Complementing DIGE proteomics and DNA subarray analyses to shed light on Oenococcus oeni adaptation to ethanol in wine-simulated conditions

Costantini, Antonella; Rantsiou, Kalliopi; Majumder, Arun Lahiri; Jacobsen, Susanne; Pessione, Enrica; Svensson, Birte; García-Moruno, Emilia; Cocolin, Luca Simone

doi:10.1016/j.jprot.2015.04.019

Cited by 29 publications

(49 citation statements)

References 68 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Other genes related to environmental stresses were also up-regulated during growth in ethanol. A heat shock protein encoding gene hsp20 was up-regulated at both time points while in O. oeni, hsp20 was decreased after exposure to high concentration of ethanol 10, 23 . It is reported that the expression level of hsp20 was only increased in mild ethanol stress (8%) but not in 12% ethanol in O. oeni .…”

Section: Discussionmentioning

confidence: 91%

Transcriptome responses of Lactobacillus acetotolerans F28 to a short and long term ethanol stress

Yang

Teng

Zhang

et al. 2017

Sci Rep

View full text Add to dashboard Cite

Lactobacillus acetotolerans is a major microbe contributing to the Chinese liquor fermentation with unknown function. It can be grown well in a high concentration of ethanol. RNA sequencing (RNA-seq) was performed on L. acetotolerans F28 growing in 12% ethanol to determine important genetic mechanisms for both a short and long term adaption to this environment. A genome-wide transcriptional analysis revealed that the most important genetic elements for L. acetotolerans F28 grown in ethanol are related to high levels of stress response and fatty acid biosynthesis, and a reduction of amino acid transport and metabolism after both a short and long time stress. The fatty acid methyl ester analyses showed that most fatty acids were increased in L. acetotolerans F28 after exposure to ethanol while the unsaturated fatty acid octadecenoic acid (C18:1) was significantly increased. The increasing unsaturated fatty acid biosynthesis in L. acetotolerans F28 might enhance cell membrane fluidity and protect the cells against high concentration of ethanol. Overall, the transcriptome and functional analysis indicated that the elevated stress response and fatty acid biosynthesis, and the decrease of amino acid transport and metabolism might play important roles for L. acetotolerans F28 to adapt to environmental ethanol.

show abstract

Section: Discussionmentioning

confidence: 91%

Transcriptome responses of Lactobacillus acetotolerans F28 to a short and long term ethanol stress

Yang

Teng

Zhang

et al. 2017

Sci Rep

View full text Add to dashboard Cite

show abstract

“…This suggested that liposomes compete with denatured CS for Lo18 binding in response to ethanol. Increase in reactive oxygen species production and acetaldehyde accumulation Silveira et al (2004) Reduction in diacetyl/acetoin biosynthetic pathway Costantini et al (2015) Membrane fluidity abruptly increases in response to the ethanol and the envelope stress signal leads to an increase in hsp18 gene expression. Lo18 can interact with the phospholipid membrane and the distribution of the protein between the membrane and the cytoplasm suggests that Lo18 can participate both in membrane stabilization and in the protection of cytoplasmic proteins from aggregation.…”

Section: Transcriptional Response To Ethanol Stressmentioning

confidence: 99%

“…Moreover, it has been observed, by transcriptomic and proteomic approaches, that the acclimatation media strongly influence the gene expression and protein profiles in O. oeni through the involvement of adaptive responses that could improve survival and MLF when the micro-organism is inoculated in wine (Costantini et al 2015). After the adaptation phase, they observed differentially expressed genes, and the main differences in gene expression concerned the physiology of cell wall and membrane, sugar, acid, nitrogen metabolisms and stress.…”

Section: Transcriptional Response To Ethanol Stressmentioning

confidence: 99%

“…After the adaptation phase, they observed differentially expressed genes, and the main differences in gene expression concerned the physiology of cell wall and membrane, sugar, acid, nitrogen metabolisms and stress. The results obtained from the two different analyses classified the differentially abundant genes/proteins into six main functional and metabolic families: stress response (trxA, HSP20, HrcA), surface modifications (genes for exopolysaccharides and glycan biosynthesis, genes encoding enzymes involved in cell wall biosynthesis, MLF and citrate metabolism (mleP, MLF system transcription activator, mleR), sugar metabolism (glucosidase), nitrogen metabolism (aspartate carbamoyl transferase), diacetyl biosynthetic pathway (butA) (Costantini et al 2015).…”

Section: Transcriptional Response To Ethanol Stressmentioning

confidence: 99%

See 1 more Smart Citation

Ethanol stress in Oenococcus oeni : transcriptional response and complex physiological mechanisms

et al. 2018

View full text Add to dashboard Cite

SummaryOenococcus oeni is the dominant species able to cope with a hostile environment of wines, comprising cumulative effects of low pH, high ethanol and SO 2 content, nonoptimal growth temperatures and growth inhibitory compounds. Ethanol tolerance is a crucial feature for the activity of O. oeni cells in wine because ethanol acts as a disordering agent of its cell membrane and negatively affects metabolic activity; it damages the membrane integrity, decreases cell viability and, as other stress conditions, delays the start of malolactic fermentation with a consequent alteration of wine quality. The cell wall, cytoplasmic membrane and metabolic pathways are the main sites involved in physiological changes aimed to ensure an adequate adaptive response to ethanol stress and to face the oxidative damage caused by increasing production of reactive oxygen species. Improving our understanding of the cellular impact of ethanol toxicity and how the cell responds to ethanol stress can facilitate the development of strategies to enhance microbial ethanol tolerance; this allows to perform a multidisciplinary endeavour requiring not only an ecological study of the spontaneous process but also the characterization of useful technological and physiological features of the predominant strains in order to select those with the highest potential for industrial applications.

show abstract

“…More recently, Campbell-Sills et al (2015) reviewed the population structure of many O. oeni strains using comparative genomics, and confirmed that the distribution of 50 strains can be divided into two major groups, according to their ecological niche: wine or cider. Transcriptomic and proteomic analyses of O. oeni strains cultivated under wine-simulated conditions showed that the environment strongly affects O. oeni stress-responses at both levels (Costantini et al, 2015; Olguín et al, 2015). Despite the bioinformatic tools employed for these studies, a full systemic understanding of the metabolic capabilities and behavior of this malolactic bacterium under extreme environments would strongly benefit from the reconstruction of a genome–scale metabolic model able to integrate the current knowledge of this LAB.…”

Section: Introductionmentioning

confidence: 99%

Genome-Scale Reconstruction of the Metabolic Network in Oenococcus oeni to Assess Wine Malolactic Fermentation

et al. 2017

View full text Add to dashboard Cite

Oenococcus oeni is the main responsible agent for malolactic fermentation in wine, an unpredictable and erratic process in winemaking. To address this, we have constructed and exhaustively curated the first genome-scale metabolic model of Oenococcus oeni, comprising 660 reactions, 536 metabolites and 454 genes. In silico experiments revealed that nutritional requirements are predicted with an accuracy of 93%, while 14 amino acids were found to be essential for the growth of this bacterial species. When the model was applied to determine the non-growth associated maintenance, results showed that O. oeni grown at 12% ethanol concentration spent 30 times more ATP to stay alive than in the absence of ethanol. Most of this ATP is employed for extruding protons outside of the cell. A positive relationship was also found between specific consumption rates of fructose, amino acids, oxygen, and malic acid and the specific production rates of erythritol, lactate, and acetate, according to the ethanol content of the medium. The metabolic model reconstructed here represents a unique tool to predict the successful completion of wine malolactic fermentation carried out either by different strains of Oenococcus oeni, as well as at any particular physico-chemical composition of wine. It will also allow the development of consortium metabolic models that could be applied to winemaking to simulate and understand the interactions between O. oeni and other microorganisms that share this ecological niche.

show abstract

Complementing DIGE proteomics and DNA subarray analyses to shed light on Oenococcus oeni adaptation to ethanol in wine-simulated conditions

Cited by 29 publications

References 68 publications

Transcriptome responses of Lactobacillus acetotolerans F28 to a short and long term ethanol stress

Transcriptome responses of Lactobacillus acetotolerans F28 to a short and long term ethanol stress

Ethanol stress in Oenococcus oeni : transcriptional response and complex physiological mechanisms

Genome-Scale Reconstruction of the Metabolic Network in Oenococcus oeni to Assess Wine Malolactic Fermentation

Contact Info

Product

Resources

About