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Protective role of glutathione addition against wine-related stress in Oenococcus oeni.
Food Res Int 2016; 90:8-15FR

Abstract

Oenococcus oeni is the main species responsible for the malolactic fermentation (MLF) of wine due to its ability to survive in this environment. Some wine-related stress factors, such as ethanol and low pH, may alter the cell redox balance of O. oeni. For the first time, the ability to uptake glutathione (GSH), an almost universal tripeptide with antioxidant properties, has been associated to the improvement of stress response in O. oeni. Despite the inability of O. oeni to synthesize GSH, this bacterium can capture it from the media. The ability of 30 O. oeni strains to uptake GSH was assessed in this study. Although all of the strains tested were able to import GSH, substantial variability among them was detected. To assess the physiological function of GSH, three strains with different GSH-import capacities were selected. Significant changes in membrane fatty acids composition were observed due to GSH addition. The most relevant was the increase of cyclopropane fatty acids in cell membrane, in both the exponential and the stationary phases. Cells grown with GSH showed an improved survival against ethanol shock (14% v/v). GSH addition also increased biomass production during the adaptation to wine stress conditions (pH4, pH3.4 and 6% ethanol). The results suggest that GSH enrichment could improve the resistance to stress to O. oeni, which could be useful for the adaptation of MLF starter cultures.

Authors+Show Affiliations

Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, c/ Marcel·lí Domingo, 1, 43007 Tarragona, Catalonia, Spain.Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, c/ Marcel·lí Domingo, 1, 43007 Tarragona, Catalonia, Spain.Université de Bourgogne, AgroSup Dijon, UMR PAM, Équipe Valmis, Institut Universitaire de la Vigne et du Vin Jules Guyot, rue Claude Ladrey, 21000 Dijon, France.Université de Bourgogne, AgroSup Dijon, UMR PAM, Équipe Valmis, Institut Universitaire de la Vigne et du Vin Jules Guyot, rue Claude Ladrey, 21000 Dijon, France.Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, c/ Marcel·lí Domingo, 1, 43007 Tarragona, Catalonia, Spain.Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, c/ Marcel·lí Domingo, 1, 43007 Tarragona, Catalonia, Spain. Electronic address: cristina.reguant@urv.cat.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29195894

Citation

Margalef-Català, Mar, et al. "Protective Role of Glutathione Addition Against Wine-related Stress in Oenococcus Oeni." Food Research International (Ottawa, Ont.), vol. 90, 2016, pp. 8-15.
Margalef-Català M, Araque I, Weidmann S, et al. Protective role of glutathione addition against wine-related stress in Oenococcus oeni. Food Res Int. 2016;90:8-15.
Margalef-Català, M., Araque, I., Weidmann, S., Guzzo, J., Bordons, A., & Reguant, C. (2016). Protective role of glutathione addition against wine-related stress in Oenococcus oeni. Food Research International (Ottawa, Ont.), 90, pp. 8-15. doi:10.1016/j.foodres.2016.10.006.
Margalef-Català M, et al. Protective Role of Glutathione Addition Against Wine-related Stress in Oenococcus Oeni. Food Res Int. 2016;90:8-15. PubMed PMID: 29195894.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Protective role of glutathione addition against wine-related stress in Oenococcus oeni. AU - Margalef-Català,Mar, AU - Araque,Isabel, AU - Weidmann,Stéphanie, AU - Guzzo,Jean, AU - Bordons,Albert, AU - Reguant,Cristina, Y1 - 2016/10/06/ PY - 2016/06/14/received PY - 2016/09/30/revised PY - 2016/10/05/accepted PY - 2017/12/3/entrez PY - 2017/12/3/pubmed PY - 2017/12/3/medline KW - Anisotropy KW - Fatty acids KW - Glutathione KW - Oenococcus oeni KW - Stress KW - Wine conditions SP - 8 EP - 15 JF - Food research international (Ottawa, Ont.) JO - Food Res. Int. VL - 90 N2 - Oenococcus oeni is the main species responsible for the malolactic fermentation (MLF) of wine due to its ability to survive in this environment. Some wine-related stress factors, such as ethanol and low pH, may alter the cell redox balance of O. oeni. For the first time, the ability to uptake glutathione (GSH), an almost universal tripeptide with antioxidant properties, has been associated to the improvement of stress response in O. oeni. Despite the inability of O. oeni to synthesize GSH, this bacterium can capture it from the media. The ability of 30 O. oeni strains to uptake GSH was assessed in this study. Although all of the strains tested were able to import GSH, substantial variability among them was detected. To assess the physiological function of GSH, three strains with different GSH-import capacities were selected. Significant changes in membrane fatty acids composition were observed due to GSH addition. The most relevant was the increase of cyclopropane fatty acids in cell membrane, in both the exponential and the stationary phases. Cells grown with GSH showed an improved survival against ethanol shock (14% v/v). GSH addition also increased biomass production during the adaptation to wine stress conditions (pH4, pH3.4 and 6% ethanol). The results suggest that GSH enrichment could improve the resistance to stress to O. oeni, which could be useful for the adaptation of MLF starter cultures. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/29195894/Protective_role_of_glutathione_addition_against_wine_related_stress_in_Oenococcus_oeni_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0963-9969(16)30431-8 DB - PRIME DP - Unbound Medicine ER -