Impact of CO2 overpressure on yeast mitochondrial associated proteome during the "prise de mousse" of sparkling wine production.

International Journal of Food Microbiology
Juan Antonio Porras-AgüeraJuan Carlos Mauricio

Abstract

The "prise de mousse" stage during sparkling wine elaboration by the traditional method (Champenoise) involves a second fermentation in a sealed bottle followed by a prolonged aging period, known to contribute significantly to the unique organoleptic properties of these wines. During this stage, CO2 overpressure, nutrient starvation and high ethanol concentrations are stress factors that affect yeast cells viability and metabolism. Since mitochondria are responsible for energy generation and are required for cell aging and response to numerous stresses, we hypothesized that these organelles may play an essential role during the prise de mousse. The objective of this study is to characterize the mitochondrial response of a Saccharomyces cerevisiae strain traditionally used in sparkling wine production along the "prise de mousse" and study the effect of CO2 overpressure through a proteomic analysis. We observed that pressure negatively affects the content of mitochondrion-related proteome, especially to those proteins involved in tricarboxylic acid cycle. However, proteins required for the branched-amino acid synthesis, implied in wine aromas, and respiratory chain, also previously reported by transcriptomic analyses, were found ...Continue Reading

References

Jan 2, 1992·Nature·M J Gething, J Sambrook
Oct 1, 1986·Archives of Biochemistry and Biophysics·K Schwerzmann, P L Pedersen
Jul 3, 1995·Proceedings of the National Academy of Sciences of the United States of America·A MatouschekG Schatz
Jul 1, 1994·The Journal of Cell Biology·J Höhfeld, F U Hartl
Jan 1, 1997·Applied and Environmental Microbiology·J I Ibeas, J Jimenez
Sep 25, 1998·The Journal of Biological Chemistry·J R DickinsonM J Hewlins
May 13, 1999·Proceedings of the National Academy of Sciences of the United States of America·K E KwastR O Poyton
Feb 26, 2000·FEMS Microbiology Letters·M E Pampulha, M C Loureiro-Dias
Feb 18, 2003·Journal of Applied Microbiology·T C JamesU Bond
Mar 11, 2003·Microbiology and Molecular Biology Reviews : MMBR·Gunter B Kohlhaw
Aug 29, 2003·Biochemical and Biophysical Research Communications·Yuji SakasegawaKiyotoshi Kaneko
Nov 5, 2003·The Journal of Biological Chemistry·Steffen OhlmeierUlrich Bergmann
Oct 20, 2005·Journal of Bioscience and Bioengineering·Y OgawaK Ito
Dec 8, 2005·Applied and Environmental Microbiology·Hiroshi TakagiYoshito Kubo
Feb 19, 2008·Applied and Environmental Microbiology·Lucie A HazelwoodJ Richard Dickinson
Feb 27, 2008·Biochimica Et Biophysica Acta·Gabriel G PerroneIan W Dawes
Jun 25, 2008·Biochimica Et Biophysica Acta·Janet Vonck, Eva Schäfer
Oct 8, 2008·Journal of Bioenergetics and Biomembranes·Rosemary A Stuart
Nov 26, 2008·The Journal of Biological Chemistry·J Kalervo HiltunenCarol L Dieckmann
Jul 28, 2009·Applied and Environmental Microbiology·Miguel C TeixeiraIsabel Sá-Correia
Nov 10, 2009·The Journal of Biological Chemistry·Cyrille ChevtzoffAnne Devin
Jul 28, 2010·Applied Microbiology and Biotechnology·Dragana StanleySarah Fraser
Sep 23, 2011·Biochemical Society Transactions·Ralf J Braun, Benedikt Westermann
Dec 3, 2011·International Journal of Food Microbiology·Vanessa PenachoRamon Gonzalez
Jun 28, 2012·Frontiers in Oncology·Gianluca Farrugia, Rena Balzan
Jul 12, 2012·Frontiers in Oncology·Nicoletta GuaragnellaSergio Giannattasio

❮ Previous
Next ❯

Related Concepts

Related Feeds

Cell Aging (Keystone)

This feed focuses on cellular aging with emphasis on the mitochondria, autophagy, and metabolic processes associated with aging and longevity. Here is the latest research on cell aging.

Cell Aging

This feed focuses on cellular aging with emphasis on mitochondria, autophagy, and metabolic processes associated with aging and longevity. Here is the latest research on cell aging.