scholarly journals A Differential Proteomic Approach to Characterize the Cell Wall Adaptive Response to CO2 Overpressure during Sparkling Wine-Making Process

2020 ◽  
Vol 8 (8) ◽  
pp. 1188
Author(s):  
Juan Antonio Porras-Agüera ◽  
Juan Carlos Mauricio ◽  
Jaime Moreno-García ◽  
Juan Moreno ◽  
Teresa García-Martínez
Keyword(s):  
Cell Wall ◽  
Adaptive Response ◽  
Wine Yeast ◽  
Sparkling Wine ◽  
Cell Wall Proteins ◽  
Protein Biomarkers ◽  
Wine Making ◽  
Proteomic Approach ◽  
Flor Yeast ◽  
Related Proteins

In this study, a first proteomic approach was carried out to characterize the adaptive response of cell wall-related proteins to endogenous CO2 overpressure, which is typical of second fermentation conditions, in two wine Saccharomyces cerevisiae strains (P29, a conventional second fermentation strain, and G1, a flor yeast strain implicated in sherry wine making). The results showed a high number of cell wall proteins in flor yeast G1 under pressure, highlighting content at the first month of aging. The cell wall proteomic response to pressure in flor yeast G1 was characterized by an increase in both the number and content of cell wall proteins involved in glucan remodeling and mannoproteins. On the other hand, cell wall proteins responsible for glucan assembly, cell adhesion, and lipid metabolism stood out in P29. Over-represented proteins under pressure were involved in cell wall integrity (Ecm33p and Pst1p), protein folding (Ssa1p and Ssa2p), and glucan remodeling (Exg2p and Scw4p). Flocculation-related proteins were not identified under pressure conditions. The use of flor yeasts for sparkling wine elaboration and improvement is proposed. Further research based on the genetic engineering of wine yeast using those genes from protein biomarkers under pressure alongside the second fermentation in bottle is required to achieve improvements.

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.

Stabilization of cell wall proteins in Bacillus subtilis: A proteomic approach

PROTEOMICS ◽  
2002 ◽  
Vol 2 (5) ◽  
pp. 591-602 ◽  
Author(s):  
Haike Antelmann ◽  
Hiroki Yamamoto ◽  
Junichi Sekiguchi ◽  
Michael Hecker
Keyword(s):  
Cell Wall ◽  
Bacillus Subtilis ◽  
Cell Wall Proteins ◽  
Proteomic Approach

scholarly journals Candida albicans Iff11, a Secreted Protein Required for Cell Wall Structure and Virulence

2007 ◽  
Vol 75 (6) ◽  
pp. 2922-2928 ◽  
Author(s):  
Steven Bates ◽  
José M. de la Rosa ◽  
Donna M. MacCallum ◽  
Alistair J. P. Brown ◽  
Neil A. R. Gow ◽  
...  
Keyword(s):  
Cell Wall ◽  
Candida Albicans ◽  
Gene Family ◽  
Systemic Infection ◽  
Wall Structure ◽  
Cell Wall Proteins ◽  
Null Mutant ◽  
Virulence Analysis ◽  
Cell Wall Organization ◽  
Related Proteins

ABSTRACT The Candida albicans cell wall is the immediate point of contact with the host and is implicated in the host-fungal interaction and virulence. To date, a number of cell wall proteins have been identified and associated with virulence. Analysis of the C. albicans genome has identified the IFF gene family as encoding the largest family of cell wall-related proteins. This family is also conserved in a range of other Candida species. Iff11 differs from other family members in lacking a GPI anchor, and we have demonstrated it to be O glycosylated and secreted in C. albicans. A null mutant lacking IFF11 was hypersensitive to cell wall-damaging agents, suggesting a role in cell wall organization. In a murine model of systemic infection the null mutant was highly attenuated in virulence, and survival-standardized infections suggest it is required to establish an infection. This work provides the first evidence of the importance of this gene family in the host-fungal interaction and virulence.

scholarly journals Base Wine and Traditional Sparkling Wine Making Using Torulaspora delbrueckii Killer Yeasts

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 69
Author(s):  
Alberto Martínez ◽  
Rocío Velázquez ◽  
Emiliano Zamora ◽  
María L. Franco ◽  
Camille Garzo ◽  
...  
Keyword(s):  
Ethyl Esters ◽  
Sparkling Wine ◽  
Torulaspora Delbrueckii ◽  
Organoleptic Quality ◽  
Wine Making ◽  
Low Co2 ◽  
Sweet Wines ◽  
Positive Correlations ◽  
Better Than

The killer strains of Torulaspora delbrueckii can be used to improve the dominance of this yeast during must fermentation. The present work analyzes its usefulness for traditional sparkling wine making. T. delbrueckii killer strain dominated base wine fermentation better than non-killer strains and produced dried wines. The foam ability of T. delbrueckii base wines was very low compared to that of Saccharomyces cerevisiae. Significant positive correlations of foam parameters were found with some amounts of C4–C16 ethyl esters and proteins, and negative correlations with some antifoam alcohols. The organoleptic quality of T. delbrueckii base wines was considered unusual for cava making. While S. cerevisiae (single or mixed with T. delbrueckii) completed the second fermentation to produce dry sparkling wines with high CO2 pressure, single T. delbrueckii did not complete this fermentation, leaving sweet wines with low CO2 pressure. Death due to CO2 pressure was much higher in T. delbrueckii than in S. cerevisiae, making any killer effect of S. cerevisiae on T. delbrueckii irrelevant. However, the organoleptic quality of cava inoculated with mixtures of the two yeast species was better than that of wine inoculated exclusively with S. cerevisiae, and no deterioration in the quality of the foam was observed.

scholarly journals Draft Genome Sequence of the Bacterium Gordonia jacobaea , a New Member of the Gordonia Genus

2015 ◽  
Vol 3 (5) ◽  
Author(s):  
G. Jiménez-Galisteo ◽  
T. G. Villa ◽  
T. Vinuesa ◽  
M. Viñas ◽  
A. Domínguez ◽  
...  
Keyword(s):  
Cell Wall ◽  
Genome Sequence ◽  
Draft Genome ◽  
Draft Genome Sequence ◽  
Cell Wall Proteins ◽  
Santiago De Compostela

Gordonia jacobaea was isolated and characterized in the Department of Microbiology, University of Santiago de Compostela, in 2000. Here we present the draft genome sequence of this species, which will improve our understanding of the diversity and the relation of the cell wall proteins of G. jacobaea with other mycolata.

scholarly journals Proteomic Analysis ofPhytophthora infestansReveals the Importance of Cell Wall Proteins in Pathogenicity

2017 ◽  
Vol 16 (11) ◽  
pp. 1958-1971 ◽  
Author(s):  
Svante Resjö ◽  
Maja Brus ◽  
Ashfaq Ali ◽  
Harold J. G. Meijer ◽  
Marianne Sandin ◽  
...  
Keyword(s):  
Cell Wall ◽  
Proteomic Analysis ◽  
Cell Wall Proteins
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