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Planells-Cárcel A, Kazakova J, Pérez C, Gonzalez-Ramirez M, Garcia-Parrilla MC, Guillamón JM. A consortium of different Saccharomyces species enhances the content of bioactive tryptophan-derived compounds in wine fermentations. Int J Food Microbiol 2024; 416:110681. [PMID: 38490108 DOI: 10.1016/j.ijfoodmicro.2024.110681] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2024] [Revised: 03/01/2024] [Accepted: 03/10/2024] [Indexed: 03/17/2024]
Abstract
In recent years, the presence of molecules derived from aromatic amino acids in wines has been increasingly demonstrated to have a significant influence on wine quality and stability. In addition, interactions between different yeast species have been observed to influence these final properties. In this study, a screening of 81 yeast strains from different environments was carried out to establish a consortium that would promote the improvement of indolic compound levels in wine. Two strains, Saccharomyces uvarum and Saccharomyces eubayanus, with robust fermentative capacity were selected to be combined with a Saccharomyces cerevisiae strain with a predisposition towards the production of indolic compounds. Fermentation dynamics were studied in pure cultures, co-inoculations and sequential inoculations, analysing strain interactions and end-of-fermentation characteristics. Fermentations showing significant interactions were further analyzed for the resulting indolic compounds and aroma profile, with the aim of observing potential interactions and synergies resulting from the combination of different strains in the final wine. Sequential inoculation of S. cerevisiae after S. uvarum or S. eubayanus was observed to increase indolic compound levels, particularly serotonin and 3-indoleacetic acid. This study is the first to demonstrate how the formation of microbial consortia can serve as a useful strategy to enhance compounds with interesting properties in wine, paving the way for future studies and combinations.
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Affiliation(s)
- Andrés Planells-Cárcel
- Department of Food Biotechnology, Instituto de Agroquímica y Tecnología de los Alimentos (CSIC), Avda. Agustín Escardino, 7, 46980 Paterna, Spain
| | - Julia Kazakova
- Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, c/ Profesor García González 2, 41012 Sevilla, Spain
| | - Cristina Pérez
- Department of Food Biotechnology, Instituto de Agroquímica y Tecnología de los Alimentos (CSIC), Avda. Agustín Escardino, 7, 46980 Paterna, Spain
| | - Marina Gonzalez-Ramirez
- Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, c/ Profesor García González 2, 41012 Sevilla, Spain
| | - M Carmen Garcia-Parrilla
- Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, c/ Profesor García González 2, 41012 Sevilla, Spain
| | - José M Guillamón
- Department of Food Biotechnology, Instituto de Agroquímica y Tecnología de los Alimentos (CSIC), Avda. Agustín Escardino, 7, 46980 Paterna, Spain.
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2
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Hao W, Li Y, Guo H, Chen J, Pi F. Co-metabolism of Na +/K + ion regulated physiological enhancement on selenium-accumulation in Saccharomyces yeasts. J Sci Food Agric 2024; 104:4136-4144. [PMID: 38258891 DOI: 10.1002/jsfa.13295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Revised: 01/02/2024] [Accepted: 01/10/2024] [Indexed: 01/24/2024]
Abstract
BACKGROUND Selenium is an important nutritional supplement that mainly exists naturally in soil as inorganic selenium. Saccharomyces cerevisiae cells are excellent medium for converting inorganic selenium in nature into organic selenium. RESULTS Under the co-stimulation of sodium selenite (Na2SeO3) and potassium selenite (K2SeO3), the activity of selenophosphate synthetase (SPS) was improved up to about five folds more than conventional Na2SeO3 group with the total selenite salts content of 30 mg/L. Transcriptome analysis first revealed that due to the sharing pathway between sodium ion (Na+) and potassium ion (K+), the K+ largely regulates the metabolisms of amino acid and glutathione under the accumulation of selenite salt. Furthermore, K+ could improve the tolerance performance and selenium-biotransformation yields of Saccharomyces cerevisiae cells under Na2SeO3 salt stimulation. CONCLUSION The important role of K+ in regulating the intracellular selenium accumulation especially in terms of amino acid metabolism and glutathione, suggested a new direction for the development of selenium-enrichment supplements with Saccharomyces cerevisiae cell factory. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Wenhui Hao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, P. R. China
| | - Ying Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, P. R. China
| | - Hanlin Guo
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, P. R. China
| | - Jian Chen
- Shandong Jiucifang Biotechnology, Co. Ltd, Zibo, P. R. China
| | - Fuwei Pi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, P. R. China
- Shandong Jiucifang Biotechnology, Co. Ltd, Zibo, P. R. China
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3
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Tafazzoli K, Ghavami M, Khosravi-Darani K. Production of iron enriched Saccharomyces boulardii: impact of process variables. Sci Rep 2024; 14:4844. [PMID: 38418660 PMCID: PMC10902395 DOI: 10.1038/s41598-024-55433-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2023] [Accepted: 02/23/2024] [Indexed: 03/02/2024] Open
Abstract
About half of the 1.62 billion cases of anemia are because of poor diet and iron deficiency. Currently, the use of iron-enriched yeasts can be used as the most effective and possible way to prevent and treat anemia due to the ability of biotransformation of mineral compounds into the organic form. In this research, for the first time, Saccharomyces (S.) boulardii was used for iron enrichment with the aim that the probiotic properties of yeast provide a potential iron supplement besides improving the bioavailability of iron. Also, due to its higher resistance than other Saccharomyces strains against stresses, it can protect iron against processing temperatures and stomach acidic-enzymatic conditions. So, the effect of three important variables, including concentration of iron, molasses and KH2PO4 on the growth and biotransformation of yeast was investigated by the Box-Behnken design (BBD). The best conditions occurred in 3 g/l KH2PO4, 20 g/l molasses and 12 mg/l FeSO4 with the highest biotransformation 27 mg Fe/g dry cell weight (DCW) and 6 g/l biomass weight. Such yeast can improve fermented products, provide potential supplement, and restore the lost iron of bread, which is a useful iron source, even for vegetarians-vegans and play an important role in manage with anemia. It is recommended that in future researches, attention should be paid to increasing the iron enrichment of yeast through permeabilizing the membrane and overcoming the structural barrier of the cell wall.
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Affiliation(s)
- Kiyana Tafazzoli
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Mehrdad Ghavami
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Kianoush Khosravi-Darani
- Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
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4
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Chen H, Li Q, Wang J, Niu C, Zheng F, Liu C. Improving ribonucleic acid production in Saccharomyces pastorianus via in silico genome-scale metabolic network model. Biotechnol J 2023; 18:e2300240. [PMID: 37522392 DOI: 10.1002/biot.202300240] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Revised: 07/12/2023] [Accepted: 07/30/2023] [Indexed: 08/01/2023]
Abstract
Ribonucleic acid (RNA) and its degradation products are important biomolecules widely used in the food and pharmaceutical industries for their flavoring and nutritional functions. In this study, we used a genome-scale metabolic network model (GSMM) to explore genetic targets for nucleic acid synthesis in a Saccharomyces pastorianus strain (G03). Yeast 8.5.0 was used as the base model, which accurately predicted G03's growth. Using OptForce, we found that overexpression of ARO8 and ATP1 among six different strategies increased the RNA content of G03 by 58.0% and 74.8%, respectively. We also identified new metabolic targets for improved RNA production using a modified GSMM called TissueModel, constructed using the GIMME transcriptome constraint tool to remove low-expressed reactions in the model. After running OptKnock, the RNA content of G03-△BNA1 and G03-△PMA1 increased by 44.6% and 39.8%, respectively, compared to G03. We suggest that ATP1, ARO8, BNA1, and PMA1 regulate cell fitness, which affects RNA content. This study is the first to identify strategies for RNA overproduction using GSMM and to report that regulation of ATP1, ARO8, BNA1, and PMA1 can increase RNA content in S. pastorianus. These findings also provide valuable knowledge on model reconstruction for S. pastorianus.
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Affiliation(s)
- Hao Chen
- Key Laboratory of Industrial Biotechnology, School of Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China
- Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, China
- School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
| | - Qi Li
- Key Laboratory of Industrial Biotechnology, School of Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China
- Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, China
- School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
| | - Jinjing Wang
- Key Laboratory of Industrial Biotechnology, School of Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China
- Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, China
- School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
| | - Chengtuo Niu
- Key Laboratory of Industrial Biotechnology, School of Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China
- Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, China
- School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
| | - Feiyun Zheng
- Key Laboratory of Industrial Biotechnology, School of Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China
- Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, China
- School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
| | - Chunfeng Liu
- Key Laboratory of Industrial Biotechnology, School of Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China
- Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, China
- School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
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5
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Wang X, Zhang Y, Wang Y, Fu X, Mu Y, Guo L, Liu X, Wu X, Chen Y. Revealing Potential Genes Affecting Flocculation and/or Viability of Saccharomyces pastorianus by Comparative Genomic Analysis. J Agric Food Chem 2023; 71:15417-15428. [PMID: 37814909 DOI: 10.1021/acs.jafc.3c06585] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/11/2023]
Abstract
Yeast flocculation and viability are critical factors in beer production. Adequate flocculation of yeast at the end of fermentation helps to reduce off-flavors and cell separation, while high viability is beneficial for yeast reuse. In this study, we used comparative genomics to analyze the genome information on Saccharomyces pastorianus W01, and its spontaneous mutant W02 with appropriate weakened flocculation ability (better off-flavor reduction performance) and unwanted decreased viability, to investigate the effect of different gene expressions on yeast flocculation or/and viability. Our results indicate that knockout of CNE1, CIN5, SIN3, HP-3, YPR170W-B, and SCEPF1_0274000100 and overexpression of CNE1 and ALD2 significantly decreased the flocculation ability of W01, while knockout of EPL1 increased the flocculation ability of W01. Meanwhile, knockout of CIN5, YPR170W-B, OST5, SFT1, SCEPF1_0274000100, and EPL1 and overexpression of SWC3, ALD2, and HP-2 decreased the viability of W01. CIN5, EPL1, SCEPF1_0274000100, ALD2, and YPR170W-B have all been shown to affect yeast flocculation ability and viability.
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Affiliation(s)
- Xinjian Wang
- College of Bioengineering, Tianjin University of Science and Technology, Thirteenth Street, Binhai New District, Tianjin 300457, China
| | - Youdan Zhang
- College of Bioengineering, Tianjin University of Science and Technology, Thirteenth Street, Binhai New District, Tianjin 300457, China
| | - Yupeng Wang
- College of Bioengineering, Tianjin University of Science and Technology, Thirteenth Street, Binhai New District, Tianjin 300457, China
| | - Xiaofen Fu
- Technology Center of Beijing Yanjing Beer Co., Ltd., Beijing Key Laboratory of Beer Brewing Technology, 9 Shuanghe Road, Shunyi District, Beijing 101300, China
| | - Yingjian Mu
- Technology Center of Beijing Yanjing Beer Co., Ltd., Beijing Key Laboratory of Beer Brewing Technology, 9 Shuanghe Road, Shunyi District, Beijing 101300, China
| | - Liyun Guo
- Technology Center of Beijing Yanjing Beer Co., Ltd., Beijing Key Laboratory of Beer Brewing Technology, 9 Shuanghe Road, Shunyi District, Beijing 101300, China
| | - Xiaohang Liu
- College of Bioengineering, Tianjin University of Science and Technology, Thirteenth Street, Binhai New District, Tianjin 300457, China
| | - Xiaole Wu
- College of Bioengineering, Tianjin University of Science and Technology, Thirteenth Street, Binhai New District, Tianjin 300457, China
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Thirteenth Street, Binhai New District, Tianjin 300457, China
| | - Yefu Chen
- College of Bioengineering, Tianjin University of Science and Technology, Thirteenth Street, Binhai New District, Tianjin 300457, China
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Thirteenth Street, Binhai New District, Tianjin 300457, China
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6
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Saganelidze K, Bokuchava L, Zedelashvili I, Khukhuni M. Can a β-glucan-containing orthomolecular agent ( Saccharomyces sp.) containing metabolic cofactors attenuate cytokine activation and alleviate hypoxia in COVID-19 patients? Int J Clin Pharmacol Ther 2023; 61:471-474. [PMID: 37489070 DOI: 10.5414/cp204297] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 09/06/2023] [Indexed: 07/26/2023] Open
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7
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Vrzal T, Slabý M, Kubizniaková P, Horák T, Olšovská J. Sensomic comparison of lager beers fermented by selected Saccharomyces pastorianus yeast strains. Food Microbiol 2023; 115:104321. [PMID: 37567631 DOI: 10.1016/j.fm.2023.104321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2023] [Revised: 04/20/2023] [Accepted: 06/10/2023] [Indexed: 08/13/2023]
Abstract
Selection of the appropriate yeast strain is one of the most crucial steps in a brewery. Traditionally, yeast strain's abilities during beer fermentation are described according to brewer's experiences. Hence, these descriptions could be inaccurate and strictly based on sensory experiences. In this study, lager beers fermented by four traditional bottom-fermented yeast strains were characterized in detail by sensomic approach. The obtained results revealed that yeast strains can influence most of the sensory-related components in beer, not only esters and higher alcohols, but also carbonyls, amino acids, saccharides, fatty acids, heterocyclic compounds, hop oils, and other hop-related components. By comparison of chemical and sensory characteristics of each studied beer, the theoretical importance of sensory interactions on beer flavor perception was also revealed as the general conception that the beers with similar flavors have also similar chemical profiles (and vice versa) was seemed as not valid.
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Affiliation(s)
- Tomáš Vrzal
- Research Institute of Brewing and Malting, Lípová 511/15, 120 00, Prague, Czech Republic.
| | - Martin Slabý
- Research Institute of Brewing and Malting, Lípová 511/15, 120 00, Prague, Czech Republic
| | - Petra Kubizniaková
- Research Institute of Brewing and Malting, Lípová 511/15, 120 00, Prague, Czech Republic
| | - Tomáš Horák
- Research Institute of Brewing and Malting, Lípová 511/15, 120 00, Prague, Czech Republic
| | - Jana Olšovská
- Research Institute of Brewing and Malting, Lípová 511/15, 120 00, Prague, Czech Republic
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8
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Albillos‐Arenal S, Minebois R, Querol A, Barrio E. Understanding the role of GRE3 in the erythritol biosynthesis pathway in Saccharomyces uvarum and its implication in osmoregulation and redox homeostasis. Microb Biotechnol 2023; 16:1858-1871. [PMID: 37449952 PMCID: PMC10443344 DOI: 10.1111/1751-7915.14313] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Revised: 05/10/2023] [Accepted: 06/28/2023] [Indexed: 07/18/2023] Open
Abstract
Erythritol is produced in yeasts via the reduction of erythrose into erythritol by erythrose reductases (ERs). However, the genes codifying for the ERs involved in this reaction have not been described in any Saccharomyces species yet. In our laboratory, we recently showed that, during alcoholic fermentation, erythritol is differentially produced by Saccharomyces cerevisiae and S. uvarum species, the latter being the largest producer. In this study, by using BLAST analysis and phylogenetic approaches the genes GRE3, GCY1, YPR1, ARA1 and YJR096W were identified as putative ERs in Saccharomyces cerevisiae Then, these genes were knocked out in our S. uvarum strain (BMV58) with higher erythritol biosynthesis compared to control S. cerevisiae wine strain, to evaluate their impact on erythritol synthesis and global metabolism. Among the mutants, the single deletion of GRE3 markedly impacts erythritol production, although ΔYPR1ΔGCY1ΔGRE3 was the combination that most decreased erythritol synthesis. Consistent with the increased production of fermentative by-products involved in redox balance in the Saccharomyces uvarum strain BMV58, erythritol synthesis increases at higher sugar concentrations, hinting it might be a response to osmotic stress. However, the expression of GRE3 in the S. uvarum strain was found to peak just before the start of the stationary phase, being consistent with the observation that erythritol increases at the start of the stationary phase, when there is low sugar in the medium and nitrogen sources are depleted. This suggests that GRE3 plays its primary function to help the yeast cells to maintain the redox balance during the last phases of fermentation.
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Affiliation(s)
| | - Romain Minebois
- Instituto de Agroquímica y Tecnología de los Alimentos, IATA‐CSICPaternaSpain
| | - Amparo Querol
- Instituto de Agroquímica y Tecnología de los Alimentos, IATA‐CSICPaternaSpain
| | - Eladio Barrio
- Instituto de Agroquímica y Tecnología de los Alimentos, IATA‐CSICPaternaSpain
- Departament de GenèticaUniversitat de ValènciaValènciaSpain
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9
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Durmusoglu D, Al'Abri I, Li Z, Islam Williams T, Collins LB, Martínez JL, Crook N. Improving therapeutic protein secretion in the probiotic yeast Saccharomyces boulardii using a multifactorial engineering approach. Microb Cell Fact 2023; 22:109. [PMID: 37287064 PMCID: PMC10245609 DOI: 10.1186/s12934-023-02117-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Accepted: 05/20/2023] [Indexed: 06/09/2023] Open
Abstract
The probiotic yeast Saccharomyces boulardii (Sb) is a promising chassis to deliver therapeutic proteins to the gut due to Sb's innate therapeutic properties, resistance to phage and antibiotics, and high protein secretion capacity. To maintain therapeutic efficacy in the context of challenges such as washout, low rates of diffusion, weak target binding, and/or high rates of proteolysis, it is desirable to engineer Sb strains with enhanced levels of protein secretion. In this work, we explored genetic modifications in both cis- (i.e. to the expression cassette of the secreted protein) and trans- (i.e. to the Sb genome) that enhance Sb's ability to secrete proteins, taking a Clostridioides difficile Toxin A neutralizing peptide (NPA) as our model therapeutic. First, by modulating the copy number of the NPA expression cassette, we found NPA concentrations in the supernatant could be varied by sixfold (76-458 mg/L) in microbioreactor fermentations. In the context of high NPA copy number, we found a previously-developed collection of native and synthetic secretion signals could further tune NPA secretion between 121 and 463 mg/L. Then, guided by prior knowledge of S. cerevisiae's secretion mechanisms, we generated a library of homozygous single gene deletion strains, the most productive of which achieved 2297 mg/L secretory production of NPA. We then expanded on this library by performing combinatorial gene deletions, supplemented by proteomics experiments. We ultimately constructed a quadruple protease-deficient Sb strain that produces 5045 mg/L secretory NPA, an improvement of > tenfold over wild-type Sb. Overall, this work systematically explores a broad collection of engineering strategies to improve protein secretion in Sb and highlights the ability of proteomics to highlight under-explored mediators of this process. In doing so, we created a set of probiotic strains that are capable of delivering a wide range of protein titers and therefore furthers the ability of Sb to deliver therapeutics to the gut and other settings to which it is adapted.
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Affiliation(s)
- Deniz Durmusoglu
- Department of Chemical and Biomolecular Engineering, North Carolina State University, Raleigh, NC, USA
| | - Ibrahim Al'Abri
- Department of Chemical and Biomolecular Engineering, North Carolina State University, Raleigh, NC, USA
| | - Zidan Li
- Department of Chemical and Biomolecular Engineering, North Carolina State University, Raleigh, NC, USA
| | - Taufika Islam Williams
- Molecular Education, Technology and Research Innovation Center (METRIC), North Carolina State University, Raleigh, NC, USA
- Department of Chemistry, North Carolina State University, Raleigh, NC, USA
| | - Leonard B Collins
- Molecular Education, Technology and Research Innovation Center (METRIC), North Carolina State University, Raleigh, NC, USA
| | - José L Martínez
- Department of Biotechnology and Biomedicine, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Nathan Crook
- Department of Chemical and Biomolecular Engineering, North Carolina State University, Raleigh, NC, USA.
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10
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Madel MB, Halper J, Ibáñez L, Claire L, Rouleau M, Boutin A, Mahler A, Pontier-Bres R, Ciucci T, Topi M, Hue C, Amiaud J, Iborra S, Sancho D, Heymann D, Garchon HJ, Czerucka D, Apparailly F, Duroux-Richard I, Wakkach A, Blin-Wakkach C. Specific targeting of inflammatory osteoclastogenesis by the probiotic yeast S. boulardii CNCM I-745 reduces bone loss in osteoporosis. eLife 2023; 12:82037. [PMID: 36848406 PMCID: PMC9977286 DOI: 10.7554/elife.82037] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Accepted: 02/12/2023] [Indexed: 03/01/2023] Open
Abstract
Bone destruction is a hallmark of chronic inflammation, and bone-resorbing osteoclasts arising under such a condition differ from steady-state ones. However, osteoclast diversity remains poorly explored. Here, we combined transcriptomic profiling, differentiation assays and in vivo analysis in mouse to decipher specific traits for inflammatory and steady-state osteoclasts. We identified and validated the pattern-recognition receptors (PRR) Tlr2, Dectin-1, and Mincle, all involved in yeast recognition as major regulators of inflammatory osteoclasts. We showed that administration of the yeast probiotic Saccharomyces boulardii CNCM I-745 (Sb) in vivo reduced bone loss in ovariectomized but not sham mice by reducing inflammatory osteoclastogenesis. This beneficial impact of Sb is mediated by the regulation of the inflammatory environment required for the generation of inflammatory osteoclasts. We also showed that Sb derivatives as well as agonists of Tlr2, Dectin-1, and Mincle specifically inhibited directly the differentiation of inflammatory but not steady-state osteoclasts in vitro. These findings demonstrate a preferential use of the PRR-associated costimulatory differentiation pathway by inflammatory osteoclasts, thus enabling their specific inhibition, which opens new therapeutic perspectives for inflammatory bone loss.
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Affiliation(s)
- Maria-Bernadette Madel
- Université Côte d’Azur, CNRS, LP2MNiceFrance
- LIA ROPSE, Laboratoire International Associé Université Côte d’Azur - Centre Scientifique de MonacoNice and MonacoFrance
| | - Julia Halper
- Université Côte d’Azur, CNRS, LP2MNiceFrance
- LIA ROPSE, Laboratoire International Associé Université Côte d’Azur - Centre Scientifique de MonacoNice and MonacoFrance
| | - Lidia Ibáñez
- Department of Pharmacy, Cardenal Herrera-CEU UniversityValenciaSpain
| | | | - Matthieu Rouleau
- Université Côte d’Azur, CNRS, LP2MNiceFrance
- LIA ROPSE, Laboratoire International Associé Université Côte d’Azur - Centre Scientifique de MonacoNice and MonacoFrance
| | - Antoine Boutin
- Université Côte d’Azur, CNRS, LP2MNiceFrance
- LIA ROPSE, Laboratoire International Associé Université Côte d’Azur - Centre Scientifique de MonacoNice and MonacoFrance
| | - Adrien Mahler
- Université Côte d’Azur, CNRS, LP2MNiceFrance
- LIA ROPSE, Laboratoire International Associé Université Côte d’Azur - Centre Scientifique de MonacoNice and MonacoFrance
| | - Rodolphe Pontier-Bres
- LIA ROPSE, Laboratoire International Associé Université Côte d’Azur - Centre Scientifique de MonacoNice and MonacoFrance
- Centre Scientifiquede MonacoMonaco
| | - Thomas Ciucci
- Laboratory of Immune Cell Biology, Center for Cancer Research, National Cancer Institute, National Institutes of HealthBethesdaUnited States
| | - Majlinda Topi
- Université Côte d’Azur, CNRS, LP2MNiceFrance
- LIA ROPSE, Laboratoire International Associé Université Côte d’Azur - Centre Scientifique de MonacoNice and MonacoFrance
| | - Christophe Hue
- Université Paris-Saclay, UVSQ, INSERM, Infection et inflammationMontigny-Le-BretonneuxFrance
| | | | - Salvador Iborra
- Department of Immunology, Ophthalmology and ENT. School of Medicine, Universidad Complutense de MadridMadridSpain
| | - David Sancho
- Immunobiology Laboratory, Centro Nacional de Investigaciones Cardiovasculares (CNIC)MadridSpain
| | - Dominique Heymann
- Université de Nantes, Institut de Cancérologie de l’OuestSaint HerblainFrance
| | - Henri-Jean Garchon
- Université Paris-Saclay, UVSQ, INSERM, Infection et inflammationMontigny-Le-BretonneuxFrance
- Genetics Division, Ambroise Paré Hospital, AP-HPBoulogne-BillancourtFrance
| | - Dorota Czerucka
- LIA ROPSE, Laboratoire International Associé Université Côte d’Azur - Centre Scientifique de MonacoNice and MonacoFrance
- Centre Scientifiquede MonacoMonaco
| | | | | | - Abdelilah Wakkach
- Université Côte d’Azur, CNRS, LP2MNiceFrance
- LIA ROPSE, Laboratoire International Associé Université Côte d’Azur - Centre Scientifique de MonacoNice and MonacoFrance
| | - Claudine Blin-Wakkach
- Université Côte d’Azur, CNRS, LP2MNiceFrance
- LIA ROPSE, Laboratoire International Associé Université Côte d’Azur - Centre Scientifique de MonacoNice and MonacoFrance
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11
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Molitor RW, Fischborn T, Dagan L, Shellhammer TH. Examining How the Fermentation Medium Influences Thiol Expression and Its Perceived Aroma in Commercial Brewing Yeast Strains. J Agric Food Chem 2023; 71:2493-2502. [PMID: 36693141 DOI: 10.1021/acs.jafc.2c06966] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
In Saccharomyces, the IRC7 gene encodes for a cysteine S-conjugate β-lyase enzyme which can release polyfunctional thiols from their cysteinylated precursor forms, thereby promoting thiol aroma in beer. This study examined the thiol production of 10 commercial yeast strains in two different media, a hopped yeast extract-peptone-dextrose (YPD) medium and a 100% barley malt wort to explore how differences in yeast strain and medium conditions influence the release of polyfunctional thiols. 3-Sulfanylhexan-1-ol was most affected by medium conditions, and its concentrations were highest in wort fermentations. The higher nitrogen content and pH of the YPD medium relative to the wort fermentations were notable differences, and significant correlations between these variables and the extent of free thiol production were observed. A strong association existed between polyfunctional thiol concentrations and the fermentation-derived, malt, and hop-derived compounds 2-phenylethanol, β-damascenone, and β-ionone. The sensory impressions of thiol character in beer were influenced by the presence of other aromatic compounds such as esters and terpene alcohols, and aroma attributes such as "tropical" were not the most suitable for describing beers brewed with yeasts that fully express homozygous IRC7F. Sensory attributes "sweaty", "vegetal", and "overripe fruit" were more strongly associated with these strains.
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Affiliation(s)
- Richard W Molitor
- Oregon State University, 100 Wiegand Hall, 3051 SW Campus Way, Corvallis, Oregon 97731, United States
| | - Tobias Fischborn
- Lallemand Incorporated, Brewing, 6100 Royalmount Avenue, Montreal, Quebec H4P2R2, Canada
| | - Laurent Dagan
- Nyséos, 53 rue Claude Francois, Parc 2000, Montpellier 34080, France
| | - Thomas H Shellhammer
- Oregon State University, 100 Wiegand Hall, 3051 SW Campus Way, Corvallis, Oregon 97731, United States
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12
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Zhou X, Suo J, Hou D, Liu C, Niu C, Zheng F, Li Q, Wang J. [Effect of RIM21 gene disruption on flocculation of lager yeast]. Sheng Wu Gong Cheng Xue Bao 2021; 37:4373-4381. [PMID: 34984882 DOI: 10.13345/j.cjb.200798] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Lager yeast is the most popular yeast strain used for beer production in China. The flocculation of yeast plays an important role in cell separation at the end of fermentation. Therefore, appropriately enhancing the flocculation capability of the lager yeast without affecting its fermentation performance would be desirable for beer industry. Our previous study showed that the defect of gene RIM21 might contribute to the enhanced flocculation capability of a lager yeast G03. To further investigate the role of the RIM21 gene in flocculation of strain G03, this study constructed a RIM21-deleted mutant strain G03-RIM21Δ through homologous recombination. Deletion of RIM21 improved the flocculation capability of strain G03 during wort fermentation at 11 °C without changing its fermentation performance significantly. The expression of FLO5, Lg-FLO1 and some other genes involved in cell wall integrity pathway were up-regulated in strain G03-RIM21Δ. In addition, the disruption of RIM21 enhanced resistance of yeast cells to cell wall inhibitors. These results provide a basis for elucidating the flocculation mechanism of lager yeast under low-temperature fermentation conditions.
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Affiliation(s)
- Xuefei Zhou
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China
- Laboratory of Brewing Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Jingyi Suo
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China
- Laboratory of Brewing Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Dan Hou
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China
- Laboratory of Brewing Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Chunfeng Liu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China
- Laboratory of Brewing Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Chengtuo Niu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China
- Laboratory of Brewing Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Feiyun Zheng
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China
- Laboratory of Brewing Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Qi Li
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China
- Laboratory of Brewing Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Jinjing Wang
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China
- Laboratory of Brewing Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
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13
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Macías LG, Flores MG, Adam AC, Rodríguez ME, Querol A, Barrio E, Lopes CA, Pérez-Torrado R. Convergent adaptation of Saccharomyces uvarum to sulfite, an antimicrobial preservative widely used in human-driven fermentations. PLoS Genet 2021; 17:e1009872. [PMID: 34762651 PMCID: PMC8631656 DOI: 10.1371/journal.pgen.1009872] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Revised: 11/30/2021] [Accepted: 10/11/2021] [Indexed: 01/01/2023] Open
Abstract
Different species can find convergent solutions to adapt their genome to the same evolutionary constraints, although functional convergence promoted by chromosomal rearrangements in different species has not previously been found. In this work, we discovered that two domesticated yeast species, Saccharomyces cerevisiae, and Saccharomyces uvarum, acquired chromosomal rearrangements to convergently adapt to the presence of sulfite in fermentation environments. We found two new heterologous chromosomal translocations in fermentative strains of S. uvarum at the SSU1 locus, involved in sulfite resistance, an antimicrobial additive widely used in food production. These are convergent events that share similarities with other SSU1 locus chromosomal translocations previously described in domesticated S. cerevisiae strains. In S. uvarum, the newly described VIIXVI and XIXVI chromosomal translocations generate an overexpression of the SSU1 gene and confer increased sulfite resistance. This study highlights the relevance of chromosomal rearrangements to promote the adaptation of yeast to anthropic environments. It is known that genetically distant species can arrive to similar evolutionary solutions during the adaptation to a specific environment, a phenomena known as convergent adaptation, and this frequently occurs after point mutations, gene duplications, or species hybridizations. In this work, we discovered a new example of convergent evolution in the adaptation of two wine fermentation yeast species to the presence of sulfite, an antimicrobial additive widely used in food production. We observed that two species, Saccharomyces cerevisiae and Saccharomyces uvarum, acquired chromosomal rearrangements to convergently adapt to the presence of sulfite in fermentative environments. We describe new chromosomal translocations in S. uvarum strains that generate an overexpression of the SSU1 gene and confer increased sulfite resistance, a similar event that was already described in S. cerevisiae. Overall, this study describes a new case of convergent evolution in which the chromosomal rearrangements have a significant role in the adaptation of yeast to an environment created by humans to produce food.
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Affiliation(s)
- Laura G. Macías
- Instituto de Agroquímica y Tecnología de los Alimentos, IATA-CSIC, Paterna, Spain
- Departament de Genètica, Universitat de València, Valencia, Spain
| | - Melisa González Flores
- 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), Neuquén, Argentina
- Facultad de Ciencias Agrarias, Universidad Nacional del Comahue, Cinco Saltos, Río Negro, Argentina
| | - Ana Cristina Adam
- Instituto de Agroquímica y Tecnología de los Alimentos, IATA-CSIC, Paterna, Spain
| | - María E. 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), Neuquén, Argentina
- Facultad de Ciencias Médicas, Universidad Nacional del Comahue, Cipolletti, Río Negro, Argentina
| | - Amparo Querol
- Instituto de Agroquímica y Tecnología de los Alimentos, IATA-CSIC, Paterna, Spain
| | - Eladio Barrio
- Instituto de Agroquímica y Tecnología de los Alimentos, IATA-CSIC, Paterna, Spain
- Departament de Genètica, Universitat de València, 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), Neuquén, Argentina
- Facultad de Ciencias Agrarias, Universidad Nacional del Comahue, Cinco Saltos, Río Negro, Argentina
| | - Roberto Pérez-Torrado
- Instituto de Agroquímica y Tecnología de los Alimentos, IATA-CSIC, Paterna, Spain
- * E-mail:
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14
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Adamenko K, Kawa-Rygielska J, Kucharska AZ, Głowacki A, Piórecki N. Changes in the Antioxidative Activity and the Content of Phenolics and Iridoids during Fermentation and Aging of Natural Fruit Meads. Biomolecules 2021; 11:biom11081113. [PMID: 34439780 PMCID: PMC8394733 DOI: 10.3390/biom11081113] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 07/24/2021] [Accepted: 07/25/2021] [Indexed: 12/17/2022] Open
Abstract
The aim of the study was to investigate changes in the content of biologically active compounds during the fermentation and aging of natural meads with the addition of three Cornelian cherry juices from three cultivars: 'Koralovyi', 'Podolski' and 'Yantarnyi', in the amount of 10% v/v. After the fermentation process the content of gallic and ellagic acids significantly increased, in relation to wort. Whereas the greatest losses were observed among unstable anthocyanins. The three-month aging process also reduced the content of the analyzed compounds except for ellagic acid, the content of which increased by up to 90%. The content of biologically active compounds, including iridoids and antioxidant phenolics, are constantly changing in the process of fermentation and aging of fruit meads. The studies proved that the addition of Cornelian cherry juice allows significantly enriched classic meads with new biologically active compounds, such as: exceptional iridoids (loganic acid, cornuside, loganine, sweroside), flavonols, phenolic acids and anthocyanins.
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Affiliation(s)
- Kinga Adamenko
- Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland; (J.K.-R.); (A.G.)
- Correspondence: ; Tel.: +48-71-323-9418
| | - Joanna Kawa-Rygielska
- Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland; (J.K.-R.); (A.G.)
| | - Alicja Z. Kucharska
- Vegetable and Plant Nutraceutical Technology, Department of Fruit, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland;
| | - Adam Głowacki
- Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland; (J.K.-R.); (A.G.)
| | - Narcyz Piórecki
- Institute and Arboretum of Physiography in Bolestraszyce, 37-700 Przemyśl, Poland;
- Faculty of Physical Educaiton, University of Rzeszów, 35-959 Rzeszów, Poland
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15
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Comitini F, Agarbati A, Canonico L, Ciani M. Yeast Interactions and Molecular Mechanisms in Wine Fermentation: A Comprehensive Review. Int J Mol Sci 2021; 22:ijms22147754. [PMID: 34299371 PMCID: PMC8307806 DOI: 10.3390/ijms22147754] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 07/15/2021] [Accepted: 07/16/2021] [Indexed: 01/16/2023] Open
Abstract
Wine can be defined as a complex microbial ecosystem, where different microorganisms interact in the function of different biotic and abiotic factors. During natural fermentation, the effect of unpredictable interactions between microorganisms and environmental factors leads to the establishment of a complex and stable microbiota that will define the kinetics of the process and the final product. Controlled multistarter fermentation represents a microbial approach to achieve the dual purpose of having a less risky process and a distinctive final product. Indeed, the interactions evolved between microbial consortium members strongly modulate the final sensorial properties of the wine. Therefore, in well-managed mixed fermentations, the knowledge of molecular mechanisms on the basis of yeast interactions, in a well-defined ecological niche, becomes fundamental to control the winemaking process, representing a tool to achieve such objectives. In the present work, the recent development on the molecular and metabolic interactions between non-Saccharomyces and Saccharomyces yeasts in wine fermentation was reviewed. A particular focus will be reserved on molecular studies regarding the role of nutrients, the production of the main byproducts and volatile compounds, ethanol reduction, and antagonistic actions for biological control in mixed fermentations.
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16
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Berger CM, Landry CR. Yeast proteins do not practice social distancing as species hybridize. Curr Genet 2021; 67:755-759. [PMID: 33948708 PMCID: PMC8096128 DOI: 10.1007/s00294-021-01188-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Accepted: 04/12/2021] [Indexed: 11/26/2022]
Abstract
With the current COVID-19 pandemic, we all realized how important interactions are. Interactions are everywhere. At the cellular level, protein interactions play a key role and their ensemble, also called interactome, is often referred as the basic building blocks of life. Given its importance, the maintenance of the integrity of the interactome is a real challenge in the cell. Many events during evolution can disrupt interactomes and potentially result in different characteristics for the organisms. However, the molecular underpinnings of changes in interactions at the cellular level are still largely unexplored. Among the perturbations, hybridization puts in contact two different interactomes, which may lead to many changes in the protein interaction network of the hybrid, including gains and losses of interactions. We recently investigated the fate of the interactomes after hybridization between yeast species using a comparative proteomics approach. A large-scale conservation of the interactions was observed in hybrids, but we also noticed the presence of proteostasis-related changes. This suggests that, despite a general robustness, small differences may accumulate in hybrids and perturb their protein physiology. Here, we summarize our work with a broader perspective on the importance of interactions.
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Affiliation(s)
- Caroline M Berger
- Département de Biologie, Faculté des sciences et de génie, Université Laval, Quebec, QC, G1V0A6, Canada.
- Département de Biochimie, Microbiologie et Bio-informatique, Faculté des sciences et de génie, Université Laval, Quebec, QC, G1V0A6, Canada.
- Le réseau québécois de recherche sur la fonction, la structure et l'ingénierie de protéines, PROTEO, Université Laval, Quebec, QC, G1V0A6, Canada.
- Centre de Recherche en Données Massives (CRDM), Université Laval, Quebec, QC, G1V0A6, Canada.
| | - Christian R Landry
- Département de Biologie, Faculté des sciences et de génie, Université Laval, Quebec, QC, G1V0A6, Canada
- Département de Biochimie, Microbiologie et Bio-informatique, Faculté des sciences et de génie, Université Laval, Quebec, QC, G1V0A6, Canada
- Le réseau québécois de recherche sur la fonction, la structure et l'ingénierie de protéines, PROTEO, Université Laval, Quebec, QC, G1V0A6, Canada
- Centre de Recherche en Données Massives (CRDM), Université Laval, Quebec, QC, G1V0A6, Canada
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17
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Kelanne N, Yang B, Liljenbäck L, Laaksonen O. Phenolic Compound Profiles in Alcoholic Black Currant Beverages Produced by Fermentation with Saccharomyces and Non- Saccharomyces Yeasts. J Agric Food Chem 2020; 68:10128-10141. [PMID: 32805115 PMCID: PMC7660742 DOI: 10.1021/acs.jafc.0c03354] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
Abstract
Alcoholic beverages with low ethanol contents were produced by fermenting black currant juice with Saccharomyces and non-Saccharomyces yeasts without added sugar. The effects of different yeasts on the phenolic compounds (anthocyanins, hydroxycinnamic acids, flavonols, and flavan-3-ols) and other selected constituents (the ethanol content, residual sugars, organic acids, and color) of the black currants were assessed. Single yeast-fermented beverages had higher ethanol contents (3.84-4.47%, v/v) than those produced by sequential fermentation. In general, the fermentation of black currant juice increased the contents of organic acids and flavonols, whereas anthocyanin contents decreased. All of the fermentations decreased the contents of glycosylated nitrile-containing hydroxycinnamic acids, resulting in higher contents of the corresponding aglycons. Fermentation with Saccharomyces bayanus resulted in lower anthocyanin and organic acid contents compared to the other yeasts. Sequential fermentations with Saccharomyces cerevisiae and Metschnikowia pulcherrima led to the highest total hydroxycinnamic acids and anthocyanins among all of the fermentations.
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18
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Krieger G, Lupo O, Levy AA, Barkai N. Independent evolution of transcript abundance and gene regulatory dynamics. Genome Res 2020; 30:1000-1011. [PMID: 32699020 PMCID: PMC7397873 DOI: 10.1101/gr.261537.120] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2020] [Accepted: 06/24/2020] [Indexed: 12/13/2022]
Abstract
Changes in gene expression drive novel phenotypes, raising interest in how gene expression evolves. In contrast to the static genome, cells modulate gene expression in response to changing environments. Previous comparative studies focused on specific conditions, describing interspecies variation in expression levels, but providing limited information about variation across different conditions. To close this gap, we profiled mRNA levels of two related yeast species in hundreds of conditions and used coexpression analysis to distinguish variation in the dynamic pattern of gene expression from variation in expression levels. The majority of genes whose expression varied between the species maintained a conserved dynamic pattern. Cases of diverged dynamic pattern correspond to genes that were induced under distinct subsets of conditions in the two species. Profiling the interspecific hybrid allowed us to distinguish between genes with predominantly cis- or trans-regulatory variation. We find that trans-varying alleles are dominantly inherited, and that cis-variations are often complemented by variations in trans Based on these results, we suggest that gene expression diverges primarily through changes in expression levels, but does not alter the pattern by which these levels are dynamically regulated.
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Affiliation(s)
- Gat Krieger
- Department of Molecular Genetics, Weizmann Institute of Science, Rehovot 76100, Israel
- Department of Plant and Environmental Sciences, Weizmann Institute of Science, Rehovot 76100, Israel
| | - Offir Lupo
- Department of Molecular Genetics, Weizmann Institute of Science, Rehovot 76100, Israel
| | - Avraham A Levy
- Department of Plant and Environmental Sciences, Weizmann Institute of Science, Rehovot 76100, Israel
| | - Naama Barkai
- Department of Molecular Genetics, Weizmann Institute of Science, Rehovot 76100, Israel
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19
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Kleczewska M, Grabinska A, Jelen M, Stolarska M, Schilke B, Marszalek J, Craig EA, Dutkiewicz R. Biochemical Convergence of Mitochondrial Hsp70 System Specialized in Iron-Sulfur Cluster Biogenesis. Int J Mol Sci 2020; 21:ijms21093326. [PMID: 32397253 PMCID: PMC7247549 DOI: 10.3390/ijms21093326] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Revised: 05/06/2020] [Accepted: 05/06/2020] [Indexed: 11/16/2022] Open
Abstract
Mitochondria play a central role in the biogenesis of iron-sulfur cluster(s) (FeS), protein cofactors needed for many cellular activities. After assembly on scaffold protein Isu, the cluster is transferred onto a recipient apo-protein. Transfer requires Isu interaction with an Hsp70 chaperone system that includes a dedicated J-domain protein co-chaperone (Hsc20). Hsc20 stimulates Hsp70's ATPase activity, thus stabilizing the critical Isu-Hsp70 interaction. While most eukaryotes utilize a multifunctional mitochondrial (mt)Hsp70, yeast employ another Hsp70 (Ssq1), a product of mtHsp70 gene duplication. Ssq1 became specialized in FeS biogenesis, recapitulating the process in bacteria, where specialized Hsp70 HscA cooperates exclusively with an ortholog of Hsc20. While it is well established that Ssq1 and HscA converged functionally for FeS transfer, whether these two Hsp70s possess similar biochemical properties was not known. Here, we show that overall HscA and Ssq1 biochemical properties are very similar, despite subtle differences being apparent - the ATPase activity of HscA is stimulated to a somewhat higher levels by Isu and Hsc20, while Ssq1 has a higher affinity for Isu and for Hsc20. HscA/Ssq1 are a unique example of biochemical convergence of distantly related Hsp70s, with practical implications, crossover experimental results can be combined, facilitating understanding of the FeS transfer process.
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Affiliation(s)
- Malgorzata Kleczewska
- Intercollegiate Faculty of Biotechnology, University of Gdansk and Medical University of Gdansk, Abrahama 58, 80-307 Gdansk, Poland; (M.K.); (A.G.); (M.J.); (M.S.)
| | - Aneta Grabinska
- Intercollegiate Faculty of Biotechnology, University of Gdansk and Medical University of Gdansk, Abrahama 58, 80-307 Gdansk, Poland; (M.K.); (A.G.); (M.J.); (M.S.)
| | - Marcin Jelen
- Intercollegiate Faculty of Biotechnology, University of Gdansk and Medical University of Gdansk, Abrahama 58, 80-307 Gdansk, Poland; (M.K.); (A.G.); (M.J.); (M.S.)
| | - Milena Stolarska
- Intercollegiate Faculty of Biotechnology, University of Gdansk and Medical University of Gdansk, Abrahama 58, 80-307 Gdansk, Poland; (M.K.); (A.G.); (M.J.); (M.S.)
| | - Brenda Schilke
- Department of Biochemistry, University of Wisconsin, 433 Babcock Drive, Madison, WI 53706, USA;
| | - Jaroslaw Marszalek
- Intercollegiate Faculty of Biotechnology, University of Gdansk and Medical University of Gdansk, Abrahama 58, 80-307 Gdansk, Poland; (M.K.); (A.G.); (M.J.); (M.S.)
- Department of Biochemistry, University of Wisconsin, 433 Babcock Drive, Madison, WI 53706, USA;
- Correspondence: (J.M.); (E.A.C.); (R.D.)
| | - Elizabeth A. Craig
- Department of Biochemistry, University of Wisconsin, 433 Babcock Drive, Madison, WI 53706, USA;
- Correspondence: (J.M.); (E.A.C.); (R.D.)
| | - Rafal Dutkiewicz
- Intercollegiate Faculty of Biotechnology, University of Gdansk and Medical University of Gdansk, Abrahama 58, 80-307 Gdansk, Poland; (M.K.); (A.G.); (M.J.); (M.S.)
- Correspondence: (J.M.); (E.A.C.); (R.D.)
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20
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Xu X, Song Y, Guo L, Cheng W, Niu C, Wang J, Liu C, Zheng F, Zhou Y, Li X, Mu Y, Li Q. Higher NADH Availability of Lager Yeast Increases the Flavor Stability of Beer. J Agric Food Chem 2020; 68:584-590. [PMID: 31623437 DOI: 10.1021/acs.jafc.9b05812] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Flavor stability is a significant concern to brewers as the staling compounds impart unpleasant flavor to beer. Thus, yeasts with antistaling ability have been engineered to produce beer with improved flavor stability. Here, we proposed that increasing the NADH availability of yeast could improve the flavor stability of beer. By engineering endogenous pathways, we obtained an array of yeast strains with a higher reducing activity. Then, we carried out beer fermentation with these strains and found that the antistaling capacities of the beer samples were improved. For a better understanding of the underlying mechanism, we compared the flavor profiles of these strains. The production of staling components was significantly decreased, whereas the content of antistaling components, such as SO2, was increased, in line with the increased antistaling ability. The other aroma components were marginally changed, indicating that this concept was useful for improving the antistaling stability without changing the flavor of beer.
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Affiliation(s)
| | - Yumei Song
- Beijing Yanjing Brewery Group Co., Ltd. , Beijing 101300 , China
| | - Liyun Guo
- Beijing Yanjing Brewery Group Co., Ltd. , Beijing 101300 , China
| | | | | | | | | | | | | | | | - Yingjian Mu
- Beijing Yanjing Brewery Group Co., Ltd. , Beijing 101300 , China
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Brouwers N, Brickwedde A, Gorter de Vries AR, van den Broek M, Weening SM, van den Eijnden L, Diderich JA, Bai FY, Pronk JT, Daran JMG. Himalayan Saccharomyces eubayanus Genome Sequences Reveal Genetic Markers Explaining Heterotic Maltotriose Consumption by Saccharomyces pastorianus Hybrids. Appl Environ Microbiol 2019; 85:e01516-19. [PMID: 31519660 PMCID: PMC6821976 DOI: 10.1128/aem.01516-19] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2019] [Accepted: 09/04/2019] [Indexed: 12/27/2022] Open
Abstract
Saccharomyces pastorianus strains are hybrids of Saccharomyces cerevisiae and Saccharomyces eubayanus that have been domesticated for centuries in lager beer brewing environments. As sequences and structures of S. pastorianus genomes are being resolved, molecular mechanisms and evolutionary origins of several industrially relevant phenotypes remain unknown. This study investigates how maltotriose metabolism, a key feature in brewing, may have arisen in early S. eubayanus × S. cerevisiae hybrids. To address this question, we generated a nearly complete genome assembly of Himalayan S. eubayanus strains of the Holarctic subclade. This group of strains has been proposed to be the S. eubayanus subgenome origin of current S. pastorianus strains. The Himalayan S. eubayanus genomes harbored several copies of an S. eubayanusAGT1 (SeAGT1) α-oligoglucoside transporter gene with high sequence identity to genes encountered in S. pastorianus Although Himalayan S. eubayanus strains cannot grow on maltose and maltotriose, their maltose-hydrolase and SeMALT1 and SeAGT1 maltose transporter genes complemented the corresponding null mutants of S. cerevisiae Expression, in Himalayan S. eubayanus of a functional S. cerevisiae maltose metabolism regulator gene (MALx3) enabled growth on oligoglucosides. The hypothesis that the maltotriose-positive phenotype in S. pastorianus is a result of heterosis was experimentally tested by constructing an S. cerevisiae × S. eubayanus laboratory hybrid with a complement of maltose metabolism genes that resembles that of current S. pastorianus strains. The ability of this hybrid to consume maltotriose in brewer's wort demonstrated regulatory cross talk between subgenomes and thereby validated this hypothesis. These results support experimentally the new postulated hypothesis on the evolutionary origin of an essential phenotype of lager brewing strains and valuable knowledge for industrial exploitation of laboratory-made S. pastorianus-like hybrids.IMPORTANCES. pastorianus, an S. cerevisiae × S. eubayanus hybrid, is used for production of lager beer, the most produced alcoholic beverage worldwide. It emerged by spontaneous hybridization and colonized early lager brewing processes. Despite accumulation and analysis of genome sequencing data of S. pastorianus parental genomes, the genetic blueprint of industrially relevant phenotypes remains unresolved. Assimilation of maltotriose, an abundant sugar in wort, has been postulated to be inherited from the S. cerevisiae parent. Here, we demonstrate that although Asian S. eubayanus isolates harbor a functional maltotriose transporter SeAGT1 gene, they are unable to grow on α-oligoglucosides, but expression of S. cerevisiae regulator MAL13 (ScMAL13) was sufficient to restore growth on trisaccharides. We hypothesized that the S. pastorianus maltotriose phenotype results from regulatory interaction between S. cerevisiae maltose transcription activator and the promoter of SeAGT1 We experimentally confirmed the heterotic nature of the phenotype, and thus these results provide experimental evidence of the evolutionary origin of an essential phenotype of lager brewing strains.
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Affiliation(s)
- Nick Brouwers
- Department of Biotechnology, Delft University of Technology, Delft, The Netherlands
| | - Anja Brickwedde
- Department of Biotechnology, Delft University of Technology, Delft, The Netherlands
| | | | - Marcel van den Broek
- Department of Biotechnology, Delft University of Technology, Delft, The Netherlands
| | - Susan M Weening
- Department of Biotechnology, Delft University of Technology, Delft, The Netherlands
| | | | - Jasper A Diderich
- Department of Biotechnology, Delft University of Technology, Delft, The Netherlands
| | - Feng-Yan Bai
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China
| | - Jack T Pronk
- Department of Biotechnology, Delft University of Technology, Delft, The Netherlands
| | - Jean-Marc G Daran
- Department of Biotechnology, Delft University of Technology, Delft, The Netherlands
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22
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Abstract
The dominating strains of most sugar-based natural and industrial fermentations either belong to Saccharomyces cerevisiae and Saccharomyces uvarum or are their chimeric derivatives. Osmotolerance is an essential trait of these strains for industrial applications in which typically high concentrations of sugars are used. As the ability of the cells to cope with the hyperosmotic stress is under polygenic control, significant improvement can be expected from concerted modification of the activity of multiple genes or from creating new genomes harbouring positive alleles of strains of two or more species. In this review, the application of the methods of intergeneric and interspecies hybridization to fitness improvement of strains used under high-sugar fermentation conditions is discussed. By protoplast fusion and heterospecific mating, hybrids can be obtained that outperform the parental strains in certain technological parameters including osmotolerance. Spontaneous postzygotic genome evolution during mitotic propagation (GARMi) and meiosis after the breakdown of the sterility barrier by loss of MAT heterozygosity (GARMe) can be exploited for further improvement. Both processes result in derivatives of chimeric genomes, some of which can be superior both to the parental strains and to the hybrid. Three-species hybridization represents further perspectives.
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Affiliation(s)
- Matthias Sipiczki
- Department of Genetics and Applied MicrobiologyUniversity of DebrecenDebrecenHungary
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23
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Abstract
Soy sauce is a salty condiment commonly used in Eastern Asia that is made from soy beans with varying amounts of wheat or no wheat at all. It is known as shoyu in Japan, chiang-yu (or -yi) in China, kecup in Indonesia, kunjang in Korea, toyo in The Philippines, and see-ieu in Thailand (Beuchat, 1985; Djien, 1982; Fukushima, 1989). It provides flavor in an otherwise bland diet, and nutritionally it provides salt (NaCl) and predigested proteins in a diet that is traditionally protein poor. It has been made for centuries on a small scale in many towns and villages in Asia, but since 1950, particularly in Japan, the manufacturing process has been studied and modernized so that its manufacture is now concentrated in large factories using modern, controlled methods of production (Sasaki & Nunomura, 1993). In Japan, soy sauce fermentation is a major food manufacturing activity. More than 1.1 million kiloliters of soy sauce was produced in 1986 by 3000 producers, and the Kikkoman Company supplied 30% of the market (Fukushima, 1989). By 1990 there were 2871 manufacturers, 5 of which produced about 50% of the total production (Sasaki & Nunomura, 1993). While modern methods are used for most of the soy sauce produced in Japan, and factory production in other Asian countries is growing, soy sauce is still produced by methods involving no modern technological inputs (Röling, Prasetyo, Timotius, Stouthamer, & van Verseveld, 1994).
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Affiliation(s)
- Desmond K O'toole
- Department of Biology and Chemistry, City University of Hong Kong, Kowloon, Hong Kong
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Yin H, Liu LP, Yang M, Ding XT, Jia SR, Dong JJ, Zhong C. Enhancing Medium-Chain Fatty Acid Ethyl Ester Production During Beer Fermentation Through EEB1 and ETR1 Overexpression in Saccharomyces pastorianus. J Agric Food Chem 2019; 67:5607-5613. [PMID: 30931561 DOI: 10.1021/acs.jafc.9b00128] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Esters are important flavor compounds in alcoholic beverages. Although they are present at trace levels, esters play a key role in the formation of flavors, especially fruity flavors, in beverages. Low ester contents result in bland beer and unpleasant flavor. In this study, three recombinant strains, ethanol O-acyltransferase encoding EEB1 overexpression strain (31194:: EEB1), 2-enoyl thioester reductase encoding ETR1 overexpression strain (31194:: ETR1), and EEB1- ETR1 co-overexpression strain (31194:: EEB1:: ETR1), were constructed. Ethyl hexanoate production by 31194:: EEB1 and 31194:: EEB1:: ETR1 was 106% higher than that by the parental strain. Further, ethyl octanoate production by 31194:: EEB1 and 31194:: EEB1:: ETR1 was enhanced by 47 and 41%, respectively, compared with that of parental strain 31194. However, no difference was observed between 31194:: ETR1 and the parental strain in terms of ethyl hexanoate and ethyl octanoate production. This indicates that although EEB1 overexpression in Saccharomyces pastorianus enhanced ethyl hexanoate and ethyl octanoate production, ETR1 expression levels did not affect the extracellular concentrations of these esters.
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Affiliation(s)
- Hua Yin
- State Key Laboratory of Biological Fermentation Engineering of Beer, R&D Center , Tsingtao Brewery Company Ltd. , Qingdao 266101 , Shandong , PR China
| | - Ling-Pu Liu
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- Key Laboratory of Industrial Fermentation Microbiology (Ministry of Education) , Tianjin University of Science & Technology , Tianjin 300457 , PR China
| | - Mei Yang
- State Key Laboratory of Biological Fermentation Engineering of Beer, R&D Center , Tsingtao Brewery Company Ltd. , Qingdao 266101 , Shandong , PR China
| | - Xiao-Tong Ding
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- Key Laboratory of Industrial Fermentation Microbiology (Ministry of Education) , Tianjin University of Science & Technology , Tianjin 300457 , PR China
| | - Shi-Ru Jia
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- Key Laboratory of Industrial Fermentation Microbiology (Ministry of Education) , Tianjin University of Science & Technology , Tianjin 300457 , PR China
| | - Jian-Jun Dong
- State Key Laboratory of Biological Fermentation Engineering of Beer, R&D Center , Tsingtao Brewery Company Ltd. , Qingdao 266101 , Shandong , PR China
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , PR China
| | - Cheng Zhong
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- Key Laboratory of Industrial Fermentation Microbiology (Ministry of Education) , Tianjin University of Science & Technology , Tianjin 300457 , PR China
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25
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Abstract
The genome forms specific three-dimensional contacts in response to cellular or environmental conditions. However, it remains largely unknown which proteins specify and mediate such contacts. Here we describe an assay, MAP-C (Mutation Analysis in Pools by Chromosome conformation capture), that simultaneously characterizes the effects of hundreds of cis or trans-acting mutations on a chromosomal contact. Using MAP-C, we show that inducible interchromosomal pairing between HAS1pr-TDA1pr alleles in saturated cultures of Saccharomyces yeast is mediated by three transcription factors, Leu3, Sdd4 (Ypr022c), and Rgt1. The coincident, combined binding of all three factors is strongest at the HAS1pr-TDA1pr locus and is also specific to saturated conditions. We applied MAP-C to further explore the biochemical mechanism of these contacts, and find they require the structured regulatory domain of Rgt1, but no known interaction partners of Rgt1. Altogether, our results demonstrate MAP-C as a powerful method for dissecting the mechanistic basis of chromosome conformation.
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Affiliation(s)
- Seungsoo Kim
- Department of Genome SciencesUniversity of WashingtonSeattleUnited States
| | - Maitreya J Dunham
- Department of Genome SciencesUniversity of WashingtonSeattleUnited States
| | - Jay Shendure
- Department of Genome SciencesUniversity of WashingtonSeattleUnited States
- Howard Hughes Medical InstituteSeattleUnited States
- Brotman Baty Institute for Precision MedicineSeattleUnited States
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26
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Brouwers N, Gorter de Vries AR, van den Broek M, Weening SM, Elink Schuurman TD, Kuijpers NGA, Pronk JT, Daran JMG. In vivo recombination of Saccharomyces eubayanus maltose-transporter genes yields a chimeric transporter that enables maltotriose fermentation. PLoS Genet 2019; 15:e1007853. [PMID: 30946741 PMCID: PMC6448828 DOI: 10.1371/journal.pgen.1007853] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2018] [Accepted: 11/26/2018] [Indexed: 11/18/2022] Open
Abstract
Saccharomyces eubayanus is the non-S. cerevisiae parent of the lager-brewing hybrid S. pastorianus. In contrast to most S. cerevisiae and Frohberg-type S. pastorianus strains, S. eubayanus cannot utilize the α-tri-glucoside maltotriose, a major carbohydrate in brewer’s wort. In Saccharomyces yeasts, utilization of maltotriose is encoded by the subtelomeric MAL gene family, and requires transporters for maltotriose uptake. While S. eubayanus strain CBS 12357T harbors four SeMALT genes which enable uptake of the α-di-glucoside maltose, it lacks maltotriose transporter genes. In S. cerevisiae, sequence identity indicates that maltotriose and maltose transporters likely evolved from a shared ancestral gene. To study the evolvability of maltotriose utilization in S. eubayanus CBS 12357T, maltotriose-assimilating mutants obtained after UV mutagenesis were subjected to laboratory evolution in carbon-limited chemostat cultures on maltotriose-enriched wort. An evolved strain showed improved maltose and maltotriose fermentation in 7 L fermenter experiments on industrial wort. Whole-genome sequencing revealed a novel mosaic SeMALT413 gene, resulting from repeated gene introgressions by non-reciprocal translocation of at least three SeMALT genes. The predicted tertiary structure of SeMalT413 was comparable to the original SeMalT transporters, but overexpression of SeMALT413 sufficed to enable growth on maltotriose, indicating gene neofunctionalization had occurred. The mosaic structure of SeMALT413 resembles the structure of S. pastorianus maltotriose-transporter gene SpMTY1, which has high sequences identity to alternatingly S. cerevisiae MALx1, S. paradoxus MALx1 and S. eubayanus SeMALT3. Evolution of the maltotriose transporter landscape in hybrid S. pastorianus lager-brewing strains is therefore likely to have involved mechanisms similar to those observed in the present study. Fermentation of the wort sugar maltotriose is critical for the flavor profile obtained during beer brewing. The recently discovered yeast Saccharomyces eubayanus is gaining popularity as an alternative to S. pastorianus and S. cerevisiae for brewing, however it is unable to utilize maltotriose. Here, a combination of non-GMO mutagenesis and laboratory evolution of the S. eubayanus type strain CBS 12357T was used to enable maltotriose fermentation and improve brewing performance. The improved strain expressed a novel transporter gene, SeMALT413, which was formed by recombination between three different SeMALT maltose-transporter genes. Overexpression of SeMALT413 in CBS 12357T confirmed its neofunctionalization as a maltotriose transporter. As the S. pastorianus maltotriose transporter SpMty1 has a mosaic structure similar to SeMalT413, maltotriose utilization likely involved similar recombination events during the domestication of current lager brewing strains. Based on a posteriori sequence analysis, the emergence of gene functions has been attributed to gene neofunctionalization in a broad range of organisms. The real-time observation of neofunctionalization during laboratory evolution constitutes an important validation of the relevance and importance of this mechanism for Darwinian evolution.
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Affiliation(s)
- Nick Brouwers
- Department of Biotechnology, Delft University of Technology, Van der Maasweg 9, 2629HZ Delft, The Netherlands
| | - Arthur R. Gorter de Vries
- Department of Biotechnology, Delft University of Technology, Van der Maasweg 9, 2629HZ Delft, The Netherlands
| | - Marcel van den Broek
- Department of Biotechnology, Delft University of Technology, Van der Maasweg 9, 2629HZ Delft, The Netherlands
| | - Susan M. Weening
- Department of Biotechnology, Delft University of Technology, Van der Maasweg 9, 2629HZ Delft, The Netherlands
| | | | - Niels G. A. Kuijpers
- HEINEKEN Supply Chain B.V., Global Innovation and Research, Zoeterwoude, Netherlands
| | - Jack T. Pronk
- Department of Biotechnology, Delft University of Technology, Van der Maasweg 9, 2629HZ Delft, The Netherlands
| | - Jean-Marc G. Daran
- Department of Biotechnology, Delft University of Technology, Van der Maasweg 9, 2629HZ Delft, The Netherlands
- * E-mail:
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27
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Baker EP, Hittinger CT. Evolution of a novel chimeric maltotriose transporter in Saccharomyces eubayanus from parent proteins unable to perform this function. PLoS Genet 2019; 15:e1007786. [PMID: 30946740 PMCID: PMC6448821 DOI: 10.1371/journal.pgen.1007786] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2018] [Accepted: 10/25/2018] [Indexed: 11/23/2022] Open
Abstract
At the molecular level, the evolution of new traits can be broadly divided between changes in gene expression and changes in protein-coding sequence. For proteins, the evolution of novel functions is generally thought to proceed through sequential point mutations or recombination of whole functional units. In Saccharomyces, the uptake of the sugar maltotriose into the cell is the primary limiting factor in its utilization, but maltotriose transporters are relatively rare, except in brewing strains. No known wild strains of Saccharomyces eubayanus, the cold-tolerant parent of hybrid lager-brewing yeasts (Saccharomyces cerevisiae x S. eubayanus), are able to consume maltotriose, which limits their ability to fully ferment malt extract. In one strain of S. eubayanus, we found a gene closely related to a known maltotriose transporter and were able to confer maltotriose consumption by overexpressing this gene or by passaging the strain on maltose. Even so, most wild strains of S. eubayanus lack native maltotriose transporters. To determine how this rare trait could evolve in naive genetic backgrounds, we performed an adaptive evolution experiment for maltotriose consumption, which yielded a single strain of S. eubayanus able to grow on maltotriose. We mapped the causative locus to a gene encoding a novel chimeric transporter that was formed by an ectopic recombination event between two genes encoding transporters that are unable to import maltotriose. In contrast to classic models of the evolution of novel protein functions, the recombination breakpoints occurred within a single functional domain. Thus, the ability of the new protein to carry maltotriose was likely acquired through epistatic interactions between independently evolved substitutions. By acquiring multiple mutations at once, the transporter rapidly gained a novel function, while bypassing potentially deleterious intermediate steps. This study provides an illuminating example of how recombination between paralogs can establish novel interactions among substitutions to create adaptive functions. Hybrids of the yeasts Saccharomyces cerevisiae and Saccharomyces eubayanus (lager-brewing yeasts) dominate the modern brewing industry. S. cerevisiae, also known as baker’s yeast, is well-known for its role in industry and scientific research. Less well recognized is S. eubayanus, which was only discovered as a pure species in 2011. While most lager-brewing yeasts rapidly and completely utilize the important brewing sugar maltotriose, no strain of S. eubayanus isolated to date is known to do so. Despite being unable to consume maltotriose, we identified one strain of S. eubayanus carrying a gene for a functional maltotriose transporter, although most strains lack this gene. During an adaptive evolution experiment, a strain of S. eubayanus without native maltotriose transporters evolved the ability to grow on maltotriose. Maltotriose consumption in the evolved strain resulted from a chimeric transporter that arose by shuffling genes encoding parent proteins that were unable to transport maltotriose. Traditionally, functional chimeric proteins are thought to evolve by shuffling discrete functional domains or modules, but the breakpoints in the chimera studied here occurred within the single functional module of the protein. These results support the less well-recognized role of shuffling duplicate gene sequences to generate novel proteins with adaptive functions.
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Affiliation(s)
- EmilyClare P. Baker
- Laboratory of Genetics, Microbiology Doctoral Training Program, Genome Center of Wisconsin, Wisconsin Energy Institute, J. F. Crow Institute for the Study of Evolution, University of Wisconsin-Madison, Madison, Wisconsin, United States of America
| | - Chris Todd Hittinger
- Laboratory of Genetics, Microbiology Doctoral Training Program, Genome Center of Wisconsin, Wisconsin Energy Institute, J. F. Crow Institute for the Study of Evolution, University of Wisconsin-Madison, Madison, Wisconsin, United States of America
- DOE Great Lakes Bioenergy Research Center, University of Wisconsin-Madison, Madison, Wisconsin, United States of America
- * E-mail:
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28
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Mishra PK, Olafsson G, Boeckmann L, Westlake TJ, Jowhar ZM, Dittman LE, Baker RE, D’Amours D, Thorpe PH, Basrai MA. Cell cycle-dependent association of polo kinase Cdc5 with CENP-A contributes to faithful chromosome segregation in budding yeast. Mol Biol Cell 2019; 30:1020-1036. [PMID: 30726152 PMCID: PMC6589903 DOI: 10.1091/mbc.e18-09-0584] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2018] [Revised: 01/04/2019] [Accepted: 01/30/2019] [Indexed: 12/18/2022] Open
Abstract
Evolutionarily conserved polo-like kinase, Cdc5 (Plk1 in humans), associates with kinetochores during mitosis; however, the role of cell cycle-dependent centromeric ( CEN) association of Cdc5 and its substrates that exclusively localize to the kinetochore have not been characterized. Here we report that evolutionarily conserved CEN histone H3 variant, Cse4 (CENP-A in humans), is a substrate of Cdc5, and that the cell cycle-regulated association of Cse4 with Cdc5 is required for cell growth. Cdc5 contributes to Cse4 phosphorylation in vivo and interacts with Cse4 in mitotic cells. Mass spectrometry analysis of in vitro kinase assays showed that Cdc5 phosphorylates nine serine residues clustered within the N-terminus of Cse4. Strains with cse4-9SA exhibit increased errors in chromosome segregation, reduced levels of CEN-associated Mif2 and Mcd1/Scc1 when combined with a deletion of MCM21. Moreover, the loss of Cdc5 from the CEN chromatin contributes to defects in kinetochore integrity and reduction in CEN-associated Cse4. The cell cycle-regulated association of Cdc5 with Cse4 is essential for cell viability as constitutive association of Cdc5 with Cse4 at the kinetochore leads to growth defects. In summary, our results have defined a role for Cdc5-mediated Cse4 phosphorylation in faithful chromosome segregation.
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Affiliation(s)
- Prashant K. Mishra
- Genetics Branch, National Cancer Institute, National Institutes of Health, Bethesda, MD 20892
| | - Gudjon Olafsson
- School of Biological and Chemical Sciences, Queen Mary University of London, London E1 4NS, United Kingdom
| | - Lars Boeckmann
- Genetics Branch, National Cancer Institute, National Institutes of Health, Bethesda, MD 20892
| | - Timothy J. Westlake
- Genetics Branch, National Cancer Institute, National Institutes of Health, Bethesda, MD 20892
| | - Ziad M. Jowhar
- Genetics Branch, National Cancer Institute, National Institutes of Health, Bethesda, MD 20892
| | - Lauren E. Dittman
- Genetics Branch, National Cancer Institute, National Institutes of Health, Bethesda, MD 20892
| | - Richard E. Baker
- Department of Microbiology and Physiological Systems, University of Massachusetts Medical School, Worcester, MA 01655
| | - Damien D’Amours
- Department of Cellular and Molecular Medicine, University of Ottawa, Ottawa, ON K1N 6N5, Canada
| | - Peter H. Thorpe
- School of Biological and Chemical Sciences, Queen Mary University of London, London E1 4NS, United Kingdom
| | - Munira A. Basrai
- Genetics Branch, National Cancer Institute, National Institutes of Health, Bethesda, MD 20892
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29
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Xu X, Niu C, Liu C, Li Q. Unraveling the Mechanisms for Low-Level Acetaldehyde Production during Alcoholic Fermentation in Saccharomyces pastorianus Lager Yeast. J Agric Food Chem 2019; 67:2020-2027. [PMID: 30666873 DOI: 10.1021/acs.jafc.8b06868] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Acetaldehyde is produced by yeast during alcoholic fermentation, and its modification greatly affects beer flavor and quality. In the current study, we analyzed two yeast strains with a low level of acetaldehyde to reveal the potential mechanism underpinning the desirable low acetaldehyde production by these strains. We demonstrated that high alcohol dehydrogenase (ADH) activity and high NADH availability were the dominant factors for the low level of acetaldehyde in the fermentation liquor at the end of fermentation. High ADH activity resulted in reduced accumulation of acetaldehyde during the cell growth phase by increasing the flux to ethanol, whereas high NADH availability (in the cytosol or mitochondria) enhanced acetaldehyde reduction at the later phase of main fermentation. Furthermore, NADH availability is a more useful target trait than ADH activity for constructing yeast strains with a low level of acetaldehyde for industrial applications in terms of flavor contribution and unaltered fermentation period.
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Affiliation(s)
- Xin Xu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology , Jiangnan University , Wuxi , Jiangsu 214122 , People's Republic of China
- State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi , Jiangsu 214000 , People's Republic of China
- School of Biotechnology , Jiangnan University , 1800 Lihu Avenue , Wuxi , Jiangsu 214122 , People's Republic of China
| | - Chengtuo Niu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology , Jiangnan University , Wuxi , Jiangsu 214122 , People's Republic of China
- State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi , Jiangsu 214000 , People's Republic of China
- School of Biotechnology , Jiangnan University , 1800 Lihu Avenue , Wuxi , Jiangsu 214122 , People's Republic of China
| | - Chunfeng Liu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology , Jiangnan University , Wuxi , Jiangsu 214122 , People's Republic of China
- State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi , Jiangsu 214000 , People's Republic of China
- School of Biotechnology , Jiangnan University , 1800 Lihu Avenue , Wuxi , Jiangsu 214122 , People's Republic of China
| | - Qi Li
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology , Jiangnan University , Wuxi , Jiangsu 214122 , People's Republic of China
- State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi , Jiangsu 214000 , People's Republic of China
- School of Biotechnology , Jiangnan University , 1800 Lihu Avenue , Wuxi , Jiangsu 214122 , People's Republic of China
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30
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Carrodeguas JA, Yun S, Shadel GS, Clayton DA, Bogenhagen DF. Functional conservation of yeast mtTFB despite extensive sequence divergence. Gene Expr 2018; 6:219-30. [PMID: 9196077 PMCID: PMC6148273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Transcription of mtDNA in the yeast S. cerevisiae depends on recognition of a consensus nonanucleotide promoter sequence by mtRNA polymerase acting with a 40-kDa dissociable factor known as mtTFB or Mtflp. mtTFB has been cloned and characterized in S. cerevisiae, but has not been studied in similar detail in any other organism. Although it is known that mitochondrial transcription in the dairy yeast, Kluyveromyces lactis, initiates within the same consensus promoter sequence used in S. cerevisiae, no previous studies have focused on the proteins involved in transcription initiation in K. lactis. In this article, we report the cloning of mtTFB from K. lactis and from a yeast more closely related to S. cerevisiae, S. kluyveri. Both novel mtTFB genes were able to substitute for the MTF1 gene in S. cerevisiae. Both proteins purified following expression in E. coli were able to support specific transcription initiation in vitro with the S. cerevisiae mtRNA polymerase. The S. kluyveri and K. lactis mtTFB proteins share only 56% and 40% identity with S. cerevisiae mtTFB, respectively. Alignments of the three mtTFB sequences did not reveal any regions larger than 30 amino acids with greater than 60% amino acid identity. In particular, regions proposed to show sequence similarity to bacterial sigma factors were not more highly conserved than other regions of the mtTFB proteins. All three yeast mtTFB genes lack conventional amino-terminal mitochondrial targeting sequences, suggesting that all three proteins may be imported into mitochondria by the same unusual mechanism reported for S. cerevisiae mtTFB.
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Affiliation(s)
- José A. Carrodeguas
- *Department of Pharmacological Sciences, State University of New York at Stony Brook, Stony Brook, NY 11794-8651
| | - Suyong Yun
- *Department of Pharmacological Sciences, State University of New York at Stony Brook, Stony Brook, NY 11794-8651
| | - Gerald S. Shadel
- †Department of Developmental Biology, Stanford University School of Medicine, Stanford, CA 94305
| | - David A. Clayton
- †Department of Developmental Biology, Stanford University School of Medicine, Stanford, CA 94305
| | - Daniel F. Bogenhagen
- *Department of Pharmacological Sciences, State University of New York at Stony Brook, Stony Brook, NY 11794-8651
- Address correspondence to Daniel F. Bogenhagen. Tel: (516) 444-3068; Fax: (516) 444-3218; E-mail:
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Li P, Gao Y, Wang C, Zhang CY, Guo X, Xiao D. Effect of ILV6 Deletion and Expression of aldB from Lactobacillus plantarum in Saccharomyces uvarum on Diacetyl Production and Wine Flavor. J Agric Food Chem 2018; 66:8556-8565. [PMID: 30027745 DOI: 10.1021/acs.jafc.8b02356] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Diacetyl generates an aromatic off-flavor in wine at a high level. The present study expressed α-acetolactate decarboxylase (ALDB) from Lactobacillus plantarum and/or inactivated acetohydroxyacid synthase (Ilv6) in Saccharomyces uvarum, and the effects on diacetyl production and wine flavor in mutants were investigated through sequential fermentation and cofermentation in mixed cultures of S. uvarum and L. plantarum. The diacetyl content of WYDΔ6 (disrupted one ILV6 allele), WYSΔ6 ( ILV6 complete deletion), WYADΔ6 (disrupted one ILV6 allele with aldB expression), and WYASΔ6 ( ILV6 complete deletion with aldB expression) decreased by 25.71%, 41.30%, 47.77%, and 50.00%, respectively, after sequential fermentation and decreased by 15.15%, 26.72%, 35.26%, and 43.80%, respectively, after cofermentation, compared with that of the parental strain. In addition, Ilv6 inactivation not only decreased the acetic acid content but also balanced the flavor profile in wine effectively. This work provided a valuable insight into the metabolic pathway of diacetyl and wine flavor in S. uvarum.
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Affiliation(s)
- Ping Li
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology , Tianjin University of Science and Technology , Tianjin 300457 , People's Republic of China
| | - Yingying Gao
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology , Tianjin University of Science and Technology , Tianjin 300457 , People's Republic of China
| | - Cailing Wang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology , Tianjin University of Science and Technology , Tianjin 300457 , People's Republic of China
| | - Cui-Ying Zhang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology , Tianjin University of Science and Technology , Tianjin 300457 , People's Republic of China
| | - Xuewu Guo
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology , Tianjin University of Science and Technology , Tianjin 300457 , People's Republic of China
| | - Dongguang Xiao
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology , Tianjin University of Science and Technology , Tianjin 300457 , People's Republic of China
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Andreu C, Del Olmo ML. Yeast arming systems: pros and cons of different protein anchors and other elements required for display. Appl Microbiol Biotechnol 2018; 102:2543-2561. [PMID: 29435617 DOI: 10.1007/s00253-018-8827-6] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2017] [Revised: 01/30/2018] [Accepted: 01/31/2018] [Indexed: 12/13/2022]
Abstract
Yeast display is a powerful strategy that consists in exposing peptides or proteins of interest on the cell surface of this microorganism. Ever since initial experiments with this methodology were carried out, its scope has extended and many applications have been successfully developed in different science and technology fields. Several yeast display systems have been designed, which all involve introducting into yeast cells the gene fusions that contain the coding regions of a signal peptide, an anchor protein, to properly attach the target to the cell surface, and the protein of interest to be exposed, all of which are controlled by a strong promoter. In this work, we report the description of such elements for the alternative systems introduced by focusing particularly on anchor proteins. The comparisons made between them are included whenever possible, and the main advantages and inconveniences of each one are discussed. Despite the huge number of publications on yeast surface display and the revisions published to date, this topic has not yet been widely considered. Finally, given the growing interest in developing systems for non-Saccharomyces yeasts, the main strategies reported for some are also summarized.
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Affiliation(s)
- Cecilia Andreu
- Departament de Química Orgànica, Facultat de Farmàcia, Universitat de València, Vicent Andrés Estellés s/n. 46100 Burjassot, València, Spain
| | - Marcel Lí Del Olmo
- Departament de Bioquímica i Biologia Molecular, Facultat de Biologia, Universitat de València, Dr. Moliner 50, E-46100 Burjassot, València, Spain.
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Cejudo-Bastante C, Durán-Guerrero E, García-Barroso C, Castro-Mejías R. Comparative study of submerged and surface culture acetification process for orange vinegar. J Sci Food Agric 2018; 98:1052-1060. [PMID: 28722176 DOI: 10.1002/jsfa.8554] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/08/2017] [Revised: 06/26/2017] [Accepted: 07/13/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The two main acetification methodologies generally employed in the production of vinegar (surface and submerged cultures) were studied and compared for the production of orange vinegar. Polyphenols (UPLC/DAD) and volatiles compounds (SBSE-GC/MS) were considered as the main variables in the comparative study. Sensory characteristics of the obtained vinegars were also evaluated. RESULTS Seventeen polyphenols and 24 volatile compounds were determined in the samples during both acetification processes. For phenolic compounds, analysis of variance showed significant higher concentrations when surface culture acetification was employed. However, for the majority of volatile compounds higher contents were observed for submerged culture acetification process, and it was also reflected in the sensory analysis, presenting higher scores for the different descriptors. Multivariate statistical analysis such as principal component analysis demonstrated the possibility of discriminating the samples regarding the type of acetification process. Polyphenols such as apigenin derivative or ferulic acid and volatile compounds such as 4-vinylguaiacol, decanoic acid, nootkatone, trans-geraniol, β-citronellol or α-terpineol, among others, were those compounds that contributed more to the discrimination of the samples. CONCLUSION The acetification process employed in the production of orange vinegar has been demonstrated to be very significant for the final characteristics of the vinegar obtained. So it must be carefully controlled to obtain high quality products. © 2017 Society of Chemical Industry.
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de Vries ARG, de Groot PA, van den Broek M, Daran JMG. CRISPR-Cas9 mediated gene deletions in lager yeast Saccharomyces pastorianus. Microb Cell Fact 2017; 16:222. [PMID: 29207996 PMCID: PMC5718131 DOI: 10.1186/s12934-017-0835-1] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2017] [Accepted: 11/23/2017] [Indexed: 11/13/2022] Open
Abstract
BACKGROUND The ease of use of CRISPR-Cas9 reprogramming, its high efficacy, and its multiplexing capabilities have brought this technology at the forefront of genome editing techniques. Saccharomyces pastorianus is an aneuploid interspecific hybrid of Saccharomyces cerevisiae and Saccharomyces eubayanus that has been domesticated for centuries and is used for the industrial fermentation of lager beer. For yet uncharacterised reasons, this hybrid yeast is far more resilient to genetic alteration than its ancestor S. cerevisiae. RESULTS This study reports a new CRISPR-Cas9 method for accurate gene deletion in S. pastorianus. This method combined the Streptococcus pyogenes cas9 gene expressed from either a chromosomal locus or from a mobile genetic element in combination with a plasmid-borne gRNA expression cassette. While the well-established gRNA expression system using the RNA polymerase III dependent SNR52 promoter failed, expression of a gRNA flanked with Hammerhead and Hepatitis Delta Virus ribozymes using the RNA polymerase II dependent TDH3 promoter successfully led to accurate deletion of all four alleles of the SeILV6 gene in strain CBS1483. Furthermore the expression of two ribozyme-flanked gRNAs separated by a 10-bp linker in a polycistronic array successfully led to the simultaneous deletion of SeATF1 and SeATF2, genes located on two separate chromosomes. The expression of this array resulted in the precise deletion of all five and four alleles mediated by homologous recombination in the strains CBS1483 and Weihenstephan 34/70 respectively, demonstrating the multiplexing abilities of this gRNA expression design. CONCLUSIONS These results firmly established that CRISPR-Cas9 significantly facilitates and accelerates genome editing in S. pastorianus.
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Affiliation(s)
- Arthur R. Gorter de Vries
- Department of Biotechnology, Delft University of Technology, Van der Maasweg 9, 2629 HZ Delft, The Netherlands
| | - Philip A. de Groot
- Department of Biotechnology, Delft University of Technology, Van der Maasweg 9, 2629 HZ Delft, The Netherlands
| | - Marcel van den Broek
- Department of Biotechnology, Delft University of Technology, Van der Maasweg 9, 2629 HZ Delft, The Netherlands
| | - Jean-Marc G. Daran
- Department of Biotechnology, Delft University of Technology, Van der Maasweg 9, 2629 HZ Delft, The Netherlands
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Campos CG, Veras HCT, de Aquino Ribeiro JA, Costa PPKG, Araújo KP, Rodrigues CM, de Almeida JRM, Abdelnur PV. New Protocol Based on UHPLC-MS/MS for Quantitation of Metabolites in Xylose-Fermenting Yeasts. J Am Soc Mass Spectrom 2017; 28:2646-2657. [PMID: 28879550 DOI: 10.1007/s13361-017-1786-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/08/2017] [Accepted: 08/14/2017] [Indexed: 06/07/2023]
Abstract
Xylose fermentation is a bottleneck in second-generation ethanol production. As such, a comprehensive understanding of xylose metabolism in naturally xylose-fermenting yeasts is essential for prospection and construction of recombinant yeast strains. The objective of the current study was to establish a reliable metabolomics protocol for quantification of key metabolites of xylose catabolism pathways in yeast, and to apply this protocol to Spathaspora arborariae. Ultra-high performance liquid chromatography coupled to tandem mass spectrometry (UHPLC-MS/MS) was used to quantify metabolites, and afterwards, sample preparation was optimized to examine yeast intracellular metabolites. S. arborariae was cultivated using xylose as a carbon source under aerobic and oxygen-limited conditions. Ion pair chromatography (IPC) and hydrophilic interaction liquid chromatography-tandem mass spectrometry (HILIC-MS/MS) were shown to efficiently quantify 14 and 5 metabolites, respectively, in a more rapid chromatographic protocol than previously described. Thirteen and eleven metabolites were quantified in S. arborariae under aerobic and oxygen-limited conditions, respectively. This targeted metabolomics protocol is shown here to quantify a total of 19 metabolites, including sugars, phosphates, coenzymes, monosaccharides, and alcohols, from xylose catabolism pathways (glycolysis, pentose phosphate pathway, and tricarboxylic acid cycle) in yeast. Furthermore, to our knowledge, this is the first time that intracellular metabolites have been quantified in S. arborariae after xylose consumption. The results indicated that fine control of oxygen levels during fermentation is necessary to optimize ethanol production by S. arborariae. The protocol presented here may be applied to other yeast species and could support yeast genetic engineering to improve second generation ethanol production. Graphical Abstract ᅟ.
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Affiliation(s)
- Christiane Gonçalves Campos
- Brazilian Agricultural Research Corporation, Embrapa Agroenergy, W3 Norte, PqEB, Brasília, DF, 70770-901, Brazil
- Chemistry Institute, Federal University of Goiás, Campus Samambaia, Goiânia, GO, 74690-900, Brazil
| | - Henrique César Teixeira Veras
- Brazilian Agricultural Research Corporation, Embrapa Agroenergy, W3 Norte, PqEB, Brasília, DF, 70770-901, Brazil
- Postgraduate Program in Molecular Biology, Department of Cellular Biology, University of Brasília, Campus Darcy Ribeiro, Brasília, DF, Brazil
| | | | | | - Katiúscia Pereira Araújo
- Brazilian Agricultural Research Corporation, Embrapa Agroenergy, W3 Norte, PqEB, Brasília, DF, 70770-901, Brazil
| | - Clenilson Martins Rodrigues
- Brazilian Agricultural Research Corporation, Embrapa Agroenergy, W3 Norte, PqEB, Brasília, DF, 70770-901, Brazil
| | - João Ricardo Moreira de Almeida
- Brazilian Agricultural Research Corporation, Embrapa Agroenergy, W3 Norte, PqEB, Brasília, DF, 70770-901, Brazil
- Postgraduate Program in Chemical and Biological Technologies, Institute of Chemistry, University of Brasília, Campus Darcy Ribeiro, Brasília, DF, Brazil
| | - Patrícia Verardi Abdelnur
- Brazilian Agricultural Research Corporation, Embrapa Agroenergy, W3 Norte, PqEB, Brasília, DF, 70770-901, Brazil.
- Chemistry Institute, Federal University of Goiás, Campus Samambaia, Goiânia, GO, 74690-900, Brazil.
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Kovalev N, Inaba JI, Li Z, Nagy PD. The role of co-opted ESCRT proteins and lipid factors in protection of tombusviral double-stranded RNA replication intermediate against reconstituted RNAi in yeast. PLoS Pathog 2017; 13:e1006520. [PMID: 28759634 PMCID: PMC5552349 DOI: 10.1371/journal.ppat.1006520] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2016] [Revised: 08/10/2017] [Accepted: 07/07/2017] [Indexed: 01/28/2023] Open
Abstract
Reconstituted antiviral defense pathway in surrogate host yeast is used as an intracellular probe to further our understanding of virus-host interactions and the role of co-opted host factors in formation of membrane-bound viral replicase complexes in protection of the viral RNA against ribonucleases. The inhibitory effect of the RNA interference (RNAi) machinery of S. castellii, which only consists of the two-component DCR1 and AGO1 genes, was measured against tomato bushy stunt virus (TBSV) in wild type and mutant yeasts. We show that deletion of the co-opted ESCRT-I (endosomal sorting complexes required for transport I) or ESCRT-III factors makes TBSV replication more sensitive to the RNAi machinery in yeast. Moreover, the lack of these pro-viral cellular factors in cell-free extracts (CFEs) used for in vitro assembly of the TBSV replicase results in destruction of dsRNA replication intermediate by a ribonuclease at the 60 min time point when the CFE from wt yeast has provided protection for dsRNA. In addition, we demonstrate that co-opted oxysterol-binding proteins and membrane contact sites, which are involved in enrichment of sterols within the tombusvirus replication compartment, are required for protection of viral dsRNA. We also show that phosphatidylethanolamine level influences the formation of RNAi-resistant replication compartment. In the absence of peroxisomes in pex3Δ yeast, TBSV subverts the ER membranes, which provide as good protection for TBSV dsRNA against RNAi or ribonucleases as the peroxisomal membranes in wt yeast. Altogether, these results demonstrate that co-opted protein factors and usurped lipids are exploited by tombusviruses to build protective subcellular environment against the RNAi machinery and possibly other cellular ribonucleases. Positive-strand RNA viruses build membranous replication compartment to support their replication in the infected hosts. One of the proposed functions of the usurped subcellular membranes is to protect the viral RNA from recognition and destruction by various cellular RNA sensors and ribonucleases. To answer this fundamental question on the putative role of co-opted host factors and membranes in protecting the viral double-stranded RNA replication intermediate during replication, the authors took advantage of yeast (Saccharomyces cerevisiae), which lacks the conserved RNAi machinery, as a surrogate host for TBSV. The reconstituted RNAi machinery from S. castellii in S. cerevisiae was used as an intracellular probe to study the effect of various co-opted cellular proteins and lipids on the formation of RNAi-insensitive replication compartment. Overall, the authors demonstrate the interaction between the RNAi machinery and the viral replicase complex, and the essential roles of usurped host factors in protecting the viral dsRNA replication intermediate from RNAi-based degradation.
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Affiliation(s)
- Nikolay Kovalev
- Department of Plant Pathology, University of Kentucky, Lexington, Kentucky, United States of America
| | - Jun-ichi Inaba
- Department of Plant Pathology, University of Kentucky, Lexington, Kentucky, United States of America
| | - Zhenghe Li
- Department of Plant Pathology, University of Kentucky, Lexington, Kentucky, United States of America
- Institute of Biotechnology, State Key Laboratory of Rice Biology, Zhejiang University, Hangzhou, P. R. China
| | - Peter D. Nagy
- Department of Plant Pathology, University of Kentucky, Lexington, Kentucky, United States of America
- * E-mail:
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Krogerus K, Seppänen-Laakso T, Castillo S, Gibson B. Inheritance of brewing-relevant phenotypes in constructed Saccharomyces cerevisiae × Saccharomyces eubayanus hybrids. Microb Cell Fact 2017; 16:66. [PMID: 28431563 PMCID: PMC5399851 DOI: 10.1186/s12934-017-0679-8] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2017] [Accepted: 04/09/2017] [Indexed: 02/07/2023] Open
Abstract
BACKGROUND Interspecific hybridization has proven to be a potentially valuable technique for generating de novo lager yeast strains that possess diverse and improved traits compared to their parent strains. To further enhance the value of hybridization for strain development, it would be desirable to combine phenotypic traits from more than two parent strains, as well as remove unwanted traits from hybrids. One such trait, that has limited the industrial use of de novo lager yeast hybrids, is their inherent tendency to produce phenolic off-flavours; an undesirable trait inherited from the Saccharomyces eubayanus parent. Trait removal and the addition of traits from a third strain could be achieved through sporulation and meiotic recombination or further mating. However, interspecies hybrids tend to be sterile, which impedes this opportunity. RESULTS Here we generated a set of five hybrids from three different parent strains, two of which contained DNA from all three parent strains. These hybrids were constructed with fertile allotetraploid intermediates, which were capable of efficient sporulation. We used these eight brewing strains to examine two brewing-relevant phenotypes: stress tolerance and phenolic off-flavour formation. Lipidomics and multivariate analysis revealed links between several lipid species and the ability to ferment in low temperatures and high ethanol concentrations. Unsaturated fatty acids, such as oleic acid, and ergosterol were shown to positively influence growth at high ethanol concentrations. The ability to produce phenolic off-flavours was also successfully removed from one of the hybrids, Hybrid T2, through meiotic segregation. The potential application of these strains in industrial fermentations was demonstrated in wort fermentations, which revealed that the meiotic segregant Hybrid T2 not only didn't produce any phenolic off-flavours, but also reached the highest ethanol concentration and consumed the most maltotriose. CONCLUSIONS Our study demonstrates the possibility of constructing complex yeast hybrids that possess traits that are relevant to industrial lager beer fermentation and that are derived from several parent strains. Yeast lipid composition was also shown to have a central role in determining ethanol and cold tolerance in brewing strains.
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Affiliation(s)
- Kristoffer Krogerus
- VTT Technical Research Centre of Finland, Tietotie 2, P.O. Box 1000, 02044 Espoo, Finland
- Department of Biotechnology and Chemical Technology, Aalto University, School of Chemical Technology, Kemistintie 1, Aalto, P.O. Box 16100, 00076 Espoo, Finland
| | | | - Sandra Castillo
- VTT Technical Research Centre of Finland, Tietotie 2, P.O. Box 1000, 02044 Espoo, Finland
| | - Brian Gibson
- VTT Technical Research Centre of Finland, Tietotie 2, P.O. Box 1000, 02044 Espoo, Finland
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Filteau M, Charron G, Landry CR. Identification of the fitness determinants of budding yeast on a natural substrate. ISME J 2017; 11:959-971. [PMID: 27935595 PMCID: PMC5364353 DOI: 10.1038/ismej.2016.170] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/13/2016] [Revised: 09/15/2016] [Accepted: 10/20/2016] [Indexed: 12/21/2022]
Abstract
The budding yeasts are prime models in genomics and cell biology, but the ecological factors that determine their success in non-human-associated habitats is poorly understood. In North America Saccharomyces yeasts are present on the bark of deciduous trees, where they feed on bark and sap exudates. In the North East, Saccharomyces paradoxus is found on maples, which makes maple sap a natural substrate for this species. We measured growth rates of S. paradoxus natural isolates on maple sap and found variation along a geographical gradient not explained by the inherent variation observed under optimal laboratory conditions. We used a functional genomic screen to reveal the ecologically relevant genes and conditions required for optimal growth in this substrate. We found that the allantoin degradation pathway is required for optimal growth in maple sap, in particular genes necessary for allantoate utilization, which we demonstrate is the major nitrogen source available to yeast in this environment. Growth with allantoin or allantoate as the sole nitrogen source recapitulated the variation in growth rates in maple sap among strains. We also show that two lineages of S. paradoxus display different life-history traits on allantoin and allantoate media, highlighting the ecological relevance of this pathway.
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Affiliation(s)
- Marie Filteau
- Département de Biologie, PROTEO, Big Data Research Center and Institut de Biologie Intégrative et des Systèmes (IBIS), Université Laval, Québec, Québec, Canada
- Département des Sciences des aliments, Institut sur la nutrition et les aliments fonctionnels (INAF), Université Laval, Québec, Québec, Canada
| | - Guillaume Charron
- Département de Biologie, PROTEO, Big Data Research Center and Institut de Biologie Intégrative et des Systèmes (IBIS), Université Laval, Québec, Québec, Canada
| | - Christian R Landry
- Département de Biologie, PROTEO, Big Data Research Center and Institut de Biologie Intégrative et des Systèmes (IBIS), Université Laval, Québec, Québec, Canada
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Boudreau TF, Peck GM, O'Keefe SF, Stewart AC. The interactive effect of fungicide residues and yeast assimilable nitrogen on fermentation kinetics and hydrogen sulfide production during cider fermentation. J Sci Food Agric 2017; 97:693-704. [PMID: 27747891 PMCID: PMC5215524 DOI: 10.1002/jsfa.8096] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/14/2016] [Revised: 10/11/2016] [Accepted: 10/12/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Fungicide residues on fruit may adversely affect yeast during cider fermentation, leading to sluggish or stuck fermentation or the production of hydrogen sulfide (H2 S), which is an undesirable aroma compound. This phenomenon has been studied in grape fermentation but not in apple fermentation. Low nitrogen availability, which is characteristic of apples, may further exacerbate the effects of fungicides on yeast during fermentation. The present study explored the effects of three fungicides: elemental sulfur (S0 ) (known to result in increased H2 S in wine); fenbuconazole (used in orchards but not vineyards); and fludioxonil (used in post-harvest storage of apples). RESULTS Only S0 led to increased H2 S production. Fenbuconazole (≥0.2 mg L-1 ) resulted in a decreased fermentation rate and increased residual sugar. An interactive effect of yeast assimilable nitrogen (YAN) concentration and fenbuconazole was observed such that increasing the YAN concentration alleviated the negative effects of fenbuconazole on fermentation kinetics. CONCLUSION Cidermakers should be aware that residual fenbuconazole (as low as 0.2 mg L-1 ) in apple juice may lead to stuck fermentation, especially when the YAN concentration is below 250 mg L-1 . These results indicate that fermentation problems attributed to low YAN may be caused or exacerbated by additional factors such as fungicide residues, which have a greater impact on fermentation performance under low YAN conditions. © 2016 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Thomas F Boudreau
- Department of Food Science and TechnologyVirginia Polytechnic Institute and State UniversityHABB1 Room 401, 1230 Washington Street SWBlacksburgVA24060USA
| | - Gregory M Peck
- School of Integrative Plant ScienceHorticulture SectionCornell University, 121 Plant Science BuildingIthacaNY14853USA
| | - Sean F O'Keefe
- Department of Food Science and TechnologyVirginia Polytechnic Institute and State UniversityHABB1 Room 401, 1230 Washington Street SWBlacksburgVA24060USA
| | - Amanda C Stewart
- Department of Food Science and TechnologyVirginia Polytechnic Institute and State UniversityHABB1 Room 401, 1230 Washington Street SWBlacksburgVA24060USA
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Sáenz-Navajas MP, Alegre Y, de-la-Fuente A, Ferreira V, García D, Eizaguirre S, Razquin I, Hernández-Orte P. Rapid sensory-directed methodology for the selection of high-quality aroma wines. J Sci Food Agric 2016; 96:4250-4262. [PMID: 26799922 DOI: 10.1002/jsfa.7636] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2015] [Revised: 01/11/2016] [Accepted: 01/11/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND The present work contributes by developing a rapid sensory-directed methodology for the screening and selection of high-quality wines with different sensory profiles. Verdejo and Tempranillo musts were fermented with 50 different yeasts each under controlled laboratory conditions. Resulting samples were firstly categorised according to five levels of quality by a panel of wine professionals. Higher quality samples were described by flash profiling by a semi-trained panel and most distinctive samples were screened by gas chromatography-olfactometry (GC-O). RESULTS Seven Verdejo and five Tempranillo samples were classified in the highest quality category, presenting different aroma profiles such as citrus, fruit in syrup, boxtree/vegetal, tropical or wet grain aromas for Verdejo and red fruit or fruit in syrup for Tempranillo. β-Damascenone, 3-mercaptohexyl acetate and ethyl butyrate appeared as distinctive quality compounds linked to dried, tropical and red fruit aromas, respectively. CONCLUSIONS The categorisation task followed by flash profiling and GC-O analysis was shown to be a rapid and effective sensory-directed methodology for the screening of distinctive and quality wine aroma profiles in a case study of yeast selection. The wine industry could benefit from the use of this methodology as a complementary tool for optimising different technical processes. © 2016 Society of Chemical Industry.
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Affiliation(s)
- María-Pilar Sáenz-Navajas
- Laboratorio de Análisis del Aroma y Enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UZ-CITA), Associate unit to Instituto de Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR), c/ Pedro Cerbuna 12, 50009, Zaragoza, Spain
| | - Yohanna Alegre
- Laboratorio de Análisis del Aroma y Enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UZ-CITA), Associate unit to Instituto de Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR), c/ Pedro Cerbuna 12, 50009, Zaragoza, Spain
| | - Arancha de-la-Fuente
- Laboratorio de Análisis del Aroma y Enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UZ-CITA), Associate unit to Instituto de Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR), c/ Pedro Cerbuna 12, 50009, Zaragoza, Spain
| | - Vicente Ferreira
- Laboratorio de Análisis del Aroma y Enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UZ-CITA), Associate unit to Instituto de Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR), c/ Pedro Cerbuna 12, 50009, Zaragoza, Spain
| | - David García
- Lev2050, Polígono Mocholi Plaza CEIN, 5 Nave B13, 31110, Noáin, Navarra, Spain
| | - Sara Eizaguirre
- Lev2050, Polígono Mocholi Plaza CEIN, 5 Nave B13, 31110, Noáin, Navarra, Spain
| | - Iosu Razquin
- Lev2050, Polígono Mocholi Plaza CEIN, 5 Nave B13, 31110, Noáin, Navarra, Spain
| | - Purificación Hernández-Orte
- Laboratorio de Análisis del Aroma y Enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UZ-CITA), Associate unit to Instituto de Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR), c/ Pedro Cerbuna 12, 50009, Zaragoza, Spain
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Liu YY, Chen HW, Chou JY. Variation in Indole-3-Acetic Acid Production by Wild Saccharomyces cerevisiae and S. paradoxus Strains from Diverse Ecological Sources and Its Effect on Growth. PLoS One 2016; 11:e0160524. [PMID: 27483373 PMCID: PMC4970732 DOI: 10.1371/journal.pone.0160524] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2016] [Accepted: 07/19/2016] [Indexed: 12/16/2022] Open
Abstract
Phytohormone indole-3-acetic acid (IAA) is the most common naturally occurring and most thoroughly studied plant growth regulator. Microbial synthesis of IAA has long been known. Microbial IAA biosynthesis has been proposed as possibly occurring through multiple pathways, as has been proven in plants. However, the biosynthetic pathways of IAA and the ecological roles of IAA in yeast have not been widely studied. In this study, we investigated the variation in IAA production and its effect on the growth of Saccharomyces cerevisiae and its closest relative Saccharomyces paradoxus yeasts from diverse ecological sources. We found that almost all Saccharomyces yeasts produced IAA when cultured in medium supplemented with the primary precursor of IAA, L-tryptophan (L-Trp). However, when cultured in medium without L-Trp, IAA production was only detected in three strains. Furthermore, exogenous added IAA exerted stimulatory and inhibitory effects on yeast growth. Interestingly, a negative correlation was observed between the amount of IAA production in the yeast cultures and the IAA inhibition ratio of their growth.
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Affiliation(s)
- Yen-Yu Liu
- Department of Biology, National Changhua University of Education, Changhua 500, Taiwan, R.O.C
| | - Hung-Wei Chen
- Department of Biology, National Changhua University of Education, Changhua 500, Taiwan, R.O.C
| | - Jui-Yu Chou
- Department of Biology, National Changhua University of Education, Changhua 500, Taiwan, R.O.C
- * E-mail:
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Magalhães F, Vidgren V, Ruohonen L, Gibson B. Maltose and maltotriose utilisation by group I strains of the hybrid lager yeast Saccharomyces pastorianus. FEMS Yeast Res 2016; 16:fow053. [PMID: 27364826 PMCID: PMC5815069 DOI: 10.1093/femsyr/fow053] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Revised: 02/12/2016] [Accepted: 06/26/2016] [Indexed: 11/13/2022] Open
Abstract
Brewer's wort is a challenging environment for yeast as it contains predominantly α-glucoside sugars. There exist two subgroups of the lager yeast Saccharomyces pastorianus which differ in sugar utilisation. We performed wort fermentations and compared representative strains from both groups with respect to their ability to transport and ferment maltose and maltotriose. Additionally, we mapped the transporters MALx1, AGT1, MPHx and MTT1 by Southern blotting. Contrary to previous observations, group I comprises a diverse set of strains, with varying ability to transport and ferment maltotriose. Of the eight group I strains, three efficiently utilised maltotriose, a property enabled by the presence of transmembrane transporters SeAGT1 and MTT1 A58, a variant of the group I type strain (CBS1513) performed particularly well, taking up maltotriose at a higher rate than maltose and retaining significant transport activity at temperatures as low as 0°C. Analysis of transporter distribution in this strain revealed an increased copy number of the MTT1 gene, which encodes the only permease known with higher affinity for maltotriose than maltose and low temperature dependence for transport. We propose that much of the variation in lager yeast fermentation behaviour is determined by the presence or absence of specific transmembrane transporters.
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Affiliation(s)
- Frederico Magalhães
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, PO Box 1000, FI-02044 VTT, Espoo, Finland Department of Biotechnology and Chemical Technology, Aalto University, School of Chemical Technology, Kemistintie 1, PO Box 16100, FI-00076 Aalto, Espoo, Finland
| | - Virve Vidgren
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, PO Box 1000, FI-02044 VTT, Espoo, Finland
| | - Laura Ruohonen
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, PO Box 1000, FI-02044 VTT, Espoo, Finland
| | - Brian Gibson
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, PO Box 1000, FI-02044 VTT, Espoo, Finland
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Akindahunsi AA, Oboh G. Effect of Fungi Fermentation on Organoleptic Properties, Energy Content and In-vitro Multienzyme Digestibility of Cassava Products (Flour & Gari). Nutr Health 2016; 17:131-8. [PMID: 14653508 DOI: 10.1177/026010600301700204] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The present study sought to investigate the effect of fungi fermentation on the energy content, sensory quality and the digestibility (in vitro) of cassava products (flour and gari). The fungi fermented cassava products (gari and flour) were produced, by fermenting cassava mash with pure strains of some common saprophytes, namely, Aspergillus flavus, Aspergillus niger, Rhizopus oryzae and Saccharomyces spp (Baker's yeast and palm wine yeast) for 72hrs before processing into cassava flour and gari, the forms in which cassava is popularly consumed in Nigeria. Parameters determined include energy (Bomb calorimetry), digestibility (in vitro) and sensory quality by trained taste panel. The results of the study indicated that fungi fermentation of the cassava mash significantly (P < 0.05) increased the acceptability of the colour, texture, aroma and taste of the “gari”, with that of Rhizopus oryzae fermentation having the highest general acceptability. Furthermore, the results also indicated that fungi fermentation of cassava mash significantly increased (P < 0.05) the in vitro multienzyme protein digestibility of the cassava products. In view of this, fungi fermentation could be used to improve the sensory quality and protein digestibility of cassava products without any significant (P > 0.05) effect on the energy-giving role of cassava products.
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Affiliation(s)
- A A Akindahunsi
- Biochemistry Department, Federal University of Technology, Akure, Nigeria.
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44
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Peris D, Langdon QK, Moriarty RV, Sylvester K, Bontrager M, Charron G, Leducq JB, Landry CR, Libkind D, Hittinger CT. Complex Ancestries of Lager-Brewing Hybrids Were Shaped by Standing Variation in the Wild Yeast Saccharomyces eubayanus. PLoS Genet 2016; 12:e1006155. [PMID: 27385107 PMCID: PMC4934787 DOI: 10.1371/journal.pgen.1006155] [Citation(s) in RCA: 73] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2015] [Accepted: 06/08/2016] [Indexed: 12/05/2022] Open
Abstract
Lager-style beers constitute the vast majority of the beer market, and yet, the genetic origin of the yeast strains that brew them has been shrouded in mystery and controversy. Unlike ale-style beers, which are generally brewed with Saccharomyces cerevisiae, lagers are brewed at colder temperatures with allopolyploid hybrids of Saccharomyces eubayanus x S. cerevisiae. Since the discovery of S. eubayanus in 2011, additional strains have been isolated from South America, North America, Australasia, and Asia, but only interspecies hybrids have been isolated in Europe. Here, using genome sequence data, we examine the relationships of these wild S. eubayanus strains to each other and to domesticated lager strains. Our results support the existence of a relatively low-diversity (π = 0.00197) lineage of S. eubayanus whose distribution stretches across the Holarctic ecozone and includes wild isolates from Tibet, new wild isolates from North America, and the S. eubayanus parents of lager yeasts. This Holarctic lineage is closely related to a population with higher diversity (π = 0.00275) that has been found primarily in South America but includes some widely distributed isolates. A second diverse South American population (π = 0.00354) and two early-diverging Asian subspecies are more distantly related. We further show that no single wild strain from the Holarctic lineage is the sole closest relative of lager yeasts. Instead, different parts of the genome portray different phylogenetic signals and ancestry, likely due to outcrossing and incomplete lineage sorting. Indeed, standing genetic variation within this wild Holarctic lineage of S. eubayanus is responsible for genetic variation still segregating among modern lager-brewing hybrids. We conclude that the relationships among wild strains of S. eubayanus and their domesticated hybrids reflect complex biogeographical and genetic processes.
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Affiliation(s)
- David Peris
- Laboratory of Genetics, Genome Center of Wisconsin, Wisconsin Energy Institute, J. F. Crow Institute for the Study of Evolution, University of Wisconsin-Madison, Madison, Wisconsin, United States of America
- DOE Great Lakes Bioenergy Research Center, University of Wisconsin-Madison, Madison, Wisconsin, United States of America
| | - Quinn K. Langdon
- Laboratory of Genetics, Genome Center of Wisconsin, Wisconsin Energy Institute, J. F. Crow Institute for the Study of Evolution, University of Wisconsin-Madison, Madison, Wisconsin, United States of America
| | - Ryan V. Moriarty
- Laboratory of Genetics, Genome Center of Wisconsin, Wisconsin Energy Institute, J. F. Crow Institute for the Study of Evolution, University of Wisconsin-Madison, Madison, Wisconsin, United States of America
- DOE Great Lakes Bioenergy Research Center, University of Wisconsin-Madison, Madison, Wisconsin, United States of America
| | - Kayla Sylvester
- Laboratory of Genetics, Genome Center of Wisconsin, Wisconsin Energy Institute, J. F. Crow Institute for the Study of Evolution, University of Wisconsin-Madison, Madison, Wisconsin, United States of America
- DOE Great Lakes Bioenergy Research Center, University of Wisconsin-Madison, Madison, Wisconsin, United States of America
| | - Martin Bontrager
- Laboratory of Genetics, Genome Center of Wisconsin, Wisconsin Energy Institute, J. F. Crow Institute for the Study of Evolution, University of Wisconsin-Madison, Madison, Wisconsin, United States of America
| | - Guillaume Charron
- Institut de Biologie Intégrative et des Systèmes (IBIS), Département de Biologie, PROTEO, Pavillon Charles-Eugène-Marchand, Université Laval, Québec City, Québec, Canada
| | - Jean-Baptiste Leducq
- Institut de Biologie Intégrative et des Systèmes (IBIS), Département de Biologie, PROTEO, Pavillon Charles-Eugène-Marchand, Université Laval, Québec City, Québec, Canada
| | - Christian R. Landry
- Institut de Biologie Intégrative et des Systèmes (IBIS), Département de Biologie, PROTEO, Pavillon Charles-Eugène-Marchand, Université Laval, Québec City, Québec, Canada
| | - Diego Libkind
- Laboratorio de Microbiología Aplicada, Biotecnología y Bioinformática, Instituto Andino Patagonico de Tecnologías Biológicas y Geoambientales, IPATEC (CONICET-UNComahue), Centro Regional Universitario Bariloche, Bariloche, Río Negro, Argentina
| | - Chris Todd Hittinger
- Laboratory of Genetics, Genome Center of Wisconsin, Wisconsin Energy Institute, J. F. Crow Institute for the Study of Evolution, University of Wisconsin-Madison, Madison, Wisconsin, United States of America
- DOE Great Lakes Bioenergy Research Center, University of Wisconsin-Madison, Madison, Wisconsin, United States of America
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Lopandic K, Pfliegler WP, Tiefenbrunner W, Gangl H, Sipiczki M, Sterflinger K. Genotypic and phenotypic evolution of yeast interspecies hybrids during high-sugar fermentation. Appl Microbiol Biotechnol 2016; 100:6331-6343. [PMID: 27075738 DOI: 10.1007/s00253-016-7481-0] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2016] [Revised: 03/09/2016] [Accepted: 03/13/2016] [Indexed: 01/22/2023]
Abstract
The yeasts of the Saccharomyces genus exhibit a low pre-zygotic barrier and readily form interspecies hybrids. Following the hybridization event, the parental genomes undergo gross chromosomal rearrangements and genome modifications that may markedly influence the metabolic activity of descendants. In the present study, two artificially constructed hybrid yeasts (Saccharomyces cerevisiae x Saccharomyces uvarum and S. cerevisiae x Saccharomyces kudriavzevii) were used in order to evaluate the influence of high-sugar wine fermentation on the evolution of their genotypic and phenotypic properties. It was demonstrated that the extent of genomic modifications differs among the hybrids and their progeny, but that stress should not always be a generator of large genomic disturbances. The major genome changes were observed after meiosis in the F1 segregants in the form of the loss of different non-S. cerevisiae chromosomes. Under fermentation condition, each spore clone from a tetrad developed a mixed population characterized by different genotypic and phenotypic properties. The S. cerevisiae x S. uvarum spore clones revealed large modifications at the sequence level of the S. cerevisiae sub-genome, and some of the clones lost a few additional S. cerevisiae and S. uvarum chromosomes. The S. cerevisiae x S. kudriavzevii segregants were subjected to consecutive loss of the S. kudriavzevii markers and chromosomes. Both the hybrid types showed increased ethanol and glycerol production as well as better sugar consumption than their parental strains. The hybrid segregants responded differently to stress and a correlation was found between the observed genotypes and fermentation performances.
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Affiliation(s)
- Ksenija Lopandic
- Department of Biotechnology, University of Natural Resources and Applied Life Sciences, Muthgasse 11, A-1190, Vienna, Austria.
| | - Walter P Pfliegler
- Department of Biotechnology and Microbiology, University of Debrecen & Postdoctoral Fellowship Programme of the Hungarian Academy of Sciences (MTA), Egyetem tér 1, Debrecen, H-4032, Hungary
| | | | - Helmut Gangl
- Bundesamt für Weinbau, Gölbeszeile 1, A-7000, Eisenstadt, Austria
| | - Matthias Sipiczki
- Department of Genetics and Applied Microbiology, University of Debrecen, Egyetem tér 1, Debrecen, H-4032, Hungary
| | - Katja Sterflinger
- Department of Biotechnology, University of Natural Resources and Applied Life Sciences, Muthgasse 11, A-1190, Vienna, Austria
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46
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Abstract
BACKGROUND All proteins associate with other molecules. These associated molecules are highly predictive of the potential functions of proteins. The association of a protein and a molecule can be determined from their co-occurrences in biomedical abstracts. Extensive semantically related co-occurrences of a protein's name and a molecule's name in the sentences of biomedical abstracts can be considered as indicative of the association between the protein and the molecule. Dependency parsers extract textual relations from a text by determining the grammatical relations between words in a sentence. They can be used for determining the textual relations between proteins and molecules. Despite their success, they may extract textual relations with low precision. This is because they do not consider the semantic relationships between terms in a sentence (i.e., they consider only the structural relationships between the terms). Moreover, they may not be well suited for complex sentences and for long-distance textual relations. RESULTS We introduce an information extraction system called PPFBM that predicts the functions of unannotated proteins from the molecules that associate with these proteins. PPFBM represents each protein by the other molecules that associate with it in the abstracts referenced in the protein's entries in reliable biological databases. It automatically extracts each co-occurrence of a protein-molecule pair that represents semantic relationship between the pair. Towards this, we present novel semantic rules that identify the semantic relationship between each co-occurrence of a protein-molecule pair using the syntactic structures of sentences and linguistics theories. PPFBM determines the functions of an un-annotated protein p as follows. First, it determines the set S r of annotated proteins that is semantically similar to p by matching the molecules representing p and the annotated proteins. Then, it assigns p the functional category FC if the significance of the frequency of occurrences of S r in abstracts associated with proteins annotated with FC is statistically significantly different than the significance of the frequency of occurrences of S r in abstracts associated with proteins annotated with all other functional categories. We evaluated the quality of PPFBM by comparing it experimentally with two other systems. Results showed marked improvement. CONCLUSIONS The experimental results demonstrated that PPFBM outperforms other systems that predict protein function from the textual information found within biomedical abstracts. This is because these system do not consider the semantic relationships between terms in a sentence (i.e., they consider only the structural relationships between the terms). PPFBM's performance over these system increases steadily as the number of training protein increases. That is, PPFBM's prediction performance becomes more accurate constantly, as the size of training proteins gets larger. This is because every time a new set of test proteins is added to the current set of training proteins. A demo of PPFBM that annotates each input Yeast protein (SGD (Saccharomyces Genome Database). Available at: http://www.yeastgenome.org/download-data/curation) with the functions of Gene Ontology terms is available at: (see Appendix for more details about the demo) http://ecesrvr.kustar.ac.ae:8080/PPFBM/.
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Affiliation(s)
- Kamal Taha
- Department of Electrical and Computer Engineering, Khalifa University, Abu Dhabi, United Arab Emirates.
| | - Paul D Yoo
- Faculty of Science and Technology, Bournemouth University, Bournemouth, UK.
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Naranjo S, Smith JD, Artieri CG, Zhang M, Zhou Y, Palmer ME, Fraser HB. Dissecting the Genetic Basis of a Complex cis-Regulatory Adaptation. PLoS Genet 2015; 11:e1005751. [PMID: 26713447 PMCID: PMC4694769 DOI: 10.1371/journal.pgen.1005751] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2015] [Accepted: 11/30/2015] [Indexed: 12/23/2022] Open
Abstract
Although single genes underlying several evolutionary adaptations have been identified, the genetic basis of complex, polygenic adaptations has been far more challenging to pinpoint. Here we report that the budding yeast Saccharomyces paradoxus has recently evolved resistance to citrinin, a naturally occurring mycotoxin. Applying a genome-wide test for selection on cis-regulation, we identified five genes involved in the citrinin response that are constitutively up-regulated in S. paradoxus. Four of these genes are necessary for resistance, and are also sufficient to increase the resistance of a sensitive strain when over-expressed. Moreover, cis-regulatory divergence in the promoters of these genes contributes to resistance, while exacting a cost in the absence of citrinin. Our results demonstrate how the subtle effects of individual regulatory elements can be combined, via natural selection, into a complex adaptation. Our approach can be applied to dissect the genetic basis of polygenic adaptations in a wide range of species.
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Affiliation(s)
- Santiago Naranjo
- Department of Biology, Stanford University, Stanford, California, United States of America
| | - Justin D. Smith
- Department of Genetics, Stanford University, Stanford, California, United States of America
- Stanford Genome Technology Center, Stanford University, Stanford, California, United States of America
| | - Carlo G. Artieri
- Department of Biology, Stanford University, Stanford, California, United States of America
| | - Mian Zhang
- Department of Biology, Stanford University, Stanford, California, United States of America
| | - Yiqi Zhou
- Department of Biology, Stanford University, Stanford, California, United States of America
| | - Michael E. Palmer
- Department of Biology, Stanford University, Stanford, California, United States of America
| | - Hunter B. Fraser
- Department of Biology, Stanford University, Stanford, California, United States of America
- * E-mail:
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48
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Migocka M, Papierniak A, Kosieradzka A, Posyniak E, Maciaszczyk-Dziubinska E, Biskup R, Garbiec A, Marchewka T. Cucumber metal tolerance protein CsMTP9 is a plasma membrane H⁺-coupled antiporter involved in the Mn²⁺ and Cd²⁺ efflux from root cells. Plant J 2015; 84:1045-58. [PMID: 26485215 DOI: 10.1111/tpj.13056] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/13/2015] [Accepted: 10/12/2015] [Indexed: 05/05/2023]
Abstract
Members of the plant metal tolerance protein (MTP) family have been classified into three major groups - Zn-CDF, Mn-CDF and Zn/Fe-CDF - however, the selectivity of most of the MTPs has not been confirmed yet. Cucumber gene CsMTP9 encoding a putative CDF transporter homologous to members of the Mn-CDF cluster is expressed exclusively in roots. The relative abundance of CsMTP9 transcript and protein in roots is significantly increased under Mn excess and Cd. Immunolocalization with specific antibodies revealed that CsMTP9 is a plasma membrane transporter that localizes to the inner PM domain of root endodermal cells. The plasma membrane localization of CsMTP9 was confirmed by the expression of the fusion proteins of GFP (green fluorescent protein) and CsMTP9 in yeast and protoplasts prepared from Arabidopsis cells. In yeast, CsMTP9 transports Mn(2+) and Cd(2+) via a proton-antiport mechanism with an apparent Km values of approximately 10 μm and 2.5 μm for Mn(2+) and Cd(2+) , respectively. In addition, CsMTP9 expression in yeast rescues the Mn- and Cd-hypersensitive phenotypes through the enhanced efflux of Mn(2+) and Cd(2+) from yeast cells. Similarly, the overexpression of CsMTP9 in A. thaliana confers increased resistance of plants to Mn excess and Cd but not to other heavy metals and leads to the enhanced translocation of manganese and cadmium from roots to shoots. These findings indicate that CsMTP9 is a plasma membrane H(+) -coupled Mn(2+) and Cd(2+) antiporter involved in the efflux of manganese and cadmium from cucumber root cells by the transport of both metals from endodermis into vascular cylinder.
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Affiliation(s)
- Magdalena Migocka
- Department of Plant Molecular Physiology, Wroclaw University, Institute of Experimental Biology, Kanonia 6/8, Wroclaw, 50-328, Poland
| | - Anna Papierniak
- Department of Plant Molecular Physiology, Wroclaw University, Institute of Experimental Biology, Kanonia 6/8, Wroclaw, 50-328, Poland
| | - Anna Kosieradzka
- Department of Plant Molecular Physiology, Wroclaw University, Institute of Experimental Biology, Kanonia 6/8, Wroclaw, 50-328, Poland
- Department of Animal Developmental Biology, Wroclaw University, Institute of Experimental Biology, Sienkiewicza 21, Wroclaw, 50-335, Poland
| | - Ewelina Posyniak
- Department of Plant Molecular Physiology, Wroclaw University, Institute of Experimental Biology, Kanonia 6/8, Wroclaw, 50-328, Poland
- Department of Animal Developmental Biology, Wroclaw University, Institute of Experimental Biology, Sienkiewicza 21, Wroclaw, 50-335, Poland
| | - Ewa Maciaszczyk-Dziubinska
- Department of Genetics and Cell Physiology, Wroclaw University, Institute of Experimental Biology, Kanonia 6/8, Wroclaw, 50-328, Poland
| | - Robert Biskup
- Department of Plant Molecular Physiology, Wroclaw University, Institute of Experimental Biology, Kanonia 6/8, Wroclaw, 50-328, Poland
| | - Arnold Garbiec
- Department of Animal Developmental Biology, Wroclaw University, Institute of Experimental Biology, Sienkiewicza 21, Wroclaw, 50-335, Poland
| | - Tadeusz Marchewka
- Department of Plant Molecular Physiology, Wroclaw University, Institute of Experimental Biology, Kanonia 6/8, Wroclaw, 50-328, Poland
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49
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Moore JP, Zhang SL, Nieuwoudt H, Divol B, Trygg J, Bauer FF. A multivariate approach using attenuated total reflectance mid-infrared spectroscopy to measure the surface mannoproteins and β-glucans of yeast cell walls during wine fermentations. J Agric Food Chem 2015; 63:10054-10063. [PMID: 26488434 DOI: 10.1021/acs.jafc.5b03154] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Yeast cells possess a cell wall comprising primarily glycoproteins, mannans, and glucan polymers. Several yeast phenotypes relevant for fermentation, wine processing, and wine quality are correlated with cell wall properties. To investigate the effect of wine fermentation on cell wall composition, a study was performed using mid-infrared (MIR) spectroscopy coupled with multivariate methods (i.e., PCA and OPLS-DA). A total of 40 yeast strains were evaluated, including Saccharomyces strains (laboratory and industrial) and non-Saccharomyces species. Cells were fermented in both synthetic MS300 and Chardonnay grape must to stationery phase, processed, and scanned in the MIR spectrum. PCA of the fingerprint spectral region showed distinct separation of Saccharomyces strains from non-Saccharomyces species; furthermore, industrial wine yeast strains separated from laboratory strains. PCA loading plots and the use of OPLS-DA to the data sets suggested that industrial strains were enriched with cell wall proteins (e.g., mannoproteins), whereas laboratory strains were composed mainly of mannan and glucan polymers.
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Affiliation(s)
- John P Moore
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University , Matieland 7602, South Africa
| | - Song-Lei Zhang
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University , Matieland 7602, South Africa
| | - Hélène Nieuwoudt
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University , Matieland 7602, South Africa
| | - Benoit Divol
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University , Matieland 7602, South Africa
| | - Johan Trygg
- Computational Life Science Cluster (CLiC), Department of Chemistry, Umeå University , Umeå 901 87, Sweden
| | - Florian F Bauer
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University , Matieland 7602, South Africa
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50
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Izmirlioglu G, Demirci A. Enhanced Bio-Ethanol Production from Industrial Potato Waste by Statistical Medium Optimization. Int J Mol Sci 2015; 16:24490-505. [PMID: 26501261 PMCID: PMC4632761 DOI: 10.3390/ijms161024490] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2015] [Revised: 09/18/2015] [Accepted: 09/24/2015] [Indexed: 11/16/2022] Open
Abstract
Industrial wastes are of great interest as a substrate in production of value-added products to reduce cost, while managing the waste economically and environmentally. Bio-ethanol production from industrial wastes has gained attention because of its abundance, availability, and rich carbon and nitrogen content. In this study, industrial potato waste was used as a carbon source and a medium was optimized for ethanol production by using statistical designs. The effect of various medium components on ethanol production was evaluated. Yeast extract, malt extract, and MgSO4·7H2O showed significantly positive effects, whereas KH2PO4 and CaCl2·2H2O had a significantly negative effect (p-value < 0.05). Using response surface methodology, a medium consisting of 40.4 g/L (dry basis) industrial waste potato, 50 g/L malt extract, and 4.84 g/L MgSO4·7H2O was found optimal and yielded 24.6 g/L ethanol at 30 °C, 150 rpm, and 48 h of fermentation. In conclusion, this study demonstrated that industrial potato waste can be used effectively to enhance bioethanol production.
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Affiliation(s)
- Gulten Izmirlioglu
- Department of Agricultural and Biological Engineering, the Pennsylvania State University, University Park, PA 16802, USA.
| | - Ali Demirci
- Department of Agricultural and Biological Engineering, the Pennsylvania State University, University Park, PA 16802, USA.
- The Huck Institutes of Life Sciences, the Pennsylvania State University, University Park, PA 16802, USA.
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