Garrigós Víctor, Picazo Cecilia, Dengler Lisa, Ewald Jennifer C, Matallana Emilia, Aranda Agustín
Institute for Integrative Systems Biology (I2SysBio), Universitat de València-CSIC, C/Catedrático Agustín Escardino 9, 46980 Paterna, Valencia, Spain.
Interfaculty Institute of Cell Biology (IZB), University of Tuebingen, Auf der Morgenstelle 15, 72076 Tuebingen, Germany.
J Agric Food Chem. 2025 Apr 2;73(13):8015-8025. doi: 10.1021/acs.jafc.4c13199. Epub 2025 Mar 22.
Acetic acid is a key metabolite in yeast fermentation, influencing wine quality through its role in volatile acidity. In , acetic acid production involves aldehyde dehydrogenases, primarily Ald6p during fermentation and Ald4p under respiratory conditions. However, the regulatory mechanisms of these enzymes throughout fermentation and how they differ in commonly used strains remain partially unclear. This study explores cytosolic peroxiredoxin Tsa1p as a novel regulator of acetic acid metabolism. gene deletion revealed strain-dependent effects on acetic acid metabolism and tolerance, showing reduced production and enhanced consumption in the laboratory media. Under respiration, Ald4p-driven acetic acid production, which raises extracellular pH, was mitigated by the absence of Tsa1p. During wine fermentation, deletion decreased the initial acetic acid surge by downregulating the transcription and enzymatic activity. These findings establish Tsa1p as a metabolic regulator and a potential target for modulating acetic acid levels to manage volatile acidity and improve wine quality.
乙酸是酵母发酵中的关键代谢产物，通过其在挥发酸中的作用影响葡萄酒质量。在[具体情况未提及]中，乙酸的产生涉及醛脱氢酶，在发酵过程中主要是Ald6p，在呼吸条件下是Ald4p。然而，这些酶在整个发酵过程中的调节机制以及它们在常用菌株中的差异仍部分不清楚。本研究探索了胞质过氧化物酶Tsa1p作为乙酸代谢的新型调节因子。基因缺失揭示了对乙酸代谢和耐受性的菌株依赖性影响，在实验室培养基中显示出乙酸产量降低和消耗量增加。在呼吸条件下，由Ald4p驱动的、会升高细胞外pH值的乙酸产生，因Tsa1p的缺失而减轻。在葡萄酒发酵过程中，[基因]缺失通过下调[相关基因]转录和酶活性降低了乙酸的初始激增。这些发现确立了Tsa1p作为一种代谢调节因子，以及作为调节乙酸水平以控制挥发酸和改善葡萄酒质量的潜在靶点。
