Subpopulation-specific gene expression in Lachancea thermotolerans uncovers distinct metabolic adaptations to wine fermentation
Gene expression is the first step in translating genetic information into quantifiable traits. This study analysed gene expression in 23 strains across six subpopulations of Lachancea thermotolerans, shaped by anthropization, under winemaking conditions to understand the impact of adaptation on tran...
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Elsevier
2025-01-01
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| Series: | Current Research in Food Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927124002818 |
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| author | Javier Vicente Santiago Benito Domingo Marquina Antonio Santos |
| author_facet | Javier Vicente Santiago Benito Domingo Marquina Antonio Santos |
| author_sort | Javier Vicente |
| collection | DOAJ |
| description | Gene expression is the first step in translating genetic information into quantifiable traits. This study analysed gene expression in 23 strains across six subpopulations of Lachancea thermotolerans, shaped by anthropization, under winemaking conditions to understand the impact of adaptation on transcriptomic profiles and fermentative performance, particularly regarding lactic acid production. Understanding the gene expression differences linked to lactic acid production could allow a more rational address of biological acidification while optimizing yeast-specific nutritional requirements during fermentation. By sequencing mRNA during exponential growth and fermentation in synthetic grape must, we identified unique expression patterns linked to the strains originated from wine-related environments. Global expression analysis revealed that anthropized subpopulations, particularly Europe/Domestic-2 and Europe-Mix, exhibited distinct gene expression profiles related to fermentation processes such as glycolysis and pyruvate metabolism. These processes were differentially expressed, along with other important biological processes during fermentation, such as nitrogen and fatty acid metabolism. This study highlights that anthropization has driven metabolic specialization in L. thermotolerans, enhancing traits like lactic acid production, which is a trait of interest in modern winemaking. Correlation analysis further linked lactic acid dehydrogenase genes with key metabolic pathways, indicating adaptive gene expression regulation. Additionally, differences in other metabolites of oenological interest as glycerol or aroma compounds production are highlighted. Here, we provide insights into the evolutionary processes shaping the transcriptomic diversity of L. thermotolerans, emphasizing the impact of winemaking environments on driving specific metabolic adaptations, including lactic acid production. |
| format | Article |
| id | doaj-art-e4ae47626d7d4a33a95f9e86413f0ca7 |
| institution | DOAJ |
| issn | 2665-9271 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
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| series | Current Research in Food Science |
| spelling | doaj-art-e4ae47626d7d4a33a95f9e86413f0ca72025-08-20T02:39:34ZengElsevierCurrent Research in Food Science2665-92712025-01-011010095410.1016/j.crfs.2024.100954Subpopulation-specific gene expression in Lachancea thermotolerans uncovers distinct metabolic adaptations to wine fermentationJavier Vicente0Santiago Benito1Domingo Marquina2Antonio Santos3Department of Genetics, Physiology and Microbiology, Unit of Microbiology, Faculty of Biological Sciences, Complutense University of Madrid, 28040, Madrid, SpainDepartment of Chemistry and Food Technology, Polytechnic University of Madrid, 28040, Madrid, SpainDepartment of Genetics, Physiology and Microbiology, Unit of Microbiology, Faculty of Biological Sciences, Complutense University of Madrid, 28040, Madrid, SpainDepartment of Genetics, Physiology and Microbiology, Unit of Microbiology, Faculty of Biological Sciences, Complutense University of Madrid, 28040, Madrid, Spain; Corresponding author.Gene expression is the first step in translating genetic information into quantifiable traits. This study analysed gene expression in 23 strains across six subpopulations of Lachancea thermotolerans, shaped by anthropization, under winemaking conditions to understand the impact of adaptation on transcriptomic profiles and fermentative performance, particularly regarding lactic acid production. Understanding the gene expression differences linked to lactic acid production could allow a more rational address of biological acidification while optimizing yeast-specific nutritional requirements during fermentation. By sequencing mRNA during exponential growth and fermentation in synthetic grape must, we identified unique expression patterns linked to the strains originated from wine-related environments. Global expression analysis revealed that anthropized subpopulations, particularly Europe/Domestic-2 and Europe-Mix, exhibited distinct gene expression profiles related to fermentation processes such as glycolysis and pyruvate metabolism. These processes were differentially expressed, along with other important biological processes during fermentation, such as nitrogen and fatty acid metabolism. This study highlights that anthropization has driven metabolic specialization in L. thermotolerans, enhancing traits like lactic acid production, which is a trait of interest in modern winemaking. Correlation analysis further linked lactic acid dehydrogenase genes with key metabolic pathways, indicating adaptive gene expression regulation. Additionally, differences in other metabolites of oenological interest as glycerol or aroma compounds production are highlighted. Here, we provide insights into the evolutionary processes shaping the transcriptomic diversity of L. thermotolerans, emphasizing the impact of winemaking environments on driving specific metabolic adaptations, including lactic acid production.http://www.sciencedirect.com/science/article/pii/S2665927124002818Lachancea thermotoleransFermentationLactic acidTranscriptomeAnthropizationWine acidity |
| spellingShingle | Javier Vicente Santiago Benito Domingo Marquina Antonio Santos Subpopulation-specific gene expression in Lachancea thermotolerans uncovers distinct metabolic adaptations to wine fermentation Current Research in Food Science Lachancea thermotolerans Fermentation Lactic acid Transcriptome Anthropization Wine acidity |
| title | Subpopulation-specific gene expression in Lachancea thermotolerans uncovers distinct metabolic adaptations to wine fermentation |
| title_full | Subpopulation-specific gene expression in Lachancea thermotolerans uncovers distinct metabolic adaptations to wine fermentation |
| title_fullStr | Subpopulation-specific gene expression in Lachancea thermotolerans uncovers distinct metabolic adaptations to wine fermentation |
| title_full_unstemmed | Subpopulation-specific gene expression in Lachancea thermotolerans uncovers distinct metabolic adaptations to wine fermentation |
| title_short | Subpopulation-specific gene expression in Lachancea thermotolerans uncovers distinct metabolic adaptations to wine fermentation |
| title_sort | subpopulation specific gene expression in lachancea thermotolerans uncovers distinct metabolic adaptations to wine fermentation |
| topic | Lachancea thermotolerans Fermentation Lactic acid Transcriptome Anthropization Wine acidity |
| url | http://www.sciencedirect.com/science/article/pii/S2665927124002818 |
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