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      Characterization of Mannoprotein Structural Diversity in Wine Yeast Species

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          Abstract

          The structure of yeast cell wall (CW) mannoproteins (MPs) influences their impact on wine properties. Yeast species produce a diverse range of MPs, but the link between properties and specific structural features has been ill-characterized. This study compared the protein and polysaccharide moieties of MP-rich preparations from four strains of four different enologically relevant yeast species, named Saccharomyces boulardii (SB62), Saccharomyces cerevisiae (SC01), Metschnikowia fructicola (MF77), and Torulaspora delbrueckii (TD70), and a commercial MP preparation. Monosaccharide determination revealed that SB62 MPs contained the highest mannose/glucose ratio followed by SC01, while polysaccharide size distribution analyses showed maximum molecular weights ranging from 1349 kDa for MF77 to 483 kDa for TD70. Protein identification analysis led to the identification of unique CW proteins in SB62, SC01, and TD70, as well as some proteins shared between different strains. This study reveals MP composition diversity within wine yeasts and paves the way toward their industrial exploitation.

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          Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4

          U K Laemmli (1970)
          Article 0 comments Cited 3834 times – based on 0 reviews     Review now
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            Genome-wide analysis of gene expression regulated by the yeast cell wall integrity signalling pathway.

            D. Levin, U. Jung (1999)
            The cell integrity pathway of Saccharomyces cerevisiae monitors cell wall remodelling during growth and differentiation. Additionally, this pathway responds to environmental stresses that challenge the integrity of the cell wall. We conducted a genome-wide survey of genes whose expression was altered in response to activation of Mpk1/Slt2, the MAP kinase, under the control of cell integrity signalling. We identified 25 genes whose regulation was altered by Mpk1 activity. Among these, 20 were positively regulated by Mpk1, and five were negatively regulated. Most of the genes identified encode either known or suspected cell wall proteins or enzymes involved in cell wall biogenesis. These include glycosyl-phosphatidylinositol (GPI) proteins, members of the Pir family of cell wall proteins, Mpk1 itself and others. All of the regulation detected was mediated by the Rlm1 transcription factor, a MADS-box protein that is phosphorylated and activated by Mpk1, but for which no transcriptional targets had been identified. A similar pattern of regulation was observed when cell integrity signalling was induced by environmental stress (i.e. temperature upshift).
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              Use of non-Saccharomyces wine yeasts as novel sources of mannoproteins in wine.

              P Domizio, Y Liu, L Bisson … (2014)
              Eight non-Saccharomyces wine strains, previously selected for their ability to modulate the final concentrations of various volatile compounds and to persist with Saccharomyces cerevisiae in mixed inocula fermentations of grape juice, have been analyzed in the present work to test their ability to release mannoproteins. The eight strains were members of different genera originally isolated from grape: Hansensiaspora osmophila, Lachancea thermotolerans, Metschnikowia pulcherrima, Pichia fermentans, Saccharomycodes ludwigii, Starmerella bacillaris, Torulaspora delbrueckii and Zygosaccharomyces florentinus. A synthetic polysaccharide-free grape juice, was used to characterize the mannoproteins released during the alcoholic fermentation. Mannoproteins profiles were characterized by gel electrophoresis and carbohydrate composition was analyzed both by HPLC and by mass spectrometry. The eight non-Saccharomyces yeasts demonstrated a higher capacity to release polysaccharides compared to S. cerevisiae. The proteins released by the eight yeast strains showed a wide variety of protein sizes, ranging from 25 kDa to greater than 250 kDa. The mass spectrometric profile of the N-glycans ranged from 1600 to 4000 Da and was characteristic for each strain. Detailed investigation of the degree of polymerization of released N-glycans revealed variable composition from 8 to 15 units of monosaccharides.
              Article 0 comments Cited 49 times – based on 0 reviews     Review now
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                Author and article information

                Journal
                Journal ID (nlm-ta): J Agric Food Chem
                Journal ID (iso-abbrev): J Agric Food Chem
                Journal ID (publisher-id): jf
                Journal ID (coden): jafcau
                Title: Journal of Agricultural and Food Chemistry
                Publisher: American Chemical Society
                ISSN (Print): 0021-8561
                ISSN (Electronic): 1520-5118
                Publication date (Electronic): 04 December 2023
                Publication date Collection: 13 December 2023
                Volume: 71
                Issue: 49
                Pages: 19727-19738
                Affiliations
                [† ]South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University , Private Bag X1, Matieland 7602, South Africa
                [‡ ]Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova , Viale Dell’Università, 16, 35020 Legnaro, Padova, Italy
                [§ ]Lallemand SAS , 19 rue des Briquetiers, BP 59, 31702 Blagnac, France
                [∥ ]Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova , Via XXVIII Aprile 14, 31015 Conegliano, Italy
                Author notes
                [* ]Email: divol@ 123456sun.ac.za . Phone: (+27) 21 808 3141.
                Author information
                https://orcid.org/0000-0003-1506-3170
                https://orcid.org/0000-0001-5358-2428
                Article
                DOI: 10.1021/acs.jafc.3c05742
                PMC ID: 10722544
                PubMed ID: 38049383
                SO-VID: 476de219-c12e-4a0d-b272-4c42df97f364
                Copyright © © 2023 The Authors. Published by American Chemical Society
                License:

                Permits the broadest form of re-use including for commercial purposes, provided that author attribution and integrity are maintained ( https://creativecommons.org/licenses/by/4.0/).

                History
                Date received : 16 August 2023
                Date accepted : 23 November 2023
                Date revision received : 23 November 2023
                Funding
                Funded by: National Research Foundation, doi 10.13039/501100001321;
                Award ID: 113303
                Funded by: Lallemand, doi 10.13039/501100020072;
                Award ID: NA
                Funded by: National Research Foundation, doi 10.13039/501100001321;
                Award ID: 138749
                Funded by: National Research Foundation, doi 10.13039/501100001321;
                Award ID: 118117
                Categories
                Subject: Article
                Custom metadata
                document-id-old-9 jf3c05742
                document-id-new-14 jf3c05742
                ccc-price

                ScienceOpen disciplines: Food science & Technology
                Keywords: mannoprotein,yeast,wine,protein identification,polysaccharide characterization
                Data availability:
                ScienceOpen disciplines: Food science & Technology
                Keywords: mannoprotein, yeast, wine, protein identification, polysaccharide characterization

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