Articles producció científica> Bioquímica i Biotecnologia

New insights into the toxicity mechanism of octanoic and decanoic acids on Saccharomyces cerevisiae

  • Dades identificatives

    Identificador: PC:1195
    Autors:
    Nicolas RozèsRicardo Cordero-OteroMontse PobletGema López-MartínezAnna Borrull
    Resum:
    Octanoic (C8) and decanoic (C10) acids are produced in hypoxic conditions by the yeast Saccharomyces cerevisiae as by-products of its metabolism and are considered fermentation inhibitors in the presence of ethanol at acidic pH. This study aims to broaden our understanding of the physiological limits between toxicity and ester production in yeast cells. To this end, the non-inhibitory concentration (NIC) and maximum inhibitory concentration (MIC) values were first established for C8 and C10 at physiological pH (5.8) without ethanol. The results showed that when these acids were added to culture medium at these values, they tended to accumulate in different cellular fractions of the yeast. While C8 was almost entirely located in the cell wall fraction, C10 was found in the endocellular fraction. Cell fatty acid detoxification was also different; while the esterification of fatty acids was more efficient in the case of C10, the peroxisome was activated regardless of which fatty acid was added. Furthermore, the study of the Pdr12 and Tpo1 transporters that evolved during the detoxification process revealed that C8 was mostly expelled by the Pdr12 carrier, which was related to higher β-oxidative damage in the presence of endocellular C10. C10 is more toxic at lower concentrations than C8. Although they are produced by yeast, the resulting intracellular medium-chain fatty acids (MCFAs) caused a level of toxicity which promoted cell death. However, MCFAs are involved in the production of beverage flavours. © 2015 John Wiley & Sons, Ltd.
  • Altres:

    Autor segons l'article: Nicolas Rozès Ricardo Cordero-Otero Montse Poblet Gema López-Martínez Anna Borrull
    Departament: Bioquímica i Biotecnologia
    Autor/s de la URV: ROZÈS ., NICOLAS ANDRE LOUIS CORDERO OTERO, RICARDO ROMÁN POBLET ICART, MARIA MONTSERRAT LÓPEZ MARTÍNEZ, GEMA ISABEL BORRULL RIERA, ANNA
    Paraules clau: medium chain fatty acid decanoic acid derivative Alcohol
    Resum: Octanoic (C8) and decanoic (C10) acids are produced in hypoxic conditions by the yeast Saccharomyces cerevisiae as by-products of its metabolism and are considered fermentation inhibitors in the presence of ethanol at acidic pH. This study aims to broaden our understanding of the physiological limits between toxicity and ester production in yeast cells. To this end, the non-inhibitory concentration (NIC) and maximum inhibitory concentration (MIC) values were first established for C8 and C10 at physiological pH (5.8) without ethanol. The results showed that when these acids were added to culture medium at these values, they tended to accumulate in different cellular fractions of the yeast. While C8 was almost entirely located in the cell wall fraction, C10 was found in the endocellular fraction. Cell fatty acid detoxification was also different; while the esterification of fatty acids was more efficient in the case of C10, the peroxisome was activated regardless of which fatty acid was added. Furthermore, the study of the Pdr12 and Tpo1 transporters that evolved during the detoxification process revealed that C8 was mostly expelled by the Pdr12 carrier, which was related to higher β-oxidative damage in the presence of endocellular C10. C10 is more toxic at lower concentrations than C8. Although they are produced by yeast, the resulting intracellular medium-chain fatty acids (MCFAs) caused a level of toxicity which promoted cell death. However, MCFAs are involved in the production of beverage flavours. © 2015 John Wiley & Sons, Ltd.
    Grup de recerca: Biotecnologia Enològica Biotecnologia Microbiana dels Aliments
    Àrees temàtiques: Biochemistry and technology Bioquímica y tecnología Bioquímica i biotecnologia
    Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 1097-0061
    Identificador de l'autor: 0000-0001-9718-3429 0000-0001-5402-1278 0000-0002-9958-5736 n/a n/a
    Data d'alta del registre: 2015-08-05
    Pàgina final: 460
    Volum de revista: 32
    Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
    Enllaç font original: http://onlinelibrary.wiley.com/doi/10.1002/yea.3071/full
    URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
    DOI de l'article: 10.1002/yea.3071
    Entitat: Universitat Rovira i Virgili
    Any de publicació de la revista: 2015
    Pàgina inicial: 451
    Tipus de publicació: Article Artículo Article
  • Paraules clau:

    Saccharomyces cerevisiae
    Llevats
    medium chain fatty acid
    decanoic acid derivative
    Alcohol
    Biochemistry and technology
    Bioquímica y tecnología
    Bioquímica i biotecnologia
    1097-0061
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