Autophagic Proteome in Two <i>Saccharomyces cerevisiae</i> Strains during Second Fermentation for Sparkling Wine Elaboration
A correlation between autophagy and autolysis has been proposed in order to accelerate the acquisition of wine organoleptic properties during sparkling wine elaboration. In this context, a proteomic analysis was carried out in two industrial <i>Saccharomyces cerevisiae</i> strains (P29,...
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| Format: | Article |
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MDPI AG
2020-04-01
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| Series: | Microorganisms |
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| Online Access: | https://www.mdpi.com/2076-2607/8/4/523 |
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| author | Juan Antonio Porras-Agüera Jaime Moreno-García María del Carmen González-Jiménez Juan Carlos Mauricio Juan Moreno Teresa García-Martínez |
| author_facet | Juan Antonio Porras-Agüera Jaime Moreno-García María del Carmen González-Jiménez Juan Carlos Mauricio Juan Moreno Teresa García-Martínez |
| author_sort | Juan Antonio Porras-Agüera |
| collection | DOAJ |
| description | A correlation between autophagy and autolysis has been proposed in order to accelerate the acquisition of wine organoleptic properties during sparkling wine elaboration. In this context, a proteomic analysis was carried out in two industrial <i>Saccharomyces cerevisiae</i> strains (P29, conventional sparkling wine strain and G1, implicated in sherry wine elaboration) with the aim of studying the autophagy-related proteome and comparing the effect of CO<sub>2</sub> overpressure during sparkling wine elaboration. In general, a detrimental effect of pressure and second fermentation development on autophagy-related proteome was observed in both strains, although it was more pronounced in flor yeast strain G1. Proteins mainly involved in autophagy regulation and autophagosome formation in flor yeast G1, and those required for vesicle nucleation and expansion in P29 strain, highlighted in sealed bottle. Proteins Sec2 and Sec18 were detected 3-fold under pressure conditions in P29 and G1 strains, respectively. Moreover, ‘fingerprinting’ obtained from multivariate data analysis established differences in autophagy-related proteome between strains and conditions. Further research is needed to achieve more solid conclusions and design strategies to promote autophagy for an accelerated autolysis, thus reducing cost and time production, as well as acquisition of good organoleptic properties. |
| first_indexed | 2024-03-10T20:39:05Z |
| format | Article |
| id | doaj.art-a5000d9ae66a4833ada36bbffdf51aa6 |
| institution | Directory Open Access Journal |
| issn | 2076-2607 |
| language | English |
| last_indexed | 2024-03-10T20:39:05Z |
| publishDate | 2020-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Microorganisms |
| spelling | doaj.art-a5000d9ae66a4833ada36bbffdf51aa62023-11-19T20:50:09ZengMDPI AGMicroorganisms2076-26072020-04-018452310.3390/microorganisms8040523Autophagic Proteome in Two <i>Saccharomyces cerevisiae</i> Strains during Second Fermentation for Sparkling Wine ElaborationJuan Antonio Porras-Agüera0Jaime Moreno-García1María del Carmen González-Jiménez2Juan Carlos Mauricio3Juan Moreno4Teresa García-Martínez5Department of Microbiology, Agrifood Campus of International Excellence ceiA3, C6 building, Campus de Rabanales, University of Córdoba, E-14014 Córdoba, SpainDepartment of Microbiology, Agrifood Campus of International Excellence ceiA3, C6 building, Campus de Rabanales, University of Córdoba, E-14014 Córdoba, SpainDepartment of Microbiology, Agrifood Campus of International Excellence ceiA3, C6 building, Campus de Rabanales, University of Córdoba, E-14014 Córdoba, SpainDepartment of Microbiology, Agrifood Campus of International Excellence ceiA3, C6 building, Campus de Rabanales, University of Córdoba, E-14014 Córdoba, SpainDepartment of Agricultural Chemistry, Agrifood Campus of International Excellence ceiA3, C3 building, Campus de Rabanales, University of Córdoba, E-14014 Córdoba, SpainDepartment of Microbiology, Agrifood Campus of International Excellence ceiA3, C6 building, Campus de Rabanales, University of Córdoba, E-14014 Córdoba, SpainA correlation between autophagy and autolysis has been proposed in order to accelerate the acquisition of wine organoleptic properties during sparkling wine elaboration. In this context, a proteomic analysis was carried out in two industrial <i>Saccharomyces cerevisiae</i> strains (P29, conventional sparkling wine strain and G1, implicated in sherry wine elaboration) with the aim of studying the autophagy-related proteome and comparing the effect of CO<sub>2</sub> overpressure during sparkling wine elaboration. In general, a detrimental effect of pressure and second fermentation development on autophagy-related proteome was observed in both strains, although it was more pronounced in flor yeast strain G1. Proteins mainly involved in autophagy regulation and autophagosome formation in flor yeast G1, and those required for vesicle nucleation and expansion in P29 strain, highlighted in sealed bottle. Proteins Sec2 and Sec18 were detected 3-fold under pressure conditions in P29 and G1 strains, respectively. Moreover, ‘fingerprinting’ obtained from multivariate data analysis established differences in autophagy-related proteome between strains and conditions. Further research is needed to achieve more solid conclusions and design strategies to promote autophagy for an accelerated autolysis, thus reducing cost and time production, as well as acquisition of good organoleptic properties.https://www.mdpi.com/2076-2607/8/4/523sparkling wineyeastCO<sub>2</sub> overpressureproteinautophagy |
| spellingShingle | Juan Antonio Porras-Agüera Jaime Moreno-García María del Carmen González-Jiménez Juan Carlos Mauricio Juan Moreno Teresa García-Martínez Autophagic Proteome in Two <i>Saccharomyces cerevisiae</i> Strains during Second Fermentation for Sparkling Wine Elaboration Microorganisms sparkling wine yeast CO<sub>2</sub> overpressure protein autophagy |
| title | Autophagic Proteome in Two <i>Saccharomyces cerevisiae</i> Strains during Second Fermentation for Sparkling Wine Elaboration |
| title_full | Autophagic Proteome in Two <i>Saccharomyces cerevisiae</i> Strains during Second Fermentation for Sparkling Wine Elaboration |
| title_fullStr | Autophagic Proteome in Two <i>Saccharomyces cerevisiae</i> Strains during Second Fermentation for Sparkling Wine Elaboration |
| title_full_unstemmed | Autophagic Proteome in Two <i>Saccharomyces cerevisiae</i> Strains during Second Fermentation for Sparkling Wine Elaboration |
| title_short | Autophagic Proteome in Two <i>Saccharomyces cerevisiae</i> Strains during Second Fermentation for Sparkling Wine Elaboration |
| title_sort | autophagic proteome in two i saccharomyces cerevisiae i strains during second fermentation for sparkling wine elaboration |
| topic | sparkling wine yeast CO<sub>2</sub> overpressure protein autophagy |
| url | https://www.mdpi.com/2076-2607/8/4/523 |
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