Skip to main content

RNA-seq transcriptomic analysis of green tea polyphenols regulation of differently expressed genes in Saccharomyces cerevisiae under ethanol stress

World Journal of Microbiology and Biotechnology volume 35, Article number: 59 (2019) Cite this article

Abstract

Saccharomyces cerevisiae has been widely used to produce alcoholic beverages and bio-fuels; however, its performance is remarkably compromised by the increased ethanol concentration during the fermentation process. In this study, RNA-sequence analysis was used to investigate the protective effect of green tea polyphenols (GTP) on S. cerevisiae cells from ethanol-induced damage. GO and KEGG analysis showed that to deal with the stress of ethanol, large amounts of genes related to cell wall, cell membrane, basic metabolism and redox regulation were significantly differentially expressed (P < 0.05), while these undesired changes could be partly relieved by administration of GTP, suggesting its potential to enhance the ethanol tolerance of S. cerevisiae. The present study provided a global view of the transcriptomic changes of S. cerevisiae in response to the accumulation of ethanol and the treatment of GTP, which might deepen our understanding about S. cerevisiae and the fermentation process, and thus benefit the development of the bioethanol production industry.

Graphical abstract

This is a preview of subscription content, access via your institution.

Access options

Buy single article

Instant access to the full article PDF.

43,34 €

Price includes VAT (Finland)
Tax calculation will be finalised during checkout.

Fig. 1
Fig. 2
Fig. 3
Fig. 4

References

  • Alexandre H, Rousseaux I, Charpentier C (1994) Relationship between ethanol tolerance, lipid composition and plasma membrane fluidity in Saccharomyces cerevisiae and Kloeckera apiculata. FEMS Microbiol Lett 124:17–22

    CAS  Article  Google Scholar 

  • Augustyniak A, Waszkiewicz E, Skrzydlewska E (2005) Preventive action of green tea from changes in the liver antioxidant abilities of different aged rats intoxicated with ethanol. Nutrition 21:925–932

    CAS  Article  Google Scholar 

  • Bagnat M, Keränen S, Shevchenko A, Shevchenko A, Simons K (2000) Lipid rafts function in biosynthetic delivery of proteins to the cell surface in yeast. Proc Natl Acad Sci USA 97:3254–3259

    CAS  Article  Google Scholar 

  • Bai M, Wu Z, Li R, Weng P, Zhang X (2017) Interaction between Saccharomyces cerevisiae and Pichia fabianii in a mixed culture. Food Sci 38:9–14 (in Chinese)

    Google Scholar 

  • Cardona F, Andrés-Lacueva C, Tulipani S, Tinahones FJ, Queipo-Ortuño MI (2013) Benefits of polyphenols on gut microbiota and implications in human health. J Nutr Biochem 24:1415–1422

    CAS  Article  Google Scholar 

  • Gallone B, Steensels J, Prahl T et al (2016) Domestication and divergence of Saccharomyces cerevisiae beer yeasts. Cell 166:1397–1410

    CAS  Article  Google Scholar 

  • Kasavi C, Eraslan S, Oner ET, Kirdar B (2016) An integrative analysis of transcriptomic response of ethanol tolerant strains to ethanol in Saccharomyces cerevisiae. Mol BioSyst 12:464–476

    CAS  Article  Google Scholar 

  • Klis FM, Mol P, Hellingwerf K, Brul S (2002) Dynamics of cell wall structure in Saccharomyces cerevisiae. FEMS Microbiol Rev 26:239–256

    CAS  Article  Google Scholar 

  • Köhrer K, Domdey H (1991) Preparation of high molecular weight RNA. Methods Enzymol 194:398–405

    Article  Google Scholar 

  • Laluce C, Schenberg AC, Gallardo JC, Coradello LF, Pombeiro-Sponchiado SR (2012) Advances and developments in strategies to improve strains of Saccharomyces cerevisiae and processes to obtain the lignocellulosic ethanol-a review. Appl Biochem Biotech 166:1908–1926

    CAS  Article  Google Scholar 

  • Li R, Xiong G, Yuan S, Wu Z, Miao Y, Weng P (2017) Investigating the underlying mechanism of Saccharomyces cerevisiae in response to ethanol stress employing RNA-seq analysis. World J Microbiol Biotechnol 33:206

    Article  Google Scholar 

  • Lin YS, Tsai YJ, Tsay JS, Lin JK (2003) Factors affecting the levels of tea polyphenols and caffeine in tea leaves. J Agric Food Chem 51:1864–1873

    CAS  Article  Google Scholar 

  • Ma M, Liu ZL (2010) Mechanisms of ethanol tolerance in Saccharomyces cerevisiae. Appl Microbiol Biot 87:829–845

    CAS  Article  Google Scholar 

  • Mahmud SA, Hirasawa T, Shimizu H (2010) Differential importance of trehalose accumulation in Saccharomyces cerevisiae in response to various environmental stresses. J Biosci Bioeng 109:262–266

    CAS  Article  Google Scholar 

  • Martindale JL, Holbrook NJ (2002) Cellular response to oxidative stress: signaling for suicide and survival. J Cell Physiol 192:1–15

    CAS  Article  Google Scholar 

  • Monagas M, Urpi-Sarda M, Sánchez-Patán F et al (2010) Insights into the metabolism and microbial biotransformation of dietary flavan-3-ols and the bioactivity of their metabolites. Food Funct 1:233–253

    CAS  Article  Google Scholar 

  • Morano KA, Grant CM, Moye-Rowley WS (2012) The response to heat shock and oxidative stress in Saccharomyces cerevisiae. Genetics 190:1157–1195

    CAS  Article  Google Scholar 

  • Nagalakshmi U, Wang Z, Waern K et al (2008) The transcriptional landscape of the yeast genome defined by RNA sequencing. Science 320:1344–1349

    CAS  Article  Google Scholar 

  • Ogawa Y, Nitta A, Uchiyama H, Imamura T, Shimoi H, Ito K (2000) Tolerance mechanism of the ethanol-tolerant mutant of sake yeast. J Biosci Bioeng 90:313–320

    CAS  Article  Google Scholar 

  • Piper PW (1995) The heat shock and ethanol stress responses of yeast exhibit extensive similarity and functional overlap. FEMS Microbiol Lett 134:121–127

    CAS  Article  Google Scholar 

  • Ragni E, Piberger H, Neupert C et al (2011) The genetic interaction network of CCW12, a Saccharomyces cerevisiae gene required for cell wall integrity during budding and formation of mating projections. BMC Genomics 12:107

    CAS  Article  Google Scholar 

  • Rodionova MV, Poudyal RS, Tiwari I et al (2017) Biofuel production: challenges and opportunities. Int J Hydrogen Energy 42:8450–8461

    CAS  Article  Google Scholar 

  • Santos B, Duran A, Valdivieso MH (1997) CHS5, a gene involved in chitin synthesis and mating in Saccharomyces cerevisiae. Mol Cell Biol 17:2485–2496

    CAS  Article  Google Scholar 

  • Shobayashi M, Mitsueda SI, Ago M, Fujii T, Iwashita K, Iefuji H (2005) Effects of culture conditions on ergosterol biosynthesis by Saccharomyces cerevisiae. Biosci Biotechnol Biochem 69:2381–2388

    CAS  Article  Google Scholar 

  • Takagi H, Takaoka M, Kawaguchi A, Kubo Y (2005) Effect of l-proline on sake brewing and ethanol stress in Saccharomyces cerevisiae. Appl Environ Microbiol 71:8656–8662

    CAS  Article  Google Scholar 

  • Teste MA, Duquenne M, François JM, Parrou JL (2009) Validation of reference genes for quantitative expression analysis by real-time RT-PCR in Saccharomyces cerevisiae. BMC Mol Biol 10:99

    Article  Google Scholar 

  • Trotter EW, Grant CM (2005) Overlapping roles of the cytoplasmic and mitochondrial redox regulatory systems in the yeast Saccharomyces cerevisiae. Eukaryot Cell 4:392–400

    CAS  Article  Google Scholar 

  • Weber FJ, de Bont JA (1996) Adaptation mechanisms of microorganisms to the toxic effects of organic solvents on membranes. BBA-Rev Biomembr 1286:225–245

    CAS  Google Scholar 

  • Yang KM, Lee NR, Woo JM, Choi W, Zimmermann M, Blank LM, Park JB (2012) Ethanol reduces mitochondrial membrane integrity and thereby impacts carbon metabolism of Saccharomyces cerevisiae. FEMS Yeast Res 12:675–684

    CAS  Article  Google Scholar 

  • Zhang X, Wu Z, Weng P (2014) Antioxidant and hepatoprotective effect of (-)-epigallocatechin 3-O-(3-O-methyl) gallate (EGCG3’’Me) from Chinese oolong tea. J Agric Food Chem 62:10046–10054

    CAS  Article  Google Scholar 

  • Zhang X, Wu Z, Weng P, Yang Y (2015) Analysis of tea catechins in vegetable oils by high performance liquid chromatography combined with liquid-liquid extraction. Int J Food Sci Technol 50:885–891

    CAS  Article  Google Scholar 

Download references

Acknowledgements

This work was sponsored by the Key Research and Development Project of Zhejiang Province (2017C02039 and 2018C02047), and the K.C. Wong Magna Fund at Ningbo University.

Author information

Affiliations

  1. Department of Food Science, Rutgers University, New Brunswick, NJ, 08901, USA

    Lu Cheng

  2. Department of Food Science and Engineering, Ningbo University, Ningbo, 315211, People’s Republic of China

    Xin Zhang, Zufang Wu & Peifang Weng

  3. Department of Agriculture and Biotechnology, Wenzhou Vocational College of Science and Technology, Wenzhou, 325006, People’s Republic of China

    Xiaojie Zheng

Authors
  1. Lu Cheng
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Xin Zhang
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Xiaojie Zheng
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Zufang Wu
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Peifang Weng
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Peifang Weng.

Ethics declarations

Conflict of interest

The authors declare no competing financial interest.

Additional information

Publisher’s Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Electronic supplementary material

Below is the link to the electronic supplementary material.

11274_2019_2639_MOESM1_ESM.jpg

Supplementary material 1 Figure S1. Growth curves (OD600) of Sc131 with 10% (v/v) ethanol and GTP of different concentration added at the exponential phase after cultivated for 8 h (JPEG 253 kb)

11274_2019_2639_MOESM2_ESM.jpg

Supplementary material 2 Figure S2. Growth curves (OD600) of Sc131 with GTP of different concentration added at the exponential phase after cultivated for 8 h (JPEG 217 kb)

Supplementary material 3 Figure S3. PCR validations of RNA-seq data (JPEG 203 kb)

Supplementary material 4 Table S1. The comparison of genome statistics (XLSX 10 kb)

Supplementary material 5 Table S2. DEGs between the ethanol and the control group (XLSX 66 kb)

Supplementary material 6 Table S3. DEGs between the ethanol-GTP and the ethanol group (XLSX 54 kb)

Supplementary material 7 Table S4. GO analysis of DEGs between the ethanol and the control group (XLSX 16 kb)

Supplementary material 8 Table S5. GO analysis of DEGs between the ethanol-GTP and the ethanol group (XLSX 15 kb)

Supplementary material 9 Table S6. KEGG analysis of DEGs between the ethanol and the control group (XLSX 13 kb)

Supplementary material 10 Table S7. KEGG analysis of DEGs between the ethanol-GTP and the ethanol group (XLSX 13 kb)

Rights and permissions

Reprints and Permissions

About this article

Verify currency and authenticity via CrossMark

Cite this article

Cheng, L., Zhang, X., Zheng, X. et al. RNA-seq transcriptomic analysis of green tea polyphenols regulation of differently expressed genes in Saccharomyces cerevisiae under ethanol stress. World J Microbiol Biotechnol 35, 59 (2019). https://doi.org/10.1007/s11274-019-2639-4

Download citation

  • Received:

  • Accepted:

  • Published:

  • DOI: https://doi.org/10.1007/s11274-019-2639-4

Keywords

  • Green tea polyphenols
  • Saccharomyces cerevisiae
  • Ethanol stress
  • Transcriptome