Articles producció científica> Bioquímica i Biotecnologia

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

  • Datos identificativos

    Identificador: imarina:5132080
    Autores:
    González B., Vázquez J., Cullen P., Mas A., Beltran G., Torija M.
    Resumen:
    © 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.
  • Otros:

    Autor según el artículo: González B., Vázquez J., Cullen P., Mas A., Beltran G., Torija M.
    Departamento: Bioquímica i Biotecnologia
    Autor/es de la URV: Beltran Casellas, Gemma / Mas Baron, Alberto / Torija Martínez, María Jesús
    Palabras clave: Tryptamine Serotonin Quorum sensing Pseudohyphal growth Non-saccharomyces Invasive growth Aromatic alcohols serotonin quorum sensing pseudohyphal growth non-saccharomyces invasive growth aromatic alcohols
    Resumen: © 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.
    Áreas temáticas: 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
    Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 1664302X
    Direcció de correo del autor: gemma.beltran@urv.cat mjesus.torija@urv.cat albert.mas@urv.cat
    Identificador del autor: 0000-0002-7071-205X 0000-0001-6419-0745 0000-0002-0763-1679
    Fecha de alta del registro: 2024-09-07
    Volumen de revista: 9
    Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
    Enlace a la fuente original: https://www.frontiersin.org/articles/10.3389/fmicb.2018.00670/full
    URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
    Referencia al articulo segun fuente origial: Frontiers In Microbiology. 9 (APR): 670-
    Referencia 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 del artículo: 10.3389/fmicb.2018.00670
    Entidad: Universitat Rovira i Virgili
    Año de publicación de la revista: 2018
    Página inicial: Article 670
    Tipo de publicación: Journal Publications
  • Palabras clave:

    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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