LETTERS IN APPLIED MICROBIOLOGY
·
2021
·Vol. 73
·期 6
·800-806
·
IF 2.858
Ye J.,Tian S.,Lv L.,Ding Y.,Xu J.,Zhang J.,Li L.
2‐phenylethanol (2‐PE), which is extracted naturally from plant or biotechnology processing, is widely used in the food and cosmetics industries. Due to the high cost of 2‐PE production, the valorization of waste carbon to produce 2‐PE has gained increasing attention. Here, 2‐PE was produced by Saccharomyces cerevisiae using tobacco waste extract (TWE) as the substrate. Considering the toxicity of nicotine and its inhibition of 2‐PE, the tolerance of S. cerevisiae was first evaluated. The results suggested that the production of 2‐PE by S. cerevisiae in TWEs could be carried out at 2·0 mg ml−1 nicotine concentrations and may be inhibited by 1·0 mg ml−1 2‐PE. Thus, the compounds in the TWEs prepared at different temperatures were detected, and the results revealed that the TWEs prepared at 140°C contained 2·18 mg ml−1 of nicotine, had total sugar concentrations of 26·8 mg ml−1 and were suitable for 2‐PE production. Due to feedback regulation, the 2‐PE production was only 1·11 mg ml−1, and the remaining glucose concentration remained at 13·78 mg ml−1, which indicated insufficient glucose utilization. Then, in situ product recovery was further implemented to remove this inhibition; the glucose utilization (the remaining concentration decreased to 3·64 mg ml−1) increased, and the 2‐PE production increased to 1·65 mg ml−1. The 2‐PE produced in the fermentation broth was first isolated by elution from the resin with 75% ethanol and then by removing the impurities with 2·5% activated charcoal, and pure 2‐PE was identified by gas chromatography mass spectrometry. The results of this study suggest that TWE could be an alternative carbon source for 2‐PE production. This could provide an outlet tobacco waste as well as reducing the price of natural 2‐PE, although more strategies need to be explored to improve the production yield of 2‐PE by using TWE.
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Microorganisms
·
2022
·Vol. 10
·期 7
·1456
·
IF 4.926
Yanan Wang,Peng Zhan,Lishu Shao,Lin Zhang,Yan Qing
The pretreatment of lignocellulosic biomass is important for efficient bioethanol conversion, but causes undesirable by-products that inhibit microbial growth, conversely affecting the bioconversion efficiency. In this study, the main inhibitors derived from dilute phosphoric acid plus steam-exploded poplar wood were identified as 0.22 g/L furfural, 3.63 g/L acetic acid, 0.08 g/L syringaldehyde, etc., indicating the green nature and low toxicity of the pretreatment process. The effects of the three typical inhibitors (furfural, acetic acid, and syringaldehyde) onSaccharomyces cerevisiae1517RM growth were analyzed and shown to prolong the lag phase of microbial growth to different degrees. In all the inhibitor groups, the ergosterol secretion was boosted, indicating low cell membrane fluidity and robustness of the strain to an adverse environment. The cell electronegativity and morphology ofS. cerevisiae1517RM also changed under different growth conditions, which was helpful for monitoring the physicochemical properties of cells. Furfural, acetic acid, and syringaldehyde had a synergistic effect on each other, providing an important reference to improving the subsequent ethanol fermentation process.Keywords:inhibitors;Saccharomyces cerevisiae;growth;steam explosion;poplar
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Food Bioscience
·
2026
·
IF 6.2
Wenbo Hu,Mengyang Pan,Tengfei Ma,Junhui Zhang,Caixia Ma,Yuanqing Liang,Zhigang Li,Jing Tian,Tianyou Yang
The probiotic potential of Saccharomyces cerevisiae is well-recognized, yet its beneficial mechanisms remain unclear. Here, we identify the transcription factor Aro80p as a central regulator of this probiotic activity. Disruption of ARO80 impaired bile salt tolerance, gastrointestinal survival, and cell surface properties, while reducing the production of quorum-sensing molecules (QSMs), including 2-phenylethanol (from 301 μmol/L to 208 μmol/L, a 30.8% decrease) and tyrosol (from 433 μmol/L to 280 μmol/L, a 35.3% decrease). In a zebrafish model of dextran sulfate sodium (DSS)-induced colitis, the wild-type (WT) strain and purified QSMs robustly mitigated intestinal injury, increasing goblet cell numbers by 1.9-fold and 1.65-fold, respectively. Both treatments significantly reduced neutrophil infiltration (to 22% and 24% of the DSS group level) and suppressed oxidative stress. Mechanistically, the WT strain and QSMs restored cytokine balance ( IL-10 increased by 9.3-fold and 3.5-fold), enhanced tight junction integrity ( Occludin-1 increased by 5.8-fold and 5.2-fold), and activated the aryl hydrocarbon receptor (AHR) pathway ( CYP1A1 increased by 9.3-fold and 8.9-fold). Furthermore, they restored gut microbial diversity (Shannon index increased by 1.83-fold and 2.26-fold). The Δ ARO80 mutant consistently showed weaker protection across all parameters measured, confirming that Aro80p-directed QSM production is essential for full probiotic efficacy. In vitro experiments using RAW 264.7 macrophages further demonstrated that the Aro80p-QSM axis directly promotes an anti-inflammatory M2-like phenotype. Our findings establish the Aro80p-QSM axis as a critical pathway underlying the probiotic function of S. cerevisiae , highlighting the potential of yeast-derived QSMs as novel dietary bioactive compounds for managing intestinal inflammation.
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INDUSTRIAL CROPS AND PRODUCTS
·
2022
·
IF 6.449
Ya zhu Wang,Jin Zheng,Muhammad Nawaz,Fan Yang,Jiajun Hu,Min-Tian Gao
In this study, it was found that soluble polysaccharides (SPs) from rice straw were conjugated with high levels of phenolic compounds . A gradient ethanol precipitation method was used to separate conjugates with different phenolic compound components. These conjugates were mainly composed of disaccharides or trisaccharides and phenolic acids that were mainly p- coumaric acid, ferulic acid, vanillic acid, and vanillin. SPs with more conjugates exhibited better effects on Saccharomyces cerevisiae and ethanol fermentation . The change in the proportion of conjugates in SPs significantly affected the accumulation of intracellular trehalose and glycerol content, indicating the effect of the conjugates on intracellular osmotic stress. Moreover, SPs with more conjugates generated lower intracellular hydrogen peroxide (H 2 O 2 ) levels. Thus, oligosaccharide and phenolic compound conjugates in SPs promoted yeast growth and ethanol fermentation. For instance, OD value reached 9.4, which was 1.3 times higher than the control group, and ethanol content at 36 h was 36.5 g/L, which was 1.3 times higher than the control. Osmotic pressure alleviation and lowered intracellular H 2 O 2 levels by conjugates are key mechanisms of the SPs during yeast growth and ethanol fermentation.
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Frontiers in Microbiology
·
2021
·
IF 5.64
Chen Yongcan,Liang Jun,Chen Zhicong,Wang Bo,Si Tong
Heavy metal contamination is an environmental issue on a global scale. Particularly, cadmium poses substantial threats to crop and human health. Saccharomyces cerevisiae is one of the model organisms to study cadmium toxicity and was recently engineered as a cadmium hyperaccumulator. Therefore, it is desirable to overcome the cadmium sensitivity of S. cerevisiae via genetic engineering for bioremediation applications. Here we performed genome-scale overexpression screening for gene targets conferring cadmium resistance in CEN.PK2-1c, an industrial S. cerevisiae strain. Seven targets were identified, including CAD1 and CUP1 that are known to improve cadmium tolerance, as well as CRS5, NRG1, PPH21, BMH1, and QCR6 that are less studied. In the wild-type strain, cadmium exposure activated gene transcription of CAD1, CRS5, CUP1, and NRG1 and repressed PPH21, as revealed by real-time quantitative PCR analyses. Furthermore, yeast strains that contained two overexpression mutations out of the seven gene targets were constructed. Synergistic improvement in cadmium tolerance was observed with episomal co-expression of CRS5 and CUP1. In the presence of 200 μM cadmium, the most resistant strain overexpressing both CAD1 and NRG1 exhibited a 3.6-fold improvement in biomass accumulation relative to wild type. This work provided a new approach to discover and optimize genetic engineering targets for increasing cadmium resistance in yeast.
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Foods
·
2023
·Vol. 12
·期 12
·2370
·
IF 5.2
Li Yao,Xueqin Shi,Hang Chen,Lin Zhang,Lanyan Cen,Lian Li,Yiyi Lv,Shuyi Qiu,Xiangyong Zeng,Chaoyang Wei
Rice, supplemented withDendrobium officinale, was subjected to cofermentation usingSaccharomyces cerevisiaeFBKL2.8022 (Sc) andWickerhamomyces anomalusFBKL2.8023 (Wa). The alcohol content was determined with a biosensor, total sugars with the phenol–sulfuric acid method, reducing sugars with the DNS method, total acids and total phenols with the colorimetric method, and metabolites were analyzed using LC-MS/MS combined with multivariate statistics, while metabolic pathways were constructed using metaboAnalyst 5.0. It was found that the quality of rice wine was higher with the addition ofD. officinale. A total of 127 major active substances, mainly phenols, flavonoids, terpenoids, alkaloids, and phenylpropanoids, were identified. Among them, 26 substances might have been mainly metabolized by the mixed-yeasts fermentation itself, and 10 substances might have originated either fromD. officinaleitself or from microbial metabolism on the newly supplemented substrate. In addition, significant differences in metabolite could be attributed to amino acid metabolic pathways, such as phenylalanine metabolism and alanine, aspartate, and glutamate metabolism. The characteristic microbial metabolism ofD. officinaleproduces metabolites, which are α-dihydroartemisinin, alantolactone, neohesperidin dihydrochalcone, and occidentoside. This study showed that mixed-yeasts cofermentation and fermentation withD. officinaleboth could increase the content of active substances in rice wine and significantly improve the quality of rice wine. The results of this study provide a reference for the mixed fermentation of brewer’s yeast and non-yeast yeasts in rice wine brewing.Keywords:Dendrobium officinale;cofermentation;Saccharomyces cerevisiae;Wickerhamomyces anomalus;metabolites
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Food Chemistry-X
·
2024
·
IF 6.5
Xiaomin Zang,Qing Du,Jiao Jiang,Yan-ying Liang,Dongqing Ye,Yanlin Liu
Grape maturity and yeast strains are crucial to determining young wine quality. This study evaluates the impact of three grape maturity levels with sugar contents of 22, 25, and 28°Brix combined with two S. cerevisiae strains selected from distinct terroirs on the Cabernet Sauvignon wine profile in the Ningxia Qingtongxia region in China. Physicochemical parameters and volatile aroma compounds were analyzed and quantitative descriptive analysis was performed on wine samples. The results indicated that berry ripeness primarily influenced physicochemical profiles, while aroma characteristics were affected by both grape maturity and yeast strain. Some esters and higher alcohols increased with grape maturity. Late-harvest wines scored significantly higher in aroma and taste quality than early-harvest wines. The CECA strain yielded wines with elevated medium-chain ester levels, reduced higher alcohols, improved balance and purity, and enhanced the typical aroma of blackberry, spice, and dark chocolate.
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Frontiers in Microbiology
·
2022
·
IF 6.064
Cao Yuhang,Zhang Caiyun,Fang Yu,Liu Yumeng,Lyu Kexin,Ding Jian,Wang Xue
Introduction: The rare earth gadolinium (Gd) is widely used in industry and medicine, which has been treated as an emerging pollutant in environment. The increasing pollution of Gd has potential hazards to living organisms. Thus it is essential to investigate the toxicity and action mechanism of Gd in biological system.Methods: In this study, the global effect and activation mechanism of Gd on yeast were investigated by genome-scale screening.Results and discussion: Our results show that 45 gene deletion strains are sensitive to Gd and 10 gene deletion strains are Gd resistant from the diploid gene deletion strain library of Saccharomyces cerevisiae. The result of localization analysis shows that most of these genes are involved in cell metabolism, cell cycle, transcription, translation, protein synthesis, protein folding, and cell transport. The result of functional analysis shows that four genes (CNB1, CRZ1, VCX1, and GDT1) are involved in the calcium signaling pathway, and four genes (PHO84, PHO86, PHO2, and PHO4) are involved in phosphorus metabolism. For Gd3+ has the similar ion radius with Ca2+ and easily binds to the phosphate radical, it affects Ca2+ signaling pathway and phosphorus metabolism. The genes ARF1, ARL1, ARL3, SYS1, COG5, COG6, YPT6, VPS9, SSO2, MRL1, AKL1, and TRS85 participate in vesicle transport and protein sorting. Thus, Gd accumulation affects the function of proteins related to vesicle transport, which may result in the failure of Gd transport out of cells. In addition, the intracellular Gd content in the 45 sensitive deletion strains is higher than that in the wild type yeast under Gd stress. It suggests that the sensitivity of yeast deletion strains is related to the excessive intracellular Gd accumulation.
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JOURNAL OF FOOD SCIENCE
·
2025
·Vol. 90
·期 5
·e70248
·
IF 3.4
Chao Yang,Lingxuan Huang,Kuo Huang,Stephen Y. K. Seah,Bangzhu Peng
Patulin (PAT) is a mycotoxin commonly found in apples and their derived products, posing a significant threat to human health. Saccharomyces cerevisiae CICC 31084 exhibited excellent ability in removing PAT during fermentation. However, limited studies have addressed the physiological and fermentation-related responses of S . cerevisiae under PAT stress. This study investigated the effect of different concentrations of PAT on S . cerevisiae in simulated apple juice. The results revealed that the PAT removal process affected the growth and metabolism of S . cerevisiae . PAT stress increased the thickness and altered the structure of yeast cell walls while upregulating the expression of genes associated with cell wall biosynthesis. Furthermore, oxidative stress induced by PAT triggered elevated glutathione levels, catalase activity, and ATPase activity, suggesting a robust adaptive response. A total of 1 µg/mL PAT accelerated the changes of fermentation parameters, whereas 10 µg/mL impaired yeast performance. GC-MS analysis revealed that PAT influenced the content of key aroma compounds in the simulated juices. PAT concentration was positively correlated with the production of octanoic acid and ethyl octanoate and negatively correlated with the formation of phenylethyl alcohol, hexanoic acid, and esters. The results could provide a theoretical basis for the application of PAT detoxification by S . cerevisiae in cider, and the identified aroma compounds could serve as potential markers for PAT contamination.
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JOURNAL OF BIOTECHNOLOGY
·
2024
·
IF 4.1
Xiuqi Zhou,Jiayan Du,Jinyuan Zhu,Xueqing Pang,Xinjian Yin,Pingping Zhou
The utilization of genetically modified microbial cells for rosmarinic acid (RA) production is gaining increased attention as a cost-effective and sustainable approach. However, the substrate promiscuity of 4-coumarate: CoA ligase and RA synthase has been considered as a critical factor for low RA yields. In this study, we rationally engineered the substrate preference of 4-coumarate: CoA ligase (OPc4CL2) from Petroselinum crispum , resulting in a significant enhancement in RA production. Particularly, the introduction of the Y240C mutation led to a remarkable 176 % increase in RA yield. Subsequent enzymatic analysis of OPc4CL2 variants revealed diminished activity towards p -coumaric acid, resulting in insufficient time for the transformation of p -coumaric acid to 4-coumaroyl CoA to generate byproduct. Furthermore, to minimize the formation of undesired byproducts, the overexpression of 4-hydroxyphenylacetate 3-monooxygenase (OHpaB) and NADPH-flavin oxidoreductase (HpaC) was carried out to facilitate the conversion of p -coumaric acid to caffeic acid and 4-hydroxyphenyllactate to salvianic acid A, thus achieving a significant increase in RA yield of up to 329.9 mg/L (16.5 mg/g yield on glucose) in shake-flask cultivation. Finally, the engineered strain YRA113–24BHM achieved a notable RA production of 3.6 g/L (about 20.2 mg/g yield on glucose) by fed-batch fermentation. This study serves as a foundation for the sustainable biosynthesis of RA and other caffeic acid derivatives.
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FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Chao Yang,Chen Hu,Lingxuan Huang,Bangzhu Peng
Bioenzymatic degradation exhibits great potential for mycotoxins removal. So far, little is known about patulin (PAT) degrading enzymes from Saccharomyces cerevisiae . Here, the degradation mechanism of PAT by a free methionine-R-sulfoxide reductase (FRMSR) from S. cerevisiae was investigated. The results showed that purified FRMSR had high degradability without cofactor and displayed strong substrate specificity. The optimal degradation conditions in aqueous solution were 37 °C and pH 7.0. Isothermal titration calorimetry and molecular docking suggested that the PAT degradation by FRMSR was related to the hydrogen bonds formed between amino acids with PAT. Site-specific mutagenesis indicated that the mutation of Asp151 had the most significant effect on the degradation rate. Furthermore, the addition of FRMSR successfully degraded 88.16 % of PAT in apple juice without affecting its soluble solids content, pH value, titrable acidity and total phenols. These findings could provide valuable insights into the development of PAT-degrading enzymes in apple products and their industrial applications.
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2025
·
IF 6.2
Jiazeng Yang,Zhuoxin Guo,Wenlong Zha,Jiachen Zi
Piceatannol, a stilbene widely found in many types of foods, shows a variety of effects on the cardiovascular system, nervous system, and skin. Its low abundance in nature impedes its development. Microbial cell factories offer a green and sustainable approach to the production of natural products. In this study, we screened two 4-coumarate:coenzyme A ligases (4CLs), nine stilbene synthases (STSs), and five 4-hydroxyphenylacetate-3-hydroxylases (4HPA3Hs) to construct multiple bioconversion routes from p-coumaric acid to piceatannol in a single Saccharomyces cerevisiae strain. Then, the supply of p-coumaric acid and malonyl-CoA was enhanced, and NADPH and FADH2 regenerations were optimized, resulting in establishment of yPi101 which produced 127 mg/L and 442 mg/L piceatannol in a flask and by fed-batch fermentation, respectively. This is the first report of the de novo production of piceatannol in a single S. cerevisiae strain and represents the highest piceatannol yield.
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