Factors influencing the production of the antioxidant hydroxytyrosol during alcoholic fermentation: Yeast strain, initial tyrosine concentration and initial must

Rebollo-Romero, Inmaculada; Fernández-Cruz, Edwin; Carrasco-Galán, Fernando; Valero, Eva; Cantos‐Villar, Emma; Cerezo, Ana B.; Troncoso, Ana M.; García-Parrilla, M.C.

doi:10.1016/j.lwt.2020.109631

“…The overproduction of 2‐phenylethanol and 2‐phenylethyl acetate by the yeast strains have a positive impact in the final beer as these two molecules imparts notes of honey and rose‐like flavours. Furthermore, tyrosol and tryptophol contribute to in‐mouth sensory properties of beverages (Di Benedetto et al, 2007; Rebollo‐Romero et al, 2020; Soejima et al, 2012).…”

Section: Discussionmentioning

confidence: 99%

Enhanced flavour profiles through radicicol induced genomic variation in the lager yeasts, Saccharomyces pastorianus

Garcia‐Caro

¹

,

Thompson

²

,

Zhang

³

et al. 2022

Yeast

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The yeasts, Saccharomyces pastorianus, are hybrids of Saccharomyces cerevisiae and Saccharomyces eubayanus and have acquired traits from the combined parental genomes such as ability to ferment a range of sugars at low temperatures and to produce aromatic flavour compounds, allowing for the production of lager beers with crisp, clean flavours. The polyploid strains are sterile and have reached an evolutionary bottleneck for genetic variation. Here we describe an accelerated evolution approach to obtain lager yeasts with enhanced flavour profiles. As the relative expression of orthologous alleles is a significant contributor to the transcriptome during fermentation, we aimed to induce genetic variation by altering the S. cerevisiae to S. eubayanus chromosome ratio. Aneuploidy was induced through the temporary inhibition of the cell's stress response and strains with increased production of aromatic amino acids via the Shikimate pathway were selected by resistance to amino acid analogues. Genomic changes such as gross chromosomal rearrangements, chromosome loss and chromosome gain were detected in the characterised mutants, as were single‐nucleotide polymorphisms in ARO4, encoding for DAHP synthase, the catalytic enzyme in the first step of the Shikimate pathway. Transcriptome analysis confirmed the upregulation of genes encoding enzymes in the Ehrlich pathway and the concomitant increase in the production of higher alcohols and esters such as 2‐phenylethanol, 2‐phenylethyl acetate, tryptophol, and tyrosol. We propose that the polyploid nature of S. pastorianus genomes is an advantageous trait supporting opportunities for genetic alteration in otherwise sterile strains.

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“…S16-FVPT5 to obtain a HT-rich mixture. Rebollo-Romero et al [22] investigated factors influencing HT yield during alcoholic fermentation, including yeast strain, initial tyrosine concentration as a precursor, and the effect of synthetic and sterilized natural grape juice. Commercially available yeast resulted in a higher final HT yield, reaching a maximum of 6.12 ng/mL.…”

Section: Production Via Non-genetic Modification Organisms (Gmos)mentioning

confidence: 99%

Biosynthesis and Biotechnological Synthesis of Hydroxytyrosol

Tang,

Wang,

Gong

et al. 2023

Preprint

0

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Background： Hydroxytyrosol (HT), a phenolic compound derived from plants, exhibits robust antioxidant activity and possesses pharmacological properties, including anti-inflammatory, anti-cancer, anti-bacterial, and anti-viral effects. As a result, HT has gained significant attention as an excellent nutraceutical and food additive. Purpose and scope： Currently HT is mainly produced by plant extraction and chemical synthesis. With the gradual development of biosynthesis technology and the increasing concern for food health, biosynthesis of HT has gained more and more attention from researchers. Summary and conclusion: Biotechnological synthesis of HT offers distinct advantages over plant extraction and chemical synthesis, such as being environmentally friendly, safe, and cost-effective. This comprehensive review focuses specifically on the biosynthetic pathway of HT and recent advancements in biotechnological synthesis of HT. The review also discusses the potential applications of HT as a nutraceutical. Through a comprehensive analysis of the biosynthesis and biotechnological synthesis of HT, this review contributes to the growing body of knowledge in this field and paves the way for sustainable and scalable production of this versatile compound.

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“…The overproduction of 2-phenylethanol and 2-phenylethyl acetate by the yeast strains have a positive impact in the final beer as these two molecules imparts notes of honey and rose-like flavours. Furthermore, tyrosol and tryptophol contribute to in-mouth sensory properties of beverages (35)(36)(37).…”

Section: Snps In the Mutantsmentioning

confidence: 99%

Enhanced flavour profiles through radicicol induced genomic variation in S. pastorianus lager yeast

Garcia‐Caro

¹

,

Thompson

²

,

Zhang

³

et al. 2022

Preprint

0

View full text Add to dashboard Cite

The yeasts, Saccharomyces pastorianus, are hybrids of Saccharomyces cerevisiae and Saccharomyces eubayanus and have acquired traits from the combined parental genomes such as ability to ferment a range of sugars at low temperatures and to produce aromatic flavour compounds, allowing for the production of lager beers with crisp, clean flavours. The polyploid strains are sterile and have reached an evolutionary bottleneck for genetic variation. Here we describe an accelerated evolution approach to obtain lager yeasts with enhanced flavour profiles. As the relative expression of orthologous alleles is a significant contributor to the transcriptome during fermentation, we aimed to induce genetic variation by altering the S. cerevisiae to S. eubayanus chromosome ratio. Aneuploidy was induced through the temporary inhibition of the cell’s stress response and strains with increased production of aromatic amino acids via the Shikimate pathway were selected by resistance to amino acid analogues. Genomic changes such as gross chromosomal rearrangements, chromosome loss and chromosome gain were detected in the characterised mutants, as were Single Nucleotide Polymorphisms in ARO4, encoding for DAHP synthase, the catalytic enzyme in the first step of the Shikimate pathway. Transcriptome analysis confirmed the upregulation of genes encoding enzymes in the Ehrlich pathway and the concomitant increase in the production of higher alcohols and esters such as 2-phenylethanol, 2-phenylethyl acetate, tryptophol, and tyrosol. We propose that the plasticity of polyploid S. pastorianus genomes is an advantageous trait supporting opportunities for genetic diversity in otherwise sterile strains.Significance StatementLager beer is the product of fermentations conducted with Saccharomyces pastorianus, which are hybrids of Saccharomyces cerevisiae and Saccharomyces eubayanus. A quintessential property of lager beers is the distinctive flavours produced during fermentation. Hybrids are sterile and have reached an evolutionary bottleneck. Finding ways to introduce genetic variation as a means of enhancing the flavour profiles is a challenge. Here, we describe an approach to introduce genetic variation by inducing aneuploidy through the temporary inhibition of the cell’s stress response. Strains with an enhanced flavour production were selected by resistance to amino acid analogues. We identified genomic changes and transcriptome analysis confirmed the upregulation of genes in the Ehrlich pathway which is responsible for the production of flavour compounds.

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Factors influencing the production of the antioxidant hydroxytyrosol during alcoholic fermentation: Yeast strain, initial tyrosine concentration and initial must

Cited by 15 publications

References 25 publications

Enhanced flavour profiles through radicicol induced genomic variation in the lager yeasts, Saccharomyces pastorianus

Enhanced flavour profiles through radicicol induced genomic variation in the lager yeasts, Saccharomyces pastorianus

Biosynthesis and Biotechnological Synthesis of Hydroxytyrosol

Enhanced flavour profiles through radicicol induced genomic variation in S. pastorianus lager yeast

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