Variability in gene content and expression of the thioredoxin system in Oenococcus oeni

Margalef-Català, Mar; Stefanelli, Elena; Araque, Isabel; Wagner, Karoline; Felis, Giovanna E.; Bordons, Albert; Torriani, Sandra; Reguant, Cristina

doi:10.1016/j.fm.2016.08.005

Cited by 15 publications

(18 citation statements)

References 47 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Our results support the relevance of the thioredoxin and glutathione systems in the adaptation of O. oeni to wine related stress. There are few studies regarding thioredoxin in O. oeni (Jobin et al, 1999a ; Guzzo et al, 2000 ; Margalef-Català et al, 2017 ), thus the role of this mechanism and glutathione system against wine stress is quite unknown.…”

Section: Resultsmentioning

confidence: 99%

“…The primers used for these analyses are shown in Table 1 . Some genes were selected due to their involvement in stress response according to previous studies (Jobin et al, 1999b ; Beltramo et al, 2006 ; Olguín et al, 2009 ; Bordas et al, 2013 ; Margalef-Català et al, 2017 ) and others were randomly selected with the sole objective of validating the methodology. Reverse transcription, real-time qPCR and primer design were performed according to Olguín et al ( 2009 ).…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Transcriptomic and Proteomic Analysis of Oenococcus oeni Adaptation to Wine Stress Conditions

et al. 2016

Self Cite

View full text Add to dashboard Cite

Oenococcus oeni, the main lactic acid bacteria responsible for malolactic fermentation in wine, has to adapt to stressful conditions, such as low pH and high ethanol content. In this study, the changes in the transcriptome and the proteome of O. oeni PSU-1 during the adaptation period before MLF start have been studied. DNA microarrays were used for the transcriptomic analysis and two complementary proteomic techniques, 2-D DIGE and iTRAQ labeling were used to analyze the proteomic response. One of the most influenced functions in PSU-1 due to inoculation into wine-like medium (WLM) was translation, showing the over-expression of certain ribosomal genes and the corresponding proteins. Amino acid metabolism and transport was also altered and several peptidases were up regulated both at gene and protein level. Certain proteins involved in glutamine and glutamate metabolism showed an increased abundance revealing the key role of nitrogen uptake under stressful conditions. A strong transcriptional inhibition of carbohydrate metabolism related genes was observed. On the other hand, the transcriptional up-regulation of malate transport and citrate consumption was indicative of the use of L-malate and citrate associated to stress response and as an alternative energy source to sugar metabolism. Regarding the stress mechanisms, our results support the relevance of the thioredoxin and glutathione systems in the adaptation of O. oeni to wine related stress. Genes and proteins related to cell wall showed also significant changes indicating the relevance of the cell envelop as protective barrier to environmental stress. The differences found between transcriptomic and proteomic data suggested the relevance of post-transcriptional mechanisms and the complexity of the stress response in O. oeni adaptation. Further research should deepen into the metabolisms mostly altered due to wine conditions to elucidate the role of each mechanism in the O. oeni ability to develop MLF.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Transcriptomic and Proteomic Analysis of Oenococcus oeni Adaptation to Wine Stress Conditions

et al. 2016

Self Cite

View full text Add to dashboard Cite

show abstract

“…Strain O. oeni PSU-1 (ATCC BAA-331) was used for the MLF. Yeasts were maintained on YPD plates (2 % glucose, 2 % bacto-peptone, 1 % yeast extract, 2% agar, w/v) and bacteria on MRSmf (Margalef-Català et al, 2017) plates, and all were stored at 4 °C. To obtain the inocula, a colony was picked from the plates and grown in liquid media YPD at 28 °C (yeasts) and MRSmf at 27 °C in a 10 % CO 2 atmosphere (O. oeni).…”

Section: Microorganisms and Inoculamentioning

confidence: 99%

Effect of the inoculation strategy of non-Saccharomyces yeasts on wine malolactic fermentation

et al. 2020

Self Cite

View full text Add to dashboard Cite

Interest in some non-Saccharomyces yeasts has increased recently, because they have been associated with an improvement in wine quality. Nevertheless, little attention has been paid to the effect that the use of these yeasts may have on malolactic fermentation (MLF). In this study, the strains Torulaspora delbrueckii Biodiva and Metschnikowia pulcherrima Flavia were evaluated by co-inoculation and sequential fermentation with S. cerevisiae QA23. A fermentation with S. cerevisiae as a single starter was also performed as a control, then MLF was performed inoculating Oenococcus oeni PSU-1 in all wines. Finally, the wines obtained after alcoholic fermentation and MLF were characterised. The results of the coinoculated fermentations were similar to those of the S. cerevisiae control fermentations. Nevertheless, significant differences were observed in sequential fermentations in terms of lower content of acetic, L-malic and succinic acids. These differences were particularly noticeable in fermentations carried out with T. delbrueckii.

show abstract

“…In addition, Margalef‐Català et al . () studied the complete thioredoxin system in O. oeni to evaluate the role of each trx gene in the stress response. The thioredoxin system protects against oxidative stress through the reversible oxidation of the thioredoxin active centre dithiol to a disulphide.…”

Section: Ethanol Stress Response In Oenococcus Oenimentioning

confidence: 99%

Ethanol stress in Oenococcus oeni : transcriptional response and complex physiological mechanisms

et al. 2018

View full text Add to dashboard Cite

SummaryOenococcus oeni is the dominant species able to cope with a hostile environment of wines, comprising cumulative effects of low pH, high ethanol and SO 2 content, nonoptimal growth temperatures and growth inhibitory compounds. Ethanol tolerance is a crucial feature for the activity of O. oeni cells in wine because ethanol acts as a disordering agent of its cell membrane and negatively affects metabolic activity; it damages the membrane integrity, decreases cell viability and, as other stress conditions, delays the start of malolactic fermentation with a consequent alteration of wine quality. The cell wall, cytoplasmic membrane and metabolic pathways are the main sites involved in physiological changes aimed to ensure an adequate adaptive response to ethanol stress and to face the oxidative damage caused by increasing production of reactive oxygen species. Improving our understanding of the cellular impact of ethanol toxicity and how the cell responds to ethanol stress can facilitate the development of strategies to enhance microbial ethanol tolerance; this allows to perform a multidisciplinary endeavour requiring not only an ecological study of the spontaneous process but also the characterization of useful technological and physiological features of the predominant strains in order to select those with the highest potential for industrial applications.

show abstract

Variability in gene content and expression of the thioredoxin system in Oenococcus oeni

Cited by 15 publications

References 47 publications

Transcriptomic and Proteomic Analysis of Oenococcus oeni Adaptation to Wine Stress Conditions

Transcriptomic and Proteomic Analysis of Oenococcus oeni Adaptation to Wine Stress Conditions

Effect of the inoculation strategy of non-Saccharomyces yeasts on wine malolactic fermentation

Ethanol stress in Oenococcus oeni : transcriptional response and complex physiological mechanisms

Contact Info

Product

Resources

About