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Methionine and Glycine Stabilize Mitochondrial Activity in Sake Yeast During Ethanol Fermentation

Addition of amino acids to fermentation media affects the growth and brewing profiles of yeast. In addition, retaining mitochondrial activity during fermentation is critical for the fermentation profiles of brewer’s yeasts. However, a concrete mechanism linking amino acids in fermentation media with...

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Autores principales: Ferdouse, Jannatul, Kusaba, Yuki, Fujimaru, Yuki, Yamamoto, Yuki, Kitagaki, Hiroshi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7029386/
https://www.ncbi.nlm.nih.gov/pubmed/32123515
http://dx.doi.org/10.17113/ftb.57.04.19.5665
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author Ferdouse, Jannatul
Kusaba, Yuki
Fujimaru, Yuki
Yamamoto, Yuki
Kitagaki, Hiroshi
author_facet Ferdouse, Jannatul
Kusaba, Yuki
Fujimaru, Yuki
Yamamoto, Yuki
Kitagaki, Hiroshi
author_sort Ferdouse, Jannatul
collection PubMed
description Addition of amino acids to fermentation media affects the growth and brewing profiles of yeast. In addition, retaining mitochondrial activity during fermentation is critical for the fermentation profiles of brewer’s yeasts. However, a concrete mechanism linking amino acids in fermentation media with mitochondrial activity during fermentation of brewer’s yeasts is yet unknown. Here, we report that amino acids in fermentation media, especially methionine (Met) and glycine (Gly), stabilize mitochondrial activity during fermentation of sake yeast. By utilizing atg32△ mutant sake yeast, which shows deteriorated mitochondrial activity, we screened candidate amino acids that strengthened the mitochondrial activity of sake yeast during fermentation. We identified Met and Gly as candidate amino acids that fortify mitochondrial activity in sake yeast during fermentation. To confirm this biochemically, we measured reactive oxygen species (ROS) levels in sake yeast fermented with Met and Gly. Yeast cells supplemented with Met and Gly retained high ROS levels relative to the non-supplemented sake yeast. Moreover, Met-supplemented cells showed a metabolome distinct from that of non-supplemented cells. These results indicate that specific amino acids such as Met and Gly stabilize the mitochondrial activity of sake yeast during fermentation and thus manipulate brewing profiles of yeast.
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spelling pubmed-70293862020-03-02 Methionine and Glycine Stabilize Mitochondrial Activity in Sake Yeast During Ethanol Fermentation Ferdouse, Jannatul Kusaba, Yuki Fujimaru, Yuki Yamamoto, Yuki Kitagaki, Hiroshi Food Technol Biotechnol Original Scientific Papers Addition of amino acids to fermentation media affects the growth and brewing profiles of yeast. In addition, retaining mitochondrial activity during fermentation is critical for the fermentation profiles of brewer’s yeasts. However, a concrete mechanism linking amino acids in fermentation media with mitochondrial activity during fermentation of brewer’s yeasts is yet unknown. Here, we report that amino acids in fermentation media, especially methionine (Met) and glycine (Gly), stabilize mitochondrial activity during fermentation of sake yeast. By utilizing atg32△ mutant sake yeast, which shows deteriorated mitochondrial activity, we screened candidate amino acids that strengthened the mitochondrial activity of sake yeast during fermentation. We identified Met and Gly as candidate amino acids that fortify mitochondrial activity in sake yeast during fermentation. To confirm this biochemically, we measured reactive oxygen species (ROS) levels in sake yeast fermented with Met and Gly. Yeast cells supplemented with Met and Gly retained high ROS levels relative to the non-supplemented sake yeast. Moreover, Met-supplemented cells showed a metabolome distinct from that of non-supplemented cells. These results indicate that specific amino acids such as Met and Gly stabilize the mitochondrial activity of sake yeast during fermentation and thus manipulate brewing profiles of yeast. University of Zagreb Faculty of Food Technology and Biotechnology 2019-12 /pmc/articles/PMC7029386/ /pubmed/32123515 http://dx.doi.org/10.17113/ftb.57.04.19.5665 Text en http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution (CC BY) 4.0 License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Scientific Papers
Ferdouse, Jannatul
Kusaba, Yuki
Fujimaru, Yuki
Yamamoto, Yuki
Kitagaki, Hiroshi
Methionine and Glycine Stabilize Mitochondrial Activity in Sake Yeast During Ethanol Fermentation
title Methionine and Glycine Stabilize Mitochondrial Activity in Sake Yeast During Ethanol Fermentation
title_full Methionine and Glycine Stabilize Mitochondrial Activity in Sake Yeast During Ethanol Fermentation
title_fullStr Methionine and Glycine Stabilize Mitochondrial Activity in Sake Yeast During Ethanol Fermentation
title_full_unstemmed Methionine and Glycine Stabilize Mitochondrial Activity in Sake Yeast During Ethanol Fermentation
title_short Methionine and Glycine Stabilize Mitochondrial Activity in Sake Yeast During Ethanol Fermentation
title_sort methionine and glycine stabilize mitochondrial activity in sake yeast during ethanol fermentation
topic Original Scientific Papers
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7029386/
https://www.ncbi.nlm.nih.gov/pubmed/32123515
http://dx.doi.org/10.17113/ftb.57.04.19.5665
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