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Quantitative analysis of wine yeast gene expression profiles under winemaking conditions.
Yeast. 2005 Apr 15; 22(5):369-83.Y

Abstract

Wine fermentation is a dynamic and complex process in which the yeast cell is subjected to multiple stress conditions. A successful adaptation involves changes in gene expression profiles where a large number of genes are up- or downregulated. Functional genomic approaches are commonly used to obtain global gene expression profiles, thereby providing a comprehensive view of yeast physiology. We used SAGE to quantify gene expression profiles in an industrial strain of Saccharomyces cerevisiae under winemaking conditions. The transcriptome of wine yeast was analysed at three stages during the fermentation process, mid-exponential phase, and early- and late-stationary phases. Upon correlation with the yeast genome, we found three classes of transcripts: (a) sequences that corresponded to ORFs; (b) expressed sequences from intergenic regions; and (c) messengers that did not match the published reference yeast genome. In all fermentation phases studied, the most highly expressed genes related to energy production and stress response. For many pathways, including glycolysis, different transcript levels were observed during each phase. Different isoenzymes, including hexose transporters (HXT), were differentially induced, depending on the growth phase. About 10% of transcripts matched non-annotated ORF regions within the yeast genome and could correspond to small novel genes originally omitted in the first gene annotation effort. Up to 22% of transcripts, particularly at late-stationary phase, did not match any known location within the genome. As the available reference yeast genome was obtained from a laboratory strain, these expressed sequences could represent genes only expressed by an industrial yeast strain. Further studies are necessary to identify the role of these potential genes during wine fermentation.

Authors+Show Affiliations

Departamento de Ingeniería Química y Bioprocesos, Facultad de Ingeniería, Pontificia Universidad Católica de Chile, Santiago, Chile.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

15806604

Citation

Varela, Cristian, et al. "Quantitative Analysis of Wine Yeast Gene Expression Profiles Under Winemaking Conditions." Yeast (Chichester, England), vol. 22, no. 5, 2005, pp. 369-83.
Varela C, Cárdenas J, Melo F, et al. Quantitative analysis of wine yeast gene expression profiles under winemaking conditions. Yeast. 2005;22(5):369-83.
Varela, C., Cárdenas, J., Melo, F., & Agosin, E. (2005). Quantitative analysis of wine yeast gene expression profiles under winemaking conditions. Yeast (Chichester, England), 22(5), 369-83.
Varela C, et al. Quantitative Analysis of Wine Yeast Gene Expression Profiles Under Winemaking Conditions. Yeast. 2005 Apr 15;22(5):369-83. PubMed PMID: 15806604.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Quantitative analysis of wine yeast gene expression profiles under winemaking conditions. AU - Varela,Cristian, AU - Cárdenas,Javier, AU - Melo,Francisco, AU - Agosin,Eduardo, PY - 2005/4/5/pubmed PY - 2005/5/18/medline PY - 2005/4/5/entrez SP - 369 EP - 83 JF - Yeast (Chichester, England) JO - Yeast VL - 22 IS - 5 N2 - Wine fermentation is a dynamic and complex process in which the yeast cell is subjected to multiple stress conditions. A successful adaptation involves changes in gene expression profiles where a large number of genes are up- or downregulated. Functional genomic approaches are commonly used to obtain global gene expression profiles, thereby providing a comprehensive view of yeast physiology. We used SAGE to quantify gene expression profiles in an industrial strain of Saccharomyces cerevisiae under winemaking conditions. The transcriptome of wine yeast was analysed at three stages during the fermentation process, mid-exponential phase, and early- and late-stationary phases. Upon correlation with the yeast genome, we found three classes of transcripts: (a) sequences that corresponded to ORFs; (b) expressed sequences from intergenic regions; and (c) messengers that did not match the published reference yeast genome. In all fermentation phases studied, the most highly expressed genes related to energy production and stress response. For many pathways, including glycolysis, different transcript levels were observed during each phase. Different isoenzymes, including hexose transporters (HXT), were differentially induced, depending on the growth phase. About 10% of transcripts matched non-annotated ORF regions within the yeast genome and could correspond to small novel genes originally omitted in the first gene annotation effort. Up to 22% of transcripts, particularly at late-stationary phase, did not match any known location within the genome. As the available reference yeast genome was obtained from a laboratory strain, these expressed sequences could represent genes only expressed by an industrial yeast strain. Further studies are necessary to identify the role of these potential genes during wine fermentation. SN - 0749-503X UR - https://www.unboundmedicine.com/medline/citation/15806604/Quantitative_analysis_of_wine_yeast_gene_expression_profiles_under_winemaking_conditions_ L2 - https://doi.org/10.1002/yea.1217 DB - PRIME DP - Unbound Medicine ER -