Two-dimensional protein map of an ?ale?-brewing yeast strain: proteome dynamics during fermentation

Kobi, Dominique; Zugmeyer, Sandra; Potier, Serge; Jaquet-Gutfreund, Laurence

doi:10.1016/j.femsyr.2004.07.004

Cited by 52 publications

(38 citation statements)

References 59 publications

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“…We also observed a reduced production of gluconeogenic enzymes such as fructose 1,6 biphosphate aldolase, and of acetyl-CoA hydrolase in microgravity, which is proven to be involved in oxidative metabolism during propagation (Kobi et al, 2004). The shift to anaerobiosis is further supported by the observation that oxidative stress proteins such as superoxide dismutase and peroxiredoxin were downregulated.…”

Section: Van Mulders Et Alsupporting

confidence: 57%

The Influence of Microgravity on Invasive Growth inSaccharomyces cerevisiae

et al. 2011

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This study investigates the effects of microgravity on colony growth and the morphological transition from single cells to short invasive filaments in the model eukaryotic organism Saccharomyces cerevisiae. Two-dimensional spreading of the yeast colonies grown on semi-solid agar medium was reduced under microgravity in the S1278b laboratory strain but not in the CMBSESA1 industrial strain. This was supported by the S1278b proteome map under microgravity conditions, which revealed upregulation of proteins linked to anaerobic conditions. The S1278b strain showed a reduced invasive growth in the center of the yeast colony. Bud scar distribution was slightly affected, with a switch toward more random budding. Together, microgravity conditions disturb spatially programmed budding patterns and generate strain-dependent growth differences in yeast colonies on semi-solid medium.

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Section: Van Mulders Et Alsupporting

confidence: 57%

The Influence of Microgravity on Invasive Growth inSaccharomyces cerevisiae

et al. 2011

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“…In this sense, proteomic analysis of a wildtype wine yeast strain has revealed an important increase in the level of this protein when glucose is exhausted and yeast cells enter into stationary phase (50). Moreover, the levels of this and other stress proteins are up-regulated during the first generation in fermentations carried out by brewing yeast strains, and these levels are maintained during subsequent generations (28). According to the points stated in the introduction, the higher abundance of those proteins involved in stress response in strain ICV 16, especially Hsp26p, may be indicative of a better adaptation or response to the stationary-phase conditions and, hence, an improvement of the capability of this strain of fully completing the vinification process.…”

Section: Discussionmentioning

confidence: 99%

Transcriptomic and Proteomic Approach for Understanding the Molecular Basis of Adaptation of Saccharomyces cerevisiae to Wine Fermentation

Zuzuarregui

Monteoliva

Gil

et al. 2006

Appl Environ Microbiol

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Throughout alcoholic fermentation, Saccharomyces cerevisiae cells have to cope with several stress conditions that could affect their growth and viability. In addition, the metabolic activity of yeast cells during this process leads to the production of secondary compounds that contribute to the organoleptic properties of the resulting wine. Commercial strains have been selected during the last decades for inoculation into the must to carry out the alcoholic fermentation on the basis of physiological traits, but little is known about the molecular basis of the fermentative behavior of these strains. In this work, we present the first transcriptomic and proteomic comparison between two commercial strains with different fermentative behaviors. Our results indicate that some physiological differences between the fermentative behaviors of these two strains could be related to differences in the mRNA and protein profiles. In this sense, at the level of gene expression, we have found differences related to carbohydrate metabolism, nitrogen catabolite repression, and response to stimuli, among other factors. In addition, we have detected a relative increase in the abundance of proteins involved in stress responses (the heat shock protein Hsp26p, for instance) and in fermentation (in particular, the major cytosolic aldehyde dehydrogenase Ald6p) in the strain with better behavior during vinification. Moreover, in the case of the other strain, higher levels of enzymes required for sulfur metabolism (Cys4p, Hom6p, and Met22p) are observed, which could be related to the production of particular organoleptic compounds or to detoxification processes.Wine fermentation is a complex microbiological and biochemical process in which the yeast Saccharomyces cerevisiae plays a central role. Nowadays, the usual strategy to carry out wine production involves the inoculation of selected yeast cells into the wine must. This method affords a decrease in the lag phase, a quick and complete fermentation of the must, and an important degree of reproducibility in the final product (6,20). Of the criteria proposed for the selection of the yeast strain to be inoculated (12,13,56,57), the ability to conduct vigorous fermentation, the production of desirable flavors, and the resistance to stress conditions are among the most important.Wine flavors result from a complex system of interactions among hundreds of compounds (30), many of them produced by yeast and bacteria in various biosynthetic pathways that are active during alcoholic and malolactic fermentations. The levels and activity of enzymes involved in these metabolic pathways therefore play a crucial role in determining the organoleptic properties of the final product.Throughout wine production, yeast cells are affected by a plethora of stress conditions (3, 6). To properly carry out the whole process, they must detect and respond to these unfavorable growth conditions without significant viability loss (6). For this purpose, yeast cells have sensor systems to detect variations in the env...

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“…Also, subproteome reference maps of, for example, yeast mitochondria, have been generated [30]. Moreover, 2D reference maps have been constructed for important industrial yeast strains, such as an ale-fermenting strain [31], a wine strain [32] and a lager-brewing strain [33,34]. These annotated reference maps are useful tools for yeast researchers because they can be used for 2D gel comparisons; however, because of poor gel-to-gel reproducibility and strain variation, protein spot identities should always be confirmed using MS.…”

Section: Yeast As a Production Platform And Model Systemmentioning

confidence: 99%