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 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 Biological Processes Highlighted in Saccharomyces cerevisiae during the Sparkling Wines Elaboration

2020 ◽  
Vol 8 (8) ◽  
pp. 1216
Author(s):  
María del Carmen González-Jiménez ◽  
Teresa García-Martínez ◽  
Anna Puig-Pujol ◽  
Fina Capdevila ◽  
Jaime Moreno-García ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ribosome Biogenesis ◽  
Protein Identification ◽  
Saccharomyces Genome Database ◽  
Wine Industry ◽  
Yeast Cells ◽  
Chromosome Organization ◽  
Sparkling Wine ◽  
Biological Processes ◽  
Genome Database

Sparkling wines elaboration has been studied by several research groups, but this is the first report on analysis of biological processes according to the Gene Ontology terms (GO terms) and related to proteins expressed by yeast cells during the second fermentation of sparkling wines. This work provides a comprehensive study of the most relevant biological processes in Saccharomyces cerevisiae P29, a sparkling wine strain, during the second fermentation under two conditions (without and with endogenous CO2 overpressure) in the middle and the end of second fermentation. Consequently, a proteomic analysis with the OFFGEL fractionator and protein identification with LTQ Orbitrap XL coupled to HPLC were performed. The classification of biological processes was carried out using the tools provided by the Saccharomyces Genome Database. Results indicate that a greater number of biological processes were identified under condition without CO2 overpressure and in the middle of the fermentation versus the end of the second fermentation. The biological processes highlighted under condition without CO2 overpressure in the middle of the fermentation were involved in the carbohydrate and lipid metabolic processes and catabolic and biosynthetic processes. However, under CO2 overpressure, specific protein expression in response to stress, transport, translation, and chromosome organization and specific processes were not found. At the end of fermentation, there were higher specific processes under condition without CO2 overpressure; most were related to cell division, growth, biosynthetic process, and gene transcription resulting in increased cell viability in this condition. Under CO2 overpressure condition, the most representative processes were related to translation as tRNA metabolic process, chromosome organization, mRNA processing, ribosome biogenesis, and ribonucleoprotein complex assembly, probably in response to the stress caused by the hard fermentation conditions. Therefore, a broader knowledge of the adaptation of the yeast, and its behavior under typical conditions to produce sparkling wine, might improve and favor the wine industry and the selection of yeast for obtaining a high-quality wine.

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 The veil of flor's structure, composition and interactions in biological ageing wines

2019 ◽  
Vol 15 ◽  
pp. 02018
Author(s):  
M. Ruiz-Muñoz ◽  
G. Cordero-Bueso ◽  
S. Martínez ◽  
F. Pérez ◽  
D. Hughes-Herrera ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Yeast Metabolism ◽  
Biological Ageing ◽  
Grape Must ◽  
Yeast Strains ◽  
Flor Yeast ◽  
Flor Yeasts ◽  
Biochemical Profiles ◽  
The Veil

Biological ageing occurs after fermentation of the grape must and it is due to the appearance of a biofilm on the surface of the wine called “veil of flor”. Yeast involved in veil formation are mainly Saccharomyces cerevisiae and they have traditionally been divided into four races according to their ability to metabolize different sugars. The growth of flor yeasts depends on different factors, such as the aerobic assimilation of the wine ethanol, since the medium is deficient in both sugars and nitrogen. Actually, flor yeast metabolism is different from wine S. cerevisiaeyeast, but it hasn't been analysed yet. Thus, the aim of this work is to study the diversity of flor yeast strains and to analyse the composition and the structure of the veil of flor in Jerez-Xérés-Sherry D.O. The results of this work revealed 14 different genotypes of S. cerevisiaestrains using multiplex-microsatellite PCR and these strains showed 8 different biochemical profiles using a similar procedure than traditionally. In addition, mannose and glucose were found in veil of flor complex using UHPLC-MS.

scholarly journals Surface activation of High Impact Polystyrene substrate using dynamic atmospheric pressure plasma

2019 ◽  
Vol 4 (1) ◽  
pp. 80-87
Author(s):  
Gergely Juhász ◽  
Miklós Berczeli ◽  
Zoltán Weltsch
Keyword(s):  
Surface Treatment ◽  
Atmospheric Pressure ◽  
Adhesive Bonding ◽  
Atmospheric Pressure Plasma ◽  
Theoretical Background ◽  
Surface Treatments ◽  
Surface Adhesion ◽  
Adhesion Properties ◽  
Pressure Plasma ◽  
Plasma Surface Treatment

Over the last decade, the number of researches has increased in the field of bonding technologies. Researchers attempt to improve surface adhesion properties by surface treatments. Adhesive bonding is one of these bonding techniques, where it is important to see what surfaces will be bonded. One such surface property is wetting, which can be improved by several types of surface treatment. In recent years, atmospheric pressure plasmas have appeared, with which research is ongoing on surface treatments. In our research, we will deal with the effects of plasma surface treatment at atmospheric pressure and its measurement. In addition, we summarize the theoretical background of adhesion, surface tension and surface treatment with atmospheric pressure plasma. Our goal is to improve adhesion properties and thus the adhesion quality.

Dielectric barrier discharge (DBD) plasma pretreatment of lignocellulosic materials in air at atmospheric pressure for their improved wettability: a literature review

Holzforschung ◽  
2018 ◽  
Vol 72 (11) ◽  
pp. 979-991 ◽  
Author(s):  
Jure Žigon ◽  
Marko Petrič ◽  
Sebastian Dahle
Keyword(s):  
Literature Review ◽  
Atmospheric Pressure ◽  
Dielectric Barrier Discharges ◽  
Surface Adhesion ◽  
Dbd Plasma ◽  
Adhesion Properties ◽  
Dielectric Barrier ◽  
Plasma Pretreatment ◽  
The Individual ◽  
Barrier Discharges

AbstractThe treatment of wood surfaces with gas discharges is one of the methods to achieve better surface adhesion properties. Good penetration, spreading and wettability of the applied liquid adhesives and coatings is a crucial factor for their adequate mechanical properties. Plasmas are the result of electrical discharge and can be created in different ways. The plasma treatment (PT) is frequently executed prior to material bonding or coating via the so-called dielectric barrier discharges (DBD) at atmospheric pressure. This literature review summarizes the essential aspects of DBD PTs aiming at a better wettability and surface adhesion. After introduction of the principle of DBD, the individual effects of internal and external parameters of the process will be discussed, which influence the final properties of treated materials.

Immunological evidence for structural homology between Drosophila melanogaster (S14), rabbit liver (S12), Saccharomyces cerevisiae (S25), Bacillus subtilis (S6), and Escherichia coli (S6) ribosomal proteins

1984 ◽  
Vol 4 (11) ◽  
pp. 2535-2539
Author(s):  
W Y Chooi ◽  
E Otaka
Keyword(s):  
Escherichia Coli ◽  
Saccharomyces Cerevisiae ◽  
Drosophila Melanogaster ◽  
Bacillus Subtilis ◽  
Comparative Study ◽  
Ribosomal Proteins ◽  
Rabbit Liver ◽  
Antigenic Determinants ◽  
Structural Homology ◽  
Specific Antibodies

Specific antibodies directed against Drosophila melanogaster acidic ribosomal protein S14 were used in a comparative study of eucaryotic and procaryotic ribosomes by immunoblotting and enzyme-linked immunosorbent assays. Common antigenic determinants and, thus, structural homology were found between D. melanogaster, Saccharomyces cerevisiae (S25), rabbit liver (S12), Bacillus subtilis (S6), and Escherichia coli (S6) ribosomes.

scholarly journals From Bioinspired Glue to Medicine: Polydopamine as a Biomedical Material

Materials ◽  
2020 ◽  
Vol 13 (7) ◽  
pp. 1730 ◽  
Author(s):  
Daniel Hauser ◽  
Dedy Septiadi ◽  
Joel Turner ◽  
Alke Petri-Fink ◽  
Barbara Rothen-Rutishauser
Keyword(s):  
Biomedical Applications ◽  
Photoacoustic Imaging ◽  
Chemical Reactivity ◽  
Nano Particles ◽  
Surface Adhesion ◽  
Adhesion Properties ◽  
Biomedical Material ◽  
Ideal Candidate ◽  
Light Excitation ◽  
Function Relationship

Biological structures have emerged through millennia of evolution, and nature has fine-tuned the material properties in order to optimise the structure–function relationship. Following this paradigm, polydopamine (PDA), which was found to be crucial for the adhesion of mussels to wet surfaces, was hence initially introduced as a coating substance to increase the chemical reactivity and surface adhesion properties. Structurally, polydopamine is very similar to melanin, which is a pigment of human skin responsible for the protection of underlying skin layers by efficiently absorbing light with potentially harmful wavelengths. Recent findings have shown the subsequent release of the energy (in the form of heat) upon light excitation, presenting it as an ideal candidate for photothermal applications. Thus, polydopamine can both be used to (i) coat nanoparticle surfaces and to (ii) form capsules and ultra-small (nano)particles/nanocomposites while retaining bulk characteristics (i.e., biocompatibility, stability under UV irradiation, heat conversion, and activity during photoacoustic imaging). Due to the aforementioned properties, polydopamine-based materials have since been tested in adhesive and in energy-related as well as in a range of medical applications such as for tumour ablation, imaging, and drug delivery. In this review, we focus upon how different forms of the material can be synthesised and the use of polydopamine in biological and biomedical applications.

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