Construction of low-ethanol–wine yeasts through partial deletion of the Saccharomyces cerevisiae PDC2 gene

Autores
Cuello, Raúl Andrés; Flores Montero, Karina Johana; Mercado, Laura Analia; Combina, Mariana; Ciklic, Iván Francisco
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
We propose an alternative GMO based strategy to obtain Saccharomyces cerevisiae mutant strains with a slight reduction in their ability to produce ethanol, but with a moderate impact on the yeast metabolism. Through homologous recombination, two truncated Pdc2p proteins Pdc2pΔ344 and Pdc2pΔ519 were obtained and transformed into haploid and diploid lab yeast strains. In the pdc2Δ344 mutants the DNA-binding and transactivation site of the protein remain intact, whereas in pdc2Δ519 only the DNA-binding site is conserved. Compared to the control, the diploid BY4743pdc2Δ519 mutant strain reduced up to 7.4% the total ethanol content in lab scale-vinifications. The residual sugar and volatile acidity was not significantly affected by this ethanol reduction. Remarkably, we got a much higher ethanol reduction of 10 and 15% when the pdc2Δ519 mutation was tested in a native and a commercial wine yeast strain against their respective controls. Our results demonstrate that the insertion of the pdc2Δ519 mutation in wine yeast strains can reduce the ethanol concentration up to 1.89% (v/v) without affecting the fermentation performance. In contrast to non-GMO based strategies, our approach permits the insertion of the pdc2Δ519 mutation in any locally selected wine strain, making possible to produce quality wines with regional characteristics and lower alcohol content. Thus, we consider our work a valuable contribution to the problem of high ethanol concentration in wine.
Fil: Cuello, Raúl Andrés. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Cuyo Mendoza - San Juan; Argentina
Fil: Flores Montero, Karina Johana. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Cuyo Mendoza - San Juan; Argentina
Fil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Cuyo Mendoza - San Juan; Argentina
Fil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Cuyo Mendoza - San Juan; Argentina
Fil: Ciklic, Iván Francisco. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Cuyo Mendoza - San Juan; Argentina
Materia
ETHANOL
GENETIC ENGINEERING
METABOLISM
WINE
YEAST
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/66860
Acceder
id CONICETDig_d0376262a9599ad489d173a4f2410b75
oai_identifier_str oai:ri.conicet.gov.ar:11336/66860
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Construction of low-ethanol–wine yeasts through partial deletion of the Saccharomyces cerevisiae PDC2 geneCuello, Raúl AndrésFlores Montero, Karina JohanaMercado, Laura AnaliaCombina, MarianaCiklic, Iván FranciscoETHANOLGENETIC ENGINEERINGMETABOLISMWINEYEASThttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1We propose an alternative GMO based strategy to obtain Saccharomyces cerevisiae mutant strains with a slight reduction in their ability to produce ethanol, but with a moderate impact on the yeast metabolism. Through homologous recombination, two truncated Pdc2p proteins Pdc2pΔ344 and Pdc2pΔ519 were obtained and transformed into haploid and diploid lab yeast strains. In the pdc2Δ344 mutants the DNA-binding and transactivation site of the protein remain intact, whereas in pdc2Δ519 only the DNA-binding site is conserved. Compared to the control, the diploid BY4743pdc2Δ519 mutant strain reduced up to 7.4% the total ethanol content in lab scale-vinifications. The residual sugar and volatile acidity was not significantly affected by this ethanol reduction. Remarkably, we got a much higher ethanol reduction of 10 and 15% when the pdc2Δ519 mutation was tested in a native and a commercial wine yeast strain against their respective controls. Our results demonstrate that the insertion of the pdc2Δ519 mutation in wine yeast strains can reduce the ethanol concentration up to 1.89% (v/v) without affecting the fermentation performance. In contrast to non-GMO based strategies, our approach permits the insertion of the pdc2Δ519 mutation in any locally selected wine strain, making possible to produce quality wines with regional characteristics and lower alcohol content. Thus, we consider our work a valuable contribution to the problem of high ethanol concentration in wine.Fil: Cuello, Raúl Andrés. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Cuyo Mendoza - San Juan; ArgentinaFil: Flores Montero, Karina Johana. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Cuyo Mendoza - San Juan; ArgentinaFil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Cuyo Mendoza - San Juan; ArgentinaFil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Cuyo Mendoza - San Juan; ArgentinaFil: Ciklic, Iván Francisco. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Cuyo Mendoza - San Juan; ArgentinaSpringer Verlag2017-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/66860Cuello, Raúl Andrés; Flores Montero, Karina Johana; Mercado, Laura Analia; Combina, Mariana; Ciklic, Iván Francisco; Construction of low-ethanol–wine yeasts through partial deletion of the Saccharomyces cerevisiae PDC2 gene; Springer Verlag; AMB Express; 7; 1; 12-2017; 1-112191-0855CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1186/s13568-017-0369-2info:eu-repo/semantics/altIdentifier/url/https://amb-express.springeropen.com/articles/10.1186/s13568-017-0369-2info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:53:53Zoai:ri.conicet.gov.ar:11336/66860instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:53:53.314CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Construction of low-ethanol–wine yeasts through partial deletion of the Saccharomyces cerevisiae PDC2 gene
title Construction of low-ethanol–wine yeasts through partial deletion of the Saccharomyces cerevisiae PDC2 gene
spellingShingle Construction of low-ethanol–wine yeasts through partial deletion of the Saccharomyces cerevisiae PDC2 gene
Cuello, Raúl Andrés
ETHANOL
GENETIC ENGINEERING
METABOLISM
WINE
YEAST
title_short Construction of low-ethanol–wine yeasts through partial deletion of the Saccharomyces cerevisiae PDC2 gene
title_full Construction of low-ethanol–wine yeasts through partial deletion of the Saccharomyces cerevisiae PDC2 gene
title_fullStr Construction of low-ethanol–wine yeasts through partial deletion of the Saccharomyces cerevisiae PDC2 gene
title_full_unstemmed Construction of low-ethanol–wine yeasts through partial deletion of the Saccharomyces cerevisiae PDC2 gene
title_sort Construction of low-ethanol–wine yeasts through partial deletion of the Saccharomyces cerevisiae PDC2 gene
dc.creator.none.fl_str_mv Cuello, Raúl Andrés
Flores Montero, Karina Johana
Mercado, Laura Analia
Combina, Mariana
Ciklic, Iván Francisco
author Cuello, Raúl Andrés
author_facet Cuello, Raúl Andrés
Flores Montero, Karina Johana
Mercado, Laura Analia
Combina, Mariana
Ciklic, Iván Francisco
author_role author
author2 Flores Montero, Karina Johana
Mercado, Laura Analia
Combina, Mariana
Ciklic, Iván Francisco
author2_role author
author
author
author
dc.subject.none.fl_str_mv ETHANOL
GENETIC ENGINEERING
METABOLISM
WINE
YEAST
topic ETHANOL
GENETIC ENGINEERING
METABOLISM
WINE
YEAST
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv We propose an alternative GMO based strategy to obtain Saccharomyces cerevisiae mutant strains with a slight reduction in their ability to produce ethanol, but with a moderate impact on the yeast metabolism. Through homologous recombination, two truncated Pdc2p proteins Pdc2pΔ344 and Pdc2pΔ519 were obtained and transformed into haploid and diploid lab yeast strains. In the pdc2Δ344 mutants the DNA-binding and transactivation site of the protein remain intact, whereas in pdc2Δ519 only the DNA-binding site is conserved. Compared to the control, the diploid BY4743pdc2Δ519 mutant strain reduced up to 7.4% the total ethanol content in lab scale-vinifications. The residual sugar and volatile acidity was not significantly affected by this ethanol reduction. Remarkably, we got a much higher ethanol reduction of 10 and 15% when the pdc2Δ519 mutation was tested in a native and a commercial wine yeast strain against their respective controls. Our results demonstrate that the insertion of the pdc2Δ519 mutation in wine yeast strains can reduce the ethanol concentration up to 1.89% (v/v) without affecting the fermentation performance. In contrast to non-GMO based strategies, our approach permits the insertion of the pdc2Δ519 mutation in any locally selected wine strain, making possible to produce quality wines with regional characteristics and lower alcohol content. Thus, we consider our work a valuable contribution to the problem of high ethanol concentration in wine.
Fil: Cuello, Raúl Andrés. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Cuyo Mendoza - San Juan; Argentina
Fil: Flores Montero, Karina Johana. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Cuyo Mendoza - San Juan; Argentina
Fil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Cuyo Mendoza - San Juan; Argentina
Fil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Cuyo Mendoza - San Juan; Argentina
Fil: Ciklic, Iván Francisco. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Cuyo Mendoza - San Juan; Argentina
description We propose an alternative GMO based strategy to obtain Saccharomyces cerevisiae mutant strains with a slight reduction in their ability to produce ethanol, but with a moderate impact on the yeast metabolism. Through homologous recombination, two truncated Pdc2p proteins Pdc2pΔ344 and Pdc2pΔ519 were obtained and transformed into haploid and diploid lab yeast strains. In the pdc2Δ344 mutants the DNA-binding and transactivation site of the protein remain intact, whereas in pdc2Δ519 only the DNA-binding site is conserved. Compared to the control, the diploid BY4743pdc2Δ519 mutant strain reduced up to 7.4% the total ethanol content in lab scale-vinifications. The residual sugar and volatile acidity was not significantly affected by this ethanol reduction. Remarkably, we got a much higher ethanol reduction of 10 and 15% when the pdc2Δ519 mutation was tested in a native and a commercial wine yeast strain against their respective controls. Our results demonstrate that the insertion of the pdc2Δ519 mutation in wine yeast strains can reduce the ethanol concentration up to 1.89% (v/v) without affecting the fermentation performance. In contrast to non-GMO based strategies, our approach permits the insertion of the pdc2Δ519 mutation in any locally selected wine strain, making possible to produce quality wines with regional characteristics and lower alcohol content. Thus, we consider our work a valuable contribution to the problem of high ethanol concentration in wine.
publishDate 2017
dc.date.none.fl_str_mv 2017-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/66860
Cuello, Raúl Andrés; Flores Montero, Karina Johana; Mercado, Laura Analia; Combina, Mariana; Ciklic, Iván Francisco; Construction of low-ethanol–wine yeasts through partial deletion of the Saccharomyces cerevisiae PDC2 gene; Springer Verlag; AMB Express; 7; 1; 12-2017; 1-11
2191-0855
CONICET Digital
CONICET
url http://hdl.handle.net/11336/66860
identifier_str_mv Cuello, Raúl Andrés; Flores Montero, Karina Johana; Mercado, Laura Analia; Combina, Mariana; Ciklic, Iván Francisco; Construction of low-ethanol–wine yeasts through partial deletion of the Saccharomyces cerevisiae PDC2 gene; Springer Verlag; AMB Express; 7; 1; 12-2017; 1-11
2191-0855
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1186/s13568-017-0369-2
info:eu-repo/semantics/altIdentifier/url/https://amb-express.springeropen.com/articles/10.1186/s13568-017-0369-2
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Springer Verlag
publisher.none.fl_str_mv Springer Verlag
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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