terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Analysis of the interaction of melatonin with glycolytic proteins in Saccharomyces cerevisiae during alcoholic fermentation 

Analysis of the interaction of melatonin with glycolytic proteins in Saccharomyces cerevisiae during alcoholic fermentation 

Abstract

Melatonin is a bioactive compound with antioxidant properties, that has been found in many fermented beverages, such as beer and wine [1]. Indeed, it has been shown that yeast can synthesize melatonin during alcoholic fermentation, although its role inside the cell, as well as the metabolic pathway involved in its synthesis, is still unclear [1]. Recent studies showed that during fermentation, melatonin interacts with different proteins of the glycolytic pathway in both Saccharomyces and non-Saccharomyces yeast, for instance glyceraldehyde 3-phosphate dehydrogenase, pyruvate kinase or enolase [2]. The aim of this study was to deepen in the role of the melatonin within yeast cells, and in the interaction with glycolytic proteins. For that purpose, we performed fermentations with both single and double mutant strains of the different glyceraldehyde 3-phosphate dehydrogenase isoforms (Tdh1, Tdh2 and Tdh3). Melatonin from fermentation samples was analyzed by liquid chromatography mass spectrometry, and proteins bound to melatonin were immunopurified by melatonin IgG-Dynabeads. Intracellular melatonin on the tdhmutant strains during fermentation showed a similar pattern to the wild type strain. Regarding the protein binding to melatonin, in the single and double mutants, we observed that there was only protein binding when the Tdh2 protein was present. Then, we analysed the possible binding sites between Tdh2 and melatonin, using Swissdock and UFCS Chimera programs. The prediction showed that melatonin can form two hydrogen bonds with Tdh2. The results of this study indicate the binding site of melatonin to Tdh2 during fermentation, which could be related to the regulation of yeast carbon metabolism.

This work has been financed by the project PDI2019-108722RB-C33 (MCIN/AEI/10.13039/ 501100011033). SME has had a Martí-Franquès predoctoral grant (2019PMF-PIPF-92).

1)  Mas, A. et al. (2014) Bioactive compounds derived from the yeast metabolism of aromatic amino acids during alcoholic fermentation. Biomed Res Int. 2014;2014:898045, DOI 10.1155/2014/898045

2)  Morcillo-Parra, M.A. et al. (2020) Melatonin and glycolytic protein interactions are related to yeast fermentative capacity. Food Microbiol., 87, DOI 10.1016/j.fm.2019103398

DOI:

Publication date: October 16, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Sandra Martín-Esteban*, Albert Mas, Gemma Beltran, María-Jesús Torija

Grup de Biotecnologia Enològica, Departament de Bioquímica i Biotecnologia. Facultat d’Enologia, Universitat Rovira i Virgili. C/ Marcel·lí Domingo, 1, 43007, Tarragona

Contact the author*

sandra.martin@.urv.cat

Keywords

fermentation, melatonin, glycolysis, glyceraldehyde 3-phosphate dehydrogenase

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Effect on the grape and wine characteristics of cv. Tempranillo at 3 production levels

The vineyard has experienced a general increase in yields mainly due to the elevated use of technology which caused a quality loss of grapes in more than one case. A large percentage of the Spanish vineyard is covered by a Denomination of Origin which limits the productive level of the vineyards as one of its regulations. The maximum production limit is a variable characteristic of each vineyard and is not usually regulated by agronomic criteria, and this explains the fact that each vineyard can reach high quality with a totally different yield from that set by the Denomination of Origin.

Read More

Chemical profiling and sensory analysis of wines from resistant hybrid grape cultivars vs conventional wines

Recently, there has been a shift toward sustainable wine production, according to EU policy (F2F and Green Deal), to reduce pesticide usage, improve workplace health and safety, and prevent the impacts of climate change. These trends have gained the interest of consumers and winemakers. The cultivation of disease resistant hybrid grape cultivars (DRHGC), known as ‘PIWI’ grapes can help with these objectives [1]. This study aimed to profile white and red wines produced from DRHGC in South Tyrol (Italy). Wines produced from DRHGCs were compared with conventional wines produced by the same wineries. The measured parameters were residual sugars, organic acids, alcohol content, pigments and other phenolics by LC-QqQ/MS, colorimetric indexes (CIELab); and volatile profiles (HS-SPME-GCxGC-ToF/MS [2]).

Read More

Predicting provenance and grapevine cultivar implementing machine learning on vineyard soil microbiome data: implications in grapevine breeding

The plant rhizosphere microbial communities are an essential component of plant microbiota, which is crucial for sustaining the production of healthy crops. The main drivers of the composition of such communities are the growing environment and the planted genotype. Recent viticulture studies focus on understanding the effects of these factors on soil microbial composition since microbial biodiversity is an important determinant of plant phenotype, and of wine’s organoleptic properties. Microbial biodiversity of different wine regions, for instance, is an important determinant of wine terroir.

Read More

Do wine sulphites affect gut microbiota? An in vitro study of their digestion in the gastrointestinal tract

“Sulphites” and mainly sulphur dioxide (SO2) is by far the most widely used additive (E-220/INS 220) in winemaking and likely the most difficult to replace. The well-known antioxidant, antioxidasic and antimicrobial properties of SO2 make this molecule a practically essential tool, not only in winemaking, but also in the production of other food products. The current trend in winemaking is the reduction of this unfriendly additive due to its negative effects on health and environmental. In particular, it could cause headaches and intolerance/allergic reactions in sensitive individuals. Wine is considered one of the major contributors of exposure of SO2 in the adult population, when this beverage is included in the diet.

Read More

Applicability of spectrofluorometry and voltammetry in combination with machine learning approaches for authentication of DOCa Rioja Tempranillo wines

The main objective of the work was to develop a simple, robust and selective analytical tool that allows predicting the authenticity of Tempranillo wines from DOCa Rioja. The techniques of voltammetry and absorbance-transmission and fluorescence excitation emission matrix (A-TEEM) spectroscopy have been applied in combination with machine learning (ML) algorithms to classify red wines from DOCa Rioja according to region (Alavesa, Alta or Oriental) and category (young, crianza or reserva).

Read More