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A proteomic and transcriptomic view of amino acids catabolism in the yeast Yarrowia lipolytica
Author(s) -
Mansour Soulaf,
Bailly Julie,
Delettre Jérôme,
Bonnarme Pascal
Publication year - 2009
Publication title -
proteomics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.26
H-Index - 167
eISSN - 1615-9861
pISSN - 1615-9853
DOI - 10.1002/pmic.200900161
Subject(s) - yarrowia , yeast , biochemistry , proteome , catabolism , biology , amino acid , methionine , proteomics , gene , metabolism , transcriptome , biosynthesis , gene expression , chemistry
The yeast Yarrowia lipolytica has to develop dynamic metabolic adaptation mechanisms to survive within the cheese habitat. The availability of amino acids (AAs) is of major importance for microbial development and/or aroma production during cheese ripening. Using 2‐D protein gel electrophoresis, we analyzed the adaptation mechanisms of Y. lipolytica for AAs limitation or supplementation in a batch culture containing lactate as a carbon source. Proteome analyses allow the identification of 34 differentially expressed proteins between the culture conditions. These analyses demonstrated that prior to the AAs addition, mainly proteins involved in the oxidative stress of the yeast were induced. Following the AAs addition, yeast cells reorganize their metabolism toward AAs catabolism and also generate a higher induction of proteins related to carbon metabolism and proteins biosynthesis. Using real‐time reverse transcription PCR, we re‐evaluated the expression of genes encoding proteins involved in these processes. The expression levels of the genes were in accordance with the proteomic results, with the up‐regulation of genes encoding a branched‐chain amino transferase BAT2, a pyruvate decarboxylase PDC6 and an Hsp70 protein SSZ1 involved in protein biosynthesis. A volatile compound analysis was also performed, and increased production of dimethyldisulfide from methionine and 3‐methyl‐butanal from leucine was observed in media supplemented with AAs.