Autophagy gene overexpression in Saccharomyces cerevisiae perturbs subcellular organellar function and accumulates ROS to accelerate cell death with relevance to sparkling wine production

2018 ◽  
Vol 102 (19) ◽  
pp. 8447-8464 ◽  
Author(s):  
Richard Preiss ◽  
Caroline Tyrawa ◽  
George van der Merwe
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Cell Death ◽  
Gene Overexpression ◽  
Sparkling Wine ◽  
Wine Production ◽  
Autophagy Gene

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 Sparkling ′′wine′′ production tests from extract of Hibiscus sabdariffa L. flowers

2021 ◽  
Vol 14 (9) ◽  
pp. 3231-3240
Author(s):  
Kokou Aziato ◽  
Ekpetsi Chantal Bouka ◽  
Povi Lawson-Evi ◽  
Aly Savadogo ◽  
Eklu-Gadegbeku Kwashie
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Red Wine ◽  
Soft Drinks ◽  
Sparkling Wine ◽  
Hibiscus Sabdariffa ◽  
Wine Production ◽  
Palm Wine ◽  
Organoleptic Characteristics ◽  
Red Color ◽  
Grape Wine

The red calyces of Hibiscus sabdariffa L. are widely used in the production of soft drinks in Africa. The anthocyanin pigments of the calyx give a red color to the drinks which are very appreciated by populations. The aim of this study was to develop a sparkling drink with characteristics similar to those of red wine. The production tests were carried out with the calyces of Hibiscus sabdariffa L. commonly called "Bissap" and three types of fermentation: one based on palm wine lees, another by Saccharomyces cerevisiae and a third by endogenous fermentation or control wine. Physicochemical analyzes showed that the wine obtained from palm wine lees at 17th days had a pH of 2.77 ± 0.07, an acidity of 116.99 ± 13.03 (mmol H+ / L), a degree Brix of 7.5 ± 0.25%, an alcohol degree of 7.05 ± 0.24% and energy value of 74.27 ± 2.77 (Kcal / 100 ml). Sensorial tests revealed that the “bissap wine” obtained with fermentation based on palm wine lees had organoleptic characteristics very similar to grape wine. Les calices rouges d’Hibiscus sabdariffa L. sont beaucoup utilisés dans la production de boisson rafraîchissante en Afrique. Les pigments anthocyaniques des calices confèrent une couleur rouge aux boissons très appréciées par les populations. L’objectif de cette étude était de mettre au point une boisson pétillante qui a des caractéristiques similaires au vin rouge. Les essais de production ont été réalisés en utilisant les calices d’Hibiscus sabdariffa L. communément appelées « Bissap » et trois types de fermentation dont une à base de la lie du vin de palme, une seconde à partir de Saccharomyces cerevisiae et une troisième par une fermentation endogène ou témoin. Les analyses physico-chimiques ont montré que le vin obtenu à partir de la lie du vin de palme au 17ème jour a un pH de 2,77 ± 0,07, une acidité de 116,99 ± 13,03 (mmol H+/L), un degré brix de 7,5 ± 0,25 %, un degré d’alcool de 7,05 ± 0,24 % et une valeur énergétique de 74,27 ± 2,77 (Kcal/100 ml). Les tests de dégustation ont révélé que le « vin au bissap » obtenu avec le ferment de la lie de vin de palme a des caractéristiques organoleptiques très proches des vins rouges du commerce.

scholarly journals Translation machinery reprogramming in programmed cell death in Saccharomyces cerevisiae

2021 ◽  
Vol 7 (1) ◽  
Author(s):  
Francesco Monticolo ◽  
Emanuela Palomba ◽  
Maria Luisa Chiusano
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Cell Death ◽  
Acetic Acid ◽  
Programmed Cell Death ◽  
Differential Expression ◽  
Ribosomal Proteins ◽  
Relative Proportion ◽  
Duplication Event ◽  
Genome Duplication Event ◽  
Cell Death Pathway

AbstractProgrammed cell death involves complex molecular pathways in both eukaryotes and prokaryotes. In Escherichia coli, the toxin–antitoxin system (TA-system) has been described as a programmed cell death pathway in which mRNA and ribosome organizations are modified, favoring the production of specific death-related proteins, but also of a minor portion of survival proteins, determining the destiny of the cell population. In the eukaryote Saccharomyces cerevisiae, the ribosome was shown to change its stoichiometry in terms of ribosomal protein content during stress response, affecting the relative proportion between ohnologs, i.e., the couple of paralogs derived by a whole genome duplication event. Here, we confirm the differential expression of ribosomal proteins in yeast also during programmed cell death induced by acetic acid, and we highlight that also in this case pairs of ohnologs are involved. We also show that there are different trends in cytosolic and mitochondrial ribosomal proteins gene expression during the process. Moreover, we show that the exposure to acetic acid induces the differential expression of further genes coding for products related to translation processes and to rRNA post-transcriptional maturation, involving mRNA decapping, affecting translation accuracy, and snoRNA synthesis. Our results suggest that the reprogramming of the overall translation apparatus, including the cytosolic ribosome reorganization, are relevant events in yeast programmed cell death induced by acetic acid.

New Trends in Sparkling Wine Production: Yeast Rational Selection

2019 ◽  
pp. 347-386 ◽  
Author(s):  
Paola Di Gianvito ◽  
Giuseppe Arfelli ◽  
Giovanna Suzzi ◽  
Rosanna Tofalo
Keyword(s):  
Sparkling Wine ◽  
Rational Selection ◽  
Wine Production

Alpha-ketoglutarate enhances freeze–thaw tolerance and prevents carbohydrate-induced cell death of the yeast Saccharomyces cerevisiae

2017 ◽  
Vol 200 (1) ◽  
pp. 33-46 ◽  
Author(s):  
Maria M. Bayliak ◽  
Olha V. Hrynkiv ◽  
Roksolana V. Knyhynytska ◽  
Volodymyr I. Lushchak
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Cell Death ◽  
Yeast Saccharomyces Cerevisiae ◽  
Freeze Thaw

Role of Oxidative Phosphorylation in Histatin 5-Induced Cell Death in Saccharomyces cerevisiae

2004 ◽  
Vol 26 (23) ◽  
pp. 1781-1785 ◽  
Author(s):  
Kris De Smet ◽  
Rieka Reekmans ◽  
Roland Contreras
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Cell Death ◽  
Oxidative Phosphorylation ◽  
Histatin 5

Cytochrome c Trp65Ser substitution results in inhibition of acetic acid-induced programmed cell death in Saccharomyces cerevisiae

Mitochondrion ◽  
2011 ◽  
Vol 11 (6) ◽  
pp. 987-991 ◽  
Author(s):  
Nicoletta Guaragnella ◽  
Salvatore Passarella ◽  
Ersilia Marra ◽  
Sergio Giannattasio
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Cell Death ◽  
Acetic Acid ◽  
Cytochrome C ◽  
Programmed Cell Death
Sign in / Sign up

Export Citation Format

Share Document