Biology subjects

Carlin, S.

Publications and source records attributed to Carlin, S..

5 recordsLinked to original sources

bioRxiv2026

Characterisation of Saccharomyces cerevisiae and Saccharomyces jurei hybrids for oenological applications

The Saccharomyces genus present as a genetically diverse set of microorganisms capable of tolerating a range of environmental stressors, demonstrating high fermentation capacity and producing interesting flavour compounds. Such diversity can be exploited in a single organism by producing interspecies hybrids, overcoming the limitations of a single species. Here, as proof of principle, we exploited a library of F12 interspecies diploid hybrids between Saccharomyces cerevisiae and Saccharomyces jurei (Sc/Sj), to identify new strains harbouring traits of oenological relevance, such as ethanol and glycerol production, superior tolerance to acetic acid, limited production of H2S, and optimal growth on fructose. Moreover, we calculated robustness across strains tested on solid media comparing the trade-off between performance on a single conditions and overall robustness. Progeny from a range of robustness values with favourable H2S production profiles were isolated for further analysis via micro and small-scale fermentations. Micro-scale fermentations in synthetic grape must containing individual wine-associated stressors were performed, and the robustness of the selected strains was confirmed. The wine characteristics of the hybrids were tested in small-scale fermentations in synthetic grape media. We found that both ethanol and glycerol production across our selected progeny matched or exceeding that from the commercial wine strain, and most hybrids produced less acetic acid and more fatty-acids, including higher quantities of associated esters. Overall, we were able to identify suitable Sc/Sj hybrids with interesting aroma profiles to develop further for wine fermentation.

microbiology↗

bioRxiv2022

Volatile aroma compound production is affected by growth rate in S. cerevisiae

The initial growth rate of a yeast strain is a key parameter in the production of fermented beverages. Fast growth is linked with higher fermentative capacity and results in less slow and stuck fermentations unable to reach the expected final gravity. As concentrations of metabolites are in constant state of flux, quantitative data on how growth rate affects the production of aromatic compounds becomes an important factor for brewers. Chemostats allow to set and keep a specific dilution rate throughout the fermentation and are ideal system to study the effect of growth on aroma production. In this study, we run chemostats alongside batch and fed-batch cultures, compared volatile profiles detected at different growth rates, and identified those affected by the different feeding profiles. Specifically, we quantified six abundant aroma compounds produced in anaerobic glucose-limited continuous cultivations of S. cerevisiae at different dilution rates. We found that volatile production was affected by the growth rate in four out of six compounds assayed, with higher alcohols and esters following opposite trends. Batch and fed-batch fermentations were devised to study the extent by which the final concentration of volatile compounds is influenced by glucose availability. When compared to the batch system, fed-batch fermentations, where the yeast growth was artificially limited by a slow constant release of nutrients in the media, resulted in a significant increase in concentration of higher alcohols, mirroring the results obtained in continuous fermentations. This study paves the way to further process development optimization for the production of fermented beverages. ImportanceThe production of fermentation beverages will need to quickly adapt to changes in both the climate and in customer demands, requiring the development of new strains and processes. Breakthroughs in the field are hindered by the limited knowledge on the physiological role of aroma compounds production in yeast. No quantitative data on how growth rate affects aroma profile is available in the literature to guide optimisation of the complex flavours in fermented beverages. In this study, we exploited the chemostat system, alongside with batch and fed-batch cultures to compare volatile profiles at different growth rates. We identified the aromatic compounds affected by the different feeding profiles and nutrient limitations. Moreover, we uncovered the correlation between yeast growth, esters and higher alcohols production. This study showcases the potential of the application of feeding profiles for the manipulation of aroma in the craft beverage industry.

microbiology↗

bioRxiv2022

Enhanced flavour profiles through radicicol induced genomic variation in S. pastorianus lager yeast

The yeasts, Saccharomyces pastorianus, are hybrids of Saccharomyces cerevisiae and Saccharomyces eubayanus and have acquired traits from the combined parental genomes such as ability to ferment a range of sugars at low temperatures and to produce aromatic flavour compounds, allowing for the production of lager beers with crisp, clean flavours. The polyploid strains are sterile and have reached an evolutionary bottleneck for genetic variation. Here we describe an accelerated evolution approach to obtain lager yeasts with enhanced flavour profiles. As the relative expression of orthologous alleles is a significant contributor to the transcriptome during fermentation, we aimed to induce genetic variation by altering the S. cerevisiae to S. eubayanus chromosome ratio. Aneuploidy was induced through the temporary inhibition of the cells stress response and strains with increased production of aromatic amino acids via the Shikimate pathway were selected by resistance to amino acid analogues. Genomic changes such as gross chromosomal rearrangements, chromosome loss and chromosome gain were detected in the characterised mutants, as were Single Nucleotide Polymorphisms in ARO4, encoding for DAHP synthase, the catalytic enzyme in the first step of the Shikimate pathway. Transcriptome analysis confirmed the upregulation of genes encoding enzymes in the Ehrlich pathway and the concomitant increase in the production of higher alcohols and esters such as 2-phenylethanol, 2-phenylethyl acetate, tryptophol, and tyrosol. We propose that the plasticity of polyploid S. pastorianus genomes is an advantageous trait supporting opportunities for genetic diversity in otherwise sterile strains. Significance StatementLager beer is the product of fermentations conducted with Saccharomyces pastorianus, which are hybrids of Saccharomyces cerevisiae and Saccharomyces eubayanus. A quintessential property of lager beers is the distinctive flavours produced during fermentation. Hybrids are sterile and have reached an evolutionary bottleneck. Finding ways to introduce genetic variation as a means of enhancing the flavour profiles is a challenge. Here, we describe an approach to introduce genetic variation by inducing aneuploidy through the temporary inhibition of the cells stress response. Strains with an enhanced flavour production were selected by resistance to amino acid analogues. We identified genomic changes and transcriptome analysis confirmed the upregulation of genes in the Ehrlich pathway which is responsible for the production of flavour compounds.

microbiology↗

bioRxiv2022

-Labeled PARP-1 PET Imaging of PSMA Targeted Alpha Particle Radiotherapy Response

MotivationThe growing interest and clinical translation of alpha particle () therapies brings with it new challenges to assess target cell engagement and to monitor therapeutic effect. Noninvasive imaging has great potential to guide -treatment and to harness the potential of these agents in the complex environment of disseminated disease. Poly(ADP) ribose polymerase 1 (PARP-1) is among the most abundantly expressed DNA repair enzymes with key roles in multiple repair pathways - such as those induced by irradiation. Materials and MethodsHere, we used a third-generation PARP1-specific radiotracer, [18F]-PARPZ, to delineate castrate resistant prostate cancer xenografts. Following treatment with the clinically applied [225Ac]-PSMA-617, positron emission tomography was performed and analyzed, along with and correlative autoradiography and histology acquired. Results[18F]-PARPZ was able to distinguish treated from control (saline) xenografts by uptake. Kinetic analysis of tracer accumulation also suggests that the localization of the agent to sites of increased PARP-1 expression is a consequence of DNA damage response. ConclusionsTogether, these data support expanded investigation of [18F]-PARPZ to facilitate clinical translation in the -therapy space.

cancer biology↗

bioRxiv2020

Directed evolution reveals the mechanism of HitRS signal transduction in Bacillus anthracis

Bacterial two component systems (TCSs) have been studied for decades; however, most work has focused on individual domains or proteins. Systematic characterization of an entire TCS could provide a mechanistic understanding of these important signal transduction systems. Here, genetic selections were employed to dissect the molecular basis of signal transduction by the HitRS system that has been implicated in detecting cell envelope stress in the pathogen Bacillus anthracis. Numerous point mutations were isolated within HitRS, 17 of which were in a 50-residue HAMP domain. Mutational analysis revealed the importance of hydrophobic interactions within the HAMP domain and highlighted its essentiality in TCS signaling. In addition, these data defined residues critical for activities intrinsic to HitRS, uncovered specific interactions among individual domains and between the two signaling proteins, and revealed that phosphotransfer is the rate-limiting step for signal transduction. This study establishes the use of unbiased genetic selections to study TCS signaling, provides a comprehensive mechanistic understanding of an entire TCS, and lays the foundation for development of novel antimicrobial therapeutics against this important infectious threat.View Full Text

biochemistry↗