Brewing Yeast Oxidative Stress Responses: Impact of Brewery Handling

Martín, Valentina; Quain, David E.; Smart, Katherine A.

doi:10.1002/9780470696040.ch6

Cited by 12 publications

(21 citation statements)

References 31 publications

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“…In addition to alcohol dehydrogenases, many other yeast proteins use Zn as a structural component or cofactor. Regalla and Lyons (54,65) separated the Zn-dependent protein into two distinct classes, (i) the proteins that use zinc in a catalytic capacity (105 genes) and (ii) the proteins with a structural Zn binding domain (360 genes). Of 105 S. cerevisiae proteins that use Zn as a cofactor (54,65), none of the structural genes were found to be transcriptionally regulated in response to Zn availability in chemostat cultures (with the clear exception of alcohol dehydrogenases).…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Physiological and Transcriptional Responses of Saccharomyces cerevisiae to Zinc Limitation in Chemostat Cultures

Nicola

Hazelwood

Hulster

et al. 2007

Appl Environ Microbiol

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Transcriptional responses of the yeast Saccharomyces cerevisiae to Zn availability were investigated at a fixed specific growth rate under limiting and abundant Zn concentrations in chemostat culture. To investigate the context dependency of this transcriptional response and eliminate growth rate-dependent variations in transcription, yeast was grown under several chemostat regimens, resulting in various carbon (glucose), nitrogen (ammonium), zinc, and oxygen supplies. A robust set of genes that responded consistently to Zn limitation was identified, and the set enabled the definition of the Zn-specific Zap1p regulon, comprised of 26 genes and characterized by a broader zinc-responsive element consensus (MHHAACCBYNMRGGT) than so far described. Most surprising was the Zn-dependent regulation of genes involved in storage carbohydrate metabolism. Their concerted down-regulation was physiologically relevant as revealed by a substantial decrease in glycogen and trehalose cellular content under Zn limitation. An unexpectedly large number of genes were synergistically or antagonistically regulated by oxygen and Zn availability. This combinatorial regulation suggested a more prominent involvement of Zn in mitochondrial biogenesis and function than hitherto identified.

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Section: Resultsmentioning

confidence: 99%

“…It can compete with other metal ions for the active sites of enzymes or intracellular transport proteins (26,37,54,57,65). For this reason, organisms have evolved mechanisms that tightly control intracellular zinc levels.…”

mentioning

confidence: 99%

Physiological and Transcriptional Responses of Saccharomyces cerevisiae to Zinc Limitation in Chemostat Cultures

Nicola

Hazelwood

Hulster

et al. 2007

Appl Environ Microbiol

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“…Cellular retention of hop acids in the cell wall and in the vacuoles is relevant for the brewing process, as it decreases the concentration of these compounds in the final product. Furthermore, brewing yeast strains are commonly reused 4 to 10 times for inoculation in succeeding brews (38). Serial repitching results in a loss of vitality and viability (38), which, based on our results, may at least partly be due to hop iso-␣-acid stress in the vacuole.…”

Section: Discussionmentioning

confidence: 99%

“…Furthermore, brewing yeast strains are commonly reused 4 to 10 times for inoculation in succeeding brews (38). Serial repitching results in a loss of vitality and viability (38), which, based on our results, may at least partly be due to hop iso-␣-acid stress in the vacuole. In addition, colocalization of hop iso-␣-acids and zinc in the vacuole (6) may decrease zinc bioavailability, another common problem related to beer fermentation (29).…”

Section: Discussionmentioning

confidence: 99%

Involvement of Vacuolar Sequestration and Active Transport in Tolerance of Saccharomyces cerevisiae to Hop Iso-α-Acids

Hazelwood

Walsh

Pronk

et al. 2010

Appl Environ Microbiol

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The hop plant, Humulus lupulus L., has an exceptionally high content of secondary metabolites, the hop ␣-acids, which possess a range of beneficial properties, including antiseptic action. Studies performed on the mode of action of hop iso-␣-acids have hitherto been restricted to lactic acid bacteria. The present study investigated molecular mechanisms of hop iso-␣-acid resistance in the model eukaryote Saccharomyces cerevisiae. Growth inhibition occurred at concentrations of hop iso-␣-acids that were an order of magnitude higher than those found with hop-tolerant prokaryotes. Chemostat-based transcriptome analysis and phenotype screening of the S. cerevisiae haploid gene deletion collection were used as complementary methods to screen for genes involved in hop iso-␣-acid detoxification and tolerance. This screening and further analysis of deletion mutants confirmed that yeast tolerance to hop iso-␣-acids involves three major processes, active proton pumping into the vacuole by the vacuolar-type ATPase to enable vacuolar sequestration of iso-␣-acids and alteration of cell wall structure and, to a lesser extent, active export of iso-␣-acids across the plasma membrane. Furthermore, iso-␣-acids were shown to affect cellular metal homeostasis by acting as strong zinc and iron chelators.The hop plant, Humulus lupulus L., belongs to the Cannabaceae family (36). Hop cones have an exceptionally high content of secondary metabolites, the hop acids, which account for up to 25% of their dry weight (13). The hop acids consist of two related groups of compounds, the ␣-acids and the ␤-acids. Three major types of ␣-acids (humulone, cohumulone, and adhumulone) are water extracted from the resin and isomerized to six different iso-␣-acid isomers (cis,trans-humulone, cis,trans-cohumulone, and cis,trans-adhumulone, Fig.

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“…Clarkson et al (1991) demonstrated that cellular antioxidant defences, such as Cu/Zn superoxide dismutase, Mn superoxide dismutase and catalase activities of brewing yeast strains, also change rapidly after adding or removing O 2 from fermentation. During an industrial-scale propagation of wine and brewing yeasts, catalase and Mn superoxide dismutase activities increase as propagation proceeds (Martin et al, 2003;Gómez-Pastor et al, 2010a), indicating the importance of oxidative stress response throughout the process, whereas Sod1p (Cu/Zn superoxide dismutase) transiently accumulates at the end of the batch phase when ethanol is consumed (Gómez-Pastor et al, 2010a). A study of different types of oxidative damage during wine yeast biomass propagation has revealed that lipid peroxidation considerably increases during the metabolic transition from fermentation to respiration, which decreases to basal levels during the fed-batch phase (Gómez-Pastor et al, 2010a).…”

Section: Yeast Stress Along Biomass Productionmentioning

confidence: 99%