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Jakopović Ž, Valinger D, Hanousek Čiča K, Mrvčić J, Domijan AM, Čanak I, Kostelac D, Frece J, Markov K. A Predictive Assessment of Ochratoxin A's Effects on Oxidative Stress Parameters and the Fermentation Ability of Yeasts Using Neural Networks. Foods 2024; 13:408. [PMID: 38338543 PMCID: PMC10855555 DOI: 10.3390/foods13030408] [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: 12/20/2023] [Revised: 01/22/2024] [Accepted: 01/23/2024] [Indexed: 02/12/2024] Open
Abstract
The aim of this paper was to examine the effect of different OTA concentrations on the parameters of oxidative stress (glutathione (GSH) and malondialdehyde (MDA) concentrations) and glucose utilization in ethanol production by wine yeasts. In addition to the above, artificial neural networks (ANN) were used to predict the effects of different OTA concentrations on the fermentation ability of yeasts and oxidative stress parameters. The obtained results indicate a negative influence of OTA (4 µg mL-1) on ethanol production after 12 h. For example, K. marxianus produced 1.320 mg mL-1 of ethanol, while in the control sample 1.603 µg mL-1 of ethanol was detected. However, after 24 h, OTA had no negative effect on ethanol production, since it was higher (7.490 and 3.845 mg mL-1) in comparison to control samples. Even low concentrations of OTA affect GSH concentrations, with the highest being detected after 12 and 24 h (up to 16.54 µM), while MDA concentrations are affected by higher OTA concentrations, with the highest being detected at 24 h (1.19 µM). The obtained results with the use of ANNs showed their potential for quantification purposes based on experimental data, while the results of ANN prediction models have shown to be useful for predictions of what outcomes different concentrations of OTA that were not part of experiment will have on the fermentation capacity and oxidative stress parameters of yeasts.
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Affiliation(s)
- Željko Jakopović
- Laboratory for General Microbiology and Food Microbiology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (Ž.J.); (I.Č.); (D.K.); (K.M.)
| | - Davor Valinger
- Laboratory for Measurement, Control and Automatisation, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
| | - Karla Hanousek Čiča
- Laboratory for Fermentation and Yeast Technology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (K.H.Č.); (J.M.)
| | - Jasna Mrvčić
- Laboratory for Fermentation and Yeast Technology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (K.H.Č.); (J.M.)
| | - Ana-Marija Domijan
- Department of Pharmaceutical Botany, Faculty of Pharmacy and Biochemistry, University of Zagreb, Schrottova 39, 10000 Zagreb, Croatia;
| | - Iva Čanak
- Laboratory for General Microbiology and Food Microbiology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (Ž.J.); (I.Č.); (D.K.); (K.M.)
| | - Deni Kostelac
- Laboratory for General Microbiology and Food Microbiology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (Ž.J.); (I.Č.); (D.K.); (K.M.)
| | - Jadranka Frece
- Laboratory for General Microbiology and Food Microbiology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (Ž.J.); (I.Č.); (D.K.); (K.M.)
| | - Ksenija Markov
- Laboratory for General Microbiology and Food Microbiology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (Ž.J.); (I.Č.); (D.K.); (K.M.)
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Arinbasarova AY, Machulin AV, Biryukova EN, Sorokin VV, Medentsev AG, Suzina NE. Structural changes in the cell envelope of Yarrowia lipolytica yeast under stress conditions. Can J Microbiol 2018; 64:359-365. [PMID: 29444416 DOI: 10.1139/cjm-2018-0034] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
Ultrastructural changes in the cell envelope of the yeast Yarrowia lipolytica as a stress response were examined using electron microscopy. The formation of new cellular surface structures, including membrane vesicles, pore channels, and wall surface globules, were shown for the first time under conditions of oxidative (endogenous and exogenous) or thermal stress. This demonstrates once again that under stress conditions the microorganisms reveal properties previously unknown for them. Particularly noteworthy is the accumulation of silicon in the surface globules, which was revealed by X-ray microanalysis of the elemental composition of thin sections of cells. A multilayered plasmalemma instead of a 3-layered one is also characteristic for stressed cells. The envelope modifications above were observed only as a stress response and were not detected in stationary-growth-phase yeast cells that assume different physiological states. A decrease in the intracellular level of cAMP allows us to assume that a common factor activates defensive mechanisms thus explaining the similarity of the response under different stress conditions. The data presented not only enable visualization of the yeast stress response and add to our awareness of the diversity of adaptive reactions, but they also raise questions about the interrelations of the stress phenomena and their functional necessity in the cell.
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Affiliation(s)
- Anna Yu Arinbasarova
- a G.K. Skryabin Institute of Biochemistry and Physiology of Microorganisms, Russian Academy of Sciences, 5 Pr. Nauki, Pushchino, Moscow 142290, Russia
| | - Andrey V Machulin
- a G.K. Skryabin Institute of Biochemistry and Physiology of Microorganisms, Russian Academy of Sciences, 5 Pr. Nauki, Pushchino, Moscow 142290, Russia
| | - Elena N Biryukova
- a G.K. Skryabin Institute of Biochemistry and Physiology of Microorganisms, Russian Academy of Sciences, 5 Pr. Nauki, Pushchino, Moscow 142290, Russia
| | - Vladimir V Sorokin
- b Winogradsky Institute of Microbiology, Research Center of Biotechnology, Russian Academy of Sciences, 33, Building Leninsky Avenue, Moscow 119071, Russia
| | - Alexander G Medentsev
- a G.K. Skryabin Institute of Biochemistry and Physiology of Microorganisms, Russian Academy of Sciences, 5 Pr. Nauki, Pushchino, Moscow 142290, Russia
| | - Natalya E Suzina
- a G.K. Skryabin Institute of Biochemistry and Physiology of Microorganisms, Russian Academy of Sciences, 5 Pr. Nauki, Pushchino, Moscow 142290, Russia
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Three alcohol dehydrogenase genes and one acetyl-CoA synthetase gene are responsible for ethanol utilization in Yarrowia lipolytica. Fungal Genet Biol 2016; 95:30-38. [PMID: 27486067 DOI: 10.1016/j.fgb.2016.07.012] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2016] [Revised: 07/21/2016] [Accepted: 07/29/2016] [Indexed: 11/21/2022]
Abstract
The non-conventional yeast Yarrowia lipolytica is able to utilize a wide range of different substrates like glucose, glycerol, ethanol, acetate, proteins and various hydrophobic molecules. Although most metabolic pathways for the utilization of these substrates have been clarified by now, it was not clear whether ethanol is oxidized by alcohol dehydrogenases or by an alternative oxidation system inside the cell. In order to detect the genes that are required for ethanol utilization in Y. lipolytica, eight alcohol dehydrogenase (ADH) genes and one alcohol oxidase gene (FAO1) have been identified and respective deletion strains were tested for their ability to metabolize ethanol. As a result of this, we found that the availability of ADH1, ADH2 or ADH3 is required for ethanol utilization in Y. lipolytica. A strain with deletions in all three genes is lacking the ability to utilize ethanol as sole carbon source. Although Adh2p showed by far the highest enzyme activity in an in vitro assay, the availability of any of the three genes was sufficient to enable a decent growth. In addition to ADH1, ADH2 and ADH3, an acetyl-CoA synthetase encoding gene (ACS1) was found to be essential for ethanol utilization. As Y. lipolytica is a non-fermenting yeast, it is neither able to grow under anaerobic conditions nor to produce ethanol. To investigate whether Y. lipolytica may produce ethanol, the key genes of alcoholic fermentation in S. cerevisiae, ScADH1 and ScPDC1, were overexpressed in an ADH and an ACS1 deletion strain. However, instead of producing ethanol, the respective strains regained the ability to use ethanol as single carbon source and were still not able to grow under anaerobic conditions.
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Arinbasarova AY, Biryukova EN, Medentsev AG. Antistress systems of the yeast Yarrowia lipolitica (Review). APPL BIOCHEM MICRO+ 2015. [DOI: 10.1134/s0003683815020027] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Atanassova M, Fernández-Otero C, Centeno J, Garabal J. Alcohol-Mediated Hemolysis in Dairy Yeast Isolates and Hemolytic Activities on Blood Agar Media Containing Milk and Cheese. J Food Saf 2015. [DOI: 10.1111/jfs.12158] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- M. Atanassova
- Dairy Science and Technology Laboratory; Agricultural Research Center of Mabegondo (CIAM), Xunta de Galicia; A Coruña Spain
| | - C. Fernández-Otero
- Dairy Science and Technology Laboratory; Agricultural Research Center of Mabegondo (CIAM), Xunta de Galicia; A Coruña Spain
| | - J.A. Centeno
- Food Technology Area; Faculty of Science; University of Vigo; Ourense Spain
| | - J.I. Garabal
- Dairy Science and Technology Laboratory; Agricultural Research Center of Mabegondo (CIAM), Xunta de Galicia; A Coruña Spain
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Current awareness on yeast. Yeast 2009. [DOI: 10.1002/yea.1625] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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