دورية أكاديمية
Nicotinic acid availability impacts redox cofactor metabolism in Saccharomyces cerevisiae during alcoholic fermentation.
| العنوان: | Nicotinic acid availability impacts redox cofactor metabolism in Saccharomyces cerevisiae during alcoholic fermentation. |
|---|---|
| المؤلفون: | Duncan JD; South African Grape and Wine Research Institute, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa., Setati ME; South African Grape and Wine Research Institute, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa., Divol B; South African Grape and Wine Research Institute, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa. |
| المصدر: | FEMS yeast research [FEMS Yeast Res] 2024 Jan 09; Vol. 24. |
| نوع المنشور: | Journal Article; Research Support, Non-U.S. Gov't |
| اللغة: | English |
| بيانات الدورية: | Publisher: Oxford University Press Country of Publication: England NLM ID: 101085384 Publication Model: Print Cited Medium: Internet ISSN: 1567-1364 (Electronic) Linking ISSN: 15671356 NLM ISO Abbreviation: FEMS Yeast Res Subsets: MEDLINE |
| أسماء مطبوعة: | Publication: 2015- : Oxford Oxford University Press Original Publication: Amsterdam ; New York : Published by Elsevier Science B.V. on behalf of Federation of European Microbiological Societies, [2001- |
| مواضيع طبية MeSH: | Saccharomyces cerevisiae*/metabolism , Fermentation* , Niacin*/metabolism , Oxidation-Reduction* , NAD*/metabolism, Ethanol/metabolism ; Coenzymes/metabolism |
| مستخلص: | Anaerobic alcoholic fermentation, particularly in high-sugar environments, presents metabolic challenges for yeasts. Crabtree-positive yeasts, including Saccharomyces cerevisiae, prefer fermentation even in the presence of oxygen. These yeasts rely on internal NAD+ recycling and extracellular assimilation of its precursor, nicotinic acid (vitamin B3), rather than de novo NAD+ production. Surprisingly, nicotinic acid assimilation is poorly characterized, even in S. cerevisiae. This study elucidated the timing of nicotinic acid uptake during grape juice-like fermentation and its impact on NAD(H) levels, the NAD+/NADH ratio, and metabolites produced. Complete uptake of extracellular nicotinic acid occurred premid-exponential phase, thereafter small amounts of vitamin B3 were exported back into the medium. Suboptimal levels of nicotinic acid were correlated with slower fermentation and reduced biomass, disrupting redox balance and impeding NAD+ regeneration, thereby affecting metabolite production. Metabolic outcomes varied with nicotinic acid concentrations, linking NAD+ availability to fermentation efficiency. A model was proposed encompassing rapid nicotinic acid uptake, accumulation during cell proliferation, and recycling with limited vitamin B3 export. This research enhances the understanding of nicotinic acid uptake dynamics during grape juice-like fermentation. These insights contribute to advancing yeast metabolism research and have profound implications for the enhancement of biotechnological practices and the wine-making industry. (© The Author(s) 2024. Published by Oxford University Press on behalf of FEMS.) |
| References: | Int J Mol Sci. 2021 Jan 05;22(1):. (PMID: 33466562) Appl Environ Microbiol. 1996 Feb;62(2):309-15. (PMID: 16535224) J Mol Biol. 1961 Jun;3:318-56. (PMID: 13718526) Biomolecules. 2020 Feb 19;10(2):. (PMID: 32092906) Appl Environ Microbiol. 2004 Nov;70(11):6816-25. (PMID: 15528549) Microbiology (Reading). 2003 Sep;149(Pt 9):2669-2678. (PMID: 12949191) FEBS Lett. 2002 Apr 24;517(1-3):97-102. (PMID: 12062417) Appl Environ Microbiol. 1999 Jan;65(1):143-9. (PMID: 9872772) Yeast. 2020 Apr;37(4):283-304. (PMID: 31972058) DNA Repair (Amst). 2014 Nov;23:49-58. (PMID: 25096760) J Biol Chem. 2014 Aug 29;289(35):24440-51. (PMID: 25035431) Anal Biochem. 1992 Jul;204(1):118-23. (PMID: 1514678) J Biol Chem. 2003 Aug 29;278(35):33049-55. (PMID: 12771147) Annu Rev Biochem. 2006;75:435-65. (PMID: 16756498) FEMS Yeast Res. 2014 Feb;14(1):60-72. (PMID: 24164795) Biochim Biophys Acta. 1998 Jun 29;1385(2):201-19. (PMID: 9655908) Appl Microbiol Biotechnol. 2021 Feb;105(3):953-973. (PMID: 33404836) J Biol Chem. 1958 Aug;233(2):488-92. (PMID: 13563526) Food Microbiol. 2023 Oct;115:104330. (PMID: 37567622) Genetics. 2016 Oct;204(2):569-579. (PMID: 27527516) Int J Food Microbiol. 2021 Sep 16;354:109206. (PMID: 34088559) Appl Environ Microbiol. 2008 Apr;74(8):2259-66. (PMID: 18281432) Front Microbiol. 2020 Feb 28;11:305. (PMID: 32184771) Genes (Basel). 2020 Jul 11;11(7):. (PMID: 32664606) J Chromatogr B Analyt Technol Biomed Life Sci. 2012 Feb 15;885-886:43-9. (PMID: 22265666) Cell. 2007 May 4;129(3):473-84. (PMID: 17482543) Compr Rev Food Sci Food Saf. 2021 May;20(3):2991-3035. (PMID: 33884746) Proc Natl Acad Sci U S A. 2014 Apr 8;111(14):5159-64. (PMID: 24706835) Proc Natl Acad Sci U S A. 2001 Jan 16;98(2):415-20. (PMID: 11134535) Food Res Int. 2023 Jan;163:112276. (PMID: 36596186) Nature. 2000 Nov 23;408(6811):495-8. (PMID: 11100734) FEMS Microbiol Rev. 2001 Jan;25(1):15-37. (PMID: 11152939) Biotechnol Bioeng. 1988 Jun 20;32(1):86-94. (PMID: 18584721) Appl Microbiol Biotechnol. 2015 Mar;99(5):2291-304. (PMID: 25412578) |
| معلومات مُعتمدة: | 145290 National Research Foundation |
| فهرسة مساهمة: | Keywords: NAD(H); NADP(H); redox cofactors; vitamin B3; wine; yeast |
| المشرفين على المادة: | 2679MF687A (Niacin) 0U46U6E8UK (NAD) 3K9958V90M (Ethanol) 0 (Coenzymes) |
| تواريخ الأحداث: | Date Created: 20240418 Date Completed: 20240427 Latest Revision: 20240429 |
| رمز التحديث: | 20240429 |
| مُعرف محوري في PubMed: | PMC11055565 |
| DOI: | 10.1093/femsyr/foae015 |
| PMID: | 38637306 |
| قاعدة البيانات: | MEDLINE |
| تدمد: | 1567-1364 |
|---|---|
| DOI: | 10.1093/femsyr/foae015 |