Description of the mechanisms underlying geosmin production in Penicillium expansum using proteomics

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• 作者：Marc Behr ; Tommaso Serchi ; Emmanuelle Cocco ; C茅dric Guignard ; Kjell Sergeant ; Jenny Renaut ; Dani猫le Evers
• 关键词：ITS ; internal transcribed spacer (of the rDNA) ; PTV ; programmed temperature vaporization ; MEP pathway ; methylerythritol phosphate pathway ; MVA pathway ; mevalonate pathway ; PH-like ; pleckstrin homology-like
• 刊名：Journal of Proteomics
• 出版年：16 January, 2014
• 年：2014
• 卷：96
• 期：Complete
• 页码：13-28
• 全文大小：1544 K

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Abstract

A 2D-DIGE proteomics experiment was performed to describe the mechanism underlying the production of geosmin, an earthy-smelling sesquiterpene which spoils wine, produced by Penicillium expansum. The strains were identified by sequencing of the ITS and beta-tubulin regions. This study was based on a selection of four strains showing different levels of geosmin production, assessed by GC-MS/MS. The proteomics study revealed the differential abundance of 107 spots between the different strains; these were picked and submitted to MALDI-TOF-TOF MS analysis for identification. They belonged to the functional categories of protein metabolism, redox homeostasis, metabolic processes (glycolysis, ATP production), cell cycle and cell signalling pathways. From these data, an implication of oxidative stress in geosmin production may be hypothesized. Moreover, the differential abundance of some glycolytic enzymes may explain the different patterns of geosmin biosynthesis. This study provides data for the characterisation of the mechanism and the regulation of the production of this off-flavour, which are so far not described in filamentous fungi.

Biological significance

Green mould on grapes, caused by P. expansum may be at the origin of off-flavours in wine. These are characterized by earthy-mouldy smells and are due to the presence of the compound geosmin. This work aims at describing how geosmin is produced by P. expansum. This knowledge is of use for the research community on grapes for understanding why these off-flavours occasionally occur in vintages.