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https://www.readbyqxmd.com/read/29146314/interaction-of-wine-mannoproteins-and-arabinogalactans-with-anthocyanins
#1
Fernando J Gonçalves, Pedro A R Fernandes, Dulcineia F Wessel, Susana M Cardoso, Silvia M Rocha, Manuel A Coimbra
Wine polymeric material (WPM), which includes polysaccharides, proteins, and polyphenolic compounds, interacts with anthocyanins. To determine the contribution of polysaccharides in these interactions, the diffusion performance of anthocyanins along a dialysis membrane was determined in the presence and absence of isolated mannoproteins (MP) and arabinogalactans (AG) from WPM. Furthermore, to estimate the extent of the interaction between WPM and polyphenolic compounds, the activation energy (Ea) required for their diffusion in the presence of WPM was determined...
March 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29124367/saccharomyces-cerevisiae-proteinase-a-excretion-and-wine-making
#2
REVIEW
Lulu Song, Yefu Chen, Yongjing Du, Xibin Wang, Xuewu Guo, Jian Dong, Dongguang Xiao
Proteinase A (PrA), the major protease in Saccharomyces cerevisiae, plays an essential role in zymogen activation, sporulation, and other physiological processes in vivo. The extracellular secretion of PrA often occurs during alcoholic fermentation, especially in the later stages when the yeast cells are under stress conditions, and affects the quality and safety of fermented products. Thus, the mechanism underlying PrA excretion must be explored to improve the quality and safety of fermented products. This paper briefly introduces the structure and physiological function of PrA...
November 9, 2017: World Journal of Microbiology & Biotechnology
https://www.readbyqxmd.com/read/28922393/a-set-of-nutrient-limitations-trigger-yeast-cell-death-in-a-nitrogen-dependent-manner-during-wine-alcoholic-fermentation
#3
Camille Duc, Martine Pradal, Isabelle Sanchez, Jessica Noble, Catherine Tesnière, Bruno Blondin
Yeast cell death can occur during wine alcoholic fermentation. It is generally considered to result from ethanol stress that impacts membrane integrity. This cell death mainly occurs when grape musts processing reduces lipid availability, resulting in weaker membrane resistance to ethanol. However the mechanisms underlying cell death in these conditions remain unclear. We examined cell death occurrence considering yeast cells ability to elicit an appropriate response to a given nutrient limitation and thus survive starvation...
2017: PloS One
https://www.readbyqxmd.com/read/28878748/transcriptomic-analysis-of-oenococcus-oeni-sd-2a-response-to-acid-shock-by-rna-seq
#4
Longxiang Liu, Hongyu Zhao, Shuai Peng, Tao Wang, Jing Su, Yanying Liang, Hua Li, Hua Wang
Oenococcus oeni can be applied to conduct malolactic fermentation (MLF), but also is the main species growing naturally in wine. Due to the high stress tolerance, it is an interesting model for investigating acid response mechanisms. In this study, the changes in the transcriptome of O.oeni SD-2a during the adaptation period have been studied. RNA-seq was introduced for the transcriptomic analysis of O. oeni samples treated with pH 4.8 and pH 3.0 at 0 and 1 h, respectively. Gene ontology (GO) and Kyoto encyclopedia of genes and genome (KEGG) were performed to compare the transcriptome data between different treatments...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28873533/speciation-of-zn-fe-ca-and-mg-in-wine-with-the-donnan-membrane-technique
#5
Mireia Lao, Encarnació Companys, Liping Weng, Jaume Puy, Josep Galceran
Free concentrations of Zn(2+), Fe(3+), Ca(2+) and Mg(2+) in a red wine (Raimat, Catalonia, Spain) have been determined, with the Donnan Membrane Technique (DMT) for the first time. The required equilibration time benefits from the acceptor solution including major cations. K(+) and Na(+), mainly unbound to any ligand in the sample, have been identified as suitable reference ions. A free Zn concentration of 1.76μmolL(-1) determined with DMT was in excellent agreement with the free Zn concentration independently provided by the electroanalytical technique Absence of Gradients and Nernstian Equilibrium Stripping (AGNES), 1...
January 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/28750526/improved-sensitivity-of-acetaldehyde-biosensor-by-detecting-adh-reverse-reaction-mediated-nadh-fluoro-quenching-for-wine-evaluation
#6
Kenta Iitani, Po-Jen Chien, Takuma Suzuki, Koji Toma, Takahiro Arakawa, Yasuhiko Iwasaki, Kohji Mitsubayashi
Acetaldehyde (AcH) is found in ambient air, foods, and the living body. This toxic substance is also contained in wine and known as an important ingredient affecting the quality of wine. Herein, we constructed and evaluated two different fiber-optic biosensors for measurement of AcH in the liquid phase (AcH biosensor) using aldehyde dehydrogenase (ALDH) or alcohol dehydrogenase (ADH). The AcH biosensor measured a concentration of AcH using fluorescence intensity of a reduced form of nicotinamide adenine dinucleotide (NADH) that was produced or consumed via catalytic reaction of the respective enzyme...
July 28, 2017: ACS Sensors
https://www.readbyqxmd.com/read/28747041/influence-of-commercial-inactivated-yeast-derivatives-on-the-survival-of-probiotic-bacterium-lactobacillus-rhamnosus-hn001-in-an-acidic-environment
#7
Mingzhan Toh, Shao Quan Liu
This study evaluated the influence of three inactivated yeast derivatives (IYDs) used in wine production, namely OptiRed(®), OptiWhite(®) and Noblesse(®), on the viability of the probiotic strain Lactobacillus rhamnosus HN001 in an acidic environment. Addition of the IYDs at 3 g/L significantly enhanced the survival of the probiotic bacteria by 2.75-4.05 log cycles after 10-h exposure in a pH 3.0 buffer. Acid stress assay with IYD components obtained after centrifugation and filtration revealed that water-soluble compounds were responsible for improving the acid tolerance of L...
December 2017: AMB Express
https://www.readbyqxmd.com/read/28633312/the-influence-of-dekkera-bruxellensis-on-the-transcriptome-of-saccharomyces-cerevisiae-and-on-the-aromatic-profile-of-synthetic-wine-must
#8
Janez Kosel, Neža Cadež, Dorit Schuller, Laura Carreto, Ricardo Franco-Duarte, Peter Raspor
A double compartment membrane system was constructed in order to systematically study possible microbial interactions between yeasts Saccharomyces cerevisiae and Dekkera bruxellensis and their impact on wine aroma. The presence of D. bruxellensis induced 77 transcripts of S. cerevisiae. These were mostly of unknown function; however, some were involved in thiamine biosynthesis and in amino acid and polyamine transport, suggesting a competitive relationship between the two yeast species. Among the transcripts with no biological function, 14 of them were found to be the members of the PAU gene family that is associated with response to anaerobiosis stress...
June 1, 2017: FEMS Yeast Research
https://www.readbyqxmd.com/read/28556381/the-spoilage-yeast-zygosaccharomyces-bailii-foe-or-friend
#9
Nurzhan Kuanyshev, Giusy M Adamo, Danilo Porro, Paola Branduardi
Zygosaccharomyces bailii is a non-Saccharomyces budding yeast known as one of the most aggressive food spoilage microorganisms, often isolated as a contaminant during wine fermentation, as well as from many acidic, high-sugar and canned foods. The spoilage ability relies on the yeast's unique feature of tolerating the most common preservatives such as sulphite, dimethyl dicarbonate, acetic acid and sorbic acid. Therefore, many studies have focused on the description of this peculiar tolerance with the aim of developing preventative measures against Z...
May 27, 2017: Yeast
https://www.readbyqxmd.com/read/28528104/effect-of-egg-albumin-fining-progressive-clarification-and-cross-flow-microfiltration-on-the-polysaccharide-and-proanthocyanidin-composition-of-red-varietal-wines
#10
Leticia Martínez-Lapuente, Zenaida Guadalupe, Belén Ayestarán
The effect of egg albumin fining, progressive clarification and cross-flow microfiltration on the polysaccharide and proanthocyanidin composition of four red varietal wines was studied in this work. Discriminant analyses were applied to achieve a possible differentiation of the wines according to treatment or grape variety. Egg albumin fining did no produce a significant decrease in the content of wine polysaccharides. Progressive clarification caused a significant reduction of mannoproteins, homogalacturonans and polysaccharides rich in arabinose and galactose in Graciano wines...
June 2017: Food Research International
https://www.readbyqxmd.com/read/28447714/resveratrol-protects-against-oxidized-low%C3%A2-density-lipoprotein%C3%A2-induced-human-umbilical-vein-endothelial-cell-apoptosis-via-inhibition-of-mitochondrial%C3%A2-derived-oxidative-stress
#11
Yujie Liu, Xizhou Chen, Jie Li
Resveratrol, a natural phytochemical found in grapes and red wine, has been found to possess protective effects against endothelial cell apoptosis and oxidative damage. Oxidized‑low density lipoprotein (ox‑LDL) can induce apoptosis of endothelial cells, which is an important initial event in several cardiovascular diseases. However, the effect of resveratrol on ox‑LDL‑induced apoptosis and oxidative damage, and the possible associated mechanisms remain to be elucidated. In the present study, following exposure to ox‑LDL, human umbilical vein endothelial cells (HUVECs) were treated with or without resveratrol...
May 2017: Molecular Medicine Reports
https://www.readbyqxmd.com/read/28391861/a-flow-based-platform-for-measuring-the-acidity-parameters-in-wine
#12
Susana S M P Vidigal, António O S S Rangel
The present work describes a valuable tool for winemaking industry to measure the acidity parameters with rapid response, simple sample handling, with no or minimal pre-treatment. Thus, a sequential injection analysis (SIA) system with spectrophotometric detection was used as platform for the development of methodologies for the quantification of volatile and total acidity in wine samples. Both procedures make use of the same colour reagent, bromothymol blue (BTB) that changes its intrinsic colour in the presence of the acidity compounds...
June 1, 2017: Talanta
https://www.readbyqxmd.com/read/28333108/the-biology-of-pichia-membranifaciens-killer-toxins
#13
REVIEW
Ignacio Belda, Javier Ruiz, Alejandro Alonso, Domingo Marquina, Antonio Santos
The killer phenomenon is defined as the ability of some yeast to secrete toxins that are lethal to other sensitive yeasts and filamentous fungi. Since the discovery of strains of Saccharomyces cerevisiae capable of secreting killer toxins, much information has been gained regarding killer toxins and this fact has substantially contributed knowledge on fundamental aspects of cell biology and yeast genetics. The killer phenomenon has been studied in Pichia membranifaciens for several years, during which two toxins have been described...
March 23, 2017: Toxins
https://www.readbyqxmd.com/read/28317758/analysis-of-free-and-total-sulfur-dioxide-in-wine-by-using-a-gas-diffusion-analytical-system-with-ph-detection
#14
Pablo Giménez-Gómez, Manuel Gutiérrez-Capitán, Anna Puig-Pujol, Fina Capdevila, Sergio Muñoz, Andreu Tobeña, Antoni Miró, Cecilia Jiménez-Jorquera
The use of sulfur dioxide as preservative in winemaking industry has a direct impact on wine quality. The standard methods to analyze this parameter require several processes and are time consuming. In this paper a simple and rapid analytical method for free and total sulfur dioxide detection is proposed. This method is based on the separation of the analyte from the sample with a permeable gas diffusion membrane and its indirect detection with a pH sensor. The system has been validated and optimized for free sulfur dioxide detection in the range of 1-60mgL(-1) and for total sulfur dioxide in the range of 30-300mgL(-1) with a limit of detection of 0...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28196526/the-genetic-architecture-of-low-temperature-adaptation-in-the-wine-yeast-saccharomyces-cerevisiae
#15
Estéfani García-Ríos, Miguel Morard, Leopold Parts, Gianni Liti, José M Guillamón
BACKGROUND: Low-temperature growth and fermentation of wine yeast can enhance wine aroma and make them highly desirable traits for the industry. Elucidating response to cold in Saccharomyces cerevisiae is, therefore, of paramount importance to select or genetically improve new wine strains. As most enological traits of industrial importance in yeasts, adaptation to low temperature is a polygenic trait regulated by many interacting loci. RESULTS: In order to unravel the genetic determinants of low-temperature fermentation, we mapped quantitative trait loci (QTLs) by bulk segregant analyses in the F13 offspring of two Saccharomyces cerevisiae industrial strains with divergent performance at low temperature...
February 14, 2017: BMC Genomics
https://www.readbyqxmd.com/read/28192619/genomic-signatures-of-adaptation-to-wine-biological-ageing-conditions-in-biofilm-forming-flor-yeasts
#16
A L Coi, F Bigey, S Mallet, S Marsit, G Zara, P Gladieux, V Galeote, M Budroni, S Dequin, J L Legras
The molecular and evolutionary processes underlying fungal domestication remain largely unknown despite the importance of fungi to bioindustry and for comparative adaptation genomics in eukaryotes. Wine fermentation and biological ageing are performed by strains of S. cerevisiae with, respectively, pelagic fermentative growth on glucose and biofilm aerobic growth utilizing ethanol. Here, we use environmental samples of wine and flor yeasts to investigate the genomic basis of yeast adaptation to contrasted anthropogenic environments...
April 2017: Molecular Ecology
https://www.readbyqxmd.com/read/28185458/mutant-potential-ubiquitination-sites-in-dur3p-enhance-the-urea-and-ethyl-carbamate-reduction-in-a-model-rice-wine-system
#17
Peng Zhang, Guocheng Du, Huijun Zou, Guangfa Xie, Jian Chen, Zhongping Shi, Jingwen Zhou
Ubiquitination can significantly affect the endocytosis and degradation of plasma membrane proteins. Here, the ubiquitination of a Saccharomyces cerevisiae urea plasma membrane transporter (Dur3p) was altered. Two potential ubiquitination sites, lysine residues K556 and K571, of Dur3p were predicted and replaced by arginine, and the effects of these mutations on urea utilization and formation under different nitrogen conditions were investigated. Compared with Dur3p, the Dur3pK556R mutant showed a 20.1% decrease in ubiquitination level in yeast nitrogen base medium containing urea and glutamine...
March 1, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28138219/resveratrol-inhibits-transforming-growth-factor-%C3%AE-2-induced-epithelial-to-mesenchymal-transition-in-human-retinal-pigment-epithelial-cells-by-suppressing-the-smad-pathway
#18
Ching-Long Chen, Yi-Hao Chen, Ming-Cheng Tai, Chang-Min Liang, Da-Wen Lu, Jiann-Torng Chen
Proliferative vitreoretinopathy (PVR) is the main cause of failure following retinal detachment surgery. Transforming growth factor (TGF)-β2-induced epithelial-to-mesenchymal transition (EMT) plays an important role in the development of PVR, and EMT inhibition decreases collagen gel contraction and fibrotic membrane formation, resulting in prevention of PVR. Resveratrol is naturally found in red wine and has inhibitory effects on EMT. Resveratrol is widely used in cardioprotection, neuroprotection, chemotherapy, and antiaging therapy...
2017: Drug Design, Development and Therapy
https://www.readbyqxmd.com/read/28075467/resveratrol-suppresses-human-hepatocellular-carcinoma-via-targeting-hgf-c-met-signaling-pathway
#19
Feng Gao, Gang Deng, Wenbin Liu, Kechao Zhou, Ming Li
Resveratrol, one of the major polyphenols found in red wine, is suggested to have a role as a chemo-prevention or chemotherapy agent in various human cancer models. Herein, we report that resveratrol has a profound antitumor effect on human hepatocellular carcinoma (HCC) cells by down-regulation of the HGF-c-Met signaling pathway. Resveratrol inhibited anchorage-dependent and -independent growth of HCC cells in a dose-dependent manner. Short-term resveratrol exposure substantially decreased HGF-induced c-Met signaling pathway activation, and long-term exposure to resveratrol markedly inhibited c-Met expression on the cell membrane...
February 2017: Oncology Reports
https://www.readbyqxmd.com/read/28002613/different-responses-of-vanillic-acid-a-phenolic-compound-in-htc-cells-cytotoxicity-antiproliferative-activity-and-protection-from-dna-induced-damage
#20
I V Almeida, F M L Cavalcante, V E P Vicentini
The consumption of healthy and natural foods has increased over the last few years, primarily because these foods are rich in substances with biological properties of interest, such as exerting anticancer effects and decreasing oxidative stress in living tissues. These foods support adequate nutrition, maintain health, and improve quality of life. Vanillic acid (VA) is a phenolic compound used widely in the food industry as a flavoring, preservative, and food additive. VA can be found in various cereals, whole grains, fruits, herbs, green tea, juices, beers, and wines and possesses antioxidant, hepatoprotective, cardioprotective, and antiapoptotic activities...
December 19, 2016: Genetics and Molecular Research: GMR
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