Activation of the yeast Retrograde Response pathway by adaptive laboratory evolution with S-(2-aminoethyl)-L-cysteine reduces ethanol and increases glycerol during winemaking

Sequence data have been deposited in NCBI under accession codes PRJNA1105211, PRJNA1105213, PRJNA1105003, PRJNA1105208 and PRJNA1105207.

Detalhes bibliográficos
Autores: Garrigós, Victor, Picazo, Cecilia, Matallana, Emilia, Aranda, Agustín
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2024
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/374981
Acesso em linha:http://hdl.handle.net/10261/374981
https://api.elsevier.com/content/abstract/scopus_id/85201693996
Access Level:acceso abierto
Palavra-chave:Saccharomyces cerevisiae
Acetic acid
Retrograde response pathway
Adaptive laboratory evolution
Ethanol
Glycerol
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repository_id_str
spelling Activation of the yeast Retrograde Response pathway by adaptive laboratory evolution with S-(2-aminoethyl)-L-cysteine reduces ethanol and increases glycerol during winemakingGarrigós, VictorPicazo, CeciliaMatallana, EmiliaAranda, AgustínSaccharomyces cerevisiaeAcetic acidRetrograde response pathwayAdaptive laboratory evolutionEthanolGlycerolSequence data have been deposited in NCBI under accession codes PRJNA1105211, PRJNA1105213, PRJNA1105003, PRJNA1105208 and PRJNA1105207.[Background] Global warming causes an increase in the levels of sugars in grapes and hence in ethanol after wine fermentation. Therefore, alcohol reduction is a major target in modern oenology. Deletion of the MKS1 gene, a negative regulator of the Retrograde Response pathway, in Saccharomyces cerevisiae was reported to increase glycerol and reduce ethanol and acetic acid in wine. This study aimed to obtain mutants with a phenotype similar to that of the MKS1 deletion strain by subjecting commercial S. cerevisiae wine strains to an adaptive laboratory evolution (ALE) experiment with the lysine toxic analogue S-(2-aminoethyl)-L-cysteine (AEC).[Results] In laboratory-scale wine fermentation, isolated AEC-resistant mutants overproduced glycerol and reduced acetic acid. In some cases, ethanol was also reduced. Whole-genome sequencing revealed point mutations in the Retrograde Response activator Rtg2 and in the homocitrate synthases Lys20 and Lys21. However, only mutations in Rtg2 were responsible for the overactivation of the Retrograde Response pathway and ethanol reduction during vinification. Finally, wine fermentation was scaled up in an experimental cellar for one evolved mutant to confirm laboratory-scale results, and any potential negative sensory impact was ruled out.[Conclusions] Overall, we have shown that hyperactivation of the Retrograde Response pathway by ALE with AEC is a valid approach for generating ready-to-use mutants with a desirable phenotype in winemaking.Open Access funding provided thanks to the CRUE-CSIC agreement with Springer Nature.The authors would like to acknowledge the financial support from the Spanish Ministry of Science and Innovation through grant PID2021-122370OB-I00 (co-financed by FEDER funds) to EM and AA. VG is the recipient of a predoctoral grant from the University of València (Atracció de Talent Program), and CP is supported by Maria Zambrano postdoc contract (ZA21-068) from the Spanish Ministry of Universities.Peer reviewedBioMed CentralConferencia de Rectores de las Universidades EspañolasConsejo Superior de Investigaciones Científicas (España)Agencia Estatal de Investigación (España)Ministerio de Ciencia, Innovación y Universidades (España)Universidad de ValenciaAranda, Agustín [0000-0003-3320-7326]Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202420242024info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/374981https://api.elsevier.com/content/abstract/scopus_id/85201693996reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/PID2021-122370OB-I00Microbial cell factoriesThe underlying dataset has been published as supplementary material of the article in the publisher platform at DOI 10.1186/s12934-024-02504-zhttps://doi.org/10.1186/s12934-024-02504-zSíinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3749812026-05-22T06:33:51Z
dc.title.none.fl_str_mv Activation of the yeast Retrograde Response pathway by adaptive laboratory evolution with S-(2-aminoethyl)-L-cysteine reduces ethanol and increases glycerol during winemaking
title Activation of the yeast Retrograde Response pathway by adaptive laboratory evolution with S-(2-aminoethyl)-L-cysteine reduces ethanol and increases glycerol during winemaking
spellingShingle Activation of the yeast Retrograde Response pathway by adaptive laboratory evolution with S-(2-aminoethyl)-L-cysteine reduces ethanol and increases glycerol during winemaking
Garrigós, Victor
Saccharomyces cerevisiae
Acetic acid
Retrograde response pathway
Adaptive laboratory evolution
Ethanol
Glycerol
title_short Activation of the yeast Retrograde Response pathway by adaptive laboratory evolution with S-(2-aminoethyl)-L-cysteine reduces ethanol and increases glycerol during winemaking
title_full Activation of the yeast Retrograde Response pathway by adaptive laboratory evolution with S-(2-aminoethyl)-L-cysteine reduces ethanol and increases glycerol during winemaking
title_fullStr Activation of the yeast Retrograde Response pathway by adaptive laboratory evolution with S-(2-aminoethyl)-L-cysteine reduces ethanol and increases glycerol during winemaking
title_full_unstemmed Activation of the yeast Retrograde Response pathway by adaptive laboratory evolution with S-(2-aminoethyl)-L-cysteine reduces ethanol and increases glycerol during winemaking
title_sort Activation of the yeast Retrograde Response pathway by adaptive laboratory evolution with S-(2-aminoethyl)-L-cysteine reduces ethanol and increases glycerol during winemaking
dc.creator.none.fl_str_mv Garrigós, Victor
Picazo, Cecilia
Matallana, Emilia
Aranda, Agustín
author Garrigós, Victor
author_facet Garrigós, Victor
Picazo, Cecilia
Matallana, Emilia
Aranda, Agustín
author_role author
author2 Picazo, Cecilia
Matallana, Emilia
Aranda, Agustín
author2_role author
author
author
dc.contributor.none.fl_str_mv Conferencia de Rectores de las Universidades Españolas
Consejo Superior de Investigaciones Científicas (España)
Agencia Estatal de Investigación (España)
Ministerio de Ciencia, Innovación y Universidades (España)
Universidad de Valencia
Aranda, Agustín [0000-0003-3320-7326]
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Saccharomyces cerevisiae
Acetic acid
Retrograde response pathway
Adaptive laboratory evolution
Ethanol
Glycerol
topic Saccharomyces cerevisiae
Acetic acid
Retrograde response pathway
Adaptive laboratory evolution
Ethanol
Glycerol
description Sequence data have been deposited in NCBI under accession codes PRJNA1105211, PRJNA1105213, PRJNA1105003, PRJNA1105208 and PRJNA1105207.
publishDate 2024
dc.date.none.fl_str_mv 2024
2024
2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/374981
https://api.elsevier.com/content/abstract/scopus_id/85201693996
url http://hdl.handle.net/10261/374981
https://api.elsevier.com/content/abstract/scopus_id/85201693996
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/PID2021-122370OB-I00
Microbial cell factories
The underlying dataset has been published as supplementary material of the article in the publisher platform at DOI 10.1186/s12934-024-02504-z
https://doi.org/10.1186/s12934-024-02504-z
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv BioMed Central
publisher.none.fl_str_mv BioMed Central
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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