Protective role of glutathione addition against wine-related stress in Oenococcus oeni

Margalef-Català, Mar; Araque, Isabel; Weidmann, Stéphanie; Guzzo, Jean; Bordons, Albert; Reguant, Cristina

doi:10.1016/j.foodres.2016.10.006

Cited by 19 publications

(14 citation statements)

References 52 publications

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“…The change in membrane fatty acid composition of O. oeni in response to acidic conditions and ethanol, as well as its importance for activity and survival has been extensively demonstrated (Lonvaud-Funel and Desens 1990, Bastianini et al 2000, Guerrini et al 2002, Da Silveira et al 2003, Grandvalet et al 2008, Maitre et al 2014, Margalef-Català et al 2016b, Bonomo et al 2017. The composition before stress as well as modifications following ethanol stress are strain dependent and are dependent on the ethanol concentration (Bonomo et al 2017) as well as on the growth-phase the cells are in (Grandvalet et al 2008).…”

Section: Fluidisation Of the Bi-layer Lipid Membrane And The Shorttermentioning

confidence: 99%

“…In 2005, the combined effect of cold, acid and ethanol shocks on the membrane fluidity and viability of O. oeni cells was investigated (Chu-ky et al 2005). It was shown that acid and ethanol shock (pH ex 3.5 and 10% v/v) induced the same fluidisation of the membrane as ethanol alone, but increased the rate of rigidification and reached a final rigidity of 150% of initial values within 35 min of shock induction, a phenomenon which has been demonstrated on several occasions since (Darsonval et al 2016, Margalef-Català et al 2016b). This short-term fluidisation and rigidification are dependent on the concentration of ethanol, with increasing ethanol concentration increasing the fluidisation but also the following degree of rigidification (Chu-ky et al 2005).…”

Section: Fluidisation Of the Bi-layer Lipid Membrane And The Shorttermentioning

confidence: 99%

“…In the role of reduced glutathione in maintaining sulfur bridges, glutaredoxin reacts with oxidised sulfur bridges where after reduced glutathione recycles glutaredoxin (Masip et al 2006). Interestingly, O. oeni does not have the genes to synthesise glutathione (Pophaly et al 2012), but does have the genes for its turnover and import (Margalef-Català et al 2016b, 2017c. With the concurrent implications of glutathione reductase in the ethanol stress response, a major development in understanding the stress response of O. oeni was recently made when the role of glutathione was clearly demonstrated (Margalef-Català et al 2016b) and its metabolism characterised (Margalef-Català et al 2017a).…”

Section: Role Of Glutathionementioning

confidence: 99%

“…Stress responses of Oenococcus oeni in wine the following rigidification (Margalef-Català et al 2016b). The recent expression of the gene puuE from O. oeni to L. plantarum, which increased the tolerance towards ethanol, was shown to decrease intracellular reactive oxygen and the concentration of glutathione (Yuan et al 2019).…”

Section: Role Of Glutathionementioning

confidence: 99%

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Oenococcus oeni, a species born and moulded in wine: a critical review of the stress impacts of wine and the physiological responses

Bech‐Terkilsen

Westman

Swiegers

et al. 2020

Australian Journal of Grape and Wine Research

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Oenococcus oeni is a lactic acid bacterium highly adapted to the stressful environment of wine, and is widely used as an industrial starter culture to conduct malolactic fermentation (MLF), the conversion of L-malate to L-lactate. Some cold-climate wine regions still produce wines which prove too stressful for the application of a starter culture, resulting in sluggish or stuck MLFs which compromise the quality and stability of the wine. The literature on the three primary stress factors, low pH, ethanol and SO 2 , is reviewed as well as their toxic mechanisms; possible interactions between the stress factors are also discussed. In particular, the toxic mechanisms of SO 2 , an extremely inhibitory compound, are poorly understood. in vitro studies as well as in vivo studies in other prokaryotes point to numerous mechanisms which could have widespread impacts on the cell envelope, proteins and DNA in O. oeni. We also review the responses of O. oeni to these stress factors and offer a simplified model of events which cultures inoculated into particularly stressful wines may experience. Although significant advances have been made in our understanding of the stress responses in recent years, many fundamental aspects still require study.

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Section: Fluidisation Of the Bi-layer Lipid Membrane And The Shorttermentioning

confidence: 99%

Section: Fluidisation Of the Bi-layer Lipid Membrane And The Shorttermentioning

confidence: 99%

Section: Role Of Glutathionementioning

confidence: 99%

Section: Role Of Glutathionementioning

confidence: 99%

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Oenococcus oeni, a species born and moulded in wine: a critical review of the stress impacts of wine and the physiological responses

Bech‐Terkilsen

Westman

Swiegers

et al. 2020

Australian Journal of Grape and Wine Research

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“…Because of its acidophilic profile and its unique genome organization, O. oeni is an intriguing and challenging model to investigate stress response mechanisms in LAB (Bartowsky, 2017; Grandvalet, 2017). Over the past decades, several genetic responses adopted by O. oeni during wine adaptation have been described, including genes involved in general stress response, membrane composition and fluidity, pH homeostasis, oxidative stress response, presence of sulfites and DNA damage (Salema et al, 1996; Guzzo et al, 1997, 1998; Jobin et al, 1997, 1999; Tourdot-Maréchal et al, 2000; Da Silveira et al, 2003; Beltramo et al, 2004; Chu-Ky et al, 2005; Coucheney et al, 2005b; Grandvalet et al, 2005, 2008; Da Silveira and Abee, 2009; Maitre et al, 2014; Darsonval et al, 2016; Margalef-Català et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

CtsR, the Master Regulator of Stress-Response in Oenococcus oeni, Is a Heat Sensor Interacting With ClpL1

et al. 2018

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Oenococcus oeni is a lactic acid bacterium responsible for malolactic fermentation of wine. While many stress response mechanisms implemented by O. oeni during wine adaptation have been described, little is known about their regulation. CtsR is the only regulator of stress response genes identified to date in O. oeni. Extensively characterized in Bacillus subtilis, the CtsR repressor is active as a dimer at 37°C and degraded at higher temperatures by a proteolytic mechanism involving two adapter proteins, McsA and McsB, together with the ClpCP complex. The O. oeni genome does not encode orthologs of these adapter proteins and the regulation of CtsR activity remains unknown. In this study, we investigate CtsR function in O. oeni by using antisense RNA silencing in vivo to modulate ctsR gene expression. Inhibition of ctsR gene expression by asRNA leads to a significant loss in cultivability after heat shock (58%) and acid shock (59%) highlighting the key role of CtsR in the O. oeni stress response. Regulation of CtsR activity was studied using a heterologous expression system to demonstrate that O. oeni CtsR controls expression and stress induction of the O. oeni hsp18 gene when produced in a ctsR-deficient B. subtilis strain. Under heat stress conditions, O. oeni CtsR acts as a temperature sensor and is inactivated at growth temperatures above 33°C. Finally, using an E. coli bacterial two-hybrid system, we showed that CtsR and ClpL1 interact, suggesting a key role for ClpL1 in controlling CtsR activity in O. oeni.

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Influences of acid and ethanol stresses on Oenococcus oeniSD‐2a and its proteomic and transcriptional responses

et al. 2020

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BACKGROUND During winemaking, malolactic fermentation (MLF) is usually induced by Oenococcus oeni owing to its high resistance to wine stress factors. To ensure a controlled and efficient MLF process, starter cultures are inoculated in wine. In previous studies, O. oeni strains with sub‐lethal acid or ethanol stresses showed higher freeze‐drying vitality and better MLF performance. To explore the mechanisms involved, influences of acid and ethanol stresses on O. oeni SD‐2a were investigated in this study to gain a better understanding of the cross‐protection responses. RESULTS The results showed that acid and ethanol stresses both caused damage to cell membranes and decreased cellular adenosine triphosphate concentration. At the same time, acid stress increased the uptake of glutathione, while ethanol stress led to cell depolarization. The results of comparative proteomic analysis highlighted that heat shock protein was induced with almost all acid and ethanol stresses. In addition, the expression of stress‐relevant genes (hsp20, clpP, trxA, ctsR, recO, usp) increased greatly with ethanol and acid stress treatments. Finally, the viability of O. oeni was improved with acid and ethanol pretreatments after freeze‐drying. CONCLUSIONS This study demonstrated that acid and ethanol stresses had mixed influences on O. oeni SD‐2a. Some physiological and molecular changes would contribute to a more stress‐tolerant state of O. oeni, thereby improving the viability of lyophilized cells. © 2020 Society of Chemical Industry

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Protective role of glutathione addition against wine-related stress in Oenococcus oeni

Cited by 19 publications

References 52 publications

Oenococcus oeni, a species born and moulded in wine: a critical review of the stress impacts of wine and the physiological responses

Oenococcus oeni, a species born and moulded in wine: a critical review of the stress impacts of wine and the physiological responses

CtsR, the Master Regulator of Stress-Response in Oenococcus oeni, Is a Heat Sensor Interacting With ClpL1

Influences of acid and ethanol stresses on Oenococcus oeniSD‐2a and its proteomic and transcriptional responses

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