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Tytuł pozycji:

Impact of CO 2 overpressure on yeast mitochondrial associated proteome during the "prise de mousse" of sparkling wine production.

Tytuł :
Impact of CO 2 overpressure on yeast mitochondrial associated proteome during the "prise de mousse" of sparkling wine production.
Autorzy :
Porras-Agüera JA; Department of Agricultural Chemistry, Edaphology and Microbiology, Severo Ochoa (C6) building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A mm 396, 14014 Cordoba, Spain. Electronic address: .
Moreno-García J; Department of Agricultural Chemistry, Edaphology and Microbiology, Severo Ochoa (C6) building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A mm 396, 14014 Cordoba, Spain. Electronic address: .
García-Martínez T; Department of Agricultural Chemistry, Edaphology and Microbiology, Severo Ochoa (C6) building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A mm 396, 14014 Cordoba, Spain. Electronic address: .
Moreno J; Department of Agricultural Chemistry, Edaphology and Microbiology, Severo Ochoa (C6) building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A mm 396, 14014 Cordoba, Spain. Electronic address: .
Mauricio JC; Department of Agricultural Chemistry, Edaphology and Microbiology, Severo Ochoa (C6) building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A mm 396, 14014 Cordoba, Spain. Electronic address: .
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Źródło :
International journal of food microbiology [Int J Food Microbiol] 2021 Jun 16; Vol. 348, pp. 109226. Date of Electronic Publication: 2021 May 04.
Typ publikacji :
Journal Article
Język :
English
Imprint Name(s) :
Original Publication: Amsterdam : Elsevier Science Publishers, c1984-
MeSH Terms :
Carbon Dioxide/*analysis
Carbon Dioxide/*pharmacology
Mitochondria/*metabolism
Saccharomyces cerevisiae/*metabolism
Wine/*microbiology
Air Pressure ; Ethanol/metabolism ; Fermentation ; Odorants/analysis ; Proteome/analysis ; Proteomics ; Stress, Physiological/physiology ; Wine/analysis ; Yeast, Dried/metabolism
Contributed Indexing :
Keywords: CO(2) overpressure; Mitochondria; Proteome; Saccharomyces cerevisiae
Substance Nomenclature :
0 (Proteome)
142M471B3J (Carbon Dioxide)
3K9958V90M (Ethanol)
Entry Date(s) :
Date Created: 20210508 Date Completed: 20210608 Latest Revision: 20210608
Update Code :
20210609
DOI :
10.1016/j.ijfoodmicro.2021.109226
PMID :
33964807
Czasopismo naukowe
The "prise de mousse" stage during sparkling wine elaboration by the traditional method (Champenoise) involves a second fermentation in a sealed bottle followed by a prolonged aging period, known to contribute significantly to the unique organoleptic properties of these wines. During this stage, CO 2 overpressure, nutrient starvation and high ethanol concentrations are stress factors that affect yeast cells viability and metabolism. Since mitochondria are responsible for energy generation and are required for cell aging and response to numerous stresses, we hypothesized that these organelles may play an essential role during the prise de mousse. The objective of this study is to characterize the mitochondrial response of a Saccharomyces cerevisiae strain traditionally used in sparkling wine production along the "prise de mousse" and study the effect of CO 2 overpressure through a proteomic analysis. We observed that pressure negatively affects the content of mitochondrion-related proteome, especially to those proteins involved in tricarboxylic acid cycle. However, proteins required for the branched-amino acid synthesis, implied in wine aromas, and respiratory chain, also previously reported by transcriptomic analyses, were found over-represented in the sealed bottles. Multivariate analysis of proteins required for tricarboxylic cycle, respiratory chain and amino acid metabolism revealed differences in concentrations, allowing the wine samples to group depending on the time and CO 2 overpressure parameters. Ethanol content along the second fermentation could be the main reason for this changing behavior observed at proteomic level. Further research including genetic studies, determination of ROS, characterization of mitochondrial activity and targeted metabolomics analyses is required. The list of mitochondrial proteins provided in this work will lead to a better understanding of the yeast behavior under these conditions of special interest in the wine industry.
(Copyright © 2021 Elsevier B.V. All rights reserved.)

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