5
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Zheng H, Meng K, Liu J, Lin Z, Peng Q, Xie G, Wu P, Elsheery NI. Identification and expression of bifunctional acid urea-degrading enzyme/urethanase from Enterobacter sp. R-SYB082 and its application in degradation of ethyl carbamate in Chinese rice wine (Huangjiu). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4599-4608. [PMID: 35179235 DOI: 10.1002/jsfa.11818] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 02/08/2022] [Accepted: 02/18/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Ethyl carbamate (EC) is a potential carcinogen existing in fermented foods such as Chinese rice wine (Huangjiu). Since urea is an important precursor of EC, the degradation of urea could be an effective way to reduce EC in foods. RESULTS In this study, an Enterobacter sp. R-SYB082 with acid urea degradation characteristics was obtained through microbial screening. Further research isolated a new acid urea-degrading enzyme from R-SYB082 strain - ureidoglycolate amidohydrolase (UAH) - which could degrade EC directly. The cloning and expression of UAH in Escherichia coli BL21 (DE3) suggested that the activity of urea-degrading enzyme reached 3560 U L-1 , while urethanase activity reached 2883 U L-1 in the optimal fermentation condition. The enzyme had the dual ability of degrading substrate urea and product EC. The removal rate of EC in Chinese rice wine could reach 90.7%. CONCLUSION This study provided a new method for the integrated control of EC in Chinese rice wine and other fermented foods. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Huajun Zheng
- National Engineering Research Center for Chinese Huangjiu (Branch Center), Shaoxing University, Shaoxing, China
- School of Life Science, Shaoxing University, Shaoxing, China
| | - Kai Meng
- National Engineering Research Center for Chinese Huangjiu (Branch Center), Shaoxing University, Shaoxing, China
- School of Life Science, Shaoxing University, Shaoxing, China
| | - Jun Liu
- Thermo Fisher Scientific (China) Co. Ltd, Shanghai, China
| | - Zichen Lin
- National Engineering Research Center for Chinese Huangjiu (Branch Center), Shaoxing University, Shaoxing, China
- School of Life Science, Shaoxing University, Shaoxing, China
| | - Qi Peng
- National Engineering Research Center for Chinese Huangjiu (Branch Center), Shaoxing University, Shaoxing, China
- School of Life Science, Shaoxing University, Shaoxing, China
- California Institute of Food and Agricultural Research, University of California, Davis, CA, USA
| | - Guangfa Xie
- College of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou, China
| | - Peng Wu
- School of Environmental Science and Engineering, Suzhou University of Science and Technology, Suzhou, China
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6
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Microbiota and Mycobiota of Soy Sauce-Supplied Lactic Acid Bacteria Treated with High Pressure. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8070338] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Background: Ethyl carbamate (EC), a byproduct that naturally forms in fermented foods, can cause tumors and cell death and is classified as a probable human carcinogen (Group 2A). EC is naturally formed through the alcoholysis reaction between ethanol and carbamyl compounds. The major precursors and dominantly emerging stages of EC differ with disparate food types, including soy sauce. This work aimed to clarify the formation of EC and its influence factors throughout the soy sauce production process with or without high-pressure process (HPP) treatment. Methods: Tetragenococcus halophilus, Pediococcus acidilactici, Zygosaccharomyces rouxii, and Candida versatilis were added to soy sauce. The levels of citrulline and EC were measured, and a 16S and ITS assay investigated the microbiota. Results: L-citrulline production was found in each group after fermentation for one month. In addition, L-citrulline levels were generated the most in group D (500 MPa treated raw soy sauce with 12% saltwater and mixed fermentation bacteria, including T. halophilus,P. acidilactici,Z. rouxii, and C. versatilis) and group E (soy sauce fermentation with 12% saltwater without HPP treatment) compared to group F (soy sauce fermentation with 18% saltwater without HPP treatment). Conclusions: These results indicated that salt concentration and mixed fermentation bacteria (T. halophilus,P. acidilactici,Z. rouxii,C. versatilis) might not be major factors for L-citrulline production.
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7
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Features and application potential of microbial urethanases. Appl Microbiol Biotechnol 2022; 106:3431-3438. [PMID: 35536404 DOI: 10.1007/s00253-022-11953-8] [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: 02/09/2022] [Revised: 04/25/2022] [Accepted: 04/28/2022] [Indexed: 11/02/2022]
Abstract
Urethanase (EC 3.5.1.75) can reduce ethyl carbamate (EC), a group 2A carcinogen found in foods and liquor. However, it is not yet commercially available. Urethanase has been detected as an intracellular enzyme from yeast, filamentous fungi, and bacteria. Based on the most recent progress in the sequence analysis of this enzyme, it was observed that amidase-type enzyme can degrade EC. All five enzymes had highly conserved sequences of amidase signature family, and their molecular masses were in the range of 52-62 kDa. The enzymes of Candida parapsilosis and Aspergillus oryzae formed a homotetramer, and that of Rhodococcus equi strain TB-60 existed as a monomer. Most urethanases exhibited amidase activity, and those of C. parapsilosis and A. oryzae also demonstrated high activity against acrylamide, which is a group 2A carcinogen. It was recently reported that urease and esterase also exhibited urethanase activity. Although research on the enzymatic degradation of EC has been very limited, recently some sequences of EC-degrading enzyme have been elucidated, and it is anticipated that new enzymes would be developed and applied into practical use. KEY POINTS: • Recently, some urethanase sequences have been elucidated • The amino acid residues that formed the catalytic triad were conserved • Urethanase shows amidase activity and can also degrade acrylamide.
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8
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Genome Editing to Generate Sake Yeast Strains with Eight Mutations That Confer Excellent Brewing Characteristics. Cells 2021; 10:cells10061299. [PMID: 34073778 PMCID: PMC8225151 DOI: 10.3390/cells10061299] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Revised: 05/16/2021] [Accepted: 05/21/2021] [Indexed: 01/23/2023] Open
Abstract
Sake yeast is mostly diploid, so the introduction of recessive mutations to improve brewing characteristics requires considerable effort. To construct sake yeast with multiple excellent brewing characteristics, we used an evidence-based approach that exploits genome editing technology. Our breeding targeted the AWA1, CAR1, MDE1, and FAS2 genes. We introduced eight mutations into standard sake yeast to construct a non-foam-forming strain that makes sake without producing carcinogens or an unpleasant odor, while producing a sweet ginjo aroma. Small-scale fermentation tests showed that the desired sake could be brewed with our genome-edited strains. The existence of a few unexpected genetic perturbations introduced during breeding proved that genome editing technology is extremely effective for the serial breeding of sake yeast.
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9
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Masaki K, Fujihara K, Kakizono D, Mizukure T, Okuda M, Mukai N. Aspergillus oryzae acetamidase catalyzes degradation of ethyl carbamate. J Biosci Bioeng 2020; 130:577-581. [DOI: 10.1016/j.jbiosc.2020.07.015] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2020] [Revised: 07/15/2020] [Accepted: 07/20/2020] [Indexed: 11/25/2022]
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10
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Zhang K, Wu W, Yan Q. Research advances on sake rice, koji, and sake yeast: A review. Food Sci Nutr 2020; 8:2995-3003. [PMID: 32724564 PMCID: PMC7382144 DOI: 10.1002/fsn3.1625] [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: 02/17/2020] [Revised: 03/18/2020] [Accepted: 04/13/2020] [Indexed: 11/11/2022] Open
Abstract
Sake is the national alcoholic beverage of Japan, and its history can be traced back more than 1300 years. With the development and maturity of the sake-brewing technique, a unique flavor and taste gradually formed, which led to its wide use in Japan and internationally. This paper reviews and discusses the research advances of sake rice, koji, and sake yeast. The various enzymes and involved genes of microbes in the rice koji, and the separation/breeding of sake yeasts are expounded particularly. Moreover, the fields where further research is required are presented. Therefore, this review presents recent comprehensive research details of sake's ingredients and the involved study perspectives.
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Affiliation(s)
- Kaizheng Zhang
- College of BioengineeringSichuan University of Science & EngineeringZigongChina
| | - Wenchi Wu
- College of BioengineeringSichuan University of Science & EngineeringZigongChina
| | - Qin Yan
- College of BioengineeringSichuan University of Science & EngineeringZigongChina
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11
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Masaki K, Mizukure T, Kakizono D, Fujihara K, Fujii T, Mukai N. New urethanase from the yeast Candida parapsilosis. J Biosci Bioeng 2020; 130:115-120. [PMID: 32253090 DOI: 10.1016/j.jbiosc.2020.03.005] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2019] [Revised: 02/28/2020] [Accepted: 03/09/2020] [Indexed: 02/03/2023]
Abstract
Urethanase (EC 3.5.1.75) is an effective enzyme for removing ethyl carbamate (EC) present in alcoholic beverages. However, urethanase is not well studied and has not yet been developed for practical use. In this study, we report a new urethanase (CPUTNase) from the yeast Candida parapsilosis. Because C. parapsilosis can assimilate EC as its sole nitrogen source, the enzyme was extracted from yeast cells and purified using ion-exchange chromatography. The CPUTNase was estimated as a homotetramer comprising four units of a 61.7 kDa protein. In a 20% ethanol solution, CPUTNase had 73% activity compared with a solution without ethanol. Residual activity after 18 h indicated that CPUTNase was stable in 0%-40% ethanol solutions. The optimum temperature of CPUTNase was 43°C. This enzyme showed urethanase activity at pH 5.5-10.0 and exhibited its highest activity at pH 10. The gene of CPUTNase was identified, and a recombinant enzyme was expressed in the yeast Saccharomyces cerevisiae. Characteristics of recombinant CPUTNase were identical to the native enzyme. The putative amino acid sequence indicated that CPUTNase was an amidase family protein. Further, substrate specificity supported this sequence analysis because CPUTNase showed higher activities toward amide compounds. These results suggest that amidase could be a candidate for urethanase. We discovered a new enzyme and investigated its enzymatic characteristics, sequence, and recombinant CPUTNase expression. These results contribute to a further understanding of urethanase.
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Affiliation(s)
- Kazuo Masaki
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashihiroshima 739-0046, Japan; Graduate School of Biosphere Science, Hiroshima University, 1-4-4 Kagamiyama, Higashihiroshima 739-8528, Japan.
| | - Taichi Mizukure
- Graduate School of Biosphere Science, Hiroshima University, 1-4-4 Kagamiyama, Higashihiroshima 739-8528, Japan
| | - Dararat Kakizono
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashihiroshima 739-0046, Japan
| | - Kanako Fujihara
- Graduate School of Biosphere Science, Hiroshima University, 1-4-4 Kagamiyama, Higashihiroshima 739-8528, Japan
| | - Tsutomu Fujii
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashihiroshima 739-0046, Japan; Graduate School of Biosphere Science, Hiroshima University, 1-4-4 Kagamiyama, Higashihiroshima 739-8528, Japan
| | - Nobuhiko Mukai
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashihiroshima 739-0046, Japan
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12
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Wu D, Xie W, Li X, Cai G, Lu J, Xie G. Metabolic engineering of Saccharomyces cerevisiae using the CRISPR/Cas9 system to minimize ethyl carbamate accumulation during Chinese rice wine fermentation. Appl Microbiol Biotechnol 2020; 104:4435-4444. [PMID: 32215703 DOI: 10.1007/s00253-020-10549-4] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2019] [Revised: 02/21/2020] [Accepted: 03/15/2020] [Indexed: 12/11/2022]
Abstract
Ethyl carbamate (EC) is a potential carcinogen to humans that is mainly produced through the spontaneous reaction between urea and ethanol during Chinese rice wine brewing. We metabolically engineered a strain by over-expressing the DUR3 gene in a previously modified strain using an improved CRISPR/Cas9 system to further decrease the EC level. Homologous recombination of the DUR3 over-expression cassette was performed at the HO locus by individual transformation of the constructed plasmid CRISPR-DUR3-gBlock-HO, generating the engineered strain N85DUR1,2/DUR3-c. Consequently, the DUR3 expression level was significantly enhanced in the modified strain, resulting in increased utilization of urea. The brewing test showed that N85DUR1,2/DUR3-c reduced urea and EC concentrations by 92.0% and 58.5%, respectively, compared with those of the original N85 strain. Moreover, the engineered strain showed good genetic stability in reducing urea content during the repeated brewing experiments. Importantly, the genetic manipulation had a negligible effect on the growth and fermentation characteristics of the yeast strain. Therefore, the constructed strain is potentially suitable for application to reduce urea and EC contents during production of Chinese rice wine. KEY POINTS: • An efficient CRISPR vector was constructed and applied for DUR3 over-expression. • Multi-modification of urea cycle had synergistic effect on reducing EC level. • Fermentation performance of engineered strain was similar with the parental strain. • No residual heterologous genes were left in the genome after genetic manipulation. • An efficient CRISPR vector was constructed and applied for DUR3 over-expression. • Multi-modification of urea cycle had synergistic effect on reducing EC level. • Fermentation performance of engineered strain was similar with the parental strain. • No residual heterologous genes were left in the genome after genetic manipulation.
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Affiliation(s)
- Dianhui Wu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, People's Republic of China.,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, People's Republic of China.,Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, People's Republic of China.,School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, People's Republic of China
| | - Wenjuan Xie
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, People's Republic of China.,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, People's Republic of China.,School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, People's Republic of China
| | - Xiaomin Li
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, People's Republic of China.,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, People's Republic of China.,Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, People's Republic of China.,School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, People's Republic of China
| | - Guolin Cai
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, People's Republic of China.,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, People's Republic of China.,Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, People's Republic of China.,School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, People's Republic of China
| | - Jian Lu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, People's Republic of China. .,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, People's Republic of China. .,Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, People's Republic of China. .,School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, People's Republic of China.
| | - Guangfa Xie
- School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, People's Republic of China.,School of Biological and Environmental Engineering, Zhejiang Shuren University, Hangzhou, 310015, People's Republic of China
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13
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Yamasaki R, Goshima T, Oba K, Kanai M, Ohdoi R, Hirata D, Akao T. Development of sake yeast haploid set with diverse brewing properties using sake yeast strain Hiroshima no. 6 exhibiting sexual reproduction. J Biosci Bioeng 2020; 129:706-714. [PMID: 32085973 DOI: 10.1016/j.jbiosc.2020.01.005] [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: 12/18/2019] [Revised: 01/15/2020] [Accepted: 01/20/2020] [Indexed: 10/25/2022]
Abstract
Among sake yeast strains, Kyokai no. 7 (K7) and its closely related strains (K7 group) are predominantly used because of their excellent brewing properties. In the sake industrial sector, the need for various types of yeast strains is high. Although crossbreeding is an effective method for generating genetic diversity that should result in diverse characteristics, most K7 group strains lack normal sporulation ability, including the ability to undergo meiotic chromosomal recombination, which leads to difficulties in crossbreeding. Accordingly, the improvement of sake yeast strains primarily depends on mutagenesis and suitable selection in a stepwise manner. Our recent study revealed that the long-preserved sake yeast strain Hiroshima no. 6 (H6) does not belong to the K7 group despite genetically being extremely similar. In addition, H6 exhibited normal sporulation. Thus, we isolated haploid cells from H6 and mated them with previously isolated haploid cells of K7 group strains. The crossbred diploid strains had normal sporulation ability; hence, we performed tetrad analysis. The brewing characteristics of the obtained haploid set were extremely diverse. Principal component analysis based on the volatile and organic acid components measured using small-scale sake brewing tests revealed that the haploid strains derived from each diploid strain displayed a characteristic distribution. Thus, we demonstrated the availability of genetic crossbreeding using H6 with sporulation ability to facilitate both the development of novel sake yeast strains with many desirable characteristics and analyses of the function of sake yeast.
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Affiliation(s)
- Risa Yamasaki
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima 739-0046, Japan; Graduate School of Integrated Sciences for Life, Hiroshima University, 1-3-1 Kagamiyama, Higashi-Hiroshima 739-8530, Japan; Food Technology Research Center, Hiroshima Prefectural Technology Research Institute, 12-70 Hijiyamahonmachi, Minami-Ku, Hiroshima 732-0816, Japan
| | - Tetsuya Goshima
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima 739-0046, Japan
| | - Kenji Oba
- Food Technology Research Center, Hiroshima Prefectural Technology Research Institute, 12-70 Hijiyamahonmachi, Minami-Ku, Hiroshima 732-0816, Japan
| | - Muneyoshi Kanai
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima 739-0046, Japan
| | - Ritsushi Ohdoi
- Food Technology Research Center, Hiroshima Prefectural Technology Research Institute, 12-70 Hijiyamahonmachi, Minami-Ku, Hiroshima 732-0816, Japan
| | - Dai Hirata
- Graduate School of Integrated Sciences for Life, Hiroshima University, 1-3-1 Kagamiyama, Higashi-Hiroshima 739-8530, Japan; Sakeology Center, Niigata University, 2-8050 Ikarashi, Niigata 950-2181, Japan; Sake Research Center, Asahi Sake Brewing Co., Ltd., 880-1 Asahi, Nagaoka, Niigata 949-5494, Japan
| | - Takeshi Akao
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima 739-0046, Japan; Graduate School of Integrated Sciences for Life, Hiroshima University, 1-3-1 Kagamiyama, Higashi-Hiroshima 739-8530, Japan.
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14
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Ohnuki S, Kashima M, Yamada T, Ghanegolmohammadi F, Zhou Y, Goshima T, Maruyama JI, Kitamoto K, Hirata D, Akao T, Ohya Y. Genome editing to generate nonfoam-forming sake yeast strains. Biosci Biotechnol Biochem 2019; 83:1583-1593. [PMID: 31189439 DOI: 10.1080/09168451.2019.1631146] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Mutations frequently occur during breeding of sake yeasts and result in unexpected phenotypes. Here, genome editing tools were applied to develop an ideal nonfoam-forming sake yeast strain, K7GE01, which had homozygous awa1∆/awa1∆ deletion alleles that were responsible for nonfoam formation and few off-target mutations. High-dimensional morphological phenotyping revealed no detectable morphological differences between the genome-edited strain and its parent, while the canonical nonfoam-forming strain, K701, showed obvious morphological changes. Small-scale fermentation tests also showed differences between components of sake produced by K7GE01 and K701. The K7GE01 strain produced sake with significant differences in the concentrations of ethyl acetate, malic acid, lactic acid, and acetic acid, while K701 produced sake with more differences. Our results indicated genuine phenotypes of awa1∆/awa1∆ in sake yeast isolates and showed the usefulness of genome editing tools for sake yeast breeding.
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Affiliation(s)
- Shinsuke Ohnuki
- a Department of Integrated Biosciences, Graduate School of Frontier Sciences , The University of Tokyo , Kashiwa, Chiba , Japan
| | - Mao Kashima
- a Department of Integrated Biosciences, Graduate School of Frontier Sciences , The University of Tokyo , Kashiwa, Chiba , Japan
| | - Toshikazu Yamada
- a Department of Integrated Biosciences, Graduate School of Frontier Sciences , The University of Tokyo , Kashiwa, Chiba , Japan
| | - Farzan Ghanegolmohammadi
- a Department of Integrated Biosciences, Graduate School of Frontier Sciences , The University of Tokyo , Kashiwa, Chiba , Japan
| | - Yan Zhou
- b National Research Institute of Brewing , Higashi-Hiroshima , Japan
| | - Tetsuya Goshima
- b National Research Institute of Brewing , Higashi-Hiroshima , Japan
| | - Jun-Ichi Maruyama
- c Department of Biotechnology , The University of Tokyo , Tokyo , Japan.,d Collaborative Research Institute for Innovative Microbiology , The University of Tokyo , Tokyo , Japan
| | - Katsuhiko Kitamoto
- e Department of Pharmaceutical and Medical Business Sciences , Nihon Pharmaceutical University , Bunkyo-ku , Japan
| | - Dai Hirata
- f Sake Research Center , Asahi Sake Brewing Co. Ltd ., Nagaoka , Japan.,g Department of Molecular Biotechnology , Graduate School of Advanced Sciences of Matter, Hiroshima University , Higashi-Hiroshima , Japan.,h Sakeology Center , Niigata University , Ikarashi , Japan
| | - Takeshi Akao
- b National Research Institute of Brewing , Higashi-Hiroshima , Japan
| | - Yoshikazu Ohya
- a Department of Integrated Biosciences, Graduate School of Frontier Sciences , The University of Tokyo , Kashiwa, Chiba , Japan.,d Collaborative Research Institute for Innovative Microbiology , The University of Tokyo , Tokyo , Japan.,i AIST-UTokyo Advanced Operando-Measurement Technology Open Innovation Laboratory (OPERANDO-OIL) , National Institute of Advanced Industrial Science and Technology (AIST) , Kashiwa, Chiba , Japan
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15
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Abstract
Sake yeast was first isolated as a single yeast strain, Saccharomyces sake, during the Meiji era. Yeast strains suitable for sake fermentation were subsequently isolated from sake brewers and distributed as Kyokai yeast strains. Sake yeast strains that produce characteristic flavors have been bred in response to various market demands and individual preferences. Interestingly, both genetic and morphological studies have indicated that sake yeast used during the Meiji era differs from new sake yeasts derived from Kyokai Strain No. 7 lineage. Here, we discuss the history of sake yeast breeding, from the discovery of sake yeast to the present day, to highlight the achievements of great Japanese scientists and engineers.
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Affiliation(s)
- Yoshikazu Ohya
- a Department of Integrated Biosciences, Graduate School of Frontier Sciences , University of Tokyo , Kashiwa , Japan
| | - Mao Kashima
- a Department of Integrated Biosciences, Graduate School of Frontier Sciences , University of Tokyo , Kashiwa , Japan
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16
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Zhang P, Li B, Wen P, Wang P, Yang Y, Chen Q, Chang Y, Hu X. Metabolic Engineering of Four GATA Factors to Reduce Urea and Ethyl Carbamate Formation in a Model Rice Wine System. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:10881-10889. [PMID: 30246534 DOI: 10.1021/acs.jafc.8b04370] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Urea is the most important precursor of ethyl carbamate (EC), a harmful carcinogenic product, in fermented wines. In this study, the effects of four GATA transcriptional factors (Gln3p, Gat1p, Dal80p ,and Gzf3p) on extracellular urea and EC formation and transcriptional changes in urea degradation related genes ( DUR1,2 and DUR3) were examined. Compared to the WT strain, the Δ gzf3 mutant showed 18.7% urea reduction and exhibited synergistic effects with overexpressed Gln3p1-653 and Gat1p1-375 on extracellular urea reduction. Moreover, Δ gzf3+Gln3p1-653 and Δ gzf3+Gat1p1-375 showed significant 38.7% and 43.7% decreases in urea concentration and 41.7% and 48.5% decreases in EC concentration, respectively, in a model rice wine system. These results provide a promising way to reduce urea and EC formation during wine fermentation and raise some cues for the regulations of the four GATA transcriptional factors on the expression of individual nitrogen catabolite repression sensitive genes and their related metabolism pathway.
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Affiliation(s)
- Peng Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Nanchang University , Nanchang 330047 , China
| | - Bang Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Nanchang University , Nanchang 330047 , China
| | - Peng Wen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Nanchang University , Nanchang 330047 , China
| | - Peilin Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Nanchang University , Nanchang 330047 , China
| | - Yu Yang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Nanchang University , Nanchang 330047 , China
| | - Qian Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Nanchang University , Nanchang 330047 , China
| | - Yuxin Chang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Nanchang University , Nanchang 330047 , China
| | - Xing Hu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Nanchang University , Nanchang 330047 , China
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17
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Fang F, Qiu Y, Du G, Chen J. Evaluation of ethyl carbamate formation in Luzhou-flavor spirit during distillation and storage processes. FOOD BIOSCI 2018. [DOI: 10.1016/j.fbio.2018.02.007] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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18
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Zhang P, Hu X. Metabolic engineering of arginine permeases to reduce the formation of urea in Saccharomyces cerevisiae. World J Microbiol Biotechnol 2018. [DOI: 10.1007/s11274-018-2430-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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19
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Mohapatra BR. An Insight into the Prevalence and Enzymatic Abatement of Urethane in Fermented Beverages. Microb Biotechnol 2018. [DOI: 10.1007/978-981-10-7140-9_8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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20
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Wu D, Li X, Sun J, Cai G, Xie G, Lu J. Effect of citrulline metabolism inSaccharomyces cerevisiaeon the formation of ethyl carbamate during Chinese rice wine fermentation. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.473] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Dianhui Wu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
- National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
- School of Biotechnology; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
| | - Xiaomin Li
- The Key Laboratory of Industrial Biotechnology, Ministry of Education; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
- National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
- School of Biotechnology; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
| | - Junyong Sun
- The Key Laboratory of Industrial Biotechnology, Ministry of Education; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
- National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
- School of Biotechnology; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
| | - Guolin Cai
- The Key Laboratory of Industrial Biotechnology, Ministry of Education; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
- National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
- School of Biotechnology; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
| | - Guangfa Xie
- School of Biotechnology; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
- National Engineering Research Center for Chinese Rice Wine; China Shaoxing Rice Wine Group Co. Ltd Shaoxing 312000 People's Republic of China
| | - Jian Lu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
- National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
- School of Biotechnology; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
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21
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Ethyl carbamate: An emerging food and environmental toxicant. Food Chem 2017; 248:312-321. [PMID: 29329860 DOI: 10.1016/j.foodchem.2017.12.072] [Citation(s) in RCA: 63] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2017] [Revised: 11/28/2017] [Accepted: 12/20/2017] [Indexed: 11/21/2022]
Abstract
Ethyl carbamate (EC), a chemical substance widely present in fermented food products and alcoholic beverages, has been classified as a Group 2A carcinogen by the International Agency for Research on Cancer (IARC). New evidence indicates that long-term exposure to EC may cause neurological disorders. Formation of EC in food and its metabolism have therefore been studied extensively and analytical methods for EC in various food matrices have been established. Due to the potential threat of EC to human health, mitigation strategies for EC in food products by physical, chemical, enzymatic, and genetic engineering methods have been developed. Natural products are suggested to provide protection against EC-induced toxicity through the modulation of oxidative stress. This review summarizes knowledge on the formation and metabolism of EC, detection of EC in food products, toxic effects of EC on various organs, and mitigation strategies including prevention of EC-induced tumorigenesis and genotoxicity by natural products.
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22
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Wu Q, Cui K, Lin J, Zhu Y, Xu Y. Urea production by yeasts other than Saccharomyces in food fermentation. FEMS Yeast Res 2017; 17:4411803. [PMID: 29040547 DOI: 10.1093/femsyr/fox072] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2017] [Accepted: 09/26/2017] [Indexed: 11/15/2022] Open
Abstract
Urea is an important intermediate in the synthesis of carcinogenic ethyl carbamate in various food fermentations. Identifying urea-producing microorganisms can help control or reduce ethyl carbamate production. Using Chinese liquor fermentation as a model system, we identified the yeasts responsible for urea production. Urea production was positively correlated to the yeast population (R = 0.523, P = 0.045), and using high-throughput sequencing, we identified 26 yeast species. Partial least squares regression and correlation analysis indicated that Wickerhamomyces anomalus was the most important yeast to produce urea (variable importance plot = 1.927; R = 0.719, P = 0.002). Besides, we found that in W. anomalus the CAR1 gene (responsible for urea production) was 67% identical to that of Saccharomyces cerevisiae. Wickerhamomyces anomalus produced more urea (910.0 μg L-1) than S. cerevisiae (300.1 μg L-1). Moreover, urea production increased to 1261.2 μg L-1 when the two yeasts were co-cultured in a simulated fermentation, where the transcription activity of the CAR1 gene increased by 140% in W. anomalus and decreased by 40% in S. cerevisiae. Our findings confirm that a yeast other than Saccharomyces, namely W. anomalus, contributes more to urea formation in a simulated sorghum fermentation. These findings provide the basis for strategies to control or reduce ethyl carbamate formation.
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Affiliation(s)
- Qun Wu
- State Key Laboratory of Food Science and Technology, The Key Laboratory of Industrial Biotechnology, Ministry of Education, Synergetic Innovation Centre of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Kaixiang Cui
- State Key Laboratory of Food Science and Technology, The Key Laboratory of Industrial Biotechnology, Ministry of Education, Synergetic Innovation Centre of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jianchun Lin
- State Key Laboratory of Food Science and Technology, The Key Laboratory of Industrial Biotechnology, Ministry of Education, Synergetic Innovation Centre of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yang Zhu
- Bioprocess Engineering, Wageningen University and Research, PO Box 16, 6700 AA Wageningen, Netherlands
| | - Yan Xu
- State Key Laboratory of Food Science and Technology, The Key Laboratory of Industrial Biotechnology, Ministry of Education, Synergetic Innovation Centre of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
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23
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Yang HF, Zeng XA, Wang LH, Yu SJ, Brennan MA. Ethyl carbamate control by genomic regulation of arginase in Saccharomyces cerevisiaeEC1118 in sugarcane juice fermentation. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13261] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Hua-Feng Yang
- School of Food Sciences and Engineering; South China University of Technology; Guangzhou 510640 China
| | - Xin-An Zeng
- School of Food Sciences and Engineering; South China University of Technology; Guangzhou 510640 China
- Food Green Processing and Nutrition Regulation Research Center of Guangdong Province; China
| | - Lang-Hong Wang
- School of Food Sciences and Engineering; South China University of Technology; Guangzhou 510640 China
- Food Green Processing and Nutrition Regulation Research Center of Guangdong Province; China
| | - Shu-Juan Yu
- School of Food Sciences and Engineering; South China University of Technology; Guangzhou 510640 China
- Food Green Processing and Nutrition Regulation Research Center of Guangdong Province; China
| | - Margaret A. Brennan
- School of Food Sciences and Engineering; South China University of Technology; Guangzhou 510640 China
- Centre for Food Research and Innovation, Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln 85084 New Zealand
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24
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Zhang P, Du G, Zou H, Xie G, Chen J, Shi Z, Zhou J. Mutant Potential Ubiquitination Sites in Dur3p Enhance the Urea and Ethyl Carbamate Reduction in a Model Rice Wine System. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:1641-1648. [PMID: 28185458 DOI: 10.1021/acs.jafc.6b05348] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Ubiquitination can significantly affect the endocytosis and degradation of plasma membrane proteins. Here, the ubiquitination of a Saccharomyces cerevisiae urea plasma membrane transporter (Dur3p) was altered. Two potential ubiquitination sites, lysine residues K556 and K571, of Dur3p were predicted and replaced by arginine, and the effects of these mutations on urea utilization and formation under different nitrogen conditions were investigated. Compared with Dur3p, the Dur3pK556R mutant showed a 20.1% decrease in ubiquitination level in yeast nitrogen base medium containing urea and glutamine. It also exhibited a >75.8% decrease in urea formation in yeast extract-peptone-dextrose medium and 41.3 and 55.4% decreases in urea and ethyl carbamate formation (a known carcinogen), respectively, in a model rice wine system. The results presented here show that the mutation of Dur3p ubiquitination sites could significantly affect urea utilization and formation. Modifying the ubiquitination of specific transporters might have promising applications in rationally engineering S. cerevisiae strains to efficiently use specific nitrogen sources.
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Affiliation(s)
- Peng Zhang
- Key Laboratory of Industrial Biotechnology, Ministry of Education and School of Biotechnology, Jiangnan University , 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Guocheng Du
- Key Laboratory of Industrial Biotechnology, Ministry of Education and School of Biotechnology, Jiangnan University , 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Huijun Zou
- Zhejiang Guyuelongshan Shaoxing Wine Company , 13 Yangjiang Road, Shaoxing, Zhejiang 312099, China
| | - Guangfa Xie
- Zhejiang Guyuelongshan Shaoxing Wine Company , 13 Yangjiang Road, Shaoxing, Zhejiang 312099, China
| | - Jian Chen
- Key Laboratory of Industrial Biotechnology, Ministry of Education and School of Biotechnology, Jiangnan University , 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Zhongping Shi
- Key Laboratory of Industrial Biotechnology, Ministry of Education and School of Biotechnology, Jiangnan University , 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Jingwen Zhou
- Key Laboratory of Industrial Biotechnology, Ministry of Education and School of Biotechnology, Jiangnan University , 1800 Lihu Road, Wuxi, Jiangsu 214122, China
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25
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Pflaum T, Hausler T, Baumung C, Ackermann S, Kuballa T, Rehm J, Lachenmeier DW. Carcinogenic compounds in alcoholic beverages: an update. Arch Toxicol 2016; 90:2349-67. [PMID: 27353523 DOI: 10.1007/s00204-016-1770-3] [Citation(s) in RCA: 95] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2016] [Accepted: 06/15/2016] [Indexed: 01/01/2023]
Abstract
The consumption of alcoholic beverages has been classified as carcinogenic to humans by the International Agency for Research on Cancer (IARC) since 1988. More recently, in 2010, ethanol as the major constituent of alcoholic beverages and its metabolite acetaldehyde were also classified as carcinogenic to humans. Alcoholic beverages as multi-component mixtures may additionally contain further known or suspected human carcinogens as constituent or contaminant. This review will discuss the occurrence and toxicology of eighteen carcinogenic compounds (acetaldehyde, acrylamide, aflatoxins, arsenic, benzene, cadmium, ethanol, ethyl carbamate, formaldehyde, furan, glyphosate, lead, 3-MCPD, 4-methylimidazole, N-nitrosodimethylamine, pulegone, ochratoxin A, safrole) occurring in alcoholic beverages as identified based on monograph reviews by the IARC. For most of the compounds of alcoholic beverages, quantitative risk assessment provided evidence for only a very low risk (such as margins of exposure above 10,000). The highest risk was found for ethanol, which may reach exposures in ranges known to increase the cancer risk even at moderate drinking (margin of exposure around 1). Other constituents that could pose a risk to the drinker were inorganic lead, arsenic, acetaldehyde, cadmium and ethyl carbamate, for most of which mitigation by good manufacturing practices is possible. Nevertheless, due to the major effect of ethanol, the cancer burden due to alcohol consumption can only be reduced by reducing alcohol consumption in general or by lowering the alcoholic strength of beverages.
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Affiliation(s)
- Tabea Pflaum
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187, Karlsruhe, Germany
| | - Thomas Hausler
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187, Karlsruhe, Germany
| | - Claudia Baumung
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187, Karlsruhe, Germany
| | - Svenja Ackermann
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187, Karlsruhe, Germany
| | - Thomas Kuballa
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187, Karlsruhe, Germany
| | - Jürgen Rehm
- Centre for Addiction and Mental Health (CAMH), 33 Russell Street, Toronto, ON, M5S 2S1, Canada.,Campbell Family Mental Health Research Institute, CAMH, 250 College Street, Toronto, ON, M5T 1R8, Canada.,Institute of Medical Science (IMS), University of Toronto, Medical Sciences Building, 1 King's College Circle, Room 2374, Toronto, ON, M5S 1A8, Canada.,Department of Psychiatry, University of Toronto, 250 College Street, 8th Floor, Toronto, ON, M5T 1R8, Canada.,Dalla Lana School of Public Health, University of Toronto, 155 College Street, 6th Floor, Toronto, ON, M5T 3M7, Canada.,Institute for Clinical Psychology and Psychotherapy, TU Dresden, Chemnitzer Str. 46, 01187, Dresden, Germany
| | - Dirk W Lachenmeier
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187, Karlsruhe, Germany. .,Institute for Clinical Psychology and Psychotherapy, TU Dresden, Chemnitzer Str. 46, 01187, Dresden, Germany.
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26
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Guo XW, Li YZ, Guo J, Wang Q, Huang SY, Chen YF, Du LP, Xiao DG. Reduced production of ethyl carbamate for wine fermentation by deleting CAR1 in Saccharomyces cerevisiae. J Ind Microbiol Biotechnol 2016; 43:671-9. [PMID: 26831650 DOI: 10.1007/s10295-016-1737-7] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2015] [Accepted: 01/10/2016] [Indexed: 11/27/2022]
Abstract
Ethyl carbamate (EC), a pluripotent carcinogen, is mainly formed by a spontaneous chemical reaction of ethanol with urea in wine. The arginine, one of the major amino acids in grape musts, is metabolized by arginase (encoded by CAR1) to ornithine and urea. To reduce the production of urea and EC, an arginase-deficient recombinant strain YZ22 (Δcarl/Δcarl) was constructed from a diploid wine yeast, WY1, by successive deletion of two CAR1 alleles to block the pathway of urea production. The RT-qPCR results indicated that the YZ22 almost did not express CAR1 gene and the specific arginase activity of strain YZ22 was 12.64 times lower than that of parent strain WY1. The fermentation results showed that the content of urea and EC in wine decreased by 77.89 and 73.78 %, respectively. Furthermore, EC was forming in a much lower speed with the lower urea during wine storage. Moreover, the two CAR1 allele deletion strain YZ22 was substantially equivalent to parental strain in terms of growth and fermentation characteristics. Our research also suggested that EC in wine originates mainly from urea that is produced by the arginine.
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Affiliation(s)
- Xue-Wu Guo
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, Tianjin, 300457, People's Republic of China
- College of Bioengineering, Tianjin University of Science and Technology, No. 29, 13th Avenue, TEDA-Tianjin Economic-Technological Development Area, Tianjin, 300457, People's Republic of China
- Tianjin Food Safety and Low Carbon Manufacturing Collaborative Innovation Center, Tianjin, 300457, People's Republic of China
| | - Yuan-Zi Li
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, Tianjin, 300457, People's Republic of China
- College of Bioengineering, Tianjin University of Science and Technology, No. 29, 13th Avenue, TEDA-Tianjin Economic-Technological Development Area, Tianjin, 300457, People's Republic of China
| | - Jian Guo
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, Tianjin, 300457, People's Republic of China
- College of Bioengineering, Tianjin University of Science and Technology, No. 29, 13th Avenue, TEDA-Tianjin Economic-Technological Development Area, Tianjin, 300457, People's Republic of China
| | - Qing Wang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, Tianjin, 300457, People's Republic of China
- College of Bioengineering, Tianjin University of Science and Technology, No. 29, 13th Avenue, TEDA-Tianjin Economic-Technological Development Area, Tianjin, 300457, People's Republic of China
| | - Shi-Yong Huang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, Tianjin, 300457, People's Republic of China
- College of Bioengineering, Tianjin University of Science and Technology, No. 29, 13th Avenue, TEDA-Tianjin Economic-Technological Development Area, Tianjin, 300457, People's Republic of China
| | - Ye-Fu Chen
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, Tianjin, 300457, People's Republic of China
- College of Bioengineering, Tianjin University of Science and Technology, No. 29, 13th Avenue, TEDA-Tianjin Economic-Technological Development Area, Tianjin, 300457, People's Republic of China
- Tianjin Food Safety and Low Carbon Manufacturing Collaborative Innovation Center, Tianjin, 300457, People's Republic of China
| | - Li-Ping Du
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, Tianjin, 300457, People's Republic of China
- College of Bioengineering, Tianjin University of Science and Technology, No. 29, 13th Avenue, TEDA-Tianjin Economic-Technological Development Area, Tianjin, 300457, People's Republic of China
- Tianjin Food Safety and Low Carbon Manufacturing Collaborative Innovation Center, Tianjin, 300457, People's Republic of China
| | - Dong-Guang Xiao
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, Tianjin, 300457, People's Republic of China.
- College of Bioengineering, Tianjin University of Science and Technology, No. 29, 13th Avenue, TEDA-Tianjin Economic-Technological Development Area, Tianjin, 300457, People's Republic of China.
- Tianjin Food Safety and Low Carbon Manufacturing Collaborative Innovation Center, Tianjin, 300457, People's Republic of China.
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Zhang X, Chen Z, Chen F. Construction of car1 Deletion Mutant fromSaccharomyces cerevisiaeand Evaluation of Its Fermentation Ability. FOOD BIOTECHNOL 2015. [DOI: 10.1080/08905436.2015.1059765] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Steensels J, Snoek T, Meersman E, Nicolino MP, Voordeckers K, Verstrepen KJ. Improving industrial yeast strains: exploiting natural and artificial diversity. FEMS Microbiol Rev 2014; 38:947-95. [PMID: 24724938 PMCID: PMC4293462 DOI: 10.1111/1574-6976.12073] [Citation(s) in RCA: 257] [Impact Index Per Article: 25.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2013] [Revised: 01/31/2014] [Accepted: 04/02/2014] [Indexed: 12/23/2022] Open
Abstract
Yeasts have been used for thousands of years to make fermented foods and beverages, such as beer, wine, sake, and bread. However, the choice for a particular yeast strain or species for a specific industrial application is often based on historical, rather than scientific grounds. Moreover, new biotechnological yeast applications, such as the production of second-generation biofuels, confront yeast with environments and challenges that differ from those encountered in traditional food fermentations. Together, this implies that there are interesting opportunities to isolate or generate yeast variants that perform better than the currently used strains. Here, we discuss the different strategies of strain selection and improvement available for both conventional and nonconventional yeasts. Exploiting the existing natural diversity and using techniques such as mutagenesis, protoplast fusion, breeding, genome shuffling and directed evolution to generate artificial diversity, or the use of genetic modification strategies to alter traits in a more targeted way, have led to the selection of superior industrial yeasts. Furthermore, recent technological advances allowed the development of high-throughput techniques, such as 'global transcription machinery engineering' (gTME), to induce genetic variation, providing a new source of yeast genetic diversity.
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Affiliation(s)
- Jan Steensels
- Laboratory for Genetics and Genomics, Centre of Microbial and Plant Genetics (CMPG), KU LeuvenLeuven, Belgium
- Laboratory for Systems Biology, VIBLeuven, Belgium
| | - Tim Snoek
- Laboratory for Genetics and Genomics, Centre of Microbial and Plant Genetics (CMPG), KU LeuvenLeuven, Belgium
- Laboratory for Systems Biology, VIBLeuven, Belgium
| | - Esther Meersman
- Laboratory for Genetics and Genomics, Centre of Microbial and Plant Genetics (CMPG), KU LeuvenLeuven, Belgium
- Laboratory for Systems Biology, VIBLeuven, Belgium
| | - Martina Picca Nicolino
- Laboratory for Genetics and Genomics, Centre of Microbial and Plant Genetics (CMPG), KU LeuvenLeuven, Belgium
- Laboratory for Systems Biology, VIBLeuven, Belgium
| | - Karin Voordeckers
- Laboratory for Genetics and Genomics, Centre of Microbial and Plant Genetics (CMPG), KU LeuvenLeuven, Belgium
- Laboratory for Systems Biology, VIBLeuven, Belgium
| | - Kevin J Verstrepen
- Laboratory for Genetics and Genomics, Centre of Microbial and Plant Genetics (CMPG), KU LeuvenLeuven, Belgium
- Laboratory for Systems Biology, VIBLeuven, Belgium
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29
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Zhang J, Fang F, Chen J, Du G. The arginine deiminase pathway of koji bacteria is involved in ethyl carbamate precursor production in soy sauce. FEMS Microbiol Lett 2014; 358:91-7. [PMID: 25048638 DOI: 10.1111/1574-6968.12542] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2014] [Revised: 06/13/2014] [Accepted: 07/10/2014] [Indexed: 11/29/2022] Open
Abstract
Ethyl carbamate (EC) is a group 2A carcinogen generated from a few precursors in many fermented foods and alcoholic beverages. Citrulline, urea, carbamoyl phosphate, and ethanol are common precursors detected in fermented foods. In this study, citrulline was proved to be the main EC precursor in soy sauce, which was found to be accumulated in moromi mash period and correlated with the utilization of arginine by koji bacteria. Six koji isolates belonging to three genera were identified to be able to accumulate citrulline via the arginine deiminase (ADI) pathway. Among these strains, only Pediococcus acidilactici retained high activities in synthesis and accumulation of citrulline in the presence of high concentration of sodium chloride. These results suggested that P. acidilactici is responsible for the accumulation of citrulline, one of the EC precursors, in the process of soy sauce fermentation.
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Affiliation(s)
- Jiran Zhang
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China; Synergetic Innovation Center of Food Safety and Nutrition, Wuxi, China
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30
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Jiao Z, Dong Y, Chen Q. Ethyl Carbamate in Fermented Beverages: Presence, Analytical Chemistry, Formation Mechanism, and Mitigation Proposals. Compr Rev Food Sci Food Saf 2014; 13:611-626. [DOI: 10.1111/1541-4337.12084] [Citation(s) in RCA: 81] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2014] [Accepted: 03/26/2014] [Indexed: 11/30/2022]
Affiliation(s)
- Zhihua Jiao
- Dept. of Food Science and Nutrition; Zhejiang Univ; Nr. 866, Yuhangtang Road Xihu District Hangzhou 310058 China
| | - Yachen Dong
- Dept. of Food Science and Nutrition; Zhejiang Univ; Nr. 866, Yuhangtang Road Xihu District Hangzhou 310058 China
| | - Qihe Chen
- Dept. of Food Science and Nutrition; Zhejiang Univ; Nr. 866, Yuhangtang Road Xihu District Hangzhou 310058 China
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31
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Wu D, Li X, Shen C, Lu J, Chen J, Xie G. Decreased ethyl carbamate generation during Chinese rice wine fermentation by disruption of CAR1 in an industrial yeast strain. Int J Food Microbiol 2014; 180:19-23. [DOI: 10.1016/j.ijfoodmicro.2014.04.007] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2013] [Revised: 03/28/2014] [Accepted: 04/06/2014] [Indexed: 11/24/2022]
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32
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Isolation of a non-urea-producing sake yeast strain carrying a discriminable molecular marker. Biosci Biotechnol Biochem 2013; 77:2505-9. [PMID: 24317072 DOI: 10.1271/bbb.130621] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
In the fermentation industry, the traceability of microorganisms during the process is important to ensure safety and efficacy. Ethyl carbamate, a group-2A carcinogen, is produced from ethanol and urea during the storage of food/alcoholic beverages. We isolated non-urea-producing sake yeast car1 mutants carrying a discriminable molecular marker, and demonstrated, by the use of PCR assays, that these mutants are useful for traceability analysis and identification during the sake brewing process.
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33
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Zhao X, Du G, Zou H, Fu J, Zhou J, Chen J. Progress in preventing the accumulation of ethyl carbamate in alcoholic beverages. Trends Food Sci Technol 2013. [DOI: 10.1016/j.tifs.2013.05.009] [Citation(s) in RCA: 85] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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34
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Kitagaki H, Kitamoto K. Breeding Research on Sake Yeasts in Japan: History, Recent Technological Advances, and Future Perspectives. Annu Rev Food Sci Technol 2013; 4:215-35. [DOI: 10.1146/annurev-food-030212-182545] [Citation(s) in RCA: 82] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Hiroshi Kitagaki
- Department of Environmental Sciences, Faculty of Agriculture, Saga University, Saga 840-8502, Japan;
- Department of Biochemistry and Applied Biosciences, United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima 890-8580, Japan
| | - Katsuhiko Kitamoto
- Department of Biotechnology, Graduate School of Agricultural and Life Sciences, University of Tokyo, Tokyo 113-8657, Japan;
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35
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Impact of an acid fungal protease in high gravity fermentation for ethanol production using indian sorghum as a feedstock. Biotechnol Prog 2013; 29:329-36. [DOI: 10.1002/btpr.1679] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2012] [Revised: 12/14/2012] [Indexed: 11/07/2022]
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36
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Dave K, Ahuja M, Jayashri T, Sirola RB, Punekar NS. A novel selectable marker based on Aspergillus niger arginase expression. Enzyme Microb Technol 2012; 51:53-8. [DOI: 10.1016/j.enzmictec.2012.04.001] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2011] [Revised: 04/05/2012] [Accepted: 04/05/2012] [Indexed: 11/27/2022]
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37
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Dahabieh M, Husnik J, Van Vuuren H. Functional enhancement of Sake yeast strains to minimize the production of ethyl carbamate in Sake wine. J Appl Microbiol 2010; 109:963-73. [DOI: 10.1111/j.1365-2672.2010.04723.x] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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38
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Sugimoto M, Koseki T, Hirayama A, Abe S, Sano T, Tomita M, Soga T. Correlation between sensory evaluation scores of Japanese sake and metabolome profiles. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:374-383. [PMID: 19961224 DOI: 10.1021/jf903680d] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
The aim of this study was to explore the association between taste and metabolite profiles of Japanese refined sake. Nontarget metabolome analysis was conducted using capillary electrophoresis mass spectrometry. Zatsumi, an unpleasant not clear flavor, and sweetness, bitterness, and sourness were graded by four experienced panelists. Regression models based on support vector regression (SVR) were used to estimate the relationships among sensory evaluation scores and quantified metabolites and visualized as a nonlinear relationship between sensory scores and metabolite components. The SVR model was highly accurate and versatile: the correlation coefficients for whole training data, cross-validation, and separated validation data were 0.86, 0.73, and 0.73, respectively, for zatsumi. Other sensory scores were also analyzed and modeled by SVR. The methodology demonstrated here carries great potential for predicting the relevant parameters and quantitative relationships between charged metabolites and sensory evaluation in Japanese refined sake.
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Affiliation(s)
- Masahiro Sugimoto
- Institute for Advanced Biosciences, Keio University, Tsuruoka, Yamagata 997-0052, Japan.
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39
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Chiva R, Baiges I, Mas A, Guillamon J. The role ofGAP1gene in the nitrogen metabolism ofSaccharomyces cerevisiaeduring wine fermentation. J Appl Microbiol 2009; 107:235-44. [DOI: 10.1111/j.1365-2672.2009.04201.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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40
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WANG H, LIANG XH, ZHAO RX, FENG LD, LI H. Spectrophotometric Determination of Arginine in Grape Juice Using 8-Hydroquinoline. ACTA ACUST UNITED AC 2008. [DOI: 10.1016/s1671-2927(08)60166-2] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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41
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Takagi H, Matsui F, Kawaguchi A, Wu H, Shimoi H, Kubo Y. Construction and analysis of self-cloning sake yeasts that accumulate proline. J Biosci Bioeng 2007; 103:377-80. [PMID: 17502281 DOI: 10.1263/jbb.103.377] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2006] [Accepted: 01/13/2007] [Indexed: 11/17/2022]
Abstract
We constructed self-cloning diploid sake yeast strains that accumulate proline. The appropriate proline level is important for its protective effect against ethanol stress in yeast cells. Sake brewed with the proline-accumulating strains contained two- to threefold more proline than the sake brewed with the parent strain. It was also suggested that intracellular proline does not affect overall fermentation profiles, but reduces fermentation time in terms of ethanol production rate.
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Affiliation(s)
- Hiroshi Takagi
- Graduate School of Biological Sciences, Nara Institute of Science and Technology, 8916-5 Takayama, Ikoma, Nara 630-0192, Japan.
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42
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Hasnip S, Crews C, Potter N, Christy J, Chan D, Bondu T, Matthews W, Walters B, Patel K. Survey of ethyl carbamate in fermented foods sold in the United Kingdom in 2004. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:2755-9. [PMID: 17328558 DOI: 10.1021/jf063121c] [Citation(s) in RCA: 60] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
Abstract
Results are presented of a survey of fermented foods and beverages sold in the United Kingdom for levels of ethyl carbamate (urethane) carried out to expand the range of food types sold in the United Kingdom for which data regarding ethyl carbamate are available. Samples were analyzed by in-house validated methods, which included measurement uncertainty estimates. The samples comprised 75 fermented liquids (beers, wines, fortified wines, spirits, liqueurs, soy sauces, and vinegars) and 25 fermented solid foods (cheeses, yogurts, soybean products, sauerkraut, yeast extract, olives, and Christmas pudding). Ethyl carbamate was not detected in the beers or the cider. Wines contained between 11 and 24 microg/kg and sake between 81 and 164 microg/kg. Fortified wines contained ethyl carbamate at levels between 14 and 60 microg/kg. Only two of five liqueurs contained ethyl carbamate. Most soy sauces and vinegars did not contain ethyl carbamate. No ethyl carbamate was detected in cheeses, yogurts, olives, or soybean-based products. Single samples of sauerkraut, yeast extract, and Christmas pudding contained low levels (29, 41, and 20 microg/kg ethyl carbamate, respectively).
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Affiliation(s)
- Sarah Hasnip
- Central Science Laboratory, Sand Hutton, York YO411LZ, United Kingdom
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43
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Schehl B, Senn T, Lachenmeier DW, Rodicio R, Heinisch JJ. Contribution of the fermenting yeast strain to ethyl carbamate generation in stone fruit spirits. Appl Microbiol Biotechnol 2007; 74:843-50. [PMID: 17216464 DOI: 10.1007/s00253-006-0736-4] [Citation(s) in RCA: 56] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2006] [Revised: 10/11/2006] [Accepted: 10/25/2006] [Indexed: 11/26/2022]
Abstract
Fermented fruit and beverages frequently contain ethyl carbamate (EC), a potentially carcinogenic compound that can be formed by the reaction of urea with ethanol. Both are produced by the yeast Saccharomyces cerevisiae with ethanol as the major end product of hexose fermentation and urea as a by-product in arginine catabolism. In spirit production, EC can also be derived from cyanide introduced by stone fruit. To determine the relative contribution of yeast metabolism to EC production, we genetically engineered a diploid laboratory strain to reduce the arginase activity, thus blocking the pathway to urea production. For this purpose, strains with either a heterozygous CAR1/car1 deletion or a homozygous defect (car1/car1) were constructed. These strains were compared to the parental wild type and to an industrial yeast strain in cherry mash fermentations and spirit production. The strain with the homozygous car1 deletion showed a significant reduction of EC in the final spirits in comparison to the non-engineered controls. Nevertheless, using this strain for fermentation of stoneless cherry mashes did not completely impede EC formation. This indicates another, as yet unidentified, source for this compound.
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Affiliation(s)
- Beatus Schehl
- Institut für Lebensmitteltechnologie, Fachgebiet Gärungstechnologie, Universität Hohenheim, Garbenstr 25, Stuttgart, Germany
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44
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Takagi H, Takaoka M, Kawaguchi A, Kubo Y. Effect of L-proline on sake brewing and ethanol stress in Saccharomyces cerevisiae. Appl Environ Microbiol 2006; 71:8656-62. [PMID: 16332860 PMCID: PMC1317411 DOI: 10.1128/aem.71.12.8656-8662.2005] [Citation(s) in RCA: 102] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
During the fermentation of sake, cells of Saccharomyces cerevisiae are exposed to high concentrations of ethanol, thereby damaging the cell membrane and functional proteins. L-proline protects yeast cells from damage caused by freezing or oxidative stress. In this study, we evaluated the role of intracellular L-proline in cells of S. cerevisiae grown under ethanol stress. An L-proline-accumulating laboratory strain carries a mutant allele of PRO1, pro1(D154N), which encodes the Asp154Asn mutant gamma-glutamyl kinase. This mutation increases the activity of gamma-glutamyl kinase and gamma-glutamyl phosphate reductase, which catalyze the first two steps of L-proline synthesis and which together may form a complex in vivo. When cultured in liquid medium in the presence of 9% and 18% ethanol under static conditions, the cell viability of the L-proline-accumulating laboratory strain is greater than the cell viability of the parent strain. This result suggests that intracellular accumulation of L-proline may confer tolerance to ethanol stress. We constructed a novel sake yeast strain by disrupting the PUT1 gene, which is required for L-proline utilization, and replacing the wild-type PRO1 allele with the pro1(D154N) allele. The resultant strain accumulated L-proline and was more tolerant to ethanol stress than was the control strain. We used the strain that could accumulate L-proline to brew sake containing five times more L-proline than what is found in sake brewed with the control strain, without affecting the fermentation profiles.
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Affiliation(s)
- Hiroshi Takagi
- Department of Bioscience, Fukui Prefectural University, 4-1-1 Kenjojima, Matsuoka-cho, Fukui 910-1195, Japan.
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45
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Iida Y, Suganuma Y, Matsumoto K, Satoh I. Novel Determination System for Urea in Alcoholic Beverages by Using an FIA System with an Acid Urease Column. ANAL SCI 2006; 22:173-6. [PMID: 16429798 DOI: 10.2116/analsci.22.173] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
A novel determination method for urea using an acid urease column-FIA system was developed, and the system was applied to the determination of urea in rice wine. This novel FIA system was characterized by CO2 detection due to the property of acid urease and by a microfluidic gas-diffusion device with the use of an ultra-thin hollow fiber membrane. A biosensing system fabricated in this study was assembled with a double-plunger pump, a sample-injection valve, an immobilized acid urease column as a recognition element for the assay of urea, a gas-diffusion unit, and a flow-type spectrophotometer. The gas-diffusion unit consisted of a double-tubing structure in which the outer tubing was made of PTFE (i.d. 1.0 mm; o.d. 1.5 mm) and the inner tubing was of porous PTFE (i.d. 0.19 mm; o.d. 0.25 mm). Standard urea solutions (20 microl) were measured through monitoring variations in the absorbance of a coloring agent solution resulting from a pH shift due to carbon dioxide molecules being enzymatically generated. A wide and linear relationship was obtained between the concentration of urea (16 microM - 1.0 mM) and the change in absorbance. This FIA system has great advantages that the system did not suffer from ammonia and ethanol in samples. This system, armed with a microfluidic gas-diffusion device, was applicable to the determination of various substrates of many kinds of decarboxylase, amino-acid oxidase, and amino-acid oxygenase, producing CO2 and NH3 molecules.
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Affiliation(s)
- Yasuhiro Iida
- Department of Applied Chemistry, Faculty of Engineering, Kanagawa Institute of Technology, 1030 Shimo-Ogino, Atsugi 243-0292, Japan.
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Park H, Shin M, Woo I. Antisense-mediated inhibition of arginase (CAR1) gene expression in Saccharomyces cerevisiae. J Biosci Bioeng 2005; 92:481-4. [PMID: 16233134 DOI: 10.1263/jbb.92.481] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2001] [Accepted: 09/03/2001] [Indexed: 11/17/2022]
Abstract
Inhibition of Saccharomyces cerevisiae arginase (CAR1) gene expression was investigated using the antisense RNA technique. CAR1 DNA fragments containing the yeast CAR1 gene sequences from the transcription initiation site (-49) or translation initiation site (+1) to the +501 region were amplified using PCR and inversely fused to the yeast CYC1 promoter on the yeast YIp5 plasmid. These recombinant plasmids were transformed into yeast cells to construct strains containing CYC1 promoter-antisense CAR1 DNA in their chromosomal DNA. When the CAR1 DNA region from -120 to +552 was amplified by PCR, the CYC1 promoter-antisense CAR1 DNA plasmid transformants produced the same size of PCR fragments as vector only transformants, suggesting the recombinant plasmids did not integrate into the CAR1 loci. The level of arginase production by the recombinant transformants markedly decreased to about 15% of the enzyme activity produced by the vector only transformants.
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Affiliation(s)
- H Park
- Department of Food Science and Technology, Kyungpook National University, Taegu 702-701, Korea.
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47
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Akada R, Matsuo K, Aritomi K, Nishizawa Y. Construction of recombinant sake yeast containing a dominant FAS2 mutation without extraneous sequences by a two-step gene replacement protocol. J Biosci Bioeng 2005; 87:43-8. [PMID: 16232423 DOI: 10.1016/s1389-1723(99)80006-1] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/1998] [Accepted: 10/06/1998] [Indexed: 11/24/2022]
Abstract
A novel two-step gene replacement protocol was developed to construct a recombinant industrial yeast free of bacterial and drug-resistant marker sequences. A yeast strain exhibiting cerulenin resistance conferred by a dominant mutation of FAS2 was previously shown to produce high levels of a flavor component of Japanese sake. A N- and C-terminally truncated portion of the mutant FAS2 gene was subcloned to an integrating plasmid containing an aureobasidin A-resistant transformation marker and a galactose-inducible growth inhibitory sequence (GAL10p::GIN11). The plasmid was targeted into the chromosomal FAS2 locus of sake yeast Kyokai no. 7, resulting in a tandem repeat of inactive FAS2 sequences surrounding the integrated plasmid sequences. Cells containing the integrated plasmid were unable to grow on galactose medium due to the inhibitory effect of GAL10p::GIN11. This growth inhibition allowed efficient counter-selection for cells that had undergone homologous recombination between the FAS2 repeats by their growth on galactose medium. This recombination event resulted in loss of the integrated plasmid sequences and the resulting strains should contain a single copy of either wild-type or cerulenin-resistant FAS2. The selected cerulenin-resistant strains produced approximately 3.7-fold more ethyl caproate, a flavor component, than the Kyokai no. 7 strain. Southern blot and sequence analyses confirmed the presence of the FAS2 mutation and the absence of integrated plasmid sequences in the genome of the selected strain. This gene replacement method provides a straightforward approach for the construction of recombinant industrial yeasts free of undesirable DNA sequences.
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Affiliation(s)
- R Akada
- Department of Applied Chemistry and Chemical Engineering, Faculty of Engineering, Yamaguchi University, Tokiwadai, Ube 755-8611 Japan
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48
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Schehl B, Lachenmeier D, Senn T, Heinisch JJ. Effect of the stone content on the quality of plum and cherry spirits produced from mash fermentations with commercial and laboratory yeast strains. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:8230-8. [PMID: 16218669 DOI: 10.1021/jf0511392] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
To evaluate the influence of stone content on spirit quality from stone fruit, cherry and plum mashes were prepared and fermented with a commercial and a diploid laboratory yeast strain. Fermentation parameters such as sugar content and ethanol production were followed. Despite an initial lag phase in cherry spirits, both yeast strains performed similarly, as substantiated by the determination of specific flavor compounds, ethyl carbamate, and methanol in the mashes and after distillation. The spirits produced were subjected to sensory analyses by trained panels of at least 25 judges. Although mashes retaining the stones could be clearly distinguished from those where the stones had been removed, no significant preference could be attributed to either spirit, indicating that qualities added by the presence of stones during fermentation are largely a matter of personal taste. Interestingly, the yeast strain used for fermentation seemed to have little influence on the spirit quality.
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Affiliation(s)
- Beatus Schehl
- Institut für Lebensmitteltechnologie, Universität Hohenheim, Fachgebiet Gärungstechnologie (150f), Garbenstrasse 25, D-70593 Stuttgart, Germany
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Schehl B, Müller C, Senn T, Heinisch JJ. A laboratory yeast strain suitable for spirit production. Yeast 2005; 21:1375-89. [PMID: 15565641 DOI: 10.1002/yea.1189] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Yeast strains of the species Saccharomyces cerevisiae currently in use for the production of consumable alcohols such as beer, wine and spirits are genetically largely undefined. This prevents the use of standard genetic manipulations, such as crossings and tetrad analysis, for strain improvement. Furthermore, it complicates the application of the majority of modern methods developed in yeast molecular biology. Here we used two haploid laboratory strains with suitable auxotrophic markers for the construction of a genetically well defined, prototrophic diploid production strain. This strain was tested for its fermentative and sensory performances in comparison to commercially available yeasts. Three different fruit mashes (cherries, plums and pears) were fermented in a 90 kg scale. These were then subjected to distillation and used for the production of spirits with a final ethanol content of 40% (v/v). Fermentation parameters assayed included growth, sugar utilization, ethanol production and generation of volatile compounds, higher alcohols and glycerol. The spirits were also tested for their sensory performances and the data obtained statistically consolidated. Our results clearly demonstrate that this laboratory strain does not display any disadvantage compared with commercial yeasts in spirit production for any of the parameters tested, yet it offers the potential to apply both classical breeding and modern molecular genetic techniques for adjusting yeast physiology to special production schemes.
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Affiliation(s)
- Beatus Schehl
- Universität Hohenheim, Institut für Lebensmitteltechnologie, Fachgebiet Gärungstechnologie (150f), Garbenstrasse 25, D-70593 Stuttgart, Germany
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Iida Y, Hara N, Matsumoto K, Satoh I. Spectrophotometric Microdetermination of Urea in a Rice Wine by Using an Immobilized Acid Urease Column FIA System. ACTA ACUST UNITED AC 2003. [DOI: 10.1541/ieejsmas.123.306] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Affiliation(s)
- Yasuhiro Iida
- Department of Applied Chemistry, Kanagawa Institute of Technology
| | - Noriko Hara
- Department of Applied Chemistry, Kanagawa Institute of Technology
| | - Kunio Matsumoto
- Department of Applied Chemistry, Kanagawa Institute of Technology
| | - Ikuo Satoh
- Department of Applied Chemistry, Kanagawa Institute of Technology
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