Effect of the addition of branched-chain amino acids to non-limited nitrogen synthetic grape must on volatile compounds and global gene expression during alcoholic fermentation

Liu, Peiyuan; Wang, Y.; Ye, D. Q.; Duan, Liangliang; Duan, Chang‐Qing; Yan, Guoliang

doi:10.1111/ajgw.12313

Cited by 17 publications

(19 citation statements)

References 46 publications

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“…Different genes were identified and associated to yeast growth and amino acids transport; also 25 metabolites (higher alcohols, esters, fatty acids and branched-chain amino acid) were detected, among which 2,3-butanediol and ethyl lactate levels were highly increased. Therefore, it was suggested that the addition of branched chain amino acids was able to enhance aroma complexity [ 133 ]. All these techniques and studies have been developed to characterise different strains of S. cerevisiae that are tightly connected to differences in aroma compounds production, such in the case of a Gewürztraminer wine where a specific strain was able to produce increased amounts of 2-phenylethanol and cis-rose oxide and the most complex aroma profile [ 134 ].…”

Section: Strain Dependent Variability and Genetics Influence On Armentioning

confidence: 99%

Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile

Carpena

Fraga-Corral

Otero

et al. 2020

Foods

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Aroma profile is one of the main features for the acceptance of wine. Yeasts and bacteria are the responsible organisms to carry out both, alcoholic and malolactic fermentation. Alcoholic fermentation is in turn, responsible for transforming grape juice into wine and providing secondary aromas. Secondary aroma can be influenced by different factors; however, the influence of the microorganisms is one of the main agents affecting final wine aroma profile. Saccharomyces cerevisiae has historically been the most used yeast for winemaking process for its specific characteristics: high fermentative metabolism and kinetics, low acetic acid production, resistance to high levels of sugar, ethanol, sulfur dioxide and also, the production of pleasant aromatic compounds. Nevertheless, in the last years, the use of non-saccharomyces yeasts has been progressively growing according to their capacity to enhance aroma complexity and interact with S. cerevisiae, especially in mixed cultures. Hence, this review article is aimed at associating the main secondary aroma compounds present in wine with the microorganisms involved in the spontaneous and guided fermentations, as well as an approach to the strain variability of species, the genetic modifications that can occur and their relevance to wine aroma construction.

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Section: Strain Dependent Variability and Genetics Influence On Armentioning

confidence: 99%

Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile

Carpena

Fraga-Corral

Otero

et al. 2020

Foods

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“…2-Phenylethanol (β-phenylethanol, 2-PE) is an aromatic alcohol with economic and research value that has comprehensive applications in edible essence or wine due to its favorable rose-like fragrance and stable properties [ 1 , 2 ]. Comprehensive applications cause considerable market demand to increase by 10%-15% every year, but 2-PE output is still in short supply.…”

Section: Introductionmentioning

confidence: 99%

Improvement of 2-phenylethanol production in Saccharomyces cerevisiae by evolutionary and rational metabolic engineering

Zhu

et al. 2021

PLoS ONE

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2-Phenylethanol (2-PE) is a valuable aromatic compound with favorable flavors and good properties, resulting in its widespread application in the cosmetic, food and medical industries. In this study, a mutant strain, AD032, was first obtained by adaptive evolution under 2-PE stress. Then, a fusion protein from the Ehrlich pathway, composed of tyrB from Escherichia coli, kdcA from Lactococcus lactis and ADH2 from Saccharomyces cerevisiae, was constructed and expressed. As a result, 3.14 g/L 2-PE was achieved using L-phenylalanine as a precursor. To further increase 2-PE production, L-glutamate oxidase from Streptomyces overexpression was applied for the first time in our research to improve the supply of α-ketoglutarate in the transamination of 2-PE synthesis. Furthermore, we found that the disruption of the pyruvate decarboxylase encoding gene PDC5 caused an increase in 2-PE production, which has not yet been reported. Finally, assembly of the efficient metabolic modules and process optimization resulted in the strain RM27, which reached 4.02 g/L 2-PE production from 6.7 g/L L-phenylalanine without in situ product recovery. The strain RM27 produced 2-PE (0.8 mol/mol) with L-phenylalanine as a precursor, which was considerably high, and displayed manufacturing potential regarding food safety and process simplification aspects. This study suggests that innovative strategies regarding metabolic modularization provide improved prospects for 2-PE production in food exploitation.

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“…Wilcox et al (2002) suggested that the function of PAU protein involves sterol transport, which might explain the substantial induction of PAU expression in HUF. Increased biomass can consume more nutrients (such as sterol, ions, copper, and thiamine) and cause nutrition deficiency, which can induce the expression of related functional genes to replenish these compounds (Liu et al, 2018). This could account for the increased expression of several genes ( PHO3 , ATX1 , and ATX2 ) by high UFA additions.…”

Section: Discussionmentioning

confidence: 99%

“…Thiamine pyrophosphate is a cofactor essential for the activity of pyruvate decarboxylase, and its depletion has a negative effect on yeast carbon metabolism (Hohmann and Meacock, 1998). Increasing the yeast biomass can consume a large amount of thiamine pyrophosphate, resulting in its deficiency in the must (Liu et al, 2018). The upregulation of ATX1 and ATX2 , which encode the Mn 2+ transporter, implies that the metal could also be limited in the cells (Lin and Culotta, 1996).…”

Section: Discussionmentioning

confidence: 99%

“…Duan et al (2015) indicated that rationally increasing the concentrations of UFA mixtures (linoleic, oleic and α-linolenic acids) can improve yeasts growth and most volatile compounds in wine, including higher alcohols, acetate esters (isoamyl acetate and 2-phenylethyl acetate) and ethyl esters. Numerous efforts have been made to characterize the entire gene expression profiles under different nitrogen conditions during vinification (Marks et al, 2003; Mendes-Ferreira et al, 2007; Liu et al, 2018). However, to our knowledge, no related information is available on the response of S. cerevisiae to UFA variation during wine fermentation.…”

Section: Introductionmentioning

confidence: 99%

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Transcriptional Comparison Investigating the Influence of the Addition of Unsaturated Fatty Acids on Aroma Compounds During Alcoholic Fermentation

et al. 2019

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The levels of unsaturated fatty acids (UFAs) in grape must significantly influence yeast metabolism and the production of aroma compounds. In this work, cDNA microarray technology was applied to analyze the transcriptional discrepancies of wine yeast (commercial wine yeast Lalvin EC1118) fermenting in synthetic grape must supplemented with different concentrations of a mixture of UFAs (including linoleic acid, oleic acid, and α-linolenic acid). The results showed that the initial addition of a high level of UFAs can significantly enrich the intracellular UFAs when compared to a low addition of UFAs and further increase the cell population and most volatiles, including higher alcohols and esters, except for several fatty acids. Microarray analyses identified that 63 genes were upregulated, and 91 genes were downregulated during the different fermentation stages. The up-regulated genes were involved in yeast growth and proliferation, stress responses and amino acid transportation, while the repressed genes were associated with lipid and sterol biosynthesis, amino acid metabolism, TCA cycle regulation, mitochondrial respiration, and stress responses. Unexpectedly, the genes directly related to the biosynthesis of volatile compounds did not vary substantially between the fermentations with the high and low UFA additions. The beneficial aromatic function of the UFAs was ascribed to the increased biomass and amino acid transportation, considering that the incorporation of the additional UFAs in yeast cells maintains high membrane fluidity and increases the ability of the cells to resist deleterious conditions. Our results highlighted the importance of UFAs in the regulation of aroma biosynthesis during wine fermentation and suggested that the improvement of the resistance of yeast to extreme stresses during alcoholic fermentation is essential to effectively modulate and improve the production of aroma compounds. A potential way to achieve this goal could be the rational increase of the UFA contents in grape must.

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Effect of the addition of branched-chain amino acids to non-limited nitrogen synthetic grape must on volatile compounds and global gene expression during alcoholic fermentation

Cited by 17 publications

References 46 publications

Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile

Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile

Improvement of 2-phenylethanol production in Saccharomyces cerevisiae by evolutionary and rational metabolic engineering

Transcriptional Comparison Investigating the Influence of the Addition of Unsaturated Fatty Acids on Aroma Compounds During Alcoholic Fermentation

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