Comparative proteome analysis of Brettanomyces bruxellensisunder hydroxycinnamic acid growth
Background: Brettanomyces bruxellensis is an important spoilage yeast in the winemaking process. The capacity of this yeast to generate an undesired off-flavor constitutes a significant loss in the Chilean wine industry. Results: The proteomic profile of B. bruxellensis in the presence of p-coumaric...
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Pontificia Universidad Católica de Valparaíso
2016
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oai:scielo:S0717-345820160005000052016-10-26Comparative proteome analysis of Brettanomyces bruxellensisunder hydroxycinnamic acid growthCarmona,LourdesVarela,JavierGodoy,LilianaGanga,María Angélica Ethylphenols Metabolic flux regulation Proteomics Spoilage yeast Wine alterations Wine industry Background: Brettanomyces bruxellensis is an important spoilage yeast in the winemaking process. The capacity of this yeast to generate an undesired off-flavor constitutes a significant loss in the Chilean wine industry. Results: The proteomic profile of B. bruxellensis in the presence of p-coumaric acid was determined by 2D gel electrophoresis, gel image analysis and differential spot selection. A set of 41 proteins showed a differential accumulation of ±2 and a p-value <0.0001. The homology sequence analysis was performed using the databases available. Differential proteins belonged to the categories of 'energy production and conversion' and 'amino acid transport and metabolism'. Conclusions: The proteomic profile of B. bruxellensis cultivated in the presence of p-coumaric acid in synthetic wine, agrees with the hypothesis of metabolic flux regulation, allowing a better conditioning to an adverse environment. This study involved the translational level of B. bruxellensis in the production of ethylphenols and corroborated that this yeast presented an advantage in these stress conditions. Thus, this work will allow an understanding of the regulation and processes involved in the production of ethyl-derivate compounds by B. bruxellensis. Furthermore, it allows the development of newer and better techniques for spoilage yeast control.info:eu-repo/semantics/openAccessPontificia Universidad Católica de ValparaísoElectronic Journal of Biotechnology v.19 n.5 20162016-09-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582016000500005en10.1016/j.ejbt.2016.07.005 |
| institution |
Scielo Chile |
| collection |
Scielo Chile |
| language |
English |
| topic |
Ethylphenols Metabolic flux regulation Proteomics Spoilage yeast Wine alterations Wine industry |
| spellingShingle |
Ethylphenols Metabolic flux regulation Proteomics Spoilage yeast Wine alterations Wine industry Carmona,Lourdes Varela,Javier Godoy,Liliana Ganga,María Angélica Comparative proteome analysis of Brettanomyces bruxellensisunder hydroxycinnamic acid growth |
| description |
Background: Brettanomyces bruxellensis is an important spoilage yeast in the winemaking process. The capacity of this yeast to generate an undesired off-flavor constitutes a significant loss in the Chilean wine industry. Results: The proteomic profile of B. bruxellensis in the presence of p-coumaric acid was determined by 2D gel electrophoresis, gel image analysis and differential spot selection. A set of 41 proteins showed a differential accumulation of ±2 and a p-value <0.0001. The homology sequence analysis was performed using the databases available. Differential proteins belonged to the categories of 'energy production and conversion' and 'amino acid transport and metabolism'. Conclusions: The proteomic profile of B. bruxellensis cultivated in the presence of p-coumaric acid in synthetic wine, agrees with the hypothesis of metabolic flux regulation, allowing a better conditioning to an adverse environment. This study involved the translational level of B. bruxellensis in the production of ethylphenols and corroborated that this yeast presented an advantage in these stress conditions. Thus, this work will allow an understanding of the regulation and processes involved in the production of ethyl-derivate compounds by B. bruxellensis. Furthermore, it allows the development of newer and better techniques for spoilage yeast control. |
| author |
Carmona,Lourdes Varela,Javier Godoy,Liliana Ganga,María Angélica |
| author_facet |
Carmona,Lourdes Varela,Javier Godoy,Liliana Ganga,María Angélica |
| author_sort |
Carmona,Lourdes |
| title |
Comparative proteome analysis of Brettanomyces bruxellensisunder hydroxycinnamic acid growth |
| title_short |
Comparative proteome analysis of Brettanomyces bruxellensisunder hydroxycinnamic acid growth |
| title_full |
Comparative proteome analysis of Brettanomyces bruxellensisunder hydroxycinnamic acid growth |
| title_fullStr |
Comparative proteome analysis of Brettanomyces bruxellensisunder hydroxycinnamic acid growth |
| title_full_unstemmed |
Comparative proteome analysis of Brettanomyces bruxellensisunder hydroxycinnamic acid growth |
| title_sort |
comparative proteome analysis of brettanomyces bruxellensisunder hydroxycinnamic acid growth |
| publisher |
Pontificia Universidad Católica de Valparaíso |
| publishDate |
2016 |
| url |
http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582016000500005 |
| work_keys_str_mv |
AT carmonalourdes comparativeproteomeanalysisofbrettanomycesbruxellensisunderhydroxycinnamicacidgrowth AT varelajavier comparativeproteomeanalysisofbrettanomycesbruxellensisunderhydroxycinnamicacidgrowth AT godoyliliana comparativeproteomeanalysisofbrettanomycesbruxellensisunderhydroxycinnamicacidgrowth AT gangamariaangelica comparativeproteomeanalysisofbrettanomycesbruxellensisunderhydroxycinnamicacidgrowth |
| _version_ |
1718441934764113920 |