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Tang J, Chen Y, Li Q, Xin W, Xiao X, Chen X, Yang L, Mou B, Li J, Lu F, Fu C, Long W, Liao H, Han X, Feng P, Li W, Zhou K, Yang L, Yang Y, Ma M, Wang H. The response mechanism analysis of HMX1 knockout strain to levulinic acid in Saccharomyces cerevisiae. Front Microbiol 2024; 15:1416903. [PMID: 38989024 PMCID: PMC11233763 DOI: 10.3389/fmicb.2024.1416903] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2024] [Accepted: 06/10/2024] [Indexed: 07/12/2024] Open
Abstract
Levulinic acid, a hydrolysis product of lignocellulose, can be metabolized into important compounds in the field of medicine and pesticides by engineered strains of Saccharomyces cerevisiae. Levulinic acid, as an intermediate product widely found in the conversion process of lignocellulosic biomass, has multiple applications. However, its toxicity to Saccharomyces cerevisiae reduces its conversion efficiency, so screening Saccharomyces cerevisiae genes that can tolerate levulinic acid becomes the key. By creating a whole-genome knockout library and bioinformatics analysis, this study used the phenotypic characteristics of cells as the basis for screening and found the HMX1 gene that is highly sensitive to levulinic acid in the oxidative stress pathway. After knocking out HMX1 and treating with levulinic acid, the omics data of the strain revealed that multiple affected pathways, especially the expression of 14 genes related to the cell wall and membrane system, were significantly downregulated. The levels of acetyl-CoA and riboflavin decreased by 1.02-fold and 1.44-fold, respectively, while the content of pantothenic acid increased. These findings indicate that the cell wall-membrane system, as well as the metabolism of acetyl-CoA and riboflavin, are important in improving the resistance of Saccharomyces cerevisiae to levulinic acid. They provide theoretical support for enhancing the tolerance of microorganisms to levulinic acid, which is significant for optimizing the conversion process of lignocellulosic biomass to levulinic acid.
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Affiliation(s)
- Jiaye Tang
- Bamboo Diseases and Pests Control and Resources Development Key Laboratory of Sichuan Province, College of Life Science, Leshan Normal University, Leshan, Sichuan, China
- College of Resources, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Yulei Chen
- Bamboo Diseases and Pests Control and Resources Development Key Laboratory of Sichuan Province, College of Life Science, Leshan Normal University, Leshan, Sichuan, China
- College of Resources, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Qian Li
- Bamboo Diseases and Pests Control and Resources Development Key Laboratory of Sichuan Province, College of Life Science, Leshan Normal University, Leshan, Sichuan, China
- College of Resources, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Wenli Xin
- Bamboo Diseases and Pests Control and Resources Development Key Laboratory of Sichuan Province, College of Life Science, Leshan Normal University, Leshan, Sichuan, China
| | - Ximeng Xiao
- Bamboo Diseases and Pests Control and Resources Development Key Laboratory of Sichuan Province, College of Life Science, Leshan Normal University, Leshan, Sichuan, China
| | - Xuemei Chen
- Bamboo Diseases and Pests Control and Resources Development Key Laboratory of Sichuan Province, College of Life Science, Leshan Normal University, Leshan, Sichuan, China
| | - Lixi Yang
- Bamboo Diseases and Pests Control and Resources Development Key Laboratory of Sichuan Province, College of Life Science, Leshan Normal University, Leshan, Sichuan, China
| | - Borui Mou
- Bamboo Diseases and Pests Control and Resources Development Key Laboratory of Sichuan Province, College of Life Science, Leshan Normal University, Leshan, Sichuan, China
| | - Jialian Li
- Bamboo Diseases and Pests Control and Resources Development Key Laboratory of Sichuan Province, College of Life Science, Leshan Normal University, Leshan, Sichuan, China
| | - Fujia Lu
- Bamboo Diseases and Pests Control and Resources Development Key Laboratory of Sichuan Province, College of Life Science, Leshan Normal University, Leshan, Sichuan, China
| | - Chun Fu
- Bamboo Diseases and Pests Control and Resources Development Key Laboratory of Sichuan Province, College of Life Science, Leshan Normal University, Leshan, Sichuan, China
| | - Wencong Long
- Bamboo Diseases and Pests Control and Resources Development Key Laboratory of Sichuan Province, College of Life Science, Leshan Normal University, Leshan, Sichuan, China
| | - Hong Liao
- Bamboo Diseases and Pests Control and Resources Development Key Laboratory of Sichuan Province, College of Life Science, Leshan Normal University, Leshan, Sichuan, China
| | - Xuebing Han
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, Hunan, China
| | - Peng Feng
- Bamboo Diseases and Pests Control and Resources Development Key Laboratory of Sichuan Province, College of Life Science, Leshan Normal University, Leshan, Sichuan, China
| | - Wei Li
- Aba Prefecture Ecological Protection and Development Research Institute, Wenchuan, Sichuan, China
| | - Kedi Zhou
- Institute of Nature Conservation Area Planning, Sichuan Forestry and Grassland Survey and Planning Institute, Chengdu, Sichuan, China
| | - Liuyun Yang
- Bamboo Diseases and Pests Control and Resources Development Key Laboratory of Sichuan Province, College of Life Science, Leshan Normal University, Leshan, Sichuan, China
| | - Yaojun Yang
- Bamboo Diseases and Pests Control and Resources Development Key Laboratory of Sichuan Province, College of Life Science, Leshan Normal University, Leshan, Sichuan, China
| | - Menggen Ma
- College of Resources, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Hanyu Wang
- Bamboo Diseases and Pests Control and Resources Development Key Laboratory of Sichuan Province, College of Life Science, Leshan Normal University, Leshan, Sichuan, China
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Arslan NP, Dawar P, Albayrak S, Doymus M, Azad F, Esim N, Taskin M. Fungi-derived natural antioxidants. Crit Rev Food Sci Nutr 2023:1-24. [PMID: 38156661 DOI: 10.1080/10408398.2023.2298770] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2024]
Abstract
In humans, exogenous antioxidants aid the endogenous antioxidant system to detoxify excess ROS generated during oxidative stress, thereby protecting the body against various diseases and stressful conditions. The majority of natural antioxidants available on the consumer market are plant-based; however, fungi are being recognized as alternative sources of various natural antioxidants such as polysaccharides, pigments, peptides, sterols, phenolics, alkaloids, and flavonoids. In addition, some exogenous antioxidants are exclusively found in fungi. Fungi-derived antioxidants exhibit scavenging activities against DPPH, ABTS, hydroxyl, superoxide, hydrogen peroxide, and nitric oxide radicals in vitro. Furthermore, in vivo models, application of fungal-derived antioxidants increase the level of various antioxidant enzymes, such as catalases, superoxide dismutases, and glutathione peroxidases, and reduce the level of malondialdehyde. Therefore, fungi-derived antioxidants have potential to be used in the food, cosmetic, and pharmaceutical industries. This review summarizes the antioxidant potential of different fungi (mushrooms, yeasts, and molds)-derived natural compounds such as polysaccharides, pigments, peptides, ergothioneine, ergosterol, phenolics, alkaloids, etc.
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Affiliation(s)
| | - Pranav Dawar
- Department of Biological Sciences, Texas Tech University, Lubbock, TX, USA
| | - Seyda Albayrak
- Department of Molecular Biology and Genetics, Science Faculty, Ataturk University, Erzurum, Turkey
| | - Meryem Doymus
- Vocational School of Health Services of Hinis, Ataturk University, Erzurum, Turkey
| | - Fakhrul Azad
- Department of Biochemistry and Cell Biology, Chobanian and Avedisian School of Medicine, Boston University, Boston, MA, USA
| | - Nevzat Esim
- Department of Molecular Biology and Genetics, Science and Art Faculty, Bingol University, Bingol, Turkey
| | - Mesut Taskin
- Department of Molecular Biology and Genetics, Science Faculty, Ataturk University, Erzurum, Turkey
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3
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Piva GG, Casalta E, Legras JL, Sanchez I, Pradal M, Macna F, Ferreira D, Ortiz-Julien A, Galeote V, Mouret JR. Unveiling the power of adding sterols in wine: Optimizing alcoholic fermentation with strategic management. Int J Food Microbiol 2023; 406:110350. [PMID: 37659280 DOI: 10.1016/j.ijfoodmicro.2023.110350] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 07/21/2023] [Accepted: 07/30/2023] [Indexed: 09/04/2023]
Affiliation(s)
- Giovana Girardi Piva
- SPO, Univ Montpellier, INRAE, Institut Agro Montpellier, 34000 Montpellier, France; Lallemand SAS, 31702 Blagnac, France
| | - Erick Casalta
- SPO, Univ Montpellier, INRAE, Institut Agro Montpellier, 34000 Montpellier, France
| | - Jean-Luc Legras
- SPO, Univ Montpellier, INRAE, Institut Agro Montpellier, 34000 Montpellier, France
| | - Isabelle Sanchez
- MISTEA, INRAE, Institut Agro Montpellier, 34000 Montpellier, France
| | - Martine Pradal
- SPO, Univ Montpellier, INRAE, Institut Agro Montpellier, 34000 Montpellier, France
| | - Faïza Macna
- SPO, Univ Montpellier, INRAE, Institut Agro Montpellier, 34000 Montpellier, France
| | | | | | - Virginie Galeote
- SPO, Univ Montpellier, INRAE, Institut Agro Montpellier, 34000 Montpellier, France
| | - Jean-Roch Mouret
- SPO, Univ Montpellier, INRAE, Institut Agro Montpellier, 34000 Montpellier, France.
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Teixeira FS, Costa PT, Soares AMS, Fontes AL, Pintado ME, Vidigal SSMP, Pimentel LL, Rodríguez-Alcalá LM. Novel Lipids to Regulate Obesity and Brain Function: Comparing Available Evidence and Insights from QSAR In Silico Models. Foods 2023; 12:2576. [PMID: 37444314 DOI: 10.3390/foods12132576] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Revised: 06/09/2023] [Accepted: 06/30/2023] [Indexed: 07/15/2023] Open
Abstract
Lipid molecules, such as policosanol, ergosterol, sphingomyelin, omega 3 rich phosphatidylcholine, α-tocopherol, and sodium butyrate, have emerged as novel additions to the portfolio of bioactive lipids. In this state-of-the-art review, we discuss these lipids, and their activity against obesity and mental or neurological disorders, with a focus on their proposed cellular targets and the ways in which they produce their beneficial effects. Furthermore, this available information is compared with that provided by in silico Absorption, Distribution, Metabolism, Excretion, and Toxicity (ADMET) models in order to understand the usefulness of these tools for the discovery of new bioactive compounds. Accordingly, it was possible to highlight how these lipids interact with various cellular targets related to the molecule transportation and absorption (e.g., α-tocopherol transfer protein for α-Tocopherol, ATP-binding cassette ABC transporters or Apolipoprotein E for sphingomyelins and phospholipids) or other processes, such as the regulation of gene expression (involving Sterol Regulatory Element-Binding Proteins for ergosterol or Peroxisome Proliferator-Activated Receptors in the case of policosanol) and inflammation (the regulation of interleukins by sodium butyrate). When comparing the literature with in silico Quantitative Structure-Activity Relationship (QSAR) models, it was observed that although they are useful for selecting bioactive molecules when compared in batch, the information they provide does not coincide when assessed individually. Our review highlights the importance of considering a broad range of lipids as potential bioactives and the need for accurate prediction of ADMET parameters in the discovery of new biomolecules. The information presented here provides a useful resource for researchers interested in developing new strategies for the treatment of obesity and mental or neurological disorders.
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Affiliation(s)
- Francisca S Teixeira
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Paula T Costa
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Ana M S Soares
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Ana Luiza Fontes
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Manuela E Pintado
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Susana S M P Vidigal
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Lígia L Pimentel
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Luís M Rodríguez-Alcalá
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
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Guittin C, Maçna F, Barreau A, Poitou X, Sablayrolles JM, Mouret JR, Farines V. The aromatic profile of wine distillates from Ugni blanc grape musts is influenced by the nitrogen nutrition (organic vs. inorganic) of Saccharomyces cerevisiae. Food Microbiol 2023; 111:104193. [PMID: 36681397 DOI: 10.1016/j.fm.2022.104193] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Revised: 11/21/2022] [Accepted: 11/23/2022] [Indexed: 11/26/2022]
Abstract
Although the impact of nitrogen nutrition on the production of fermentative aromas in oenological fermentation is well known today, one may wonder whether the effects studied are the same when winemaking takes place at high turbidities, specifically for the production of wines intended for cognac distillation. To that effect, a fermentation robot was used to analyze 30 different fermentation conditions at two turbidity levels with several factors tested: (i) initial addition of nitrogen either organic (with a mixture of amino acids - MixAA) or inorganic with di-ammonium phosphate (DAP) at different concentrations, (ii) variation of the ratio of inorganic/organic nitrogen (MixAA and DAP) and (iii) addition of different single amino acids (alanine, arginine, aspartic acid and glutamic acid). A metabolomic analysis was carried out on all resulting wines to have a global vision of the impact of nitrogen on more than sixty aromatic molecules of various families. Then, at the end of the alcoholic fermentation, the wines were micro-distilled. A first interesting observation was that the aroma profiles of both wines and distillates were close, indicating that the concentration factor is rather similar for the different aromas studied. Secondly, the fermentation kinetics and aroma results have shown that the nitrogen concentration effect prevailed over the nature of nitrogen. Although the lipid concentration was in excess, an interaction between the assimilable nitrogen and lipid contents was still observed in wines or in micro-distillates. Alanine is involved in the synthesis of acetaldehyde, isobutanol, isoamyl alcohol and isoamyl acetate. Finally, it was demonstrated that modifying the ratio of assimilable nitrogen in musts is not an interesting technological response to improve the aromatic profile of wines and brandies. Indeed, unbalance the physiological ratio of the must by adding a single source of assimilable nitrogen (organic or inorganic) has been shown to deregulate the synthesis of most of the fermentation aromas produced by the yeast. Wine metabolomic analysis confirmed the results that had been observed in micro-distillates but also in the other aromatic families, especially on terpenes. The contribution of solid particles, but also yeast biosynthesis (via sterol management in must) to wine terpenes is discussed. Indeed, the synthesis of terpenes in this oenological context seems to be favored, especially since the concentration of assimilable nitrogen (in addition to the lipid content) favor their accumulation in the medium. A non-negligible vintage effect on the terpene profile was also demonstrated with variations in their distribution depending on the years. Thus, the present study focuses on the metabolism of wine yeasts under different environmental conditions (nitrogen and lipid content) and on the impact of distillation on the fate of flavor compounds. The results highlight once again the complexity of metabolic fluxes and of the impact of nitrogen source (nature and amount) and of lipids. Furthermore, this study demonstrates that beyond the varietal origin of terpenes, the part resulting from the de novo synthesis by the yeast during the fermentation cannot be neglected in the context of cognac winemaking with high levels of turbidity.
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Affiliation(s)
- Charlie Guittin
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France.
| | - Faïza Maçna
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France.
| | | | | | | | - Jean-Roch Mouret
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France.
| | - Vincent Farines
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France.
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Sherman E, Yvon M, Grab F, Zarate E, Green S, Bang KW, Pinu FR. Total Lipids and Fatty Acids in Major New Zealand Grape Varieties during Ripening, Prolonged Pomace Contacts and Ethanolic Extractions Mimicking Fermentation. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9040357] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/09/2023]
Abstract
Despite the important roles of lipids in winemaking, changes in lipids during grape ripening are largely unknown for New Zealand (NZ) varieties. Therefore, we aimed to determine the fatty acid profiles and total lipid content in two of NZ’s major grape varieties. Using gas chromatography–mass spectrometry, absolute quantification of 45 fatty acids was determined in Sauvignon blanc (SB) and Pinot noir (PN) grapes harvested at two different stages of ripeness. Lipid concentrations were as high as 0.4 g/g in seeds of both varieties, while pulp contained the least amount. Many unsaturated fatty acids were present, particularly in grape seeds, while skin contained relatively higher amounts of saturated fatty acids that increased throughout ripening. For both varieties, a significant increase in lipid concentration was observed in grapes harvested at the later stage of ripeness, indicating an association between lipids and grape maturity, and providing a novel insight about the use of total lipids as another parameter of grape ripeness. A variety-specific trend in the development and extraction of grape lipids was found from the analysis of the must and ethanolic extracts. Lipid extraction increased linearly with the ethanol concentration and with the extended pomace contact time. More lipids were extracted from the SB pomace to the must than PN within 144 h, suggesting a must matrix effect on lipid extraction. The knowledge generated here is relevant to both industry and academia and can be used to develop lipid diversification strategies to produce different wine styles.
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Affiliation(s)
- Emma Sherman
- Biological Chemistry and Bioactives Group, The New Zealand Institute for Plant and Food Research Limited, Auckland 1025, New Zealand
| | - Muriel Yvon
- Viticulture and Oenology Group, The New Zealand Institute for Plant and Food Research Limited, Blenheim 7201, New Zealand
| | - Franzi Grab
- Viticulture and Oenology Group, The New Zealand Institute for Plant and Food Research Limited, Blenheim 7201, New Zealand
| | - Erica Zarate
- School of Biological Sciences, University of Auckland, Auckland 1010, New Zealand
| | - Saras Green
- School of Biological Sciences, University of Auckland, Auckland 1010, New Zealand
| | - Kyung Whan Bang
- School of Biological Sciences, University of Auckland, Auckland 1010, New Zealand
| | - Farhana R. Pinu
- Biological Chemistry and Bioactives Group, The New Zealand Institute for Plant and Food Research Limited, Auckland 1025, New Zealand
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Akpoghelie PO, Edo GI, Akhayere E. Proximate and nutritional composition of beer produced from malted sorghum blended with yellow cassava. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2022.102535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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8
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Girardi-Piva G, Casalta E, Legras JL, Nidelet T, Pradal M, Macna F, Ferreira D, Ortiz-Julien A, Tesnière C, Galeote V, Mouret JR. Influence of ergosterol and phytosterols on wine alcoholic fermentation with Saccharomyces cerevisiae strains. Front Microbiol 2022; 13:966245. [PMID: 36160262 PMCID: PMC9493300 DOI: 10.3389/fmicb.2022.966245] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Accepted: 08/08/2022] [Indexed: 11/20/2022] Open
Abstract
Sterols are a fraction of the eukaryotic lipidome that is essential for the maintenance of cell membrane integrity and its good functionality. During alcoholic fermentation, they enhance yeast growth, metabolism and viability, as well as resistance to high sugar content and ethanol stress. Grape musts clarified in excess lead to the loss of solid particles rich in sterols, resulting in sluggish and stuck fermentations. Two sterol sources can help Saccharomyces cerevisiae yeasts to adapt to fermentation stress conditions: ergosterol (synthesized by yeast under aerobic conditions) and phytosterols (plant sterols imported by yeast cells from grape musts under anaerobiosis). Little is known about the physiological impact of phytosterols assimilation in comparison with ergosterol and the influence of sterol type on fermentation kinetics parameters. Moreover, studies to date have analyzed a limited number of yeast strains. Thus, the aim of this work was to compare the performances of a set of Saccharomyces cerevisiae wine strains that represent the diversity of industrial wine yeast, fermenting with phytosterols or ergosterol under two conditions: sterol limitation (sterol starvation) and high sugar content (the most common stress during fermentation). Results indicated that yeast cell viability was negatively impacted by both stressful conditions, resulting in sluggish and stuck fermentations. This study revealed the huge phenotype diversity of the S. cerevisiae strains tested, in particular in terms of cell viability. Indeed, strains with better viability maintenance completed fermentation earlier. Interestingly, we showed for the first time that sterol type differently affects a wide variety of phenotype, such as viability, biomass, fermentation kinetics parameters and biosynthesis of carbon central metabolism (CCM) metabolites. Ergosterol allowed preserving more viable cells at the end of fermentation and, as a consequence, a better completion of fermentation in both conditions tested, even if phytosterols also enabled the completion of alcoholic fermentation for almost all strains. These results highlighted the essential role of sterols during wine alcoholic fermentation to ensure yeast growth and avoid sluggish or stuck fermentations. Finally, this study emphasizes the importance of taking into account sterol types available during wine fermentation.
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Affiliation(s)
| | - Erick Casalta
- SPO, Univ Montpellier, INRAE, Institut Agro Montpellier, Montpellier, France
| | - Jean-Luc Legras
- SPO, Univ Montpellier, INRAE, Institut Agro Montpellier, Montpellier, France
| | - Thibault Nidelet
- SPO, Univ Montpellier, INRAE, Institut Agro Montpellier, Montpellier, France
| | - Martine Pradal
- SPO, Univ Montpellier, INRAE, Institut Agro Montpellier, Montpellier, France
| | - Faïza Macna
- SPO, Univ Montpellier, INRAE, Institut Agro Montpellier, Montpellier, France
| | | | | | - Catherine Tesnière
- SPO, Univ Montpellier, INRAE, Institut Agro Montpellier, Montpellier, France
| | - Virginie Galeote
- SPO, Univ Montpellier, INRAE, Institut Agro Montpellier, Montpellier, France
| | - Jean-Roch Mouret
- SPO, Univ Montpellier, INRAE, Institut Agro Montpellier, Montpellier, France
- *Correspondence: Jean-Roch Mouret,
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