College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Shaanxi Engineering Research Center of Characteristic Fruit Directional Design and Machining, Northwest A&F University, Yangling 712100, China; College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Shaanxi Engineering Research Center of Characteristic Fruit Directional Design and Machining, Northwest A&F University, Yangling 712100, China.
J Hazard Mater. 2024 Aug 15;475:134903. doi: 10.1016/j.jhazmat.2024.134903. Epub 2024 Jun 13.
Copper is one of the unavoidable heavy metals in wine production. In this study, the effects on fermentation performance and physiological metabolism of Saccharomyces cerevisiae under copper stress were investigated. EC1118 was the most copper-resistant among the six strains. The ethanol accumulation of EC1118 was 26.16-20 mg/L Cu, which was 1.90-3.15 times higher than that of other strains. The fermentation rate was significantly reduced by copper, and the inhibition was relieved after 4-10 days of adjustment. Metabolomic-transcriptomic analysis revealed that amino acid and nucleotide had the highest number of downregulated and upregulated differentially expressed metabolites, respectively. The metabolism of fructose and mannose was quickly affected, which then triggered the metabolism of galactose in copper stress. Pathways such as oxidative and organic acid metabolic processes were significantly affected in the early time, resulting in a significant decrease in the amount of carboxylic acids. The pathways related to protein synthesis and metabolism under copper stress, such as translation and peptide biosynthetic process, was also significantly affected. In conclusion, this study analyzed the metabolite-gene interaction network and molecular response during the alcohol fermentation of S. cerevisiae under copper stress, providing theoretical basis for addressing the influence of copper stress in wine production.
铜是葡萄酒生产中不可避免的重金属之一。本研究探讨了铜胁迫对酿酒酵母发酵性能和生理代谢的影响。在 6 株酵母中，EC1118 对铜的耐受性最强。在 26.16-20mg/L Cu 条件下，EC1118 的乙醇积累量比其他菌株高 1.90-3.15 倍。铜显著降低了发酵速度，经过 4-10 天的调整后，抑制作用得到缓解。代谢组学-转录组学分析表明，氨基酸和核苷酸的差异表达代谢物下调和上调数量最多。果糖和甘露糖的代谢很快受到影响，随后触发了铜胁迫下半乳糖的代谢。氧化和有机酸代谢等途径在早期受到显著影响，导致羧酸含量显著减少。铜胁迫下与蛋白质合成和代谢相关的途径，如翻译和肽生物合成过程，也受到显著影响。总之，本研究分析了铜胁迫下酿酒酵母酒精发酵过程中的代谢物-基因互作网络和分子响应，为解决葡萄酒生产中铜胁迫的影响提供了理论依据。
