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*

Keywords

fermentation, melatonin, glycolysis, glyceraldehyde 3-phosphate dehydrogenase

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Differences in metabolism among species and hybrids of the genus Saccharomyces during wine fermentation unveiled by multi-omic analysis 

Yeast species S. cerevisiae, S. uvarum, S. kudriavzevii and their hybrids present clear metabolic differences, even when we compared S. cerevisiae wine versus wild strain. These species and hybrids produced significantly higher amounts of glycerol, organic acids, 2,3-butanediol, and 2-phenyl ethanol and a reduction of the ethanol yield, properties very interesting in the sector to deal with climate change effects. To understand the existing differences, we have used several omics techniques to analyze the dynamics of the (intra- and extracellular) metabolomes and/or transcriptomes of representative strains of S. cerevisiae, S. uvarum, S. kudriavzevii, and hybrids.

Read More

Investigating the Ancient Egyptian wines: The wine jars database

In Ancient Egypt, wine was a luxury product consumed mainly by the upper classes and the royal family and offered to gods in daily religious rituals in the temples.
Since the Predynastic (4000-3100 BC) period, wine jars were placed in tombs as funerary offerings. From the Old Kingdom (2680-2160 BC) to the Greco-Roman (332 BC-395 AD) period, viticulture and winemaking scenes were depicted on the private tombs’ walls. During the New Kingdom (1539-1075 BC), wine jars were inscribed to indicate: vintage year, product, quality, provenance, property and winemaker’s name and title.

Read More

Oxidability of wines made from Spanish minority grape varieties

The phenolic profile of a wine plays an essential role in its oxidative capacity and in both white and red wines it defines its shelf life[1]. The study of minority varieties to produce wines with peculiar characteristics necessarily includes the phenolic and oxidative characterization of the wines produced. This paper presents the study of wines made from 24 minority and majority white and red grape varieties, focusing on phenolic characteristics (total phenols, slightly polymerized phenols, highly polymerized phenols, anthocyanins…), color, as well as parameters related to the oxidability of the wines and their capacity to consume oxygen [2].

Read More

Uncovering the interplay between Copper and SO2 tolerance in Saccharomyces cerevisiae

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

Effect of biological control agents on grapevine rhizosphere microbiome and grapevine defenses

Plant diseases are a major obstacle to crop production. The main approaches to battle plant diseases, consist of synthetic chemicals to attack infecting pathogens. However, concerns are increasing about the effects of chemicals in the environment, leading to an increase in the use of biocontrol agents (BCAs), due to their assets, such as, antagonism, and competition. In this study, we tested the hypothesis that the introduction of Bacillus subtilis PTA-271 (Bs PTA-271) and Trichoderma atroviride SC1 (Ta SC1) produce distinctive modifications in the composition and network structure of the grapevine rhizosphere microbial community, as well as grapevine induced defenses.

Read More