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Gutiérrez-Corona JF, González-Hernández GA, Padilla-Guerrero IE, Olmedo-Monfil V, Martínez-Rocha AL, Patiño-Medina JA, Meza-Carmen V, Torres-Guzmán JC. Fungal Alcohol Dehydrogenases: Physiological Function, Molecular Properties, Regulation of Their Production, and Biotechnological Potential. Cells 2023; 12:2239. [PMID: 37759461 PMCID: PMC10526403 DOI: 10.3390/cells12182239] [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: 06/30/2023] [Revised: 08/27/2023] [Accepted: 08/31/2023] [Indexed: 09/29/2023] Open
Abstract
Fungal alcohol dehydrogenases (ADHs) participate in growth under aerobic or anaerobic conditions, morphogenetic processes, and pathogenesis of diverse fungal genera. These processes are associated with metabolic operation routes related to alcohol, aldehyde, and acid production. The number of ADH enzymes, their metabolic roles, and their functions vary within fungal species. The most studied ADHs are associated with ethanol metabolism, either as fermentative enzymes involved in the production of this alcohol or as oxidative enzymes necessary for the use of ethanol as a carbon source; other enzymes participate in survival under microaerobic conditions. The fast generation of data using genome sequencing provides an excellent opportunity to determine a correlation between the number of ADHs and fungal lifestyle. Therefore, this review aims to summarize the latest knowledge about the importance of ADH enzymes in the physiology and metabolism of fungal cells, as well as their structure, regulation, evolutionary relationships, and biotechnological potential.
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Affiliation(s)
- J. Félix Gutiérrez-Corona
- Departamento de Biología, DCNE, Universidad de Guanajuato, Guanajuato C.P. 36050, Mexico; (G.A.G.-H.); (I.E.P.-G.); (V.O.-M.); (A.L.M.-R.)
| | - Gloria Angélica González-Hernández
- Departamento de Biología, DCNE, Universidad de Guanajuato, Guanajuato C.P. 36050, Mexico; (G.A.G.-H.); (I.E.P.-G.); (V.O.-M.); (A.L.M.-R.)
| | - Israel Enrique Padilla-Guerrero
- Departamento de Biología, DCNE, Universidad de Guanajuato, Guanajuato C.P. 36050, Mexico; (G.A.G.-H.); (I.E.P.-G.); (V.O.-M.); (A.L.M.-R.)
| | - Vianey Olmedo-Monfil
- Departamento de Biología, DCNE, Universidad de Guanajuato, Guanajuato C.P. 36050, Mexico; (G.A.G.-H.); (I.E.P.-G.); (V.O.-M.); (A.L.M.-R.)
| | - Ana Lilia Martínez-Rocha
- Departamento de Biología, DCNE, Universidad de Guanajuato, Guanajuato C.P. 36050, Mexico; (G.A.G.-H.); (I.E.P.-G.); (V.O.-M.); (A.L.M.-R.)
| | - J. Alberto Patiño-Medina
- Instituto de Investigaciones Químico Biológicas, Universidad Michoacana de San Nicolás de Hidalgo (UMSNH), Morelia C.P. 58030, Mexico; (J.A.P.-M.); (V.M.-C.)
| | - Víctor Meza-Carmen
- Instituto de Investigaciones Químico Biológicas, Universidad Michoacana de San Nicolás de Hidalgo (UMSNH), Morelia C.P. 58030, Mexico; (J.A.P.-M.); (V.M.-C.)
| | - Juan Carlos Torres-Guzmán
- Departamento de Biología, DCNE, Universidad de Guanajuato, Guanajuato C.P. 36050, Mexico; (G.A.G.-H.); (I.E.P.-G.); (V.O.-M.); (A.L.M.-R.)
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Deciphering Succession and Assembly Patterns of Microbial Communities in a Two-Stage Solid-State Fermentation System. Microbiol Spectr 2021; 9:e0071821. [PMID: 34549993 PMCID: PMC8557893 DOI: 10.1128/spectrum.00718-21] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
Abstract
Although the importance of microbiota in the natural environment and in industrial production has been widely recognized, little is known about the formation and succession patterns of the microbial community, particularly secondary succession after disturbance. Here, we choose the Xiaoqu liquor brewing process as an experimental model in which sorghum grains were first aerobically saccharified and then anaerobically fermented after being stirred and acidified to explore multistage community succession patterns. We analyzed microbial composition, physicochemical factors, and metabolites of brewing grains inoculated with two different starters, pure starter and traditional starter, respectively. Two groups showed similar succession patterns where the saccharification microbiota was mainly derived from starters, while environmental microorganisms, mainly Lactobacillaceae and Saccharomyces, dominated the fermentation microbiota regardless of the original saccharification community composition. Species replacement shaped the bacterial community, while species replacement and loss both contributed to fungal community succession in both groups. Grain acidification and hypoxia led to the succession of bacterial and fungal communities during fermentation, respectively. Despite inoculation with starters containing different microorganisms, similar microbial communities during the fermentation stage of the two groups exhibited similar metabolite composition. However, higher abundance of Rhizopus in the saccharification of the pure starter group led to more alcohols, while higher abundance of Monascus and Saccharomycopsis in the traditional starter group promoted acid and ester metabolism. These results revealed the microbial succession patterns of two-stage liquor brewing and its influence on flavor metabolism, which could be used to regulate the microbial community in food fermentation to further promote the modernization of the fermented food industry. IMPORTANCE Revealing formation and assembly mechanisms of microbiota can help us to understand and further regulate its roles in the ecosystems. The Xiaoqu liquor brewing system is a tractable microbial ecosystem with low complexity. This two-stage microbial ecosystem can be used as an experimental model to analyze the multistage temporal succession pattern of microbial communities. Our results demonstrated the dynamic composition and succession pattern of a microbial community in the two-stage liquor brewing system. The results also revealed the microbial origins determining community composition, the ecological processes dominating microbial community succession patterns, the determinants affecting microbial community successions, and the effect of microbial community changes on metabolite synthesis. Overall, our study not only provides an insight into multistage succession patterns of microbial communities in liquor brewing systems but also provides reference for optimizing the quality of fermented products, which will be helpful to understand the succession patterns of microbial communities in other natural ecosystems.
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Guilhot R, Rombaut A, Xuéreb A, Howell K, Fellous S. Influence of bacteria on the maintenance of a yeast during Drosophila melanogaster metamorphosis. Anim Microbiome 2021; 3:68. [PMID: 34602098 PMCID: PMC8489055 DOI: 10.1186/s42523-021-00133-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Accepted: 09/21/2021] [Indexed: 11/30/2022] Open
Abstract
Interactions between microorganisms associated with metazoan hosts are emerging as key features of symbiotic systems. Little is known about the role of such interactions on the maintenance of host-microorganism association throughout the host’s life cycle. We studied the influence of extracellular bacteria on the maintenance of a wild isolate of the yeast Saccharomyces cerevisiae through metamorphosis of the fly Drosophila melanogaster reared in fruit. Yeasts maintained through metamorphosis only when larvae were associated with extracellular bacteria isolated from D. melanogaster faeces. One of these isolates, an Enterobacteriaceae, favoured yeast maintenance during metamorphosis. Such bacterial influence on host-yeast association may have consequences for the ecology and evolution of insect-yeast-bacteria symbioses in the wild.
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Affiliation(s)
- Robin Guilhot
- CBGP, INRAE, CIRAD, IRD, Montpellier SupAgro, Univ Montpellier, Montpellier, France.
| | - Antoine Rombaut
- CBGP, INRAE, CIRAD, IRD, Montpellier SupAgro, Univ Montpellier, Montpellier, France
| | - Anne Xuéreb
- CBGP, INRAE, CIRAD, IRD, Montpellier SupAgro, Univ Montpellier, Montpellier, France
| | - Kate Howell
- Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, 3010, Australia
| | - Simon Fellous
- CBGP, INRAE, CIRAD, IRD, Montpellier SupAgro, Univ Montpellier, Montpellier, France
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Simbaña J, Portero-Barahona P, Carvajal Barriga EJ. Wild Ecuadorian Saccharomyces cerevisiae Strains and Their Potential in the Malt-Based Beverages Industry. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1945366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Jennifer Simbaña
- Neotropical Center for Biomass Research, Pontificia Universidad Católica del Ecuador, The Catholic University Yeasts Collection-Quito, Quito, Ecuador
| | - Patricia Portero-Barahona
- Neotropical Center for Biomass Research, Pontificia Universidad Católica del Ecuador, The Catholic University Yeasts Collection-Quito, Quito, Ecuador
| | - Enrique Javier Carvajal Barriga
- Neotropical Center for Biomass Research, Pontificia Universidad Católica del Ecuador, The Catholic University Yeasts Collection-Quito, Quito, Ecuador
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Mencher A, Morales P, Tronchoni J, Gonzalez R. Mechanisms Involved in Interspecific Communication between Wine Yeasts. Foods 2021; 10:foods10081734. [PMID: 34441512 PMCID: PMC8394882 DOI: 10.3390/foods10081734] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Accepted: 07/22/2021] [Indexed: 12/17/2022] Open
Abstract
In parallel with the development of non-Saccharomyces starter cultures in oenology, a growing interest has developed around the interactions between the microorganisms involved in the transformation of grape must into wine. Nowadays, it is widely accepted that the outcome of a fermentation process involving two or more inoculated yeast species will be different from the weighted average of the corresponding individual cultures. Interspecific interactions between wine yeasts take place on several levels, including interference competition, exploitation competition, exchange of metabolic intermediates, and others. Some interactions could be a simple consequence of each yeast running its own metabolic programme in a context where metabolic intermediates and end products from other yeasts are present. However, there are clear indications, in some cases, of specific recognition between interacting yeasts. In this article we discuss the mechanisms that may be involved in the communication between wine yeasts during alcoholic fermentation.
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Affiliation(s)
- Ana Mencher
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja), Finca La Grajera, Carretera LO-20, Salida 13, 26007 Logroño, Spain; (A.M.); (P.M.)
| | - Pilar Morales
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja), Finca La Grajera, Carretera LO-20, Salida 13, 26007 Logroño, Spain; (A.M.); (P.M.)
| | - Jordi Tronchoni
- Faculty of Health Sciences, Valencian International University (VIU), C/Pintor Sorolla 21, 46002 Valencia, Spain;
| | - Ramon Gonzalez
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja), Finca La Grajera, Carretera LO-20, Salida 13, 26007 Logroño, Spain; (A.M.); (P.M.)
- Correspondence: ; Tel.: +34-941-894-980
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6
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Gonzalez R, Morales P. Truth in wine yeast. Microb Biotechnol 2021; 15:1339-1356. [PMID: 34173338 PMCID: PMC9049622 DOI: 10.1111/1751-7915.13848] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Revised: 05/13/2021] [Accepted: 05/17/2021] [Indexed: 11/30/2022] Open
Abstract
Evolutionary history and early association with anthropogenic environments have made Saccharomyces cerevisiae the quintessential wine yeast. This species typically dominates any spontaneous wine fermentation and, until recently, virtually all commercially available wine starters belonged to this species. The Crabtree effect, and the ability to grow under fully anaerobic conditions, contribute decisively to their dominance in this environment. But not all strains of Saccharomyces cerevisiae are equally suitable as starter cultures. In this article, we review the physiological and genetic characteristics of S. cerevisiae wine strains, as well as the biotic and abiotic factors that have shaped them through evolution. Limited genetic diversity of this group of yeasts could be a constraint to solving the new challenges of oenology. However, research in this field has for many years been providing tools to increase this diversity, from genetic engineering and classical genetic tools to the inclusion of other yeast species in the catalogues of wine yeasts. On occasion, these less conventional species may contribute to the generation of interspecific hybrids with S. cerevisiae. Thus, our knowledge about wine strains of S. cerevisiae and other wine yeasts is constantly expanding. Over the last decades, wine yeast research has been a pillar for the modernisation of oenology, and we can be confident that yeast biotechnology will keep contributing to solving any challenges, such as climate change, that we may face in the future.
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Affiliation(s)
- Ramon Gonzalez
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja), Finca La Grajera, Carretera de Burgos, km 6, Logroño, La Rioja, 26071, Spain
| | - Pilar Morales
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja), Finca La Grajera, Carretera de Burgos, km 6, Logroño, La Rioja, 26071, Spain
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Quintana JF, Zoltner M, Field MC. Evolving Differentiation in African Trypanosomes. Trends Parasitol 2021; 37:296-303. [PMID: 33309505 DOI: 10.1016/j.pt.2020.11.003] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2020] [Revised: 10/15/2020] [Accepted: 11/05/2020] [Indexed: 12/12/2022]
Abstract
Differentiation is a central aspect of the parasite life cycle and encompasses adaptation to both host and environment. If we accept that evolution cannot anticipate an organism's needs as it enters a new environment, how do parasite differentiation pathways arise? The transition between vertebrate and insect stage African trypanosomes is probably one of the better studied and involves a cell-cycle arrested or 'stumpy' form that activates metabolic pathways advantageous to the parasite in the insect host. However, a range of stimuli and stress conditions can trigger similar changes, leading to formation of stumpy-like cellular states. We propose that the origin and optimisation of this differentiation program represents repurposing of a generic stress response to gain considerable gain-of-fitness associated with parasite transmission.
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Affiliation(s)
- Juan F Quintana
- Wellcome Centre for Integrative Parasitology, College of Medical, Veterinary and Life Sciences, Glasgow Biomedical Research Centre, University of Glasgow, Glasgow, UK; School of Life Sciences, University of Dundee, Dundee, DD1 5EH, UK
| | - Martin Zoltner
- School of Life Sciences, University of Dundee, Dundee, DD1 5EH, UK; Biotechnology and Biomedicine Centre of the Academy of Sciences and Charles University (BIOCEV), Průmyslová 595, 252 50 Vestec, Czech Republic
| | - Mark C Field
- School of Life Sciences, University of Dundee, Dundee, DD1 5EH, UK; Institute of Parasitology, Biology Centre, Czech Academy of Sciences, 37005 Ceske Budejovice, Czech Republic.
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Biratsi A, Athanasopoulos A, Kouvelis VN, Gournas C, Sophianopoulou V. A highly conserved mechanism for the detoxification and assimilation of the toxic phytoproduct L-azetidine-2-carboxylic acid in Aspergillus nidulans. Sci Rep 2021; 11:7391. [PMID: 33795709 PMCID: PMC8016842 DOI: 10.1038/s41598-021-86622-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Accepted: 03/09/2021] [Indexed: 02/01/2023] Open
Abstract
Plants produce toxic secondary metabolites as defense mechanisms against phytopathogenic microorganisms and predators. L-azetidine-2-carboxylic acid (AZC), a toxic proline analogue produced by members of the Liliaceae and Agavaciae families, is part of such a mechanism. AZC causes a broad range of toxic, inflammatory and degenerative abnormalities in human and animal cells, while it is known that some microorganisms have evolved specialized strategies for AZC resistance. However, the mechanisms underlying these processes are poorly understood. Here, we identify a widespread mechanism for AZC resistance in fungi. We show that the filamentous ascomycete Aspergillus nidulans is able to not only resist AZC toxicity but also utilize it as a nitrogen source via GABA catabolism and the action of the AzhA hydrolase, a member of a large superfamily of detoxifying enzymes, the haloacid dehalogenase-like hydrolase (HAD) superfamily. This detoxification process is further assisted by the NgnA acetyltransferase, orthologue of Mpr1 of Saccharomyces cerevisiae. We additionally show that heterologous expression of AzhA protein can complement the AZC sensitivity of S. cerevisiae. Furthermore, a detailed phylogenetic analysis of AzhA homologues in Fungi, Archaea and Bacteria is provided. Overall, our results unravel a widespread mechanism for AZC resistance among microorganisms, including important human and plant pathogens.
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Affiliation(s)
- Ada Biratsi
- grid.6083.d0000 0004 0635 6999Microbial Molecular Genetics Laboratory, Institute of Biosciences and Applications, National Centre for Scientific Research, Demokritos (NCSRD), Athens, Greece
| | - Alexandros Athanasopoulos
- grid.6083.d0000 0004 0635 6999Microbial Molecular Genetics Laboratory, Institute of Biosciences and Applications, National Centre for Scientific Research, Demokritos (NCSRD), Athens, Greece ,grid.6083.d0000 0004 0635 6999Light Microscopy Unit, Institute of Biosciences and Applications, National Centre for Scientific Research, Demokritos (NCSRD), Athens, Greece
| | - Vassili N. Kouvelis
- grid.5216.00000 0001 2155 0800Department of Genetics and Biotechnology, Faculty of Biology, National and Kapodistrian University of Athens, Athens, Greece
| | - Christos Gournas
- grid.6083.d0000 0004 0635 6999Microbial Molecular Genetics Laboratory, Institute of Biosciences and Applications, National Centre for Scientific Research, Demokritos (NCSRD), Athens, Greece
| | - Vicky Sophianopoulou
- grid.6083.d0000 0004 0635 6999Microbial Molecular Genetics Laboratory, Institute of Biosciences and Applications, National Centre for Scientific Research, Demokritos (NCSRD), Athens, Greece
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Saccharomyces cerevisiae Requires CFF1 To Produce 4-Hydroxy-5-Methylfuran-3(2H)-One, a Mimic of the Bacterial Quorum-Sensing Autoinducer AI-2. mBio 2021; 12:mBio.03303-20. [PMID: 33688008 PMCID: PMC8092285 DOI: 10.1128/mbio.03303-20] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023] Open
Abstract
Quorum sensing is a process of cell-to-cell communication that bacteria use to orchestrate collective behaviors. Quorum sensing depends on the production, release, and detection of extracellular signal molecules called autoinducers (AIs) that accumulate with increasing cell density. While most AIs are species specific, the AI called AI-2 is produced and detected by diverse bacterial species, and it mediates interspecies communication. We recently reported that mammalian cells produce an AI-2 mimic that can be detected by bacteria through the AI-2 receptor LuxP, potentially expanding the role of the AI-2 system to interdomain communication. Here, we describe a second molecule capable of interdomain signaling through LuxP, 4-hydroxy-5-methylfuran-3(2H)-one (MHF), that is produced by the yeast Saccharomyces cerevisiae Screening the S. cerevisiae deletion collection revealed Cff1p, a protein with no known role, to be required for MHF production. Cff1p is proposed to be an enzyme, with structural similarity to sugar isomerases and epimerases, and substitution at the putative catalytic residue eliminated MHF production in S. cerevisiae Sequence analysis uncovered Cff1p homologs in many species, primarily bacterial and fungal, but also viral, archaeal, and higher eukaryotic. Cff1p homologs from organisms from all domains can complement a cff1Δ S. cerevisiae mutant and restore MHF production. In all cases tested, the identified catalytic residue is conserved and required for MHF to be produced. These findings increase the scope of possibilities for interdomain interactions via AI-2 and AI-2 mimics, highlighting the breadth of molecules and organisms that could participate in quorum sensing.IMPORTANCE Quorum sensing is a cell-to-cell communication process that bacteria use to monitor local population density. Quorum sensing relies on extracellular signal molecules called autoinducers (AIs). One AI called AI-2 is broadly made by bacteria and used for interspecies communication. Here, we describe a eukaryotic AI-2 mimic, 4-hydroxy-5-methylfuran-3(2H)-one, (MHF), that is made by the yeast Saccharomyces cerevisiae, and we identify the Cff1p protein as essential for MHF production. Hundreds of viral, archaeal, bacterial, and eukaryotic organisms possess Cff1p homologs. This finding, combined with our results showing that homologs from all domains can replace S. cerevisiae Cff1p, suggests that like AI-2, MHF is widely produced. Our results expand the breadth of organisms that may participate in quorum-sensing-mediated interactions.
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Carpena M, Fraga-Corral M, Otero P, Nogueira RA, Garcia-Oliveira P, Prieto MA, Simal-Gandara J. Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile. Foods 2020; 10:foods10010051. [PMID: 33375439 PMCID: PMC7824511 DOI: 10.3390/foods10010051] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2020] [Revised: 12/23/2020] [Accepted: 12/23/2020] [Indexed: 12/16/2022] Open
Abstract
Aroma profile is one of the main features for the acceptance of wine. Yeasts and bacteria are the responsible organisms to carry out both, alcoholic and malolactic fermentation. Alcoholic fermentation is in turn, responsible for transforming grape juice into wine and providing secondary aromas. Secondary aroma can be influenced by different factors; however, the influence of the microorganisms is one of the main agents affecting final wine aroma profile. Saccharomyces cerevisiae has historically been the most used yeast for winemaking process for its specific characteristics: high fermentative metabolism and kinetics, low acetic acid production, resistance to high levels of sugar, ethanol, sulfur dioxide and also, the production of pleasant aromatic compounds. Nevertheless, in the last years, the use of non-saccharomyces yeasts has been progressively growing according to their capacity to enhance aroma complexity and interact with S. cerevisiae, especially in mixed cultures. Hence, this review article is aimed at associating the main secondary aroma compounds present in wine with the microorganisms involved in the spontaneous and guided fermentations, as well as an approach to the strain variability of species, the genetic modifications that can occur and their relevance to wine aroma construction.
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Affiliation(s)
- Maria Carpena
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (M.C.); (M.F.-C.); (P.O.); (R.A.N.); (P.G.-O.)
| | - Maria Fraga-Corral
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (M.C.); (M.F.-C.); (P.O.); (R.A.N.); (P.G.-O.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - Paz Otero
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (M.C.); (M.F.-C.); (P.O.); (R.A.N.); (P.G.-O.)
- Department of Pharmacology, Pharmacy and Pharmaceutical Technology, Faculty of Veterinary, University of Santiago of Compostela, 27002 Lugo, Spain
| | - Raquel A. Nogueira
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (M.C.); (M.F.-C.); (P.O.); (R.A.N.); (P.G.-O.)
| | - Paula Garcia-Oliveira
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (M.C.); (M.F.-C.); (P.O.); (R.A.N.); (P.G.-O.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (M.C.); (M.F.-C.); (P.O.); (R.A.N.); (P.G.-O.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
- Correspondence: (M.A.P.); (J.S.-G.)
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (M.C.); (M.F.-C.); (P.O.); (R.A.N.); (P.G.-O.)
- Correspondence: (M.A.P.); (J.S.-G.)
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11
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Viana R, Dias O, Lagoa D, Galocha M, Rocha I, Teixeira MC. Genome-Scale Metabolic Model of the Human Pathogen Candida albicans: A Promising Platform for Drug Target Prediction. J Fungi (Basel) 2020; 6:jof6030171. [PMID: 32932905 PMCID: PMC7559133 DOI: 10.3390/jof6030171] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Revised: 09/03/2020] [Accepted: 09/08/2020] [Indexed: 12/14/2022] Open
Abstract
Candida albicans is one of the most impactful fungal pathogens and the most common cause of invasive candidiasis, which is associated with very high mortality rates. With the rise in the frequency of multidrug-resistant clinical isolates, the identification of new drug targets and new drugs is crucial in overcoming the increase in therapeutic failure. In this study, the first validated genome-scale metabolic model for Candida albicans, iRV781, is presented. The model consists of 1221 reactions, 926 metabolites, 781 genes, and four compartments. This model was reconstructed using the open-source software tool merlin 4.0.2. It is provided in the well-established systems biology markup language (SBML) format, thus, being usable in most metabolic engineering platforms, such as OptFlux or COBRA. The model was validated, proving accurate when predicting the capability of utilizing different carbon and nitrogen sources when compared to experimental data. Finally, this genome-scale metabolic reconstruction was tested as a platform for the identification of drug targets, through the comparison between known drug targets and the prediction of gene essentiality in conditions mimicking the human host. Altogether, this model provides a promising platform for global elucidation of the metabolic potential of C. albicans, possibly guiding the identification of new drug targets to tackle human candidiasis.
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Affiliation(s)
- Romeu Viana
- Department of Bioengineering, Instituto Superior Técnico, Universidade de Lisboa, 1049-001 Lisbon, Portugal; (R.V.); (M.G.)
- Institute for Bioengineering and Biosciences, Biological Sciences Research Group, Instituto Superior Técnico, 1049-001 Lisbon, Portugal
| | - Oscar Dias
- Centre of Biological Engineering, Universidade do Minho, 4710-057 Braga, Portugal; (O.D.); (D.L.)
| | - Davide Lagoa
- Centre of Biological Engineering, Universidade do Minho, 4710-057 Braga, Portugal; (O.D.); (D.L.)
| | - Mónica Galocha
- Department of Bioengineering, Instituto Superior Técnico, Universidade de Lisboa, 1049-001 Lisbon, Portugal; (R.V.); (M.G.)
- Institute for Bioengineering and Biosciences, Biological Sciences Research Group, Instituto Superior Técnico, 1049-001 Lisbon, Portugal
| | - Isabel Rocha
- Centre of Biological Engineering, Universidade do Minho, 4710-057 Braga, Portugal; (O.D.); (D.L.)
- Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa (ITQB-NOVA), 2780-157 Oeiras, Portugal
- Correspondence: (I.R.); (M.C.T.)
| | - Miguel Cacho Teixeira
- Department of Bioengineering, Instituto Superior Técnico, Universidade de Lisboa, 1049-001 Lisbon, Portugal; (R.V.); (M.G.)
- Institute for Bioengineering and Biosciences, Biological Sciences Research Group, Instituto Superior Técnico, 1049-001 Lisbon, Portugal
- Correspondence: (I.R.); (M.C.T.)
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12
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Laussel C, Léon S. Cellular toxicity of the metabolic inhibitor 2-deoxyglucose and associated resistance mechanisms. Biochem Pharmacol 2020; 182:114213. [PMID: 32890467 DOI: 10.1016/j.bcp.2020.114213] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 08/28/2020] [Accepted: 08/31/2020] [Indexed: 12/31/2022]
Abstract
Most malignant cells display increased glucose absorption and metabolism compared to surrounding tissues. This well-described phenomenon results from a metabolic reprogramming occurring during transformation, that provides the building blocks and supports the high energetic cost of proliferation by increasing glycolysis. These features led to the idea that drugs targeting glycolysis might prove efficient in the context of cancer treatment. One of these drugs, 2-deoxyglucose (2-DG), is a synthetic glucose analog that can be imported into cells and interfere with glycolysis and ATP generation. Its preferential targeting to sites of cell proliferation is supported by the observation that a derived molecule, 2-fluoro-2-deoxyglucose (FDG) accumulates in tumors and is used for cancer imaging. Here, we review the toxicity mechanisms of this drug, from the early-described effects on glycolysis to its other cellular consequences, including inhibition of protein glycosylation and endoplasmic reticulum stress, and its interference with signaling pathways. Then, we summarize the current data on the use of 2-DG as an anti-cancer agent, especially in the context of combination therapies, as novel 2-DG-derived drugs are being developed. We also show how the use of 2-DG helped to decipher glucose-signaling pathways in yeast and favored their engineering for biotechnologies. Finally, we discuss the resistance strategies to this inhibitor that have been identified in the course of these studies and which may have important implications regarding a medical use of this drug.
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Affiliation(s)
- Clotilde Laussel
- Université de Paris, CNRS, Institut Jacques Monod, F-75006 Paris, France
| | - Sébastien Léon
- Université de Paris, CNRS, Institut Jacques Monod, F-75006 Paris, France.
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13
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Mencher A, Morales P, Valero E, Tronchoni J, Patil KR, Gonzalez R. Proteomic characterization of extracellular vesicles produced by several wine yeast species. Microb Biotechnol 2020; 13:1581-1596. [PMID: 32578397 PMCID: PMC7415363 DOI: 10.1111/1751-7915.13614] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Accepted: 05/31/2020] [Indexed: 12/19/2022] Open
Abstract
In winemaking, the use of alternative yeast starters is becoming increasingly popular. They contribute to the diversity and complexity of wine sensory features and are typically used in combination with Saccharomyces cerevisiae, to ensure complete fermentation. This practice has drawn the interest on interactions between different oenological yeasts, which are also relevant in spontaneous and conventional fermentations, or in the vineyard. Although several interactions have been described and some mechanisms have been suggested, the possible involvement of extracellular vesicles (EVs) has not yet been considered. This work describes the production of EVs by six wine yeast species (S. cerevisiae, Torulaspora delbrueckii, Lachancea thermotolerans, Hanseniaspora uvarum, Candida sake and Metschnikowia pulcherrima) in synthetic grape must. Proteomic analysis of EV-enriched fractions from S. cerevisiae and T. delbrueckii showed enrichment in glycolytic enzymes and cell-wall-related proteins. The most abundant protein found in S. cerevisiae, T. delbrueckii and L. thermotolerans EV-enriched fractions was the enzyme exo-1,3-β-glucanase. However, this protein was not involved in the here-observed negative impact of T. delbrueckii extracellular fractions on the growth of other yeast species. These findings suggest that EVs may play a role in fungal interactions during wine fermentation and other aspects of wine yeast biology.
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Affiliation(s)
- Ana Mencher
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja)Finca La Grajera, Carretera de Burgos, km 6LogroñoLa Rioja26071Spain
| | - Pilar Morales
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja)Finca La Grajera, Carretera de Burgos, km 6LogroñoLa Rioja26071Spain
| | - Eva Valero
- Universidad Pablo de OlavideSevillaSpain
| | - Jordi Tronchoni
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja)Finca La Grajera, Carretera de Burgos, km 6LogroñoLa Rioja26071Spain
- Present address:
Universidad Internacional de ValenciaValenciaSpain
| | - Kiran Raosaheb Patil
- European Molecular Biology LaboratoryHeidelbergGermany
- The Medical Research Council Toxicology UnitUniversity of CambridgeCambridgeUK
| | - Ramon Gonzalez
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja)Finca La Grajera, Carretera de Burgos, km 6LogroñoLa Rioja26071Spain
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14
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Perpetuini G, Tittarelli F, Battistelli N, Suzzi G, Tofalo R. γ‐aminobutyric acid production by
Kluyveromyces marxianus
strains. J Appl Microbiol 2020; 129:1609-1619. [DOI: 10.1111/jam.14736] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2019] [Revised: 05/26/2020] [Accepted: 05/31/2020] [Indexed: 12/24/2022]
Affiliation(s)
- G. Perpetuini
- Faculty of BioScience and Technology for Food, Agriculture and Environment University of Teramo Teramo Italy
| | - F. Tittarelli
- Faculty of BioScience and Technology for Food, Agriculture and Environment University of Teramo Teramo Italy
| | - N. Battistelli
- Faculty of BioScience and Technology for Food, Agriculture and Environment University of Teramo Teramo Italy
| | - G. Suzzi
- Faculty of BioScience and Technology for Food, Agriculture and Environment University of Teramo Teramo Italy
| | - R. Tofalo
- Faculty of BioScience and Technology for Food, Agriculture and Environment University of Teramo Teramo Italy
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15
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Opalek M, Wloch-Salamon D. Aspects of Multicellularity in Saccharomyces cerevisiae Yeast: A Review of Evolutionary and Physiological Mechanisms. Genes (Basel) 2020; 11:genes11060690. [PMID: 32599749 PMCID: PMC7349301 DOI: 10.3390/genes11060690] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Revised: 06/22/2020] [Accepted: 06/22/2020] [Indexed: 12/11/2022] Open
Abstract
The evolutionary transition from single-celled to multicellular growth is a classic and intriguing problem in biology. Saccharomyces cerevisiae is a useful model to study questions regarding cell aggregation, heterogeneity and cooperation. In this review, we discuss scenarios of group formation and how this promotes facultative multicellularity in S. cerevisiae. We first describe proximate mechanisms leading to aggregation. These mechanisms include staying together and coming together, and can lead to group heterogeneity. Heterogeneity is promoted by nutrient limitation, structured environments and aging. We then characterize the evolutionary benefits and costs of facultative multicellularity in yeast. We summarize current knowledge and focus on the newest state-of-the-art discoveries that will fuel future research programmes aiming to understand facultative microbial multicellularity.
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16
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17
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Perpetuini G, Tittarelli F, Mattarelli P, Modesto M, Cilli E, Suzzi G, Tofalo R. Intraspecies polymorphisms of Kluyveromyces marxianus strains from Yaghnob valley. FEMS Microbiol Lett 2019; 365:4834011. [PMID: 29401260 DOI: 10.1093/femsle/fny028] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2017] [Accepted: 01/31/2018] [Indexed: 02/07/2023] Open
Abstract
In this study, 29 strains of Kluyveromyces marxianus with peculiar genetic and phenotypic traits previously isolated from a fermented goat milk of Yaghnob valley were investigated for chromosome length polymorphism (CLP) by PFGE, adhesion properties and carbon usage by Biolog analysis. Obtained data showed that strains differed in terms of number and size of chromosome bands. The number of bands ranged from 5 to 7, suggesting a probable genome size from 1.4 to 2.6 Mb. Strains showed a certain level of cell surface hydrophobicity ranging from 32% to 77.7%. Strains were also tested for their ability to form a biofilm on polystyrene plates: planktonic cells ranged from 6.3 cfu/mL to 7.95 cfu/mL, while sessile from 7.11 cfu/mL to 8.6 cfu/mL. The strains able to adhere to polystyrene plates were also able to form a mature MAT. Biolog analysis revealed that almost all strains were able to use putrescine, malic acid, α-D lactose, phenylethylamine, β-methyl D-gucoside and xylose; 5 strains were able to grow on cellobiose and 3 were able to catabolise α-ketobutyric. The obtained data highlighted a number of interesting features underlying the peculiar capacities of these strains for industrial applications.
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Affiliation(s)
- Giorgia Perpetuini
- Department of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, Teramo 64100, Italy.,Department of Agricultural Sciences, University of Bologna, Viale Fanin 42, I-40127 Bologna, Italy
| | - Fabrizia Tittarelli
- Department of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, Teramo 64100, Italy
| | - Paola Mattarelli
- Department of Agricultural Sciences, University of Bologna, Viale Fanin 42, I-40127 Bologna, Italy
| | - Monica Modesto
- Department of Agricultural Sciences, University of Bologna, Viale Fanin 42, I-40127 Bologna, Italy
| | - Elisabetta Cilli
- Department of Cultural Heritage, University of Bologna, Via degli Ariani 1, I-48121 Ravenna, Italy
| | | | - Rosanna Tofalo
- Department of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, Teramo 64100, Italy
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18
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Almeida-Paes R, Brito-Santos F, Oliveira MME, Bailão AM, Borges CL, Araújo GRDS, Frases S, Soares CMDA, Zancopé-Oliveira RM. Interaction with Pantoea agglomerans Modulates Growth and Melanization of Sporothrix brasiliensis and Sporothrix schenckii. Mycopathologia 2019; 184:367-381. [PMID: 31214857 DOI: 10.1007/s11046-019-00350-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2019] [Accepted: 06/06/2019] [Indexed: 01/22/2023]
Abstract
Sporothrix brasiliensis and Sporothrix schenckii stand as the most virulent agents of sporotrichosis, a worldwide-distributed subcutaneous mycosis. The origin of Sporothrix virulence seems to be associated with fungal interactions with organisms living in the same environment. To assess this hypothesis, the growth of these two species in association with Pantoea agglomerans, a bacterium with a habitat similar to Sporothrix spp., was evaluated. Growth, melanization, and gene expression of the fungus were compared in the presence or absence of the bacterium in the same culture medium. Both S. brasiliensis and S. schenckii grew in contact with P. agglomerans yielding heavily melanized conidia after 5 days of incubation at 30 °C in Sabouraud agar. This increased melanin production occurred around bacterial colonies, suggesting that fungal melanization is triggered by a diffusible bacterial product, which is also supported by a similar pattern of melanin production during Sporothrix spp. growth in contact with heat-killed P. agglomerans. Growth of P. agglomerans was similar in the presence or absence of the fungus. However, the growth of S. brasiliensis and S. schenckii was initially inhibited, but further enhanced when these species were co-cultured with P. agglomerans. Moreover, fungi were able to use killed bacteria as both carbon and nitrogen sources for growth. Representational difference analysis identified overexpressed genes related to membrane transport when S. brasiliensis was co-cultured with the bacteria. The down-regulation of metabolism-related genes appears to be related to nutrient availability during bacterial exploitation. These findings can lead to a better knowledge on Sporothrix ecology and virulence.
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Affiliation(s)
- Rodrigo Almeida-Paes
- Laboratório de Micologia, Instituto Nacional de Infectologia Evandro Chagas, Fundação Oswaldo Cruz, Rio de Janeiro, RJ, Brazil
| | - Fábio Brito-Santos
- Laboratório de Micologia, Instituto Nacional de Infectologia Evandro Chagas, Fundação Oswaldo Cruz, Rio de Janeiro, RJ, Brazil
| | - Manoel Marques Evangelista Oliveira
- Laboratório de Pesquisa Clínica em Dermatozoonoses, Instituto Nacional de Infectologia Evandro Chagas, Fundação Oswaldo Cruz, Rio de Janeiro, RJ, Brazil
| | - Alexandre Melo Bailão
- Laboratório de Biologia Molecular, Instituto de Ciências Biológicas, Universidade Federal de Goiás, Goiânia, GO, Brazil
| | - Clayton Luiz Borges
- Laboratório de Biologia Molecular, Instituto de Ciências Biológicas, Universidade Federal de Goiás, Goiânia, GO, Brazil
| | - Glauber Ribeiro de Souza Araújo
- Laboratório de Ultraestrutura Celular Hertha Meyer, Instituto de Biofísica Carlos Chagas Filho, Universidade Federal do Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Susana Frases
- Laboratório de Ultraestrutura Celular Hertha Meyer, Instituto de Biofísica Carlos Chagas Filho, Universidade Federal do Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Célia Maria de Almeida Soares
- Laboratório de Biologia Molecular, Instituto de Ciências Biológicas, Universidade Federal de Goiás, Goiânia, GO, Brazil
| | - Rosely Maria Zancopé-Oliveira
- Laboratório de Micologia, Instituto Nacional de Infectologia Evandro Chagas, Fundação Oswaldo Cruz, Rio de Janeiro, RJ, Brazil.
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19
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de Oliveira Junqueira AC, de Melo Pereira GV, Coral Medina JD, Alvear MCR, Rosero R, de Carvalho Neto DP, Enríquez HG, Soccol CR. First description of bacterial and fungal communities in Colombian coffee beans fermentation analysed using Illumina-based amplicon sequencing. Sci Rep 2019; 9:8794. [PMID: 31217528 PMCID: PMC6584692 DOI: 10.1038/s41598-019-45002-8] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2018] [Accepted: 04/27/2019] [Indexed: 12/12/2022] Open
Abstract
In Colombia, coffee growers use a traditional method of fermentation to remove the cherry pulp surrounding the beans. This process has a great influence on sensory quality and prestige of Colombian coffee in international markets, but has never been studied. Here we use an Illumina-based amplicon sequencing to investigate bacterial and fungal communities associated with spontaneous coffee-bean fermentation in Colombia. Microbial-derived metabolites were further analysed by high-performance liquid chromatography and gas chromatography-mass spectrometry. Highly diverse bacterial groups, comprising 160 genera belonging to 10 phyla, were found. Lactic acid bacteria (LAB), mainly represented by the genera Leuconostoc and Lactobacillus, showed relative prevalence over 60% at all sampling times. The structure of the fungal community was more homogeneous, with Pichia nakasei dominating throughout the fermentation process. Lactic acid and acetaldehyde were the major end-metabolites produced by LAB and Pichia, respectively. In addition, 20 volatile compounds were produced, comprising alcohols, organic acids, aldehydes, esters, terpenes, phenols, and hydrocarbons. Interestingly, 56 microbial genera, associated with native soil, seawater, plants, insects, and human contact, were detected for the first time in coffee fermentation. These microbial groups harbour a remarkable phenotypic diversity and may impart flavours that yield clues to the terroir of Colombian coffees.
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Affiliation(s)
- Ana C de Oliveira Junqueira
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná (UFPR), 19011 Curitiba, Paraná, 81531-980, Brazil
| | - Gilberto V de Melo Pereira
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná (UFPR), 19011 Curitiba, Paraná, 81531-980, Brazil
| | - Jesus D Coral Medina
- Department of Process and Biotechnology, Mariana University, 520002, Pasto, Nariño, Colombia
| | - María C R Alvear
- Department of Process and Biotechnology, Mariana University, 520002, Pasto, Nariño, Colombia
| | - Rubens Rosero
- Department of Process and Biotechnology, Mariana University, 520002, Pasto, Nariño, Colombia
| | - Dão P de Carvalho Neto
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná (UFPR), 19011 Curitiba, Paraná, 81531-980, Brazil
| | - Hugo G Enríquez
- Department of Process and Biotechnology, Mariana University, 520002, Pasto, Nariño, Colombia
| | - Carlos R Soccol
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná (UFPR), 19011 Curitiba, Paraná, 81531-980, Brazil.
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20
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Su Y, Origone AC, Rodríguez ME, Querol A, Guillamón JM, Lopes CA. Fermentative behaviour and competition capacity of cryotolerant Saccharomyces species in different nitrogen conditions. Int J Food Microbiol 2018; 291:111-120. [PMID: 30496940 DOI: 10.1016/j.ijfoodmicro.2018.11.020] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2018] [Revised: 11/12/2018] [Accepted: 11/18/2018] [Indexed: 01/03/2023]
Abstract
The selection of yeasts with low nitrogen requirement is a current need in winemaking. In this work, we analysed nitrogen requirements of strains belonging to the cryotolerant species S. uvarum, S. eubayanus and S. kudriavzevii, in order to evaluate their potential for conducting the fermentation of low nitrogen content grape musts. Our result demonstrated that S. eubayanus is the species less influenced by the increasing nitrogen concentrations in both growth and fermentation conditions. Strains showing the best behaviours, S. eubayanus NPCC 1285 and S. uvarum NPCC 1317, were selected to be tested in mixed cultures with S. cerevisiae T73 at different temperatures (12 °C, 20 °C and 28 °C) in synthetic grape must with different nitrogen concentrations (60, 140 and 300 mg/L YAN). The cryotolerant strains dominated the fermentations carried out at 12 °C while S. cerevisiae prevailed at 28 °C independently from the nitrogen concentration. At intermediate temperature, 20 °C, S. eubayanus mono and mixed cultures showed the best fermentative behaviour especially with low and intermediate nitrogen concentration. In summary, cryotolerant Saccharomyces species, particularly S. eubayanus, could be interesting tools to avoid fermentations stucks caused by low nitrogen content in grape musts.
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Affiliation(s)
- Ying Su
- Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de los Alimentos, CSIC, Carrer del Catedràtic Agustín Escardino Benlloch, 7, 46980 Paterna, Valencia, Spain
| | - Andrea Cecilia Origone
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas, PROBIEN, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, Universidad Nacional del Comahue, Buenos Aires 1400, 8300, Neuquén, Argentina
| | - María Eugenia Rodríguez
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas, PROBIEN, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, Universidad Nacional del Comahue, Buenos Aires 1400, 8300, Neuquén, Argentina; Facultad de Ciencias Médicas, Universidad Nacional del Comahue, 8324 Cipolletti, Río Negro, Argentina
| | - Amparo Querol
- Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de los Alimentos, CSIC, Carrer del Catedràtic Agustín Escardino Benlloch, 7, 46980 Paterna, Valencia, Spain
| | - José Manuel Guillamón
- Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de los Alimentos, CSIC, Carrer del Catedràtic Agustín Escardino Benlloch, 7, 46980 Paterna, Valencia, Spain.
| | - Christian Ariel Lopes
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas, PROBIEN, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, Universidad Nacional del Comahue, Buenos Aires 1400, 8300, Neuquén, Argentina; Facultad de Ciencias Agrarias, Universidad Nacional del Comahue, 8303 Cinco Saltos, Río Negro, Argentina.
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21
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Carbonetto B, Ramsayer J, Nidelet T, Legrand J, Sicard D. Bakery yeasts, a new model for studies in ecology and evolution. Yeast 2018; 35:591-603. [DOI: 10.1002/yea.3350] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2018] [Revised: 05/07/2018] [Accepted: 05/07/2018] [Indexed: 12/18/2022] Open
Affiliation(s)
- Belén Carbonetto
- SPO, Univ Montpellier, INRA; Montpellier SupAgro; Montpellier France
- Instituto Gulbenkian de Ciência; Bioinformatics and Computational Biology Unit; Oeiras Portugal
| | - Johan Ramsayer
- SPO, Univ Montpellier, INRA; Montpellier SupAgro; Montpellier France
| | - Thibault Nidelet
- SPO, Univ Montpellier, INRA; Montpellier SupAgro; Montpellier France
| | - Judith Legrand
- GQE-Le Moulon, INRA, Univ. Paris-Sud, CNRS, AgroParisTech; Université Paris-Saclay; Gif-sur-Yvette France
| | - Delphine Sicard
- SPO, Univ Montpellier, INRA; Montpellier SupAgro; Montpellier France
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22
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Whole Genome Sequencing, de Novo Assembly and Phenotypic Profiling for the New Budding Yeast Species Saccharomyces jurei. G3-GENES GENOMES GENETICS 2018; 8:2967-2977. [PMID: 30097472 PMCID: PMC6118302 DOI: 10.1534/g3.118.200476] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Saccharomyces sensu stricto complex consist of yeast species, which are not only important in the fermentation industry but are also model systems for genomic and ecological analysis. Here, we present the complete genome assemblies of Saccharomyces jurei, a newly discovered Saccharomyces sensu stricto species from high altitude oaks. Phylogenetic and phenotypic analysis revealed that S. jurei is more closely related to S. mikatae, than S. cerevisiae, and S. paradoxus. The karyotype of S. jurei presents two reciprocal chromosomal translocations between chromosome VI/VII and I/XIII when compared to the S. cerevisiae genome. Interestingly, while the rearrangement I/XIII is unique to S. jurei, the other is in common with S. mikatae strain IFO1815, suggesting shared evolutionary history of this species after the split between S. cerevisiae and S. mikatae. The number of Ty elements differed in the new species, with a higher number of Ty elements present in S. jurei than in S. cerevisiae. Phenotypically, the S. jurei strain NCYC 3962 has relatively higher fitness than the other strain NCYC 3947T under most of the environmental stress conditions tested and showed remarkably increased fitness in higher concentration of acetic acid compared to the other sensu stricto species. Both strains were found to be better adapted to lower temperatures compared to S. cerevisiae.
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23
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Strucko T, Zirngibl K, Pereira F, Kafkia E, Mohamed ET, Rettel M, Stein F, Feist AM, Jouhten P, Patil KR, Forster J. Laboratory evolution reveals regulatory and metabolic trade-offs of glycerol utilization in Saccharomyces cerevisiae. Metab Eng 2018. [PMID: 29534903 DOI: 10.1016/j.ymben.2018.03.006] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Most microbial species, including model eukaryote Saccharomyces cerevisiae, possess genetic capability to utilize many alternative nutrient sources. Yet, it remains an open question whether these manifest into assimilatory phenotypes. Despite possessing all necessary pathways, S. cerevisiae grows poorly or not at all when glycerol is the sole carbon source. Here we discover, through multiple evolved lineages, genetic determinants underlying glycerol catabolism and the associated fitness trade-offs. Most evolved lineages adapted through mutations in the HOG pathway, but showed hampered osmotolerance. In the other lineages, we find that only three mutations cause the improved phenotype. One of these contributes counter-intuitively by decoupling the TCA cycle from oxidative phosphorylation, and thereby hampers ethanol utilization. Transcriptomics, proteomics and metabolomics analysis of the re-engineered strains affirmed the causality of the three mutations at molecular level. Introduction of these mutations resulted in improved glycerol utilization also in industrial strains. Our findings not only have a direct relevance for improving glycerol-based bioprocesses, but also illustrate how a metabolic pathway can remain unexploited due to fitness trade-offs in other, ecologically important, traits.
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Affiliation(s)
- Tomas Strucko
- Technical University of Denmark, Novo Nordisk Foundation Center for Biosustainability, Kongens Lyngby, Denmark; European Molecular Biology Laboratory, Structural and Computation Biology Unit, Heidelberg, Germany
| | - Katharina Zirngibl
- European Molecular Biology Laboratory, Structural and Computation Biology Unit, Heidelberg, Germany
| | - Filipa Pereira
- European Molecular Biology Laboratory, Structural and Computation Biology Unit, Heidelberg, Germany
| | - Eleni Kafkia
- European Molecular Biology Laboratory, Structural and Computation Biology Unit, Heidelberg, Germany
| | - Elsayed T Mohamed
- Technical University of Denmark, Novo Nordisk Foundation Center for Biosustainability, Kongens Lyngby, Denmark
| | - Mandy Rettel
- European Molecular Biology Laboratory, Structural and Computation Biology Unit, Heidelberg, Germany
| | - Frank Stein
- European Molecular Biology Laboratory, Structural and Computation Biology Unit, Heidelberg, Germany
| | - Adam M Feist
- Technical University of Denmark, Novo Nordisk Foundation Center for Biosustainability, Kongens Lyngby, Denmark; Department of Bioengineering, University of California, 9500 Gilman Drive La Jolla, San Diego, CA 92093, USA
| | - Paula Jouhten
- European Molecular Biology Laboratory, Structural and Computation Biology Unit, Heidelberg, Germany
| | - Kiran Raosaheb Patil
- European Molecular Biology Laboratory, Structural and Computation Biology Unit, Heidelberg, Germany.
| | - Jochen Forster
- Technical University of Denmark, Novo Nordisk Foundation Center for Biosustainability, Kongens Lyngby, Denmark
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24
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The role of nitrogen uptake on the competition ability of three vineyard Saccharomyces cerevisiae strains. Int J Food Microbiol 2017; 258:1-11. [DOI: 10.1016/j.ijfoodmicro.2017.07.006] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2016] [Revised: 06/16/2017] [Accepted: 07/12/2017] [Indexed: 11/16/2022]
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Ponomarova O, Gabrielli N, Sévin DC, Mülleder M, Zirngibl K, Bulyha K, Andrejev S, Kafkia E, Typas A, Sauer U, Ralser M, Patil KR. Yeast Creates a Niche for Symbiotic Lactic Acid Bacteria through Nitrogen Overflow. Cell Syst 2017; 5:345-357.e6. [PMID: 28964698 PMCID: PMC5660601 DOI: 10.1016/j.cels.2017.09.002] [Citation(s) in RCA: 180] [Impact Index Per Article: 25.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2016] [Revised: 07/13/2017] [Accepted: 08/30/2017] [Indexed: 01/05/2023]
Abstract
Many microorganisms live in communities and depend on metabolites secreted by fellow community members for survival. Yet our knowledge of interspecies metabolic dependencies is limited to few communities with small number of exchanged metabolites, and even less is known about cellular regulation facilitating metabolic exchange. Here we show how yeast enables growth of lactic acid bacteria through endogenous, multi-component, cross-feeding in a readily established community. In nitrogen-rich environments, Saccharomyces cerevisiae adjusts its metabolism by secreting a pool of metabolites, especially amino acids, and thereby enables survival of Lactobacillus plantarum and Lactococcus lactis. Quantity of the available nitrogen sources and the status of nitrogen catabolite repression pathways jointly modulate this niche creation. We demonstrate how nitrogen overflow by yeast benefits L. plantarum in grape juice, and contributes to emergence of mutualism with L. lactis in a medium with lactose. Our results illustrate how metabolic decisions of an individual species can benefit others. Yeast overflows amino acids that enable survival of lactic acid bacteria (LAB) Overflow is in proportion to nitrogen excess and regulated via TORC1 pathway Phenotype supporting LAB growth is conserved across diverse yeast isolates Yeast-LAB mutualism readily emerges when lactose is the main C-source
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Affiliation(s)
- Olga Ponomarova
- European Molecular Biology Laboratory, Heidelberg 69117, Germany
| | | | - Daniel C Sévin
- Institute of Molecular Systems Biology, ETH-Zürich, Zürich 8093, Switzerland
| | - Michael Mülleder
- Department of Biochemistry, University of Cambridge, The Francis Crick Institute, London, NW1 1AT, UK
| | | | | | - Sergej Andrejev
- European Molecular Biology Laboratory, Heidelberg 69117, Germany
| | - Eleni Kafkia
- European Molecular Biology Laboratory, Heidelberg 69117, Germany
| | - Athanasios Typas
- European Molecular Biology Laboratory, Heidelberg 69117, Germany
| | - Uwe Sauer
- Institute of Molecular Systems Biology, ETH-Zürich, Zürich 8093, Switzerland
| | - Markus Ralser
- Department of Biochemistry, University of Cambridge, The Francis Crick Institute, London, NW1 1AT, UK
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Lopes H, Rocha I. Genome-scale modeling of yeast: chronology, applications and critical perspectives. FEMS Yeast Res 2017; 17:3950252. [PMID: 28899034 PMCID: PMC5812505 DOI: 10.1093/femsyr/fox050] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2017] [Accepted: 07/07/2017] [Indexed: 01/21/2023] Open
Abstract
Over the last 15 years, several genome-scale metabolic models (GSMMs) were developed for different yeast species, aiding both the elucidation of new biological processes and the shift toward a bio-based economy, through the design of in silico inspired cell factories. Here, an historical perspective of the GSMMs built over time for several yeast species is presented and the main inheritance patterns among the metabolic reconstructions are highlighted. We additionally provide a critical perspective on the overall genome-scale modeling procedure, underlining incomplete model validation and evaluation approaches and the quest for the integration of regulatory and kinetic information into yeast GSMMs. A summary of experimentally validated model-based metabolic engineering applications of yeast species is further emphasized, while the main challenges and future perspectives for the field are finally addressed.
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Affiliation(s)
- Helder Lopes
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Isabel Rocha
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
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Huang CW, Walker ME, Fedrizzi B, Gardner RC, Jiranek V. Hydrogen sulfide and its roles in Saccharomyces cerevisiae in a winemaking context. FEMS Yeast Res 2017; 17:4056150. [DOI: 10.1093/femsyr/fox058] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2017] [Accepted: 07/28/2017] [Indexed: 01/02/2023] Open
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