Articles producció científica> Bioquímica i Biotecnologia

Aromatic Amino Acid-Derived Compounds Induce Morphological Changes and Modulate the Cell Growth of Wine Yeast Species

  • Dades identificatives

    Identificador: imarina:5132080
    Autors:
    González B., Vázquez J., Cullen P., Mas A., Beltran G., Torija M.
    Resum:
    © 2018 González, Vázquez, Cullen, Mas, Beltran and Torija. Yeasts secrete a large diversity of compounds during alcoholic fermentation, which affect growth rates and developmental processes, like filamentous growth. Several compounds are produced during aromatic amino acid metabolism, including aromatic alcohols, serotonin, melatonin, and tryptamine. We evaluated the effects of these compounds on growth parameters in 16 different wine yeasts, including non-Saccharomyces wine strains, for which the effects of these compounds have not been well-defined. Serotonin, tryptamine, and tryptophol negatively influenced yeast growth, whereas phenylethanol and tyrosol specifically affected non-Saccharomyces strains. The effects of the aromatic alcohols were observed at concentrations commonly found in wines, suggesting a possible role in microbial interaction during wine fermentation. Additionally, we demonstrated that aromatic alcohols and ethanol are able to affect invasive and pseudohyphal growth in a manner dependent on nutrient availability. Some of these compounds showed strain-specific effects. These findings add to the understanding of the fermentation process and illustrate the diversity of metabolic communication that may occur among related species during metabolic processes.
  • Altres:

    Autor segons l'article: González B., Vázquez J., Cullen P., Mas A., Beltran G., Torija M.
    Departament: Bioquímica i Biotecnologia
    Autor/s de la URV: Beltran Casellas, Gemma / Mas Baron, Alberto / Torija Martínez, María Jesús
    Paraules clau: Tryptamine Serotonin Quorum sensing Pseudohyphal growth Non-saccharomyces Invasive growth Aromatic alcohols serotonin quorum sensing pseudohyphal growth non-saccharomyces invasive growth aromatic alcohols
    Resum: © 2018 González, Vázquez, Cullen, Mas, Beltran and Torija. Yeasts secrete a large diversity of compounds during alcoholic fermentation, which affect growth rates and developmental processes, like filamentous growth. Several compounds are produced during aromatic amino acid metabolism, including aromatic alcohols, serotonin, melatonin, and tryptamine. We evaluated the effects of these compounds on growth parameters in 16 different wine yeasts, including non-Saccharomyces wine strains, for which the effects of these compounds have not been well-defined. Serotonin, tryptamine, and tryptophol negatively influenced yeast growth, whereas phenylethanol and tyrosol specifically affected non-Saccharomyces strains. The effects of the aromatic alcohols were observed at concentrations commonly found in wines, suggesting a possible role in microbial interaction during wine fermentation. Additionally, we demonstrated that aromatic alcohols and ethanol are able to affect invasive and pseudohyphal growth in a manner dependent on nutrient availability. Some of these compounds showed strain-specific effects. These findings add to the understanding of the fermentation process and illustrate the diversity of metabolic communication that may occur among related species during metabolic processes.
    Àrees temàtiques: Zootecnia / recursos pesqueiros Saúde coletiva Química Odontología Nutrição Microbiology (medical) Microbiology Medicina veterinaria Medicina ii Medicina i Materiais Matemática / probabilidade e estatística Interdisciplinar Geografía Geociências Farmacia Ensino Engenharias iii Engenharias ii Engenharias i Economia Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Ciência da computação Biotecnología Biodiversidade Astronomia / física
    Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 1664302X
    Adreça de correu electrònic de l'autor: gemma.beltran@urv.cat mjesus.torija@urv.cat albert.mas@urv.cat
    Identificador de l'autor: 0000-0002-7071-205X 0000-0001-6419-0745 0000-0002-0763-1679
    Data d'alta del registre: 2024-09-07
    Volum de revista: 9
    Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
    Enllaç font original: https://www.frontiersin.org/articles/10.3389/fmicb.2018.00670/full
    URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
    Referència a l'article segons font original: Frontiers In Microbiology. 9 (APR): 670-
    Referència de l'ítem segons les normes APA: González B., Vázquez J., Cullen P., Mas A., Beltran G., Torija M. (2018). Aromatic Amino Acid-Derived Compounds Induce Morphological Changes and Modulate the Cell Growth of Wine Yeast Species. Frontiers In Microbiology, 9(APR), 670-. DOI: 10.3389/fmicb.2018.00670
    DOI de l'article: 10.3389/fmicb.2018.00670
    Entitat: Universitat Rovira i Virgili
    Any de publicació de la revista: 2018
    Pàgina inicial: Article 670
    Tipus de publicació: Journal Publications
  • Paraules clau:

    Microbiology,Microbiology (Medical)
    Tryptamine
    Serotonin
    Quorum sensing
    Pseudohyphal growth
    Non-saccharomyces
    Invasive growth
    Aromatic alcohols
    serotonin
    quorum sensing
    pseudohyphal growth
    non-saccharomyces
    invasive growth
    aromatic alcohols
    Zootecnia / recursos pesqueiros
    Saúde coletiva
    Química
    Odontología
    Nutrição
    Microbiology (medical)
    Microbiology
    Medicina veterinaria
    Medicina ii
    Medicina i
    Materiais
    Matemática / probabilidade e estatística
    Interdisciplinar
    Geografía
    Geociências
    Farmacia
    Ensino
    Engenharias iii
    Engenharias ii
    Engenharias i
    Economia
    Ciências biológicas iii
    Ciências biológicas ii
    Ciências biológicas i
    Ciências ambientais
    Ciências agrárias i
    Ciência de alimentos
    Ciência da computação
    Biotecnología
    Biodiversidade
    Astronomia / física
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