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Horizontally acquired oligopeptide transporters favour adaptation of Saccharomyces cerevisiae wine yeast to oenological environment
Author(s) -
Marsit Souhir,
Sanchez Isabelle,
Galeote Virginie,
Dequin Sylvie
Publication year - 2016
Publication title -
environmental microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.954
H-Index - 188
eISSN - 1462-2920
pISSN - 1462-2912
DOI - 10.1111/1462-2920.13117
Subject(s) - biology , saccharomyces cerevisiae , yeast , oligopeptide , wine , transcriptome , fermentation in winemaking , yeast in winemaking , biochemistry , gene , winemaking , fermentation , saccharomyces , amino acid , genetics , food science , gene expression , peptide
Summary In the past decade, horizontal gene transfer ( HGT ) has emerged as a major evolutionary process that has shaped the genome of S accharomyces cerevisiae wine yeasts. We recently showed that a large T orulaspora microellipsoides genomic island carrying two oligopeptide transporters encoded by FOT genes increases the fitness of wine yeast during fermentation of grape must. However, the impact of these genes on the metabolic network of S . cerevisiae remained uncharacterized. Here we show that Fot‐mediated peptide uptake substantially affects the glutamate node and the NADPH / NADP + balance, resulting in the delayed uptake of free amino acids and altered profiles of metabolites and volatile compounds. Transcriptome analysis revealed that cells using a higher amount of oligopeptides from grape must are less stressed and display substantial variation in the expression of genes in the central pathways of carbon and nitrogen metabolism, amino acid and protein biosynthesis, and the oxidative stress response. These regulations shed light on the molecular and metabolic mechanisms involved in the higher performance and fitness conferred by the HGT ‐acquired FOT genes, pinpointing metabolic effects that can positively affect the organoleptic balance of wines.