Regulation of respiration and its related metabolism by vitamin B1 and vitamin B6 in Saccharomyces yeasts

Kamihara, Teijiro; Nakamura, Ichiro

doi:10.1007/bfb0000690

Cited by 6 publications

(4 citation statements)

References 74 publications

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“…It deduced there must be problems with the bio-availability of these vitamins in the wine making process and exogenous PAs could cover the deficiency of the two important vitamins for yeast cells against environmental stresses 32 . It also has reported that decreased intracellular vitamin B 6 content could repress many metabolic pathways, including reduced respiration activity and a significant alteration in sterol and unsaturated fatty acids metabolism 33 . It might resulted in the sequential changes in the composition of lipids, affecting the fluidity and permeability of cell membrane, as wells as the cell growth 27 .…”

Section: Discussionmentioning

confidence: 99%

Transcriptome analysis reveals the protection mechanism of proanthocyanidins for Saccharomyces cerevisiae during wine fermentation

Zhu

Zhao

2020

Sci Rep

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Grape-derived proanthocyanidins could act as a protector against various environmental stresses for Saccharomyces cerevisiae during wine fermentation, resulting in the increased physiological activity, fermentation efficiency and improved wine quality. In order to explore the possible protection mechanism of proanthocyanidins globally, RNA-seq analysis for wine yeast AWRI R2 cultivated with 0 g/L (group A), 0.1 g/L (group B), 1.0 g/L (group C) proanthocyanidins were applied in this study. Differentially expressed genes were enriched into six metabolic pathways including vitamin B 6 , thiamine, amino acids, aminoacyl-tRNA, carbohydrate and steroid based on KEGG enrichment analysis. Four key genes (SNZ2, THI6, THI21 and THI80), participated in the biosynthesis of vitamin B 6 and thiamine, were up-regulated significantly in proanthocyanidins treated yeast cells and the gene expression levels were verified by RT-qPCR. Yeast cells supplemented with proanthocyanidins performed increased intracellular levels of vitamin B 6 and thiamine and higher cell viability compared to the control group. In addition, the composition of intracellular fatty acids showed an obvious alternation in proanthocyanidins-treated yeast cells, in which the UFAs content increased whereas the SFA content decreased. In general, we provided an indirect protection effect of proanthocyanidins on the yeast cells to alleviate environmental stresses during wine fermentation.

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Section: Discussionmentioning

confidence: 99%

Transcriptome analysis reveals the protection mechanism of proanthocyanidins for Saccharomyces cerevisiae during wine fermentation

Zhu

Zhao

2020

Sci Rep

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“…Indeed, several reports have shown significant up-regulation of thiamin metabolism genes in fermenting yeast cells in various industrial settings including wine, sake, and bread dough (Rossignol et al 2003;Tanaka et al 2006;Wu et al 2006), and in yeast cells cultivated in sugarcane molasses (Shima et al 2005), indicating that there is a high demand for thiamin (and its precursors) under these industrial conditions. However, it is well known that for S. cerevisiae, as well as for other members of the Saccharomyces sensu stricto complex, the presence of thiamin in the medium has a negative effect on the initial growth phase of the yeast cells, although it does not affect the final cell density (Minami et al 1982;Nakamura et al 1982;Kamihara and Nakamura 1984). This thiamin-induced growth inhibition has been extensively studied in yeast, and is a consequence of the repressing effect of this vitamin on PLP biosynthesis (Minami et al 1982;Nakamura et al 1982;Kamihara and Nakamura 1984;Hohmann and Meacock 1998;RodriguezNavarro et al 2002;Mojzita and Hohmann 2006;Nosaka 2006).…”

Section: Phenotypic Consequence Of the Amplified Sno/snz Genesmentioning

confidence: 99%

“…This thiamin-induced growth inhibition has been extensively studied in yeast, and is a consequence of the repressing effect of this vitamin on PLP biosynthesis (Minami et al 1982;Nakamura et al 1982;Kamihara and Nakamura 1984;Hohmann and Meacock 1998;RodriguezNavarro et al 2002;Mojzita and Hohmann 2006;Nosaka 2006). Due to the resultant marked decrease in cellular vitamin B6 (e.g., pyridoxine) content, many metabolic pathways are repressed, including a pronounced lowering of d-aminolevulinate synthase activity and decreased synthesis of heme, with consequent lowering of respiration and a significant alteration in membrane lipid composition due to inhibition of sterol and unsaturated fatty acids biosynthesis (Minami et al 1982;Nakamura et al 1982;Kamihara and Nakamura 1984).…”

Section: Phenotypic Consequence Of the Amplified Sno/snz Genesmentioning

confidence: 99%

Industrial fuel ethanol yeasts contain adaptive copy number changes in genes involved in vitamin B1 and B6 biosynthesis

Stambuk¹,

Dunn²,

Alves³

et al. 2009

Genome Res.

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Fuel ethanol is now a global energy commodity that is competitive with gasoline. Using microarray-based comparative genome hybridization (aCGH), we have determined gene copy number variations (CNVs) common to five industrially important fuel ethanol Saccharomyces cerevisiae strains responsible for the production of billions of gallons of fuel ethanol per year from sugarcane. These strains have significant amplifications of the telomeric SNO and SNZ genes, which are involved in the biosynthesis of vitamins B6 (pyridoxine) and B1 (thiamin). We show that increased copy number of these genes confers the ability to grow more efficiently under the repressing effects of thiamin, especially in medium lacking pyridoxine and with high sugar concentrations. These genetic changes have likely been adaptive and selected for in the industrial environment, and may be required for the efficient utilization of biomass-derived sugars from other renewable feedstocks.

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“…The reduced growth of all strains, including the parental strain BY4705, on medium supplemented with thiamin but lacking pyridoxine suggests that under these conditions production of vitamin B 6 may be limited. This growth inhibition by thiamin in pyridoxine-free medium is a phenomenon shared by S. cerevisiae and other sensu stricto yeasts (Kamihara & Nakamura, 1982) and probably arises from the repression of the SNO2/3 and SNZ2/3 genes involved in pyridoxine biosynthesis by thiamin (L. Marsh, R. Wightman & P. A. Meacock, unpublished data; Rodríguez-Navarro et al, 2002). The slight growth differences between RWY11 and RWY12 versus RWY13 and RWY14 might reflect subtle differences in gene expression levels or efficiencies of the four iso-enzymes.…”

Section: Phenotypic Analysis Of the S Cerevisiae Mutant Strainsmentioning

confidence: 98%

The THI5 gene family of Saccharomyces cerevisiae: distribution of homologues among the hemiascomycetes and functional redundancy in the aerobic biosynthesis of thiamin from pyridoxine

Wightman

Meacock

2003

Microbiology

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The THI5 gene family of Saccharomyces cerevisiae comprises four highly conserved members named THI5 (YFL058w), THI11 (YJR156c), THI12 (YNL332w) and THI13 (YDL244w). Each gene copy is located within the subtelomeric region of a different chromosome and all are homologues of the Schizosaccharomyces pombe nmt1 gene which is thought to function in the biosynthesis of hydroxymethylpyrimidine (HMP), a precursor of vitamin B 1 , thiamin. A comprehensive phylogenetic study has shown that the existence of THI5 as a gene family is exclusive to those yeasts of the Saccharomyces sensu stricto subgroup. To determine the function and redundancy of each of the S. cerevisiae homologues, all combinations of the single, double, triple and quadruple deletion mutants were constructed using a PCR-mediated gene-disruption strategy. Phenotypic analyses of these mutant strains have shown the four genes to be functionally redundant in terms of HMP formation for thiamin biosynthesis; each promotes synthesis of HMP from the pyridoxine (vitamin B 6 ) biosynthetic pathway. Furthermore, growth studies with the quadruple mutant strain support a previous proposal of an alternative HMP biosynthetic pathway that operates in yeast under anaerobic growth conditions. Comparative analysis of mRNA levels has revealed subtle differences in the regulation of the four genes, suggesting that they respond differently to nutrient limitation.

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Regulation of respiration and its related metabolism by vitamin B1 and vitamin B6 in Saccharomyces yeasts

Cited by 6 publications

References 74 publications

Transcriptome analysis reveals the protection mechanism of proanthocyanidins for Saccharomyces cerevisiae during wine fermentation

Transcriptome analysis reveals the protection mechanism of proanthocyanidins for Saccharomyces cerevisiae during wine fermentation

Industrial fuel ethanol yeasts contain adaptive copy number changes in genes involved in vitamin B1 and B6 biosynthesis

The THI5 gene family of Saccharomyces cerevisiae: distribution of homologues among the hemiascomycetes and functional redundancy in the aerobic biosynthesis of thiamin from pyridoxine

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