Genetic bases for the metabolism of the DMS precursor S-methylmethionine by Saccharomyces cerevisiae
Genetic bases for the metabolism of the DMS precursor S-methylmethionine by Saccharomyces cerevisiae
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DOI：
10.1016/j.fm.2022.104041
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发表时间：
2022-05-06
影响因子：
5.3
通讯作者：
Dequin, Sylvie
中科院分区：
文献类型：
--
作者：
Eder, Matthias;Sanchez, Isabelle;Dequin, Sylvie
二甲基硫醚（DMS）是一种含硫的挥发性物质，可增强葡萄酒的果香，赋予葡萄酒芳香。DMS最重要的前体是S-甲基蛋氨酸（SMM），它由葡萄合成，可被酵母S.葡萄酒在发酵过程中。发酵后留下的前体分子在葡萄酒成熟过程中化学转化为DMS，这意味着葡萄酒DMS水平取决于装瓶时剩余前体的数量。为了阐明SMM代谢在酵母中，我们进行了数量性状基因座（QTL）定位使用的人口130 F2-分离获得两个葡萄酒酵母菌株之间的交叉，我们检测到一个主要的QTL解释近30%的性状变异。在该QTL中，基因YLL 058 W和SMM转运蛋白基因MMP 1影响SMM代谢，其中MMP 1的影响较大。我们确定并表征了具有上级SMM保留属性的截短转运蛋白的变体编码。对来自不同来源的85株酵母菌进行的群体分析显示，该变体与flor菌株之间存在显著关联，并且在奶酪和葡萄酒菌株中未发生。这些结果将有助于选育和改良S.酿酒酵母菌株用于生产葡萄酒和其他含有DMS的发酵食品，如奶酪或啤酒。
Dimethyl sulfide (DMS) is a sulfur containing volatile that enhances general fruity aroma and imparts aromatic notes in wine. The most important precursor of DMS is S-methylmethionine (SMM), which is synthesized by grapes and can be metabolized by the yeast S. cerevisiae during wine fermentation. Precursor molecules left after fermentation are chemically converted to DMS during wine maturation, meaning that wine DMS levels are determined by the amount of remaining precursors at bottling. To elucidate SMM metabolism in yeast we performed quantitative trait locus (QTL) mapping using a population of 130 F2-segregants obtained from a cross between two wine yeast strains, and we detected one major QTL explaining almost 30% of trait variation. Within the QTL, gene YLL058W and SMM transporter gene MMP1 were found to influence SMM metabolism, from which MMP1 has the bigger impact. We identified and characterized a variant coding for a truncated transporter with superior SMM preserving attributes. A population analysis with 85 yeast strains from different origins revealed a significant association of the variant to flor strains and minor occurrence in cheese and wine strains. These results will help selecting and improving S. cerevisiae strains for the production of wine and other fermented foods containing DMS such as cheese or beer.