First Proteomic Approach to Identify Cell Death Biomarkers in Wine Yeasts during Sparkling Wine Production

Microorganisms
Juan Antonio Porras-AgüeraTeresa García-Martínez

Abstract

Apoptosis and later autolysis are biological processes which take place in Saccharomyces cerevisiae during industrial fermentation processes, which involve costly and time-consuming aging periods. Therefore, the identification of potential cell death biomarkers can contribute to the creation of a long-term strategy in order to improve and accelerate the winemaking process. Here, we performed a proteomic analysis based on the detection of possible apoptosis and autolysis protein biomarkers in two industrial yeast strains commonly used in post-fermentative processes (sparkling wine secondary fermentation and biological aging) under typical sparkling wine elaboration conditions. Pressure had a negatively effect on viability for flor yeast, whereas the sparkling wine strain seems to be more adapted to these conditions. Flor yeast strain experienced an increase in content of apoptosis-related proteins, glucanases and vacuolar proteases at the first month of aging. Significant correlations between viability and apoptosis proteins were established in both yeast strains. Multivariate analysis based on the proteome of each process allowed to distinguish among samples and strains. The proteomic profile obtained in this study could provid...Continue Reading

References

Oct 1, 1983·Journal of Bacteriology·R J Trumbly, G Bradley
Jul 3, 1995·Proceedings of the National Academy of Sciences of the United States of America·A MatouschekG Schatz
Nov 21, 1994·FEBS Letters·M FischerD H Wolf
Jan 1, 1996·Yeast·H B Van Den HazelJ R Winther
Jan 1, 1996·Annual Review of Genetics·M Hochstrasser
Mar 4, 2000·The Journal of Biological Chemistry·F LiH G Dohlman
Apr 25, 2000·Journal of Agricultural and Food Chemistry·A J Martinez-Rodriguez, M C Polo
May 10, 2000·FEBS Letters·Kai-Uwe Fröhlich, F Madeo
Feb 7, 2001·Science·T B Reynolds, G R Fink
Jul 21, 2001·Journal of Industrial Microbiology & Biotechnology·Hervé AlexandreM Feuillat
Jan 5, 2002·International Journal of Food Microbiology·A J Martinez-RodriguezAlfonso V Carrascosa
Jun 5, 2003·International Journal of Food Microbiology·Ramon GonzalezAlfonso V Carrascosa
Sep 24, 2004·The Journal of Cell Biology·Silke WissingF Madeo
Sep 30, 2004·International Journal of Food Microbiology·C CharpentierM Feuillat
Jan 20, 2005·The Journal of Biological Chemistry·Junzhuan QiuBinghui Shen
Aug 11, 2005·Journal of Industrial Microbiology & Biotechnology·Jian Zhao, Graham H Fleet
Aug 30, 2007·Journal of Cell Science·B AlmeidaP Ludovico
Sep 21, 2007·Molecular Biology of the Cell·Qiuli Liang, Bing Zhou
Mar 7, 2008·Molecular Biology of the Cell·Hui YangZhaojie Zhang
Apr 1, 2009·The Journal of Cell Biology·Debrah M Thompson, Roy Parker
Jan 16, 2010·Cell Death and Differentiation·D Carmona-GutiérrezF Madeo
Mar 20, 2010·Apoptosis : an International Journal on Programmed Cell Death·T EisenbergF Madeo
Jul 20, 2010·The Journal of Biological Chemistry·Kuninori SuzukiYoshinori Ohsumi
May 20, 2011·Cell Death & Disease·D Carmona-GutiérrezF Madeo
Oct 11, 2011·Biochimica Et Biophysica Acta·A SilvaP Ludovico
Dec 3, 2011·International Journal of Food Microbiology·Vanessa PenachoRamon Gonzalez
Oct 22, 2013·International Journal of Food Microbiology·Hervé Alexandre
Dec 24, 2013·International Journal of Food Microbiology·Jaime Moreno-GarcíaJuan Carlos Mauricio
May 21, 2014·Cellular Logistics·Karen A HechtJeffrey L Brodsky

Citations

Apr 10, 2020·Microorganisms·Juan Antonio Porras-AgüeraTeresa García-Martínez

Methods Mentioned

BETA
PCAs

Related Concepts

Related Feeds

Apoptosis

Apoptosis is a specific process that leads to programmed cell death through the activation of an evolutionary conserved intracellular pathway leading to pathognomic cellular changes distinct from cellular necrosis