Oxygen alters redox cofactor dynamics and induces metabolic shifts in Saccharomyces cerevisiae during alcoholic fermentation.

Autor: Duncan JD; South African Grape and Wine Research Institute, Stellenbosch University, Private Bag X1, Matieland, 7602, South Africa., Devillers H; UMR SPO, INRAE, Institut Agro, Université de Montpellier, Montpellier, France., Camarasa C; South African Grape and Wine Research Institute, Stellenbosch University, Private Bag X1, Matieland, 7602, South Africa; UMR SPO, INRAE, Institut Agro, Université de Montpellier, Montpellier, France., Setati ME; South African Grape and Wine Research Institute, Stellenbosch University, Private Bag X1, Matieland, 7602, South Africa., Divol B; South African Grape and Wine Research Institute, Stellenbosch University, Private Bag X1, Matieland, 7602, South Africa. Electronic address: divol@sun.ac.za.
Jazyk: angličtina
Zdroj: Food microbiology [Food Microbiol] 2024 Dec; Vol. 124, pp. 104624. Date of Electronic Publication: 2024 Aug 27.
DOI: 10.1016/j.fm.2024.104624
Abstrakt: Environmental conditions significantly impact the metabolism of Saccharomyces cerevisiae, a Crabtree-positive yeast that maintains a fermentative metabolism in high-sugar environments even in the presence of oxygen. Although the introduction of oxygen has been reported to induce alterations in yeast metabolism, knowledge of the mechanisms behind these metabolic adaptations in relation to redox cofactor metabolism and their implications in the context of wine fermentation remains limited. This study aimed to compare the intracellular redox cofactor levels, the cofactor ratios, and primary metabolite production in S. cerevisiae under aerobic and anaerobic conditions in synthetic grape juice. The molecular mechanisms underlying these metabolic differences were explored using a transcriptomic approach. Aerobic conditions resulted in an enhanced fermentation rate and biomass yield. Total NADP(H) levels were threefold higher during aerobiosis, while a decline in the total levels of NAD(H) was observed. However, there were stark differences in the ratio of NAD + /NADH between the treatments. Despite few changes in the differential expression of genes involved in redox cofactor metabolism, anaerobiosis resulted in an increased expression of genes involved in lipid biosynthesis pathways, while the presence of oxygen increased the expression of genes associated with thiamine, methionine, and sulfur metabolism. The production of fermentation by-products was linked with differences in the redox metabolism in each treatment. This study provides valuable insights that may help steer the production of metabolites of industrial interest during alcoholic fermentation (including winemaking) by using oxygen as a lever of redox metabolism.
Competing Interests: Declaration of competing interest The authors of our manuscript entitled “Oxygen alters redox cofactor dynamics and induces metabolic shifts in Saccharomyces cerevisiae during alcoholic fermentation.” (i.e. J.D. Duncan, H. Devillers, C. Camarasa, M.E. Setati and B. Divol) declare that they have no conflict of interest.
(Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)
Databáze: MEDLINE
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