Transcriptomics unravels the adaptive molecular mechanisms of Brettanomyces bruxellensis under SO2 stress in wine condition.
Identifieur interne : 000022 ( Main/Exploration ); précédent : 000021; suivant : 000023Transcriptomics unravels the adaptive molecular mechanisms of Brettanomyces bruxellensis under SO2 stress in wine condition.
Auteurs : Federica Valdetara [Italie] ; Miha Škali [Espagne] ; Daniela Fracassetti [Italie] ; Marli Louw [Afrique du Sud] ; Concetta Compagno [Italie] ; Maret Du Toit [Afrique du Sud] ; Roberto Foschino [Italie] ; Uroš Petrovi [Slovénie] ; Benoit Divol [Afrique du Sud] ; Ileana Vigentini [Italie]Source :
- Food microbiology [ 1095-9998 ] ; 2020.
Descripteurs français
- KwdFr :
- MESH :
- génétique : Brettanomyces.
- microbiologie : Vin.
- métabolisme : Brettanomyces, Dioxyde de soufre.
- Analyse de profil d'expression de gènes, Fermentation, Microbiologie alimentaire, Stress physiologique, Transcriptome.
English descriptors
- KwdEn :
- MESH :
- chemical , metabolism : Sulfur Dioxide.
- genetics : Brettanomyces.
- metabolism : Brettanomyces.
- microbiology : Wine.
- Fermentation, Food Microbiology, Gene Expression Profiling, RNA-Seq, Stress, Physiological, Transcriptome.
Abstract
Sulfur dioxide is generally used as an antimicrobial in wine to counteract the activity of spoilage yeasts, including Brettanomyces bruxellensis. However, this chemical does not exert the same effectiveness on different B. bruxellensis yeasts since some strains can proliferate in the final product leading to a negative sensory profile due to 4-ethylguaiacol and 4-ethylphenol. Thus, the capability of deciphering the general molecular mechanisms characterizing this yeast species' response in presence of SO2 stress could be considered strategic for a better management of SO2 in winemaking. A RNA-Seq approach was used to investigate the gene expression of two strains of B. bruxellensis, AWRI 1499 and CBS 2499 having different genetic backgrounds, when exposed to a SO2 pulse. Results revealed that sulphites affected yeast culturability and metabolism, but not volatile phenol production suggesting that a phenotypical heterogeneity could be involved for the SO2 cell adaptation. The transcriptomics variation in response to SO2 stress confirmed the strain-related response in B. bruxellensis and the GO analysis of common differentially expressed genes showed that the detoxification process carried out by SSU1 gene can be considered as the principal specific adaptive response to counteract the SO2 presence. However, nonspecific mechanisms can be exploited by cells to assist the SO2 tolerance; namely, the metabolisms related to sugar alcohol (polyols) and oxidative stress, and structural compounds.
DOI: 10.1016/j.fm.2020.103483
PubMed: 32336374
Affiliations:
- Afrique du Sud, Espagne, Italie, Slovénie
- Catalogne, Lombardie
- Barcelone, Milan
- Université Pompeu Fabra
Links toward previous steps (curation, corpus...)
Le document en format XML
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xml:lang="en">Transcriptomics unravels the adaptive molecular mechanisms of Brettanomyces bruxellensis under SO<sub>2</sub> stress in wine condition.</title><author><name sortKey="Valdetara, Federica" sort="Valdetara, Federica" uniqKey="Valdetara F" first="Federica" last="Valdetara">Federica Valdetara</name><affiliation wicri:level="3"><nlm:affiliation>Department of Food, Environmental and Nutritional Sciences, Università Degli Studi di Milano, Milan, Italy.</nlm:affiliation><country xml:lang="fr">Italie</country><wicri:regionArea>Department of Food, Environmental and Nutritional Sciences, Università Degli Studi di Milano, Milan</wicri:regionArea><placeName><settlement type="city">Milan</settlement><region nuts="2">Lombardie</region></placeName></affiliation></author><author><name sortKey="Skali, Miha" sort="Skali, Miha" uniqKey="Skali M" first="Miha" last="Škali">Miha Škali</name><affiliation wicri:level="4"><nlm:affiliation>Computational Science Laboratory, Universitat Pompeu Fabra, Barcelona Biomedical Research Park, Barcelona, Spain.</nlm:affiliation><country xml:lang="fr">Espagne</country><wicri:regionArea>Computational Science Laboratory, Universitat Pompeu Fabra, Barcelona Biomedical Research Park, Barcelona</wicri:regionArea><placeName><settlement type="city">Barcelone</settlement><region nuts="2" type="region">Catalogne</region></placeName><orgName type="university">Université Pompeu Fabra</orgName></affiliation></author><author><name sortKey="Fracassetti, Daniela" sort="Fracassetti, Daniela" uniqKey="Fracassetti D" first="Daniela" last="Fracassetti">Daniela Fracassetti</name><affiliation wicri:level="3"><nlm:affiliation>Department of Food, Environmental and Nutritional Sciences, Università Degli Studi di Milano, Milan, Italy.</nlm:affiliation><country xml:lang="fr">Italie</country><wicri:regionArea>Department of Food, Environmental and Nutritional Sciences, Università Degli Studi di Milano, Milan</wicri:regionArea><placeName><settlement type="city">Milan</settlement><region nuts="2">Lombardie</region></placeName></affiliation></author><author><name sortKey="Louw, Marli" sort="Louw, Marli" uniqKey="Louw M" first="Marli" last="Louw">Marli Louw</name><affiliation wicri:level="1"><nlm:affiliation>Institute for Wine Biotechnology, Department of Viticulture and Oenology, University of Stellenbosch, Stellenbosch, South Africa.</nlm:affiliation><country xml:lang="fr">Afrique du Sud</country><wicri:regionArea>Institute for Wine Biotechnology, Department of Viticulture and Oenology, University of Stellenbosch, Stellenbosch</wicri:regionArea><wicri:noRegion>Stellenbosch</wicri:noRegion></affiliation></author><author><name sortKey="Compagno, Concetta" sort="Compagno, Concetta" uniqKey="Compagno C" first="Concetta" last="Compagno">Concetta Compagno</name><affiliation wicri:level="3"><nlm:affiliation>Department of Food, Environmental and Nutritional Sciences, Università Degli Studi di Milano, Milan, Italy.</nlm:affiliation><country 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last="Foschino">Roberto Foschino</name><affiliation wicri:level="3"><nlm:affiliation>Department of Food, Environmental and Nutritional Sciences, Università Degli Studi di Milano, Milan, Italy.</nlm:affiliation><country xml:lang="fr">Italie</country><wicri:regionArea>Department of Food, Environmental and Nutritional Sciences, Università Degli Studi di Milano, Milan</wicri:regionArea><placeName><settlement type="city">Milan</settlement><region nuts="2">Lombardie</region></placeName></affiliation></author><author><name sortKey="Petrovi, Uros" sort="Petrovi, Uros" uniqKey="Petrovi U" first="Uroš" last="Petrovi">Uroš Petrovi</name><affiliation wicri:level="1"><nlm:affiliation>Department of Biology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia.</nlm:affiliation><country xml:lang="fr">Slovénie</country><wicri:regionArea>Department of Biology, Biotechnical Faculty, University of Ljubljana, 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Electronic address: ileana.vigentini@unimi.it.</nlm:affiliation><country xml:lang="fr">Italie</country><wicri:regionArea>Department of Food, Environmental and Nutritional Sciences, Università Degli Studi di Milano, Milan</wicri:regionArea><placeName><settlement type="city">Milan</settlement><region nuts="2">Lombardie</region></placeName></affiliation></author></analytic><series><title level="j">Food microbiology</title><idno type="eISSN">1095-9998</idno><imprint><date when="2020" type="published">2020</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Brettanomyces (genetics)</term><term>Brettanomyces (metabolism)</term><term>Fermentation (MeSH)</term><term>Food Microbiology (MeSH)</term><term>Gene Expression Profiling (MeSH)</term><term>RNA-Seq (MeSH)</term><term>Stress, Physiological (MeSH)</term><term>Sulfur Dioxide (metabolism)</term><term>Transcriptome (MeSH)</term><term>Wine (microbiology)</term></keywords><keywords scheme="KwdFr" xml:lang="fr"><term>Analyse de profil d'expression de gènes (MeSH)</term><term>Brettanomyces (génétique)</term><term>Brettanomyces (métabolisme)</term><term>Dioxyde de soufre (métabolisme)</term><term>Fermentation (MeSH)</term><term>Microbiologie alimentaire (MeSH)</term><term>Stress physiologique (MeSH)</term><term>Transcriptome (MeSH)</term><term>Vin (microbiologie)</term></keywords><keywords scheme="MESH" type="chemical" qualifier="metabolism" xml:lang="en"><term>Sulfur Dioxide</term></keywords><keywords scheme="MESH" qualifier="genetics" xml:lang="en"><term>Brettanomyces</term></keywords><keywords scheme="MESH" qualifier="génétique" xml:lang="fr"><term>Brettanomyces</term></keywords><keywords scheme="MESH" qualifier="metabolism" xml:lang="en"><term>Brettanomyces</term></keywords><keywords scheme="MESH" qualifier="microbiologie" xml:lang="fr"><term>Vin</term></keywords><keywords scheme="MESH" qualifier="microbiology" xml:lang="en"><term>Wine</term></keywords><keywords scheme="MESH" qualifier="métabolisme" xml:lang="fr"><term>Brettanomyces</term><term>Dioxyde de soufre</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Fermentation</term><term>Food Microbiology</term><term>Gene Expression Profiling</term><term>RNA-Seq</term><term>Stress, Physiological</term><term>Transcriptome</term></keywords><keywords scheme="MESH" xml:lang="fr"><term>Analyse de profil d'expression de gènes</term><term>Fermentation</term><term>Microbiologie alimentaire</term><term>Stress physiologique</term><term>Transcriptome</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Sulfur dioxide is generally used as an antimicrobial in wine to counteract the activity of spoilage yeasts, including Brettanomyces bruxellensis. However, this chemical does not exert the same effectiveness on different B. bruxellensis yeasts since some strains can proliferate in the final product leading to a negative sensory profile due to 4-ethylguaiacol and 4-ethylphenol. Thus, the capability of deciphering the general molecular mechanisms characterizing this yeast species' response in presence of SO<sub>2</sub> stress could be considered strategic for a better management of SO<sub>2</sub> in winemaking. A RNA-Seq approach was used to investigate the gene expression of two strains of B. bruxellensis, AWRI 1499 and CBS 2499 having different genetic backgrounds, when exposed to a SO<sub>2</sub> pulse. Results revealed that sulphites affected yeast culturability and metabolism, but not volatile phenol production suggesting that a phenotypical heterogeneity could be involved for the SO<sub>2</sub> cell adaptation. The transcriptomics variation in response to SO<sub>2</sub> stress confirmed the strain-related response in B. bruxellensis and the GO analysis of common differentially expressed genes showed that the detoxification process carried out by SSU1 gene can be considered as the principal specific adaptive response to counteract the SO<sub>2</sub> presence. However, nonspecific mechanisms can be exploited by cells to assist the SO<sub>2</sub> tolerance; namely, the metabolisms related to sugar alcohol (polyols) and oxidative stress, and structural compounds.</div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">32336374</PMID><DateCompleted><Year>2020</Year><Month>11</Month><Day>09</Day></DateCompleted><DateRevised><Year>2020</Year><Month>11</Month><Day>09</Day></DateRevised><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Electronic">1095-9998</ISSN><JournalIssue CitedMedium="Internet"><Volume>90</Volume><PubDate><Year>2020</Year><Month>Sep</Month></PubDate></JournalIssue><Title>Food microbiology</Title><ISOAbbreviation>Food Microbiol</ISOAbbreviation></Journal><ArticleTitle>Transcriptomics unravels the adaptive molecular mechanisms of Brettanomyces bruxellensis under SO<sub>2</sub> stress in wine condition.</ArticleTitle><Pagination><MedlinePgn>103483</MedlinePgn></Pagination><ELocationID EIdType="pii" ValidYN="Y">S0740-0020(20)30072-1</ELocationID><ELocationID EIdType="doi" ValidYN="Y">10.1016/j.fm.2020.103483</ELocationID><Abstract><AbstractText>Sulfur dioxide is generally used as an antimicrobial in wine to counteract the activity of spoilage yeasts, including Brettanomyces bruxellensis. However, this chemical does not exert the same effectiveness on different B. bruxellensis yeasts since some strains can proliferate in the final product leading to a negative sensory profile due to 4-ethylguaiacol and 4-ethylphenol. Thus, the capability of deciphering the general molecular mechanisms characterizing this yeast species' response in presence of SO<sub>2</sub> stress could be considered strategic for a better management of SO<sub>2</sub> in winemaking. A RNA-Seq approach was used to investigate the gene expression of two strains of B. bruxellensis, AWRI 1499 and CBS 2499 having different genetic backgrounds, when exposed to a SO<sub>2</sub> pulse. Results revealed that sulphites affected yeast culturability and metabolism, but not volatile phenol production suggesting that a phenotypical heterogeneity could be involved for the SO<sub>2</sub> cell adaptation. The transcriptomics variation in response to SO<sub>2</sub> stress confirmed the strain-related response in B. bruxellensis and the GO analysis of common differentially expressed genes showed that the detoxification process carried out by SSU1 gene can be considered as the principal specific adaptive response to counteract the SO<sub>2</sub> presence. However, nonspecific mechanisms can be exploited by cells to assist the SO<sub>2</sub> tolerance; namely, the metabolisms related to sugar alcohol (polyols) and oxidative stress, and structural compounds.</AbstractText><CopyrightInformation>Copyright © 2020 Elsevier Ltd. All rights reserved.</CopyrightInformation></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Valdetara</LastName><ForeName>Federica</ForeName><Initials>F</Initials><AffiliationInfo><Affiliation>Department of Food, Environmental and Nutritional Sciences, Università Degli Studi di Milano, Milan, Italy.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Škalič</LastName><ForeName>Miha</ForeName><Initials>M</Initials><AffiliationInfo><Affiliation>Computational Science Laboratory, Universitat Pompeu Fabra, Barcelona Biomedical Research Park, Barcelona, Spain.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Fracassetti</LastName><ForeName>Daniela</ForeName><Initials>D</Initials><AffiliationInfo><Affiliation>Department of Food, Environmental and Nutritional Sciences, Università Degli Studi di Milano, Milan, Italy.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Louw</LastName><ForeName>Marli</ForeName><Initials>M</Initials><AffiliationInfo><Affiliation>Institute for Wine Biotechnology, Department of Viticulture and Oenology, University of Stellenbosch, Stellenbosch, South Africa.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Compagno</LastName><ForeName>Concetta</ForeName><Initials>C</Initials><AffiliationInfo><Affiliation>Department of Food, Environmental and Nutritional Sciences, Università Degli Studi di Milano, Milan, Italy.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>du Toit</LastName><ForeName>Maret</ForeName><Initials>M</Initials><AffiliationInfo><Affiliation>Institute for Wine Biotechnology, Department of Viticulture and Oenology, University of Stellenbosch, Stellenbosch, South Africa.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Foschino</LastName><ForeName>Roberto</ForeName><Initials>R</Initials><AffiliationInfo><Affiliation>Department of Food, Environmental and Nutritional Sciences, Università Degli Studi di Milano, Milan, Italy.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Petrovič</LastName><ForeName>Uroš</ForeName><Initials>U</Initials><AffiliationInfo><Affiliation>Department of Biology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Divol</LastName><ForeName>Benoit</ForeName><Initials>B</Initials><AffiliationInfo><Affiliation>Institute for Wine Biotechnology, Department of Viticulture and Oenology, University of Stellenbosch, Stellenbosch, South Africa.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Vigentini</LastName><ForeName>Ileana</ForeName><Initials>I</Initials><AffiliationInfo><Affiliation>Department of Food, Environmental and Nutritional Sciences, Università Degli Studi di Milano, Milan, Italy. Electronic address: ileana.vigentini@unimi.it.</Affiliation></AffiliationInfo></Author></AuthorList><Language>eng</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType></PublicationTypeList><ArticleDate DateType="Electronic"><Year>2020</Year><Month>03</Month><Day>10</Day></ArticleDate></Article><MedlineJournalInfo><Country>England</Country><MedlineTA>Food Microbiol</MedlineTA><NlmUniqueID>8601127</NlmUniqueID><ISSNLinking>0740-0020</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>0UZA3422Q4</RegistryNumber><NameOfSubstance UI="D013458">Sulfur Dioxide</NameOfSubstance></Chemical></ChemicalList><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D055168" MajorTopicYN="N">Brettanomyces</DescriptorName><QualifierName UI="Q000235" MajorTopicYN="Y">genetics</QualifierName><QualifierName UI="Q000378" MajorTopicYN="Y">metabolism</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005285" MajorTopicYN="Y">Fermentation</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D005516" MajorTopicYN="N">Food Microbiology</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D020869" MajorTopicYN="N">Gene Expression Profiling</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D000081246" MajorTopicYN="N">RNA-Seq</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D013312" MajorTopicYN="Y">Stress, Physiological</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D013458" MajorTopicYN="N">Sulfur Dioxide</DescriptorName><QualifierName UI="Q000378" MajorTopicYN="Y">metabolism</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D059467" MajorTopicYN="N">Transcriptome</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D014920" MajorTopicYN="N">Wine</DescriptorName><QualifierName UI="Q000382" MajorTopicYN="Y">microbiology</QualifierName></MeshHeading></MeshHeadingList><KeywordList Owner="NOTNLM"><Keyword MajorTopicYN="N">B. bruxellensis</Keyword><Keyword MajorTopicYN="N">RNA-Seq</Keyword><Keyword MajorTopicYN="N">SO(2) stress</Keyword><Keyword MajorTopicYN="N">SSU1 gene</Keyword></KeywordList><CoiStatement>Declaration of competing interest None.</CoiStatement></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="received"><Year>2019</Year><Month>10</Month><Day>21</Day></PubMedPubDate><PubMedPubDate PubStatus="revised"><Year>2020</Year><Month>02</Month><Day>05</Day></PubMedPubDate><PubMedPubDate PubStatus="accepted"><Year>2020</Year><Month>03</Month><Day>02</Day></PubMedPubDate><PubMedPubDate PubStatus="entrez"><Year>2020</Year><Month>4</Month><Day>28</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2020</Year><Month>4</Month><Day>28</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2020</Year><Month>11</Month><Day>11</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">32336374</ArticleId><ArticleId IdType="pii">S0740-0020(20)30072-1</ArticleId><ArticleId IdType="doi">10.1016/j.fm.2020.103483</ArticleId></ArticleIdList></PubmedData></pubmed><affiliations><list><country><li>Afrique du Sud</li><li>Espagne</li><li>Italie</li><li>Slovénie</li></country><region><li>Catalogne</li><li>Lombardie</li></region><settlement><li>Barcelone</li><li>Milan</li></settlement><orgName><li>Université Pompeu Fabra</li></orgName></list><tree><country name="Italie"><region name="Lombardie"><name sortKey="Valdetara, Federica" sort="Valdetara, Federica" uniqKey="Valdetara F" first="Federica" last="Valdetara">Federica Valdetara</name></region><name sortKey="Compagno, Concetta" sort="Compagno, Concetta" uniqKey="Compagno C" first="Concetta" last="Compagno">Concetta Compagno</name><name sortKey="Foschino, Roberto" sort="Foschino, Roberto" uniqKey="Foschino R" first="Roberto" last="Foschino">Roberto Foschino</name><name sortKey="Fracassetti, Daniela" sort="Fracassetti, Daniela" uniqKey="Fracassetti D" first="Daniela" last="Fracassetti">Daniela Fracassetti</name><name sortKey="Vigentini, Ileana" sort="Vigentini, Ileana" uniqKey="Vigentini I" first="Ileana" last="Vigentini">Ileana Vigentini</name></country><country name="Espagne"><region name="Catalogne"><name sortKey="Skali, Miha" sort="Skali, Miha" uniqKey="Skali M" first="Miha" last="Škali">Miha Škali</name></region></country><country name="Afrique du Sud"><noRegion><name sortKey="Louw, Marli" sort="Louw, Marli" uniqKey="Louw M" first="Marli" last="Louw">Marli Louw</name></noRegion><name sortKey="Divol, Benoit" sort="Divol, Benoit" uniqKey="Divol B" first="Benoit" last="Divol">Benoit Divol</name><name sortKey="Du Toit, Maret" sort="Du Toit, Maret" uniqKey="Du Toit M" first="Maret" last="Du Toit">Maret Du Toit</name></country><country name="Slovénie"><noRegion><name sortKey="Petrovi, Uros" sort="Petrovi, Uros" uniqKey="Petrovi U" first="Uroš" last="Petrovi">Uroš Petrovi</name></noRegion></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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