Identification of a Wheat Thaumatin-like Protein That Inhibits Saccharomyces cerevisiae.
Identifieur interne : 000038 ( Main/Exploration ); précédent : 000037; suivant : 000039Identification of a Wheat Thaumatin-like Protein That Inhibits Saccharomyces cerevisiae.
Auteurs : Eva Van Der Maelen [Belgique] ; Mohammad N. Rezaei [Belgique] ; Nore Struyf [Belgique] ; Paul Proost [Belgique] ; Kevin J. Verstrepen [Belgique] ; Christophe M. Courtin [Belgique]Source :
- Journal of agricultural and food chemistry [ 1520-5118 ] ; 2019.
Descripteurs français
- KwdFr :
- Chromatographie en phase liquide (MeSH), Fermentation (MeSH), Protéines végétales (composition chimique), Protéines végétales (isolement et purification), Protéines végétales (métabolisme), Protéines végétales (pharmacologie), Saccharomyces cerevisiae (croissance et développement), Saccharomyces cerevisiae (effets des médicaments et des substances chimiques), Saccharomyces cerevisiae (métabolisme), Spectrométrie de masse en tandem (MeSH), Triticum (composition chimique), Triticum (génétique), Triticum (microbiologie), Triticum (métabolisme).
- MESH :
- composition chimique : Protéines végétales, Triticum.
- croissance et développement : Saccharomyces cerevisiae.
- effets des médicaments et des substances chimiques : Saccharomyces cerevisiae.
- génétique : Triticum.
- isolement et purification : Protéines végétales.
- microbiologie : Triticum.
- métabolisme : Protéines végétales, Saccharomyces cerevisiae, Triticum.
- pharmacologie : Protéines végétales.
- Chromatographie en phase liquide, Fermentation, Spectrométrie de masse en tandem.
English descriptors
- KwdEn :
- Chromatography, Liquid (MeSH), Fermentation (MeSH), Plant Proteins (chemistry), Plant Proteins (isolation & purification), Plant Proteins (metabolism), Plant Proteins (pharmacology), Saccharomyces cerevisiae (drug effects), Saccharomyces cerevisiae (growth & development), Saccharomyces cerevisiae (metabolism), Tandem Mass Spectrometry (MeSH), Triticum (chemistry), Triticum (genetics), Triticum (metabolism), Triticum (microbiology).
- MESH :
- chemical , chemistry : Plant Proteins.
- chemical , isolation & purification : Plant Proteins.
- chemical , metabolism : Plant Proteins.
- chemical , pharmacology : Plant Proteins.
- chemistry : Triticum.
- drug effects : Saccharomyces cerevisiae.
- genetics : Triticum.
- growth & development : Saccharomyces cerevisiae.
- metabolism : Saccharomyces cerevisiae, Triticum.
- microbiology : Triticum.
- Chromatography, Liquid, Fermentation, Tandem Mass Spectrometry.
Abstract
Plants often produce antifungal peptides and proteins in response to infection. Also wheat, which is the main ingredient of bread dough, contains such components. Here, we show that while some industrial strains of the baker's yeast Saccharomyces cerevisiae can efficiently ferment dough, some other strains show much lower fermentation capacities because they are sensitive to a specific wheat protein. We purified and identified what turned out to be a thaumatin-like protein through a combination of activity-guided fractionation, cation exchange chromatography, reversed-phase HPLC, and LC-MS/MS. Recombinant expression of the corresponding gene and testing the activity confirmed the inhibitory activity of the protein.
DOI: 10.1021/acs.jafc.9b03432
PubMed: 31487168
Affiliations:
Links toward previous steps (curation, corpus...)
Le document en format XML
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Courtin</name><affiliation wicri:level="1"><nlm:affiliation>Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) , KU Leuven , Kasteelpark Arenberg 20 , B-3001 Leuven , Belgium.</nlm:affiliation><country xml:lang="fr">Belgique</country><wicri:regionArea>Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) , KU Leuven , Kasteelpark Arenberg 20 , B-3001 Leuven </wicri:regionArea><wicri:noRegion>B-3001 Leuven </wicri:noRegion></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2019">2019</date><idno type="RBID">pubmed:31487168</idno><idno type="pmid">31487168</idno><idno type="doi">10.1021/acs.jafc.9b03432</idno><idno type="wicri:Area/Main/Corpus">000032</idno><idno type="wicri:explorRef" wicri:stream="Main" wicri:step="Corpus" wicri:corpus="PubMed">000032</idno><idno type="wicri:Area/Main/Curation">000032</idno><idno type="wicri:explorRef" wicri:stream="Main" wicri:step="Curation">000032</idno><idno type="wicri:Area/Main/Exploration">000032</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Identification of a Wheat Thaumatin-like Protein That Inhibits <i>Saccharomyces cerevisiae</i>.</title><author><name sortKey="Van Der Maelen, Eva" sort="Van Der Maelen, Eva" uniqKey="Van Der Maelen E" first="Eva" last="Van Der Maelen">Eva Van Der Maelen</name><affiliation wicri:level="1"><nlm:affiliation>Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) , KU Leuven , Kasteelpark Arenberg 20 , B-3001 Leuven , Belgium.</nlm:affiliation><country xml:lang="fr">Belgique</country><wicri:regionArea>Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) , KU Leuven , Kasteelpark Arenberg 20 , B-3001 Leuven </wicri:regionArea><wicri:noRegion>B-3001 Leuven </wicri:noRegion></affiliation></author><author><name sortKey="Rezaei, Mohammad N" sort="Rezaei, Mohammad N" uniqKey="Rezaei M" first="Mohammad N" last="Rezaei">Mohammad N. Rezaei</name><affiliation wicri:level="1"><nlm:affiliation>Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) , KU Leuven , Kasteelpark Arenberg 20 , B-3001 Leuven , Belgium.</nlm:affiliation><country xml:lang="fr">Belgique</country><wicri:regionArea>Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) , KU Leuven , Kasteelpark Arenberg 20 , B-3001 Leuven </wicri:regionArea><wicri:noRegion>B-3001 Leuven </wicri:noRegion></affiliation></author><author><name sortKey="Struyf, Nore" sort="Struyf, Nore" uniqKey="Struyf N" first="Nore" last="Struyf">Nore Struyf</name><affiliation wicri:level="1"><nlm:affiliation>Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) , KU Leuven , Kasteelpark Arenberg 20 , B-3001 Leuven , Belgium.</nlm:affiliation><country xml:lang="fr">Belgique</country><wicri:regionArea>Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) , KU Leuven , Kasteelpark Arenberg 20 , B-3001 Leuven </wicri:regionArea><wicri:noRegion>B-3001 Leuven </wicri:noRegion></affiliation></author><author><name sortKey="Proost, Paul" sort="Proost, Paul" uniqKey="Proost P" first="Paul" last="Proost">Paul Proost</name><affiliation wicri:level="1"><nlm:affiliation>Laboratory of Molecular Immunology, Rega Institute for Medical Research , KU Leuven , Herestraat 49 , B-3000 Leuven , Belgium.</nlm:affiliation><country xml:lang="fr">Belgique</country><wicri:regionArea>Laboratory of Molecular Immunology, Rega Institute for Medical Research , KU Leuven , Herestraat 49 , B-3000 Leuven </wicri:regionArea><wicri:noRegion>B-3000 Leuven </wicri:noRegion></affiliation></author><author><name sortKey="Verstrepen, Kevin J" sort="Verstrepen, Kevin J" uniqKey="Verstrepen K" first="Kevin J" last="Verstrepen">Kevin J. Verstrepen</name><affiliation wicri:level="1"><nlm:affiliation>VIB - KU Leuven Laboratory for Systems Biology & CMPG Laboratory for Genetics and Genomics, VIB - KU Leuven Center for Microbiology, Bio-Incubator , Gaston Geenslaan 1 , B-3001 Leuven , Belgium.</nlm:affiliation><country xml:lang="fr">Belgique</country><wicri:regionArea>VIB - KU Leuven Laboratory for Systems Biology & CMPG Laboratory for Genetics and Genomics, VIB - KU Leuven Center for Microbiology, Bio-Incubator , Gaston Geenslaan 1 , B-3001 Leuven </wicri:regionArea><wicri:noRegion>B-3001 Leuven </wicri:noRegion></affiliation></author><author><name sortKey="Courtin, Christophe M" sort="Courtin, Christophe M" uniqKey="Courtin C" first="Christophe M" last="Courtin">Christophe M. Courtin</name><affiliation wicri:level="1"><nlm:affiliation>Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) , KU Leuven , Kasteelpark Arenberg 20 , B-3001 Leuven , Belgium.</nlm:affiliation><country xml:lang="fr">Belgique</country><wicri:regionArea>Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) , KU Leuven , Kasteelpark Arenberg 20 , B-3001 Leuven </wicri:regionArea><wicri:noRegion>B-3001 Leuven </wicri:noRegion></affiliation></author></analytic><series><title level="j">Journal of agricultural and food chemistry</title><idno type="eISSN">1520-5118</idno><imprint><date when="2019" type="published">2019</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Chromatography, Liquid (MeSH)</term><term>Fermentation (MeSH)</term><term>Plant Proteins (chemistry)</term><term>Plant Proteins (isolation & purification)</term><term>Plant Proteins (metabolism)</term><term>Plant Proteins (pharmacology)</term><term>Saccharomyces cerevisiae (drug effects)</term><term>Saccharomyces cerevisiae (growth & development)</term><term>Saccharomyces cerevisiae (metabolism)</term><term>Tandem Mass Spectrometry (MeSH)</term><term>Triticum (chemistry)</term><term>Triticum (genetics)</term><term>Triticum (metabolism)</term><term>Triticum (microbiology)</term></keywords><keywords scheme="KwdFr" xml:lang="fr"><term>Chromatographie en phase liquide (MeSH)</term><term>Fermentation (MeSH)</term><term>Protéines végétales (composition chimique)</term><term>Protéines végétales (isolement et purification)</term><term>Protéines végétales (métabolisme)</term><term>Protéines végétales (pharmacologie)</term><term>Saccharomyces cerevisiae (croissance et développement)</term><term>Saccharomyces cerevisiae (effets des médicaments et des substances chimiques)</term><term>Saccharomyces cerevisiae (métabolisme)</term><term>Spectrométrie de masse en tandem (MeSH)</term><term>Triticum (composition chimique)</term><term>Triticum (génétique)</term><term>Triticum (microbiologie)</term><term>Triticum (métabolisme)</term></keywords><keywords scheme="MESH" type="chemical" qualifier="chemistry" xml:lang="en"><term>Plant Proteins</term></keywords><keywords scheme="MESH" type="chemical" qualifier="isolation & purification" xml:lang="en"><term>Plant Proteins</term></keywords><keywords scheme="MESH" type="chemical" qualifier="metabolism" xml:lang="en"><term>Plant Proteins</term></keywords><keywords scheme="MESH" type="chemical" qualifier="pharmacology" xml:lang="en"><term>Plant Proteins</term></keywords><keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Triticum</term></keywords><keywords scheme="MESH" qualifier="composition chimique" xml:lang="fr"><term>Protéines végétales</term><term>Triticum</term></keywords><keywords scheme="MESH" qualifier="croissance et développement" xml:lang="fr"><term>Saccharomyces cerevisiae</term></keywords><keywords scheme="MESH" qualifier="drug effects" xml:lang="en"><term>Saccharomyces cerevisiae</term></keywords><keywords scheme="MESH" qualifier="effets des médicaments et des substances chimiques" xml:lang="fr"><term>Saccharomyces cerevisiae</term></keywords><keywords scheme="MESH" qualifier="genetics" xml:lang="en"><term>Triticum</term></keywords><keywords scheme="MESH" qualifier="growth & development" xml:lang="en"><term>Saccharomyces cerevisiae</term></keywords><keywords scheme="MESH" qualifier="génétique" xml:lang="fr"><term>Triticum</term></keywords><keywords scheme="MESH" qualifier="isolement et purification" xml:lang="fr"><term>Protéines végétales</term></keywords><keywords scheme="MESH" qualifier="metabolism" xml:lang="en"><term>Saccharomyces cerevisiae</term><term>Triticum</term></keywords><keywords scheme="MESH" qualifier="microbiologie" xml:lang="fr"><term>Triticum</term></keywords><keywords scheme="MESH" qualifier="microbiology" xml:lang="en"><term>Triticum</term></keywords><keywords scheme="MESH" qualifier="métabolisme" xml:lang="fr"><term>Protéines végétales</term><term>Saccharomyces cerevisiae</term><term>Triticum</term></keywords><keywords scheme="MESH" qualifier="pharmacologie" xml:lang="fr"><term>Protéines végétales</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Chromatography, Liquid</term><term>Fermentation</term><term>Tandem Mass Spectrometry</term></keywords><keywords scheme="MESH" xml:lang="fr"><term>Chromatographie en phase liquide</term><term>Fermentation</term><term>Spectrométrie de masse en tandem</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Plants often produce antifungal peptides and proteins in response to infection. Also wheat, which is the main ingredient of bread dough, contains such components. Here, we show that while some industrial strains of the baker's yeast <i>Saccharomyces cerevisiae</i> can efficiently ferment dough, some other strains show much lower fermentation capacities because they are sensitive to a specific wheat protein. We purified and identified what turned out to be a thaumatin-like protein through a combination of activity-guided fractionation, cation exchange chromatography, reversed-phase HPLC, and LC-MS/MS. Recombinant expression of the corresponding gene and testing the activity confirmed the inhibitory activity of the protein.</div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">31487168</PMID><DateCompleted><Year>2019</Year><Month>10</Month><Day>10</Day></DateCompleted><DateRevised><Year>2019</Year><Month>10</Month><Day>10</Day></DateRevised><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Electronic">1520-5118</ISSN><JournalIssue CitedMedium="Internet"><Volume>67</Volume><Issue>37</Issue><PubDate><Year>2019</Year><Month>Sep</Month><Day>18</Day></PubDate></JournalIssue><Title>Journal of agricultural and food chemistry</Title><ISOAbbreviation>J Agric Food Chem</ISOAbbreviation></Journal><ArticleTitle>Identification of a Wheat Thaumatin-like Protein That Inhibits <i>Saccharomyces cerevisiae</i>.</ArticleTitle><Pagination><MedlinePgn>10423-10431</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.1021/acs.jafc.9b03432</ELocationID><Abstract><AbstractText>Plants often produce antifungal peptides and proteins in response to infection. Also wheat, which is the main ingredient of bread dough, contains such components. Here, we show that while some industrial strains of the baker's yeast <i>Saccharomyces cerevisiae</i> can efficiently ferment dough, some other strains show much lower fermentation capacities because they are sensitive to a specific wheat protein. We purified and identified what turned out to be a thaumatin-like protein through a combination of activity-guided fractionation, cation exchange chromatography, reversed-phase HPLC, and LC-MS/MS. Recombinant expression of the corresponding gene and testing the activity confirmed the inhibitory activity of the protein.</AbstractText></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Van der Maelen</LastName><ForeName>Eva</ForeName><Initials>E</Initials><Identifier Source="ORCID">http://orcid.org/0000-0002-1285-8667</Identifier><AffiliationInfo><Affiliation>Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) , KU Leuven , Kasteelpark Arenberg 20 , B-3001 Leuven , Belgium.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Rezaei</LastName><ForeName>Mohammad N</ForeName><Initials>MN</Initials><AffiliationInfo><Affiliation>Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) , KU Leuven , Kasteelpark Arenberg 20 , B-3001 Leuven , Belgium.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Struyf</LastName><ForeName>Nore</ForeName><Initials>N</Initials><AffiliationInfo><Affiliation>Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) , KU Leuven , Kasteelpark Arenberg 20 , B-3001 Leuven , Belgium.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Proost</LastName><ForeName>Paul</ForeName><Initials>P</Initials><AffiliationInfo><Affiliation>Laboratory of Molecular Immunology, Rega Institute for Medical Research , KU Leuven , Herestraat 49 , B-3000 Leuven , Belgium.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Verstrepen</LastName><ForeName>Kevin J</ForeName><Initials>KJ</Initials><AffiliationInfo><Affiliation>VIB - KU Leuven Laboratory for Systems Biology & CMPG Laboratory for Genetics and Genomics, VIB - KU Leuven Center for Microbiology, Bio-Incubator , Gaston Geenslaan 1 , B-3001 Leuven , Belgium.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Courtin</LastName><ForeName>Christophe M</ForeName><Initials>CM</Initials><Identifier Source="ORCID">http://orcid.org/0000-0002-1203-9063</Identifier><AffiliationInfo><Affiliation>Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) , KU Leuven , Kasteelpark Arenberg 20 , B-3001 Leuven , Belgium.</Affiliation></AffiliationInfo></Author></AuthorList><Language>eng</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType></PublicationTypeList><ArticleDate DateType="Electronic"><Year>2019</Year><Month>09</Month><Day>05</Day></ArticleDate></Article><MedlineJournalInfo><Country>United States</Country><MedlineTA>J Agric Food Chem</MedlineTA><NlmUniqueID>0374755</NlmUniqueID><ISSNLinking>0021-8561</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D010940">Plant Proteins</NameOfSubstance></Chemical></ChemicalList><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D002853" MajorTopicYN="N">Chromatography, Liquid</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D005285" MajorTopicYN="N">Fermentation</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D010940" MajorTopicYN="N">Plant Proteins</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="Y">chemistry</QualifierName><QualifierName UI="Q000302" MajorTopicYN="N">isolation & purification</QualifierName><QualifierName UI="Q000378" MajorTopicYN="N">metabolism</QualifierName><QualifierName UI="Q000494" MajorTopicYN="Y">pharmacology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D012441" MajorTopicYN="N">Saccharomyces cerevisiae</DescriptorName><QualifierName UI="Q000187" MajorTopicYN="Y">drug effects</QualifierName><QualifierName UI="Q000254" MajorTopicYN="Y">growth & development</QualifierName><QualifierName UI="Q000378" MajorTopicYN="N">metabolism</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D053719" MajorTopicYN="N">Tandem Mass Spectrometry</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D014908" MajorTopicYN="N">Triticum</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="Y">chemistry</QualifierName><QualifierName UI="Q000235" MajorTopicYN="N">genetics</QualifierName><QualifierName UI="Q000378" MajorTopicYN="N">metabolism</QualifierName><QualifierName UI="Q000382" MajorTopicYN="N">microbiology</QualifierName></MeshHeading></MeshHeadingList><KeywordList Owner="NOTNLM"><Keyword MajorTopicYN="N"></Keyword><Keyword MajorTopicYN="N">dough fermentation</Keyword><Keyword MajorTopicYN="N">inhibition</Keyword><Keyword MajorTopicYN="N">thaumatin-like protein</Keyword><Keyword MajorTopicYN="N">wheat</Keyword></KeywordList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="pubmed"><Year>2019</Year><Month>9</Month><Day>6</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2019</Year><Month>10</Month><Day>11</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="entrez"><Year>2019</Year><Month>9</Month><Day>6</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">31487168</ArticleId><ArticleId IdType="doi">10.1021/acs.jafc.9b03432</ArticleId></ArticleIdList></PubmedData></pubmed><affiliations><list><country><li>Belgique</li></country></list><tree><country name="Belgique"><noRegion><name sortKey="Van Der Maelen, Eva" sort="Van Der Maelen, Eva" uniqKey="Van Der Maelen E" first="Eva" last="Van Der Maelen">Eva Van Der Maelen</name></noRegion><name sortKey="Courtin, Christophe M" sort="Courtin, Christophe M" uniqKey="Courtin C" first="Christophe M" last="Courtin">Christophe M. Courtin</name><name sortKey="Proost, Paul" sort="Proost, Paul" uniqKey="Proost P" first="Paul" last="Proost">Paul Proost</name><name sortKey="Rezaei, Mohammad N" sort="Rezaei, Mohammad N" uniqKey="Rezaei M" first="Mohammad N" last="Rezaei">Mohammad N. Rezaei</name><name sortKey="Struyf, Nore" sort="Struyf, Nore" uniqKey="Struyf N" first="Nore" last="Struyf">Nore Struyf</name><name sortKey="Verstrepen, Kevin J" sort="Verstrepen, Kevin J" uniqKey="Verstrepen K" first="Kevin J" last="Verstrepen">Kevin J. Verstrepen</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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