Articles producció científica> Bioquímica i Biotecnologia

Replenishment and mobilization of intracellular nitrogen pools decouples wine yeast nitrogen uptake from growth

  • Datos identificativos

    Identificador: PC:1440
    Autores:
    Marta SanchoAlicia GutiérrezGemma BeltranJosé Manuel GuillamonJonas Warringer
    Resumen:
    Wine yeast capacity to take up nitrogen from the environment and catabolize it to support population growth, fermentation, and aroma production is critical to wine production. Under nitrogen restriction, yeast nitrogen uptake is believed to be intimately coupled to reproduction with nitrogen catabolite repression (NCR) suggested mediating this link. We provide a time- and strain-resolved view of nitrogen uptake, population growth, and NCR activity in wine yeasts. Nitrogen uptake was found to be decoupled from growth due to early assimilated nitrogen being used to replenish intracellular nitrogen pools rather than being channeled directly into reproduction. Internally accumulated nitrogen was later mobilized to support substantial population expansion after external nitrogen was depleted. On good nitrogen sources, the decoupling between nitrogen uptake and growth correlated well with relaxation of NCR repression, raising the potential that the latter may be triggered by intracellular build-up of nitrogen. No link between NCR activity and nitrogen assimilation or growth on poor nitrogen sources was found. The decoupling between nitrogen uptake and growth and its influence on NCR activity is of relevance for both wine production and our general understanding of nitrogen use.
  • Otros:

    Autor según el artículo: Marta Sancho; Alicia Gutiérrez; Gemma Beltran; José Manuel Guillamon; Jonas Warringer
    Departamento: Bioquímica i Biotecnologia
    Autor/es de la URV: SANCHO FORNER, MARTA; Alicia Gutiérrez; BELTRAN CASELLAS, GEMMA; José Manuel Guillamon; Jonas Warringer
    Palabras clave: growth Wine YEAST
    Resumen: Wine yeast capacity to take up nitrogen from the environment and catabolize it to support population growth, fermentation, and aroma production is critical to wine production. Under nitrogen restriction, yeast nitrogen uptake is believed to be intimately coupled to reproduction with nitrogen catabolite repression (NCR) suggested mediating this link. We provide a time- and strain-resolved view of nitrogen uptake, population growth, and NCR activity in wine yeasts. Nitrogen uptake was found to be decoupled from growth due to early assimilated nitrogen being used to replenish intracellular nitrogen pools rather than being channeled directly into reproduction. Internally accumulated nitrogen was later mobilized to support substantial population expansion after external nitrogen was depleted. On good nitrogen sources, the decoupling between nitrogen uptake and growth correlated well with relaxation of NCR repression, raising the potential that the latter may be triggered by intracellular build-up of nitrogen. No link between NCR activity and nitrogen assimilation or growth on poor nitrogen sources was found. The decoupling between nitrogen uptake and growth and its influence on NCR activity is of relevance for both wine production and our general understanding of nitrogen use.
    Grupo de investigación: Biotecnologia Enològica
    Áreas temáticas: Enologia Enología Oenology
    Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 0175-7598
    Identificador del autor: n/a; n/a; 0000-0002-7071-205X; n/a; 0000-0001-6144-2740
    Fecha de alta del registro: 2016-04-14
    Página final: 3265
    Volumen de revista: 100
    Versión del articulo depositado: info:eu-repo/semantics/acceptedVersion
    Enlace a la fuente original: https://link.springer.com/article/10.1007/s00253-015-7273-y
    URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
    DOI del artículo: 10.1007/s00253-015-7273-y
    Entidad: Universitat Rovira i Virgili
    Año de publicación de la revista: 2016
    Página inicial: 3255
    Tipo de publicación: Article Artículo Article
  • Palabras clave:

    Vi -- Llevats
    growth
    Wine
    YEAST
    Enologia
    Enología
    Oenology
    0175-7598
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