scholarly journals Autophagic Proteome in Two Saccharomyces cerevisiae Strains during Second Fermentation for Sparkling Wine Elaboration

2020 ◽  
Vol 8 (4) ◽  
pp. 523 ◽  
Author(s):  
Juan Antonio Porras-Agüera ◽  
Jaime Moreno-García ◽  
María del Carmen González-Jiménez ◽  
Juan Carlos Mauricio ◽  
Juan Moreno ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Multivariate Data Analysis ◽  
Detrimental Effect ◽  
Sparkling Wine ◽  
Design Strategies ◽  
Autophagosome Formation ◽  
Organoleptic Properties ◽  
Time Production ◽  
Flor Yeast ◽  
Wine Strain

A correlation between autophagy and autolysis has been proposed in order to accelerate the acquisition of wine organoleptic properties during sparkling wine elaboration. In this context, a proteomic analysis was carried out in two industrial Saccharomyces cerevisiae strains (P29, conventional sparkling wine strain and G1, implicated in sherry wine elaboration) with the aim of studying the autophagy-related proteome and comparing the effect of CO2 overpressure during sparkling wine elaboration. In general, a detrimental effect of pressure and second fermentation development on autophagy-related proteome was observed in both strains, although it was more pronounced in flor yeast strain G1. Proteins mainly involved in autophagy regulation and autophagosome formation in flor yeast G1, and those required for vesicle nucleation and expansion in P29 strain, highlighted in sealed bottle. Proteins Sec2 and Sec18 were detected 3-fold under pressure conditions in P29 and G1 strains, respectively. Moreover, ‘fingerprinting’ obtained from multivariate data analysis established differences in autophagy-related proteome between strains and conditions. Further research is needed to achieve more solid conclusions and design strategies to promote autophagy for an accelerated autolysis, thus reducing cost and time production, as well as acquisition of good organoleptic properties.

scholarly journals Differential Analysis of Proteins Involved in Ester Metabolism in two Saccharomyces cerevisiae Strains during the Second Fermentation in Sparkling Wine Elaboration

2020 ◽  
Vol 8 (3) ◽  
pp. 403 ◽  
Author(s):  
Maria del Carmen González-Jiménez ◽  
Jaime Moreno-García ◽  
Teresa García-Martínez ◽  
Juan José Moreno ◽  
Anna Puig-Pujol ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Protein Identification ◽  
Ethyl Esters ◽  
Stir Bar Sorptive Extraction ◽  
Biological Aging ◽  
Yeast Fermentation ◽  
Sparkling Wine ◽  
Wine Production ◽  
Yeast Strains ◽  
Flor Yeast

The aromatic metabolites derived from yeast metabolism determine the characteristics of aroma and taste in wines, so they are considered of great industrial interest. Volatile esters represent the most important group and therefore, their presence is extremely important for the flavor profile of the wine. In this work, we use and compare two Saccharomyces cerevisiae yeast strains: P29, typical of sparkling wines resulting of second fermentation in a closed bottle; G1, a flor yeast responsible for the biological aging of Sherry wines. We aimed to analyze and compare the effect of endogenous CO2 overpressure on esters metabolism with the proteins related in these yeast strains, to understand the yeast fermentation process in sparkling wines. For this purpose, protein identification was carried out using the OFFGEL fractionator and the LTQ Orbitrap, following the detection and quantification of esters with gas chromatograph coupled to flame ionization detector (GC-FID) and stir-bar sorptive extraction, followed by thermal desorption and gas chromatography-mass spectrometry (SBSE-TD-GC-MS). Six acetate esters, fourteen ethyl esters, and five proteins involved in esters metabolism were identified. Moreover, significant correlations were established between esters and proteins. Both strains showed similar behavior. According to these results, the use of this flor yeast may be proposed for the sparkling wine production and enhance the diversity and the typicity of sparkling wine yeasts.

scholarly journals First Proteomic Approach to Identify Cell Death Biomarkers in Wine Yeasts during Sparkling Wine Production

2019 ◽  
Vol 7 (11) ◽  
pp. 542 ◽  
Author(s):  
Porras-Agüera ◽  
Moreno-García ◽  
Mauricio ◽  
Moreno ◽  
García-Martínez
Keyword(s):  
Cell Death ◽  
Biological Aging ◽  
Sparkling Wine ◽  
Protein Biomarkers ◽  
Wine Production ◽  
Yeast Strains ◽  
Proteomic Approach ◽  
Flor Yeast ◽  
Flor Yeasts ◽  
Wine Strain

Apoptosis and later autolysis are biological processes which take place in Saccharomyces cerevisiae during industrial fermentation processes, which involve costly and time-consuming aging periods. Therefore, the identification of potential cell death biomarkers can contribute to the creation of a long-term strategy in order to improve and accelerate the winemaking process. Here, we performed a proteomic analysis based on the detection of possible apoptosis and autolysis protein biomarkers in two industrial yeast strains commonly used in post-fermentative processes (sparkling wine secondary fermentation and biological aging) under typical sparkling wine elaboration conditions. Pressure had a negatively effect on viability for flor yeast, whereas the sparkling wine strain seems to be more adapted to these conditions. Flor yeast strain experienced an increase in content of apoptosis-related proteins, glucanases and vacuolar proteases at the first month of aging. Significant correlations between viability and apoptosis proteins were established in both yeast strains. Multivariate analysis based on the proteome of each process allowed to distinguish among samples and strains. The proteomic profile obtained in this study could provide useful information on the selection of wine strains and yeast behavior during sparkling wine elaboration. Additionally, the use of flor yeasts for sparkling wine improvement and elaboration is proposed.

scholarly journals FLO5 gene controls flocculation phenotype and adhesive properties in a Saccharomyces cerevisiae sparkling wine strain

2017 ◽  
Vol 7 (1) ◽  
Author(s):  
Paola Di Gianvito ◽  
Catherine Tesnière ◽  
Giovanna Suzzi ◽  
Bruno Blondin ◽  
Rosanna Tofalo
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sparkling Wine ◽  
Adhesive Properties ◽  
Wine Strain

scholarly journals Comparative Study of the Proteins Involved in the Fermentation-Derived Compounds in Two Strains of Saccharomyces cerevisiae during Sparkling Wine Second Fermentation

2020 ◽  
Vol 8 (8) ◽  
pp. 1209
Author(s):  
María del Carmen González-Jiménez ◽  
Teresa García-Martínez ◽  
Juan Carlos Mauricio ◽  
Irene Sánchez-León ◽  
Anna Puig-Pujol ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Comparative Study ◽  
Wine Industry ◽  
Sparkling Wine ◽  
Surface Adhesion ◽  
Adhesion Properties ◽  
Flor Yeast ◽  
Flor Yeasts ◽  
High Ethanol ◽  
Proteomic Map

Sparkling wine is a distinctive wine. Saccharomyces cerevisiae flor yeasts is innovative and ideal for the sparkling wine industry due to the yeasts’ resistance to high ethanol concentrations, surface adhesion properties that ease wine clarification, and the ability to provide a characteristic volatilome and odorant profile. The objective of this work is to study the proteins in a flor yeast and a conventional yeast that are responsible for the production of the volatile compounds released during sparkling wine elaboration. The proteins were identified using the OFFGEL fractionator and LTQ Orbitrap. We identified 50 and 43 proteins in the flor yeast and the conventional yeast, respectively. Proteomic profiles did not show remarkable differences between strains except for Adh1p, Fba1p, Tdh1p, Tdh2p, Tdh3p, and Pgk1p, which showed higher concentrations in the flor yeast versus the conventional yeast. The higher concentration of these proteins could explain the fuller body in less alcoholic wines obtained when using flor yeasts. The data presented here can be thought of as a proteomic map for either flor or conventional yeasts which can be useful to understand how these strains metabolize the sugars and release pleasant volatiles under sparkling wine elaboration conditions.

scholarly journals Peculiar H+Homeostasis of Saccharomyces cerevisiae during the Late Stages of Wine Fermentation

2012 ◽  
Vol 78 (17) ◽  
pp. 6302-6308 ◽  
Author(s):  
Tiago Viana ◽  
Maria C. Loureiro-Dias ◽  
Virgílio Loureiro ◽  
Catarina Prista
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Intracellular Ph ◽  
Stationary Phases ◽  
Physiological Parameter ◽  
Late Stationary Phase ◽  
Glucose Fermentation ◽  
Content Type ◽  
Wine Strain ◽  
Late Stages ◽  
High Ethanol

ABSTRACTIntracellular pH (pHin) is a tightly regulated physiological parameter, which controls cell performance in all living systems. The purpose of this work was to evaluate if and how H+homeostasis is accomplished by an industrial wine strain ofSaccharomyces cerevisiaewhile fermenting real must under the harsh winery conditions prevalent in the late stages of the fermentation process, in particular low pH and high ethanol concentrations and temperature. Cells grown at 15, 25, and 30°C were harvested in exponential and early and late stationary phases. Intracellular pH remained in the range of 6.0 to 6.4, decreasing significantly only by the end of glucose fermentation, in particular at lower temperatures (pHin5.2 at 15°C), although the cells remained viable and metabolically active. The cell capability of extruding H+via H+-ATPase and of keeping H+out by means of an impermeable membrane were evaluated as potential mechanisms of H+homeostasis. At 30°C, H+efflux was higher in all stages. The most striking observation was that cells in late stationary phase became almost impermeable to H+. Even when these cells were challenged with high ethanol concentrations (up to 20%) added in the assay, their permeability to H+remained very low, being almost undetectable at 15°C. Comparatively, ethanol significantly increased the H+permeability of cells in exponential phase. Understanding the molecular and physiological events underlying yeast H+homeostasis at late stages of fermentations may contribute to the development of more robust strains suitable to efficiently produce a high-quality wine.

Effect of sequential inoculation (Torulaspora delbrueckii/Saccharomyces cerevisiae) in the first fermentation on the foaming properties of sparkling wine

2016 ◽  
Vol 243 (4) ◽  
pp. 681-688 ◽  
Author(s):  
Laura Medina-Trujillo ◽  
Elena González-Royo ◽  
Nathalie Sieczkowski ◽  
José Heras ◽  
Joan Miquel Canals ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Foaming Properties ◽  
Sparkling Wine ◽  
Torulaspora Delbrueckii ◽  
Sequential Inoculation

scholarly journals Atg27 Is Required for Autophagy-dependent Cycling of Atg9

2007 ◽  
Vol 18 (2) ◽  
pp. 581-593 ◽  
Author(s):  
Wei-Lien Yen ◽  
Julie E. Legakis ◽  
Usha Nair ◽  
Daniel J. Klionsky
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Golgi Complex ◽  
Transmembrane Protein ◽  
Eukaryotic Cells ◽  
Vesicle Formation ◽  
Catabolic Pathway ◽  
Autophagosome Formation ◽  
Yeast Saccharomyces Cerevisiae ◽  
Double Membrane ◽  
Selective Autophagy

Autophagy is a catabolic pathway for the degradation of cytosolic proteins or organelles and is conserved among all eukaryotic cells. The hallmark of autophagy is the formation of double-membrane cytosolic vesicles, termed autophagosomes, which sequester cytoplasm; however, the mechanism of vesicle formation and the membrane source remain unclear. In the yeast Saccharomyces cerevisiae, selective autophagy mediates the delivery of specific cargos to the vacuole, the analog of the mammalian lysosome. The transmembrane protein Atg9 cycles between the mitochondria and the pre-autophagosomal structure, which is the site of autophagosome biogenesis. Atg9 is thought to mediate the delivery of membrane to the forming autophagosome. Here, we characterize a second transmembrane protein Atg27 that is required for specific autophagy in yeast. Atg27 is required for Atg9 cycling and shuttles between the pre-autophagosomal structure, mitochondria, and the Golgi complex. These data support a hypothesis that multiple membrane sources supply the lipids needed for autophagosome formation.

scholarly journals Pex3 confines pexophagy receptor activity of Atg36 to peroxisomes by regulating Hrr25-mediated phosphorylation and proteasomal degradation

2020 ◽  
Vol 295 (48) ◽  
pp. 16292-16298
Author(s):  
Sota Meguro ◽  
Xizhen Zhuang ◽  
Hiromi Kirisako ◽  
Hitoshi Nakatogawa
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Recombinant Proteins ◽  
Posttranslational Modifications ◽  
Membrane Vesicles ◽  
Proteasomal Degradation ◽  
Regulatory Mechanisms ◽  
Autophagosome Formation ◽  
Peroxisomal Membrane ◽  
Double Membrane ◽  
Selective Autophagy

In macroautophagy (hereafter autophagy), cytoplasmic molecules and organelles are randomly or selectively sequestered within double-membrane vesicles called autophagosomes and delivered to lysosomes or vacuoles for degradation. In selective autophagy, the specificity of degradation targets is determined by autophagy receptors. In the budding yeast Saccharomyces cerevisiae, autophagy receptors interact with specific targets and Atg11, resulting in the recruitment of a protein complex that initiates autophagosome formation. Previous studies have revealed that autophagy receptors are regulated by posttranslational modifications. In selective autophagy of peroxisomes (pexophagy), the receptor Atg36 localizes to peroxisomes by binding to the peroxisomal membrane protein Pex3. We previously reported that Atg36 is phosphorylated by Hrr25 (casein kinase 1δ), increasing the Atg36–Atg11 interaction and thereby stimulating pexophagy initiation. However, the regulatory mechanisms underlying Atg36 phosphorylation are unknown. Here, we show that Atg36 phosphorylation is abolished in cells lacking Pex3 or expressing a Pex3 mutant defective in the interaction with Atg36, suggesting that the interaction with Pex3 is essential for the Hrr25-mediated phosphorylation of Atg36. Using recombinant proteins, we further demonstrated that Pex3 directly promotes Atg36 phosphorylation by Hrr25. A co-immunoprecipitation analysis revealed that the interaction of Atg36 with Hrr25 depends on Pex3. These results suggest that Pex3 increases the Atg36–Hrr25 interaction and thereby stimulates Atg36 phosphorylation on the peroxisomal membrane. In addition, we found that Pex3 binding protects Atg36 from proteasomal degradation. Thus, Pex3 confines Atg36 activity to the peroxisome by enhancing its phosphorylation and stability on this organelle.

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