دورية أكاديمية
Differences in the management of intracellular redox state between wine yeast species dictate their fermentation performances and metabolite production.
| العنوان: | Differences in the management of intracellular redox state between wine yeast species dictate their fermentation performances and metabolite production. |
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| المؤلفون: | Tyibilika V; UMR SPO, INRAE, Institut Agro, Université de Montpellier, Montpellier, France; South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa., Setati ME; South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa., Bloem A; UMR SPO, INRAE, Institut Agro, Université de Montpellier, Montpellier, France., Divol B; South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa., Camarasa C; UMR SPO, INRAE, Institut Agro, Université de Montpellier, Montpellier, France; South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa. Electronic address: carole.camarasa@inrae.fr. |
| المصدر: | International journal of food microbiology [Int J Food Microbiol] 2024 Feb 02; Vol. 411, pp. 110537. Date of Electronic Publication: 2023 Dec 21. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Elsevier Science Publishers Country of Publication: Netherlands NLM ID: 8412849 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1879-3460 (Electronic) Linking ISSN: 01681605 NLM ISO Abbreviation: Int J Food Microbiol Subsets: MEDLINE |
| أسماء مطبوعة: | Original Publication: Amsterdam : Elsevier Science Publishers, c1984- |
| مواضيع طبية MeSH: | Saccharomyces cerevisiae*/metabolism , Wine*/analysis, NAD/analysis ; NAD/metabolism ; Glycerol/metabolism ; Fermentation ; NADP/analysis ; NADP/metabolism ; Phylogeny ; Oxidation-Reduction ; Sugars/metabolism |
| مستخلص: | The maintenance of the balance between oxidised and reduced redox cofactors is essential for the functioning of many cellular processes in all living organisms. While the electron transport chain plays a key role in maintaining this balance under respiratory conditions, its inactivity in the absence of oxygen poses a challenge that yeasts such as Saccharomyces cerevisiae overcome through the production of various metabolic end-products during alcoholic fermentation. In this study, we investigated the diversity occurring between wine yeast species in their management of redox balance and its consequences on the fermentation performances and the formation of metabolites. To this aim, we quantified the changes in NAD(H) and NADP(H) concentrations and redox status throughout the fermentation of 6 wine yeast species. While the availability of NADP and NADPH remained balanced and stable throughout the process for all the strains, important differences between species were observed in the dynamics of NAD and NADH intracellular pools. A comparative analysis of these data with the fermentation capacity and metabolic profiles of the strains revealed that Saccharomyces cerevisiae, Torulaspora delbrueckii and Lachancea thermotolerans strains were able to reoxidise NADH to NAD throughout the fermentation, mainly by the formation of glycerol. These species exhibited good fermentation capacities. Conversely, Starmerella bacillaris and Metschnikowia pulcherrima species were unable to regenerate NAD as early as one third of sugars were consumed, explaining at least in part their poor growth and fermentation performances. The Kluyveromyces marxianus strain exhibited a specific behaviour, by maintaining similar levels of NAD and NADH throughout the process. This balance between oxidised and reduced redox cofactors ensured the consumption of a large part of sugars by this species, despite a low fermentation rate. In addition, the dynamics of redox cofactors affected the production of by-products by the various strains either directly or indirectly, through the formation of precursors. Major examples are the increased formation of glycerol by S. bacillaris and M. pulcherrima strains, as a way of trying to reoxidise NADH, and the greater capacity to produce acetate and derived metabolites of yeasts capable of maintaining their redox balance. Overall, this study provided new insight into the contribution of the management of redox status to the orientation of yeast metabolism during fermentation. This information should be taken into account when developing strategies for more efficient and effective fermentation. Competing Interests: Declaration of competing interest The authors state that they have no financial conflicts of interest or personal relationships that could have influenced the work reported in this paper. (Copyright © 2023. Published by Elsevier B.V.) |
| فهرسة مساهمة: | Keywords: NAD(H) and NADP(H); Redox homeostasis; Saccharomyces and non-Saccharomyces yeasts; Wine fermentation; Yeast redox metabolism |
| المشرفين على المادة: | 0U46U6E8UK (NAD) PDC6A3C0OX (Glycerol) 53-59-8 (NADP) 0 (Sugars) |
| تواريخ الأحداث: | Date Created: 20231227 Date Completed: 20240110 Latest Revision: 20240110 |
| رمز التحديث: | 20240110 |
| DOI: | 10.1016/j.ijfoodmicro.2023.110537 |
| PMID: | 38150773 |
| قاعدة البيانات: | MEDLINE |
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Full Text Finder | تدمد: | 1879-3460 |
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| DOI: | 10.1016/j.ijfoodmicro.2023.110537 |