Fungal Spores Promote the Glycerol Production of Saccharomyces cerevisiae by Upregulating the Oxidative Balance Pathway
Fungal Spores Promote the Glycerol Production of Saccharomyces cerevisiae by Upregulating the Oxidative Balance Pathway
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真菌孢子通过上调氧化平衡途径促进酿酒酵母的甘油生产
DOI：
10.1021/acs.jafc.8b00205
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发表时间：
2018-03-28
影响因子：
6.1
通讯作者：
Shi, Junling
中科院分区：
文献类型：
--
作者：
Jiang, Chunmei;Chen, Xianqing;Shi, Junling
葡萄果实中普遍存在真菌污染，在酿酒过程中不可避免。在葡萄霉变后的葡萄酒中，葡萄果实中的灰霉病菌污染有利于提高葡萄酒的风味，特别是在甘油含量高的葡萄酒中。为了探究其潜在的机制，我们将碳曲霉和灰曲霉孢子与两种不同的酿酒酵母菌株分别在葡萄汁和合成营养培养基中共培养。结果表明，炭黑弧菌和灰芽孢杆菌均能促进共培养体系中甘油的积累和糖的消耗，但不能自行合成甘油。真菌孢子产生的代谢物引发了这些反应。逆转录-聚合酶链反应分析表明，炭黑孢杆菌孢子的存在调节了GPP1和GPD2的表达，表明该反应是通过调节氧化平衡途径触发的。研究揭示了真菌污染通过影响酵母代谢对葡萄酒品质的有益影响。
Fungal contamination is prevalent in grape berries and unavoidable during the winemaking process. In botrytized wine, Botrytis cinerea contamination of grape berries beneficially promotes the wine flavor, which is desirable especially with high glycerol content. To investigate the underlying mechanism, Aspergillus carbonarius and B. cinerea spores were separately cocultured with two different Saccharomyces cerevisiae strains in both grape juice and synthetic nutrient media. The results showed that both A. carbonarius and B. cinerea promoted glycerol accumulation and the consumption of sugars in the coculture systems but could not synthesize glycerol by themselves. The metabolites produced by fungal spores triggered these reactions. Reverse transcription-polymerase chain reaction analysis showed that the presence of A. carbonarius spores regulated the expression of GPP1 and GPD2, indicating that the reaction was triggered by regulating the oxidative balance pathway. The study revealed the beneficial impact of fungal contamination on wine quality by influencing yeast metabolism.