Horizontally acquired oligopeptide transporters favour adaptation ofSaccharomyces cerevisiaewine yeast to oenological environment

• DOI: 10.1111/1462-2920.13117
• Publication Date: 2015-11-09T11:18:39Z
• Authors: Souhir Marsit; Isabelle Sanchez; Virginie Galeote; Sylvie Dequin
• Keywords: 0301 basic medicine; 570; Gene Transfer, Horizontal; Wine; Saccharomyces cerevisiae; yeast; brewer s; Environment; 03 medical and health sciences; absorption azotée; vin; [SDV.BV]Life Sciences [q-bio]/Vegetal Biology; saccharomyces cerevisiae; [SDV.BV] Life Sciences [q-bio]/Vegetal Biology; Vitis; wine; Amino Acids; genome; 2. Zero hunger; Gene Expression Profiling; Biological Transport; Adaptation, Physiological; oenologie; Fermentation; Oligopeptides; Metabolic Networks and Pathways

SummaryIn the past decade, horizontal gene transfer (HGT) has emerged as a major evolutionary process that has shaped the genome ofSaccharomyces cerevisiaewine yeasts. We recently showed that a largeTorulaspora microellipsoidesgenomic island carrying two oligopeptide transporters encoded byFOTgenes increases the fitness of wine yeast during fermentation of grape must. However, the impact of these genes on the metabolic network ofS. cerevisiaeremained uncharacterized. Here we show that Fot‐mediated peptide uptake substantially affects the glutamate node and theNADPH/NADP+balance, resulting in the delayed uptake of free amino acids and altered profiles of metabolites and volatile compounds. Transcriptome analysis revealed that cells using a higher amount of oligopeptides from grape must are less stressed and display substantial variation in the expression of genes in the central pathways of carbon and nitrogen metabolism, amino acid and protein biosynthesis, and the oxidative stress response. These regulations shed light on the molecular and metabolic mechanisms involved in the higher performance and fitness conferred by theHGT‐acquiredFOTgenes, pinpointing metabolic effects that can positively affect the organoleptic balance of wines.