Construction of self-cloning, indigenous wine strains of Saccharomyces cerevisiae with enhanced glycerol and glutathione production

Hao, R; Liu, Yanlin; Wang, Zhaoyue; Zhang, Borun

doi:10.1007/s10529-012-0954-z

Cited by 7 publications

(7 citation statements)

References 25 publications

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“…5 It must be noted that the normal levels of glutathione in finished white wines are considerably lower than the concentration used in this study, with maximum levels of 0.1 mM quoted for wines produced from grapes processed in 'reduced' conditions (i.e., covered with inert gases). 30,31 However, recently there has been the development of yeast strains that express elevated concentrations of glutathione in finished wines, 32 as well as discussions by the International Organisation of Vine and Wine (OIV) to allow it as a legal additive (not allowed to date). 33 That is, significantly higher concentrations of glutathione in finished wines may be possible in future winemaking regimes.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

A Novel Glutathione-Hydroxycinnamic Acid Product Generated in Oxidative Wine Conditions

Bouzanquet

Barril

Clark

et al. 2012

J. Agric. Food Chem.

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This study characterizes a novel glutathione-substituted dihydroxyphenyl compound formed during the oxidation of white wine and model wine solutions, which may contribute to the synergistic role of glutathione and hydroxycinnamic acids in delaying oxidative coloration. The critical components for the formation of the compound were found to be hydroxycinnamic acids and glutathione, while ascorbic acid enabled the product to accumulate to higher concentrations. The presence of the wine components important in other wine oxidation mechanisms, (+)-catechin, ethanol and/or tartaric acid, was not essential for the formation of this new compound. Via LC-MS/MS, HR-MS and (1)H NMR (1D and 2D NMR) analyses, the major isomer of the compound formed from glutathione and caffeic acid was found to be 4-[(E)-2'-(S)-glutathionyl ethenyl]-catechol (GEC). Equivalent products were also confirmed via LC-MS/MS for other hydroxycinnamic acids (i.e., ferulic and coumaric acids). Only trace amounts of GEC were formed with the quinic ester of caffeic acid (i.e., chlorogenic acid), and no equivalent product was found for cinnamic acid. GEC was detected in a variety of white wines supplemented with glutathione and caffeic acid. A radical mechanism for the formation of the styrene-glutathione derivatives is proposed.

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Section: ■ Results and Discussionmentioning

confidence: 99%

A Novel Glutathione-Hydroxycinnamic Acid Product Generated in Oxidative Wine Conditions

Bouzanquet

Barril

Clark

et al. 2012

J. Agric. Food Chem.

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“…The genetic characterization of the evolved strains, in particular regarding the expression of genes involved in the GSH metabolism, could be helpful in understanding their different behavior on a molecular level. Even though much work has been done to increase GSH production in S. cerevisiae for biotechnological purposes, only one attempt, to our knowledge, has been made with the S. cerevisiae wine strain (Hao et al, 2012). Hao et al constructed a recombinant S. cerevisiae strain by self-cloning GSH1 genes and increasing GSH production by 19% in model wine.…”

Section: Discussionmentioning

confidence: 99%

“…Even though recombinant DNA techniques are widely used in biotechnological production of GSH (Li et al, 2004;Hao et al, 2012;Hara et al, 2012), the use of genetically modified (GM) yeast strains for winemaking does not seem to be particularly appreciated by consumers and legal restrictions limit their use in foods and beverages in many parts of the world (Grossmann et al, 2011). On the other hand, wine strains obtained by adaptive evolutionary approaches have high public acceptance (C ßakar et al, 2005;Kutyna et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

EvolvedSaccharomyces cerevisiaewine strains with enhanced glutathione production obtained by an evolution-based strategy

2014

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In winemaking, the application of glutathione (GSH) has been the subject of ever-growing interest because of its important role in limiting must and wine oxidation and in protecting various aromatic compounds. Glutathione concentration in wine is highly variable, involving as it does several factors from must, through alcoholic fermentation, to yeast strain activity. Consequently, the development of new wine yeast strains able to improve flavor stability is in great demand. To generate evolved Saccharomyces cerevisiae strains with enhanced GSH production, we have applied an evolution-based strategy that combines the sexual recombination of spores with the application of molybdate, which is toxic for the cells at high concentration, as specific selective pressure. Eight molybdate-resistant strains were selected and further screened for GSH production in synthetic grape must and in microvinification assay. By this nongenetically modified strategy, we obtained two evolved strains, Mo21T2-5 and Mo21T2-12, both able to enhance GSH content in wine with an increase of 100% and 36%, respectively, compared with the parental strain 21T2, and 120% and 50% compared with initial GSH content in the must.

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“…Moreover, overexpression of superoxide dismutase 1 and 2 (SOD1 and SOD2) and HSP12 (a plasma membrane protein involved in maintaining membrane organization) genes improves vellum formation and cell viability in three strains of Sherry flor yeast, and improve in the specific activities and higher levels of GSH peroxidase and glutathione reductase activities and higher intracellular concentrations of GSH and lower peroxidized lipid concentration [14]. Moreover, an indigenous strain of S. cerevisiae called RIA with the insertion thought homologs recombination of ilv2Δ::GSH1-CUP1 improves glutathione production (19%) with the same fermentation capacity than the wild type [15].…”

Section: Improving Stress Tolerancementioning

confidence: 99%

Genetically Modified Yeasts in Wine Biotechnology

Picazo¹,

Garrigós²,

Matallana³

et al. 2022

Grapes and Wine

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Modern enology relies on the use of selected yeasts, both Saccharomyces and non-conventional, as starters to achieve reliable fermentations. That allows the selection of the right strain for each process and also the improvement of such strain, by traditional methods or approaches involving genetic manipulation. Genetic engineering allows deletion, overexpression and point mutation of endogenous yeast genes with known interesting features in winemaking and the introduction of foreign and novel activities. Besides, it is a powerful tool to understand the molecular mechanisms behind the desirable traits of a good wine strain, as those directed mutations reveal phenotypes of interest. The genetic editing technology called CRISPR-Cas9 allows a fast, easy and non-invasive manipulation of industrial strains that renders cells with no traces of foreign genetic material. Genetic manipulation of non-Saccharomyces wine yeasts has been less common, but those new technologies together with the increasing knowledge on the genome of such strains opens a promising field of yeast improvement.

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Construction of self-cloning, indigenous wine strains of Saccharomyces cerevisiae with enhanced glycerol and glutathione production

Cited by 7 publications

References 25 publications

A Novel Glutathione-Hydroxycinnamic Acid Product Generated in Oxidative Wine Conditions

A Novel Glutathione-Hydroxycinnamic Acid Product Generated in Oxidative Wine Conditions

EvolvedSaccharomyces cerevisiaewine strains with enhanced glutathione production obtained by an evolution-based strategy

Genetically Modified Yeasts in Wine Biotechnology

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