The metabolism of lipids in yeasts and applications in oenology

Mbuyane, Lethiwe Lynett; Bauer, Florian F.; Divol, Benoit

doi:10.1016/j.foodres.2021.110142

Cited by 23 publications

(11 citation statements)

References 195 publications

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“…Decreasing formulae were only 30 and included fatty acids, namely oleic acid, which is an unsaturated fatty acid: constituents of yeasts and acetic acid bacteria plasmic membranes [23,24] (Figure 4C). Therefore, it can be hypothesized that uptake of fatty acids from the medium was stimulated during P2, since oxygen is necessary for the synthesis of unsaturated fatty acids and sterols [25]. It is worth noting that during P1, where microorganism have access to oxygen, oleic acid was produced (Figure 3).…”

Section: Impact Of Production Phases On the Molecular Composition Of ...mentioning

confidence: 99%

Non-Targeted Metabolomic Analysis of the Kombucha Production Process

et al. 2022

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Kombucha is a traditional fermented beverage obtained from the transformation of sugared black tea by a community of yeasts and bacteria. Kombucha production recently became industrialized, but its quality standards remain poorly defined. Metabolomic analyses were applied using FT-ICR-MS to characterize the impacts of production phases and the type of tea on the non-volatile chemical composition of kombucha. Independently from tea type, the first phase of acidification in open vessel was characterized by the release of gluconate and gallate from acetic acid bacteria metabolism and probably from polymeric polyphenols, respectively. The second phase of carbonation in closed vessel induced a consumption or transformation of oleic acid that could be consecutive of oxygen limitation. The first phase had the most impact on molecular diversity, but tea type mainly influenced the global composition in polyphenol profile. Black tea polyphenols were more impacted by microbial activity compared to green tea polyphenols.

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Section: Impact Of Production Phases On the Molecular Composition Of ...mentioning

confidence: 99%

Non-Targeted Metabolomic Analysis of the Kombucha Production Process

et al. 2022

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“…Over the last decades, yeast has become a key model organism for the study of lipid biochemistry, playing a key role not only in biotechnological applications [79] but also in the study of human diseases and of cancer [80][81][82]. In fact, metabolic fluxes observed in cancer cells appear very similar to those observed in the fermenting and rapidly prolifer ating yeast.…”

Section: Mitochondrial Carriers and Lipid Metabolismmentioning

confidence: 99%

Mitochondrial Carriers and Substrates Transport Network: A Lesson from Saccharomyces cerevisiae

Ferramosca

Zara

2021

IJMS

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The yeast Saccharomyces cerevisiae is one of the most widely used model organisms for investigating various aspects of basic cellular functions that are conserved in human cells. This organism, as well as human cells, can modulate its metabolism in response to specific growth conditions, different environmental changes, and nutrient depletion. This adaptation results in a metabolic reprogramming of specific metabolic pathways. Mitochondrial carriers play a fundamental role in cellular metabolism, connecting mitochondrial with cytosolic reactions. By transporting substrates across the inner membrane of mitochondria, they contribute to many processes that are central to cellular function. The genome of Saccharomyces cerevisiae encodes 35 members of the mitochondrial carrier family, most of which have been functionally characterized. The aim of this review is to describe the role of the so far identified yeast mitochondrial carriers in cell metabolism, attempting to show the functional connections between substrates transport and specific metabolic pathways, such as oxidative phosphorylation, lipid metabolism, gluconeogenesis, and amino acids synthesis. Analysis of the literature reveals that these proteins transport substrates involved in the same metabolic pathway with a high degree of flexibility and coordination. The understanding of the role of mitochondrial carriers in yeast biology and metabolism could be useful for clarifying unexplored aspects related to the mitochondrial carrier network. Such knowledge will hopefully help in obtaining more insight into the molecular basis of human diseases.

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“…The lipidome of eukaryotic cells consists of hundreds to thousands of lipid species that integrate membranes, store metabolic energy, and act as bioactive molecules [1,2]. The lipid classification system, as recently described by Mbuyane et al [3], consists of eight classes of lipids, i.e., fatty acids, glycolipids (glycerolipids and glycerophospholipids), sphingolipids, prenol lipids, polyketides, saccharolipids, sterols and their derivatives [3,4].…”

Section: Introductionmentioning

confidence: 99%

“…The importance and role of lipids in yeast metabolism are well known and were recently reviewed [3,34]. However, there are no recent reviews focused on the role of sterols wine fermentation.…”

Section: Introductionmentioning

confidence: 99%

Characterization and Role of Sterols in Saccharomyces cerevisiae during White Wine Alcoholic Fermentation

et al. 2022

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Responsible for plasma membrane structure maintenance in eukaryotic organisms, sterols are essential for yeast development. The role of two sterol sources in Saccharomyces cerevisiae during wine fermentation is highlighted in this review: ergosterol (yeast sterol produced by yeast cells under aerobic conditions) and phytosterols (plant sterols imported by yeast cells from grape musts in the absence of oxygen). These compounds are responsible for the maintenance of yeast cell viability during white wine fermentation under stress conditions, such as ethanol stress and sterol starvation, to avoid sluggish and stuck fermentations.

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The metabolism of lipids in yeasts and applications in oenology

Cited by 23 publications

References 195 publications

Non-Targeted Metabolomic Analysis of the Kombucha Production Process

Non-Targeted Metabolomic Analysis of the Kombucha Production Process

Mitochondrial Carriers and Substrates Transport Network: A Lesson from Saccharomyces cerevisiae

Characterization and Role of Sterols in Saccharomyces cerevisiae during White Wine Alcoholic Fermentation

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