INRA, PAPPSO, UMR 0320/8120 Génétique Végétale, Gif sur Yvette, France.
Mol Biol Evol. 2013 Jun;30(6):1368-83. doi: 10.1093/molbev/mst050. Epub 2013 Mar 14.
Saccharomyces cerevisiae and S. uvarum are two domesticated species of the Saccharomyces sensu stricto clade that diverged around 100 Ma after whole-genome duplication. Both have retained many duplicated genes associated with glucose fermentation and are characterized by the ability to achieve grape must fermentation. Nevertheless, these two species differ for many other traits, indicating that they underwent different evolutionary histories. To determine how the evolutionary histories of S. cerevisiae and S. uvarum are mirrored on the proteome, we analyzed the genetic variability of the proteomes of domesticated strains of these two species by quantitative mass spectrometry. Overall, 445 proteins were quantified. Massive variations of protein abundances were found, that clearly differentiated the two species. Abundance variations in specific metabolic pathways could be related to phenotypic traits known to discriminate the two species. In addition, proteins encoded by duplicated genes were shown to be differently recruited in each species. Comparing the strain differentiation based on the proteome variability to those based on the phenotypic and genetic variations further revealed that the strains of S. uvarum and some strains of S. cerevisiae displayed similar fermentative performances despite strong proteomic and genomic differences. Altogether, these results indicate that the ability of S. cerevisae and S. uvarum to complete grape must fermentation arose through different evolutionary roads, involving different metabolic pathways and duplicated genes.
酿酒酵母和酒香酵母是在 1 亿年前经历全基因组复制后分化出来的严格意义上的酿酒酵母分支中的两个驯化物种。它们都保留了许多与葡萄糖发酵相关的重复基因，并具有实现葡萄汁发酵的能力。然而，这两个物种在许多其他特征上存在差异，表明它们经历了不同的进化历史。为了确定酿酒酵母和酒香酵母的进化历史在蛋白质组上是如何反映的，我们通过定量质谱分析了这两个物种驯化菌株的蛋白质组的遗传可变性。总的来说，我们定量了 445 种蛋白质。发现蛋白质丰度存在大量变化，这清楚地区分了这两个物种。特定代谢途径中丰度变化与已知区分这两个物种的表型特征有关。此外，重复基因编码的蛋白质在每个物种中被不同地招募。将基于蛋白质组可变性的菌株分化与基于表型和遗传变异的菌株分化进行比较，进一步表明，尽管存在强烈的蛋白质组和基因组差异，酒香酵母的菌株和一些酿酒酵母的菌株表现出相似的发酵性能。总的来说，这些结果表明，酿酒酵母和酒香酵母完成葡萄汁发酵的能力是通过不同的进化途径产生的，涉及不同的代谢途径和重复基因。
