Articles producció científica> Bioquímica i Biotecnologia

Analysis of the NCR Mechanisms in Hanseniaspora vineae and Saccharomyces cerevisiae During Winemaking

  • Identification data

    Identifier: imarina:5873702
    Authors:
    Lleixà J, Martín V, Giorello F, Portillo MC, Carrau F, Beltran G, Mas A
    Abstract:
    There is increasing interest in the use of non-Saccharomyces yeasts in winemaking due to their positive attributes. The non-Saccharomyces yeast Hanseniaspora vineae is an apiculate yeast that has been associated with the production of wine with good fermentation capacity and an increase in aromatic properties. However, this yeast represents a concern in mixed culture fermentation because of its nutrient consumption, especially nitrogen, as its mechanisms of regulation and consumption are still unknown. In this study, we analyzed the nitrogen consumption, as well as the nitrogen catabolism repression (NCR) mechanism, in two genome-sequenced H. vineae strains, using synthetic must fermentations. The use of synthetic must with an established nitrogen content allowed us to study the NCR mechanism in H. vineae, following the amino acid and ammonia consumption, and the expression of genes known to be regulated by the NCR mechanism in S. cerevisiae, AGP1, GAP1, MEP2, and PUT2. H. vineae exhibited a similar amino acid consumption and gene expression profile to S. cerevisiae. However, the wine strain of S. cerevisiae QA23 consumed ammonia and valine more quickly and, in contrast, tyrosine and tryptophan more slowly, than the H. vineae strains. Our results showed a similar behavior of nitrogen regulation in H. vineae and S. cerevisiae, indicating the presence of the NCR mechanism in this Hanseniaspora yeast differentiated before the whole genome duplication event of the Saccharomyces complex. Future study will elucidate if the NCR mechanism is the only strategy used by H. vineae to optimize nitrogen consumption.
  • Others:

    Author, as appears in the article.: Lleixà J, Martín V, Giorello F, Portillo MC, Carrau F, Beltran G, Mas A
    Department: Bioquímica i Biotecnologia
    URV's Author/s: Beltran Casellas, Gemma / LLEIXA DAGA, JESSICA / Mas Baron, Alberto / Portillo Guisado, Maria del Carmen
    Keywords: Yeasts Yeast assimilable nitrogen Wine fermentation Synthetic grape Nutrients Non-saccharomyces Nitrogen consumption Nitrogen catabolite repression Impact Growth Gene-expression Flavor diversity Amino acids Alcoholic fermentation
    Abstract: There is increasing interest in the use of non-Saccharomyces yeasts in winemaking due to their positive attributes. The non-Saccharomyces yeast Hanseniaspora vineae is an apiculate yeast that has been associated with the production of wine with good fermentation capacity and an increase in aromatic properties. However, this yeast represents a concern in mixed culture fermentation because of its nutrient consumption, especially nitrogen, as its mechanisms of regulation and consumption are still unknown. In this study, we analyzed the nitrogen consumption, as well as the nitrogen catabolism repression (NCR) mechanism, in two genome-sequenced H. vineae strains, using synthetic must fermentations. The use of synthetic must with an established nitrogen content allowed us to study the NCR mechanism in H. vineae, following the amino acid and ammonia consumption, and the expression of genes known to be regulated by the NCR mechanism in S. cerevisiae, AGP1, GAP1, MEP2, and PUT2. H. vineae exhibited a similar amino acid consumption and gene expression profile to S. cerevisiae. However, the wine strain of S. cerevisiae QA23 consumed ammonia and valine more quickly and, in contrast, tyrosine and tryptophan more slowly, than the H. vineae strains. Our results showed a similar behavior of nitrogen regulation in H. vineae and S. cerevisiae, indicating the presence of the NCR mechanism in this Hanseniaspora yeast differentiated before the whole genome duplication event of the Saccharomyces complex. Future study will elucidate if the NCR mechanism is the only strategy used by H. vineae to optimize nitrogen consumption.
    Thematic Areas: Zootecnia / recursos pesqueiros Saúde coletiva Odontología Molecular medicine Medicina veterinaria Medicina ii Medicina i Interdisciplinar Genetics (clinical) Genetics & heredity Genetics Educação física Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências agrárias i Ciência da computação Biotecnología Biodiversidade
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    Author's mail: carmen.portillo@urv.cat albert.mas@urv.cat gemma.beltran@urv.cat
    ISSN: 16648021
    Author identifier: 0000-0002-4576-0244 0000-0002-0763-1679 0000-0002-7071-205X
    Record's date: 2023-02-18
    Papper version: info:eu-repo/semantics/publishedVersion
    Link to the original source: https://www.frontiersin.org/journals/genetics/articles/10.3389/fgene.2018.00747/full
    Papper original source: Frontiers In Genetics. 9 (JAN): 747-747
    APA: Lleixà J, Martín V, Giorello F, Portillo MC, Carrau F, Beltran G, Mas A (2019). Analysis of the NCR Mechanisms in Hanseniaspora vineae and Saccharomyces cerevisiae During Winemaking. Frontiers In Genetics, 9(JAN), 747-747. DOI: 10.3389/fgene.2018.00747
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Article's DOI: 10.3389/fgene.2018.00747
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2019
    Publication Type: Journal Publications
  • Keywords:

    Genetics,Genetics & Heredity,Genetics (Clinical),Molecular Medicine
    Yeasts
    Yeast assimilable nitrogen
    Wine fermentation
    Synthetic grape
    Nutrients
    Non-saccharomyces
    Nitrogen consumption
    Nitrogen catabolite repression
    Impact
    Growth
    Gene-expression
    Flavor diversity
    Amino acids
    Alcoholic fermentation
    Zootecnia / recursos pesqueiros
    Saúde coletiva
    Odontología
    Molecular medicine
    Medicina veterinaria
    Medicina ii
    Medicina i
    Interdisciplinar
    Genetics (clinical)
    Genetics & heredity
    Genetics
    Educação física
    Ciências biológicas iii
    Ciências biológicas ii
    Ciências biológicas i
    Ciências agrárias i
    Ciência da computação
    Biotecnología
    Biodiversidade
    16648021
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