The STF2p Hydrophilin from Saccharomyces cerevisiae Is Required for Dehydration Stress Tolerance

López-Martínez, Gema; Rodríguez-Porrata, Boris; Margalef-Català, Mar; Cordero-Otero, Ricardo

doi:10.1371/journal.pone.0033324

Cited by 35 publications

(24 citation statements)

References 33 publications

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“…It has previously been reported that the reduction in S. cerevisiae intracellular ROS accumulation during the imposition of desiccation stress enhances viability (López‐Martínez et al, ; Rodríguez‐Porrata et al, ). Therefore, the relationship between the variations in viability rate and differences in the accumulation of ROS was evaluated (Figure b).…”

Section: Resultsmentioning

confidence: 99%

“…Dihydroethidium (DHE) staining of 1·10 7 cells per sample was performed with DHE (Molecular Probes) and analysed by fluorescence microscopy as described by López‐Martínez, Rodríguez, Margalef‐Català, and Cordero‐Otero (). To determine the frequencies of the morphological phenotypes revealed by the DHE staining, a minimum of 500 cells were evaluated from three independent experiments using a Leica fluorescence microscope (DM4000B, Germany).…”

Section: Methodsmentioning

confidence: 99%

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Magnesium enhances dehydration tolerance in Schizosaccharomyces pombe by promoting intracellular 5′‐methylthioadenosine accumulation

Domènech

Poblet

Rozès

et al. 2019

Yeast

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In the present study, we analysed metabolite features during the dehydration–rehydration process for two Schizosaccharomyces pombe strains with different viability rate, in order to determine whether metabolite contents were affected by the presence of magnesium during cell rehydration. The qualitative changes of the intracellular metabolites of both strains were determined by comparing the metabolic profiles of cells before dehydration, after rehydration in water or magnesium solution, and after 2‐hr inoculation of cells in complete medium. Our results suggest that changes of metabolites from the methionine salvage pathway, in particular 5′‐methylthioadenosine, triggered by the increasing intracellular magnesium content may participate in the dehydration tolerance of Sp97 cells.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Magnesium enhances dehydration tolerance in Schizosaccharomyces pombe by promoting intracellular 5′‐methylthioadenosine accumulation

Domènech

Poblet

Rozès

et al. 2019

Yeast

View full text Add to dashboard Cite

show abstract

“…The dihydroethidium (DHE) staining was performed as described by López‐Martínez et al . (). The samples were analysed by fluorescence microscopy.…”

Section: Methodsmentioning

confidence: 97%

“…Among the genes required by the yeast to overcome dehydration stress, some of the genes encoding for the proteins termed hydrophilins are essentials (Rodríguez‐Porrata et al ., ). On the other hand, the overexpression of genes encoding hydrophilins in some yeasts confers tolerance to water‐deficit conditions (Dang and Hincha, ; López‐Martínez et al ., ). Hydrophilin research in different organisms has allowed significant advances to be made towards the understanding of some of their biological properties, including their roles as antioxidants and as membrane and protein stabilizers during water stress, either by direct interaction or by acting as a molecular shield (Tunnacliffe and Wise, ).…”

Section: Introductionmentioning

confidence: 97%

Genetic improvement of Saccharomyces cerevisiae wine strains for enhancing cell viability after desiccation stress

López-Martínez

Pietrafesa

Romano

et al. 2013

Yeast

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In the last few decades spontaneous grape must fermentations have been replaced by inoculated fermentation with Saccharomyces cerevisiae strains as active dry yeast (ADY). Among the essential genes previously characterized to overcome the cell-drying/ rehydration process, six belong to the group of very hydrophilic proteins known as hydrophilins. Among them, only SIP18 has shown early transcriptional response during dehydration stress. In fact, the overexpression in S. cerevisiae of gene SIP18 increases cell viability after the dehydration process. The purpose of this study was to characterize dehydration stress tolerance of three wild and one commercial S. cerevisiae strains of wine origin. The four strains were submitted to transformation by insertion of the gene SIP18. Selected transformants were submitted to the cell-drying-rehydration process and yeast viability was evaluated by both viable cell count and flow cytometry. The antioxidant capacity of SIP18p was illustrated by ROS accumulation reduction after H 2 O 2 attack. Growth data as cellular duplication times and lag times were calculated to estimate cell vitality after the cell rehydration process. The overexpressing SIP18 strains showed significantly longer time of lag phase despite less time needed to stop the leakage of intracellular compounds during the rehydration process. Subsequently, the transformants were tested in inoculated grape must fermentation at laboratory scale in comparison to untransformed strains. Chemical analyses of the resultant wines indicated that no significant change for the content of secondary compounds was detected. The obtained data showed that the transformation enhances the viability of ADY without affecting fermentation efficiency and metabolic behaviour.

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“…) and STF2 (López‐Martínez et al. ). Both thioredoxin and the hydrophilins have antioxidant properties and this is correlated with their ability to improve desiccation tolerance.…”

Section: Active Dry Yeast Productionmentioning

confidence: 99%

Production, reactivation and nutrient requirements of active dried yeast in winemaking: theory and practice

Schmidt

Henschke

2015

Australian Journal of Grape and Wine Research

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Wine yeast, from production to application, traverse an incredible range of environments. Central to their ability to not only survive but to thrive throughout this journey is their capacity to transform themselves in response to the varied conditions encountered. Wine yeast resilience alone, however, is insufficient. Producers and winemakers must be assiduous in their use of wine yeast with an understanding of yeast requirements throughout the process to achieve optimal results. Active dried yeast (ADY) starter cultures for initiating grape must fermentations are convenient, reliable and available for a wide range of strains suited to different wine types. These benefits cannot be fully realised without optimisation of: their production; reactivation of the dried product prior to inoculation; and appropriate nutrient management during fermentation. This review discusses current knowledge on production of Saccharomyces ADY for greatest biological stability and activity, and factors that affect their activity following rehydration and inoculation into grape must. The efficacy of various types of commercial additives used in reactivation of ADY and, winemaking interventions and nutrients that are used to optimise fermentation are also discussed.

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The STF2p Hydrophilin from Saccharomyces cerevisiae Is Required for Dehydration Stress Tolerance

Cited by 35 publications

References 33 publications

Magnesium enhances dehydration tolerance in Schizosaccharomyces pombe by promoting intracellular 5′‐methylthioadenosine accumulation

Magnesium enhances dehydration tolerance in Schizosaccharomyces pombe by promoting intracellular 5′‐methylthioadenosine accumulation

Genetic improvement of Saccharomyces cerevisiae wine strains for enhancing cell viability after desiccation stress

Production, reactivation and nutrient requirements of active dried yeast in winemaking: theory and practice

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