title: Improvement of alcoholic fermentation by calcium ions under enological conditions involves the increment of plasma membrane H(+)-ATPase activity.
abstract: The effect of Ca(2+) on alcoholic fermentation and plasma membrane H(+)-ATPase activity of wine yeast under enological conditions were investigated in this study. The results showed that fermentation rate, cell growth and ethanol production were improved by 0.5 and 1.5 mM Ca(2+) supplementation, which correlated well with the increment of ATPase activity and protein levels. Considering the important role of ATPase in the tolerance of yeast to ethanol, the improvement could be, at least partially, attributed to the increment of ATPase activity. No activation of ATPase by Ca(2+) was observed in the early phase of fermentation and the increment of activity was only observed when ethanol concentration exceeded 6.5%. Therefore, the enhancement of ATPase activity by Ca(2+) was ascribed to alleviating the inhibition of ATPase activity by ethanol through protection of membrane structure. Our results suggest that, besides maintenance of cell membrane structure, the increment of plasma membrane ATPase activity was also responsible for the improvement of alcoholic fermentation by Ca(2+) supplementation.
authors.affiliation: College of Food Science and Nutrition Engineering, China Agriculture University, 100083, Beijing, Pepole's Republic of China.
authors.forename: Jingyuan
authors.initials: J
authors.lastname: Li
authors.forename: Weidong
authors.initials: W
authors.lastname: Huang
authors.forename: Xiuqin
authors.initials: X
authors.lastname: Wang
authors.forename: Tian
authors.initials: T
authors.lastname: Tang
authors.forename: Zhaozhe
authors.initials: Z
authors.lastname: Hua
authors.forename: Guoliang
authors.initials: G
authors.lastname: Yan
references.citation: Appl Environ Microbiol. 1988 Oct;54(10):2439-46
references.pmid: 16347754
references.citation: J Biol Chem. 1994 Jul 1;269(26):17705-12
references.pmid: 8021283
references.citation: Int J Food Microbiol. 2006 Jul 1;110(1):34-42
references.pmid: 16690148
references.citation: Appl Environ Microbiol. 1991 Mar;57(3):830-5
references.pmid: 1645512
references.citation: FEBS Lett. 1983 May 30;156(1):11-4
references.pmid: 6221943
references.citation: Int J Food Microbiol. 2006 Apr 25;108(2):239-45
references.pmid: 16487611
references.citation: Appl Environ Microbiol. 1995 May;61(5):1904-9
references.pmid: 7646027
references.citation: Biochim Biophys Acta. 1984 Jul 11;774(1):43-8
references.pmid: 6329295
references.citation: Nature. 1970 Aug 15;227(5259):680-5
references.pmid: 5432063
references.citation: J Biol Chem. 1993 Sep 15;268(26):19744-52
references.pmid: 8366114
references.citation: Biochim Biophys Acta. 1991 Dec 12;1071(4):375-91
references.pmid: 1836356
references.citation: Anal Biochem. 1976 May 7;72:248-54
references.pmid: 942051
references.citation: FEBS Lett. 1992 Apr 6;300(3):271-4
references.pmid: 1532556
references.citation: Biotechnol Bioeng. 1999 Sep 20;64(6):698-708
references.pmid: 10417219
references.citation: J Biosci Bioeng. 2004;98(2):107-13
references.pmid: 16233674