Non-canonical regulation of glutathione and trehalose biosynthesis characterizes non-Saccharomyces wine yeasts with poor performance in active dry yeast production
Authors:Esther Gamero-Sandemetrio1, Lucía Payá-Tormo1, Rocío Gómez-Pastor1,3, Agustín Aranda1,2 and Emilia Matallana1,2
doi: 10.15698/mic2018.04.624
Volume 5, pp. 184 to 197, published 26/01/2018.
1 Department of Biotechnology, Institute for Agrochemistry and Food Technology, CSIC, Valencia, Spain.
2 Institute for Integrative Systems Biology I2SysBio, Universitat de València/CSIC, Valencia. Spain.
3 Present address: Department of Neuroscience, Medical School, University of Minnesota, Minneapolis, Minnesota, USA.
Keywords:
non-Saccharomyces yeasts, active dry wine yeasts, food-grade argan oil, oxidative damage, antioxidant defense
Corresponding Author(s):
Conflict of interest statement:
The authors declare no commercial or financial conflict of interest.
Please cite this article as:
Esther Gamero-Sandemetrio, Lucía Payá-Tormo, Rocío Gómez-Pastor, Agustín Aranda and Emilia Matallana (2018). Non-canonical regulation of glutathione and trehalose biosynthesis characterizes non-Saccharomyces wine yeasts with poor performance in active dry yeast production. Microbial Cell 5(4): 184-197. doi: 10.15698/mic2018.04.624
© 2018 Gamero-Sandemetrio et al. This is an open-access article released under the terms of the Creative Commons Attribution (CC BY) license, which allows the unrestricted use, distribution, and reproduction in any medium, provided the original author and source are acknowledged.
Abstract:
Several yeast species, belonging to Saccharomyces and non-Saccharomyces genera, play fundamental roles during spontaneous must grape fermentation, and recent studies have shown that mixed fermentations, co-inoculated with S. cerevisiae and non-Saccharomyces strains, can improve wine organoleptic properties. During active dry yeast (ADY) production, antioxidant systems play an essential role in yeast survival and vitality as both biomass propagation and dehydration cause cellular oxidative stress and negatively affect technological performance. Mechanisms for adaptation and resistance to desiccation have been described for S. cerevisiae, but no data are available on the physiology and oxidative stress response of non-Saccharomyces wine yeasts and their potential impact on ADY production. In this study we analyzed the oxidative stress response in several non-Saccharomyces yeast species by measuring the activity of reactive oxygen species (ROS) scavenging enzymes, e.g., catalase and glutathione reductase, accumulation of protective metabolites, e.g., trehalose and reduced glutathione (GSH), and lipid and protein oxidation levels. Our data suggest that non-canonical regulation of glutathione and trehalose biosynthesis could cause poor fermentative performance after ADY production, as it corroborates the corrective effect of antioxidant treatments, during biomass propagation, with both pure chemicals and food-grade argan oil.