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https://www.readbyqxmd.com/read/27763562/adsorption-of-wine-constituents-on-functionalized-surfaces
#1
Agnieszka Mierczynska-Vasilev, Paul A Smith
The adsorption of macromolecules on solid surfaces is of great importance in the field of nanotechnology, biomaterials, biotechnological, and food processes. In the field of oenology adsorption of wine macromolecules such as polyphenols, polysaccharides, and proteins is much less desirable on membrane materials because of fouling and reduced filtering performance. On the other hand, adsorption of these molecules on processing aids is very beneficial for achieving wine clarity and stability. In this article, the effect of surface chemical functionalities on the adsorption of white, rosé, and red wine constituents was evaluated...
October 18, 2016: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/27704093/smart-sensory-materials-for-divalent-cations-a-dithizone-immobilized-membrane-for-optical-analysis
#2
Giancarla Alberti, Silvia Re, Anna Maria Chiara Tivelli, Raffaela Biesuz
An optode for Cu(ii), Cd(ii), Zn(ii) and Hg(ii) sensing has been designed by immobilization of dithizone on a triacetylcellulose membrane (mem-DTZ). The sorption of the metal ions on the mem-DTZ has been thoroughly characterized, in particular sorption kinetics, sorption isotherms and profiles as a function of the pH have been studied. Methods to assess the concentrations of the cations, both individually and in a mixture, in unknown samples, have been developed. In particular, UV-vis spectra and digital information of pictures taken by using a common desktop scanner, of the mem-DTZ sensor after equilibration with different solutions, were acquired and they were correlated with the concentration of the metal ions in solutions...
October 17, 2016: Analyst
https://www.readbyqxmd.com/read/27598001/comparative-morphological-characteristics-of-three-brettanomyces-bruxellensis-wine-strains-in-the-presence-absence-of-sulfur-dioxide
#3
Marli Louw, Maret du Toit, Hervé Alexandre, Benoit Divol
The red wine spoilage yeast Brettanomyces bruxellensis has been the subject of numerous investigations. Some of these studies focused on spoilage mechanisms, sulfur dioxide tolerance and nutrient requirements. Pseudomycelium formation, although a striking feature of this species, has however been poorly investigated. Furthermore, literature regarding the induction mechanism of pseudomycelium formation in this yeast is limited and lacks clarity, as results published are contradictory. This study elucidates this phenomenon among strains from geographically different areas...
December 5, 2016: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/27534113/red-wine-inhibits-aggregation-and-increases-atp-diphosphohydrolase-cd39-activity-of-rat-platelets-in-vitro
#4
Elisabetta Caiazzo, Idolo Tedesco, Carmela Spagnuolo, Gian Luigi Russo, Armando Ialenti, Carla Cicala
Moderate consumption of red wine has been shown to exert a peculiar cardioprotective effect compared with other alcoholic beverages; inhibition of platelet aggregation seems to be one of the mechanisms underlying this beneficial effect. CD39/ATP-diphosphohydrolase is an integral membrane glycoprotein metabolizing ATP and ADP to AMP; in concert with CD73/ecto-5'-nucleotidase, it contributes to extracellular adenosine accumulation. CD39 is considered a key modulator of thrombus formation; it inhibits platelet aggregation by promoting ADP hydrolysis...
June 2016: Natural Product Communications
https://www.readbyqxmd.com/read/27502415/antimicrobial-properties-and-death-inducing-mechanisms-of-saccharomycin-a-biocide-secreted-by-saccharomyces-cerevisiae
#5
Patrícia Branco, Diana Francisco, Margarida Monteiro, Maria Gabriela Almeida, Jorge Caldeira, Nils Arneborg, Catarina Prista, Helena Albergaria
We recently found that Saccharomyces cerevisiae (strain CCMI 885) secretes antimicrobial peptides (AMPs) derived from the glycolytic enzyme glyceraldehyde 3-phosphate dehydrogenase (GAPDH) that are active against various wine-related yeast and bacteria. Here, we show that several other S. cerevisiae strains also secrete natural biocide fractions during alcoholic fermentation, although at different levels, which correlates with the antagonistic effect exerted against non-Saccharomyces yeasts. We, therefore, term this biocide saccharomycin...
August 9, 2016: Applied Microbiology and Biotechnology
https://www.readbyqxmd.com/read/27406567/lps-remodeling-triggers-formation-of-outer-membrane-vesicles-in-salmonella
#6
Wael Elhenawy, Michael Bording-Jorgensen, Ezequiel Valguarnera, M Florencia Haurat, Eytan Wine, Mario F Feldman
UNLABELLED: Outer membrane vesicles (OMV) are proposed to mediate multiple functions during pathogenesis and symbiosis. However, the mechanisms responsible for OMV formation remain poorly understood. It has been shown in eukaryotic membranes that lipids with an inverted-cone shape favor the formation of positive membrane curvatures. Based on these studies, we formulated the hypothesis that lipid A deacylation might impose shape modifications that result in the curvature of the outer membrane (OM) and subsequent OMV formation...
2016: MBio
https://www.readbyqxmd.com/read/27402289/grape-tannin-catechin-and-ethanol-fluidify-oral-membrane-mimics-containing-moderate-amounts-of-cholesterol-implications-on-wine-tasting
#7
Aurélien L Furlan, Ahmad Saad, Erick J Dufourc, Julie Géan
Wine tasting results in interactions of tannin-ethanol solutions with proteins and lipids of the oral cavity. Among the various feelings perceived during tasting, astringency and bitterness most probably result in binding events with saliva proteins, lipids and receptors. In this work, we monitored the conjugated effect of the grape polyphenol catechin and ethanol on lipid membranes mimicking the different degrees of keratinization of oral cavity surfaces by varying the amount of cholesterol present in membranes...
July 9, 2016: Biochimie
https://www.readbyqxmd.com/read/27343571/automatic-bionalyzer-using-an-integrated-amperometric-biosensor-for-the-determination-of-l-malic-acid-in-wines
#8
E Vargas, M A Ruiz, F J Ferrero, S Campuzano, V Ruiz-Valdepeñas Montiel, A J Reviejo, J M Pingarrón
A new automatic bioanalyzer for L-malic acid using an integrated amperometric biosensor as detector is reported for the first time in this work. The biosensor is constructed by gold film sputtering deposition on a stainless steel disk electrode and co-immobilization of the enzymes malate dehydrogenase (MDH) and diaphorase (DP) together with the redox mediator tetrathiafulvalene (TTF) by means of dialysis membrane. The analytical performance of the biosensor was evaluated when it was used as amperometric detector in three different analytical methodologies: stirred solutions, semiautomatic FIA system and automatic bioanalyzer...
September 1, 2016: Talanta
https://www.readbyqxmd.com/read/27314384/piceatannol-and-other-wine-stilbenes-a-pool-of-inhibitors-against-%C3%AE-synuclein-aggregation-and-cytotoxicity
#9
Hamza Temsamani, Stéphanie Krisa, Marion Decossas-Mendoza, Olivier Lambert, Jean-Michel Mérillon, Tristan Richard
The aggregation of α-synuclein is one on the key pathogenic events in Parkinson's disease. In the present study, we investigated the inhibitory capacities of stilbenes against α-synuclein aggregation and toxicity. Thioflavin T fluorescence, transmission electronic microscopy, and SDS-PAGE analysis were performed to investigate the inhibitory effects of three stilbenes against α-synuclein aggregation: piceatannol, ampelopsin A, and isohopeaphenol. Lipid vesicle permeabilization assays were performed to screen stilbenes for protection against membrane damage induced by aggregated α-synuclein...
2016: Nutrients
https://www.readbyqxmd.com/read/27282752/low-cost-and-compact-analytical-microsystem-for-carbon-dioxide-determination-in-production-processes-of-wine-and-beer
#10
Antonio Calvo-López, Oriol Ymbern, David Izquierdo, Julián Alonso-Chamarro
The design, construction and evaluation of a low cost, cyclic olefin copolymer (COC)-based continuous flow microanalyzer, with optical detection, to monitor carbon dioxide in bottled wines and beers as well as in fermentation processes, is presented. The microsystem, constructed by computer numerically controlled (CNC) micromilling and using a multilayer approach, integrates microfluidics, gas-diffusion module and an optical flow-cell in a single polymeric substrate. Its size is slightly bigger than a credit card, exactly 45 × 60 × 4 mm in the microfluidic and diffusion module zone and 22...
August 10, 2016: Analytica Chimica Acta
https://www.readbyqxmd.com/read/27262281/removal-of-pesticides-from-white-and-red-wines-by-microfiltration
#11
Danae S Doulia, Efstathios K Anagnos, Konstantinos S Liapis, Demetrios A Klimentzos
The aim of this work is the investigation of microfiltration in removing pesticides from a white and a red Greek wine. Six membranes with pore size 0.45μm were investigated. Two mixtures of 23 and 9 pesticides, and single pesticide solutions were added in the wine. The pesticides tested belong to 11 chemical groups. Solid phase extraction (SPE) followed by gas chromatography (GC) with electron capture detector (ECD) were performed to analyze pesticide residues of the filtered fortified wine. Distinct behavior was exhibited by each membrane...
November 5, 2016: Journal of Hazardous Materials
https://www.readbyqxmd.com/read/27112541/influence-of-the-presence-of-ethanol-on-in%C3%A2-vitro-bioavailability-of-fungicide-residues
#12
S Cermeño, G Martínez, J Oliva, M A Cámara, A Barba
The influence of ethanol on the in vitro bioavailability of nine fungicides in wines of varying degrees of alcohol is studied by simulating the digestive process by dialysis in semipermeable membranes. The dose of each fungicide corresponds to its added Maximum Residue Limits in the different matrices (water, ethanol, wines of 7, 11, 13 and 14.5% ethanol). A validated analytical methodology was used which includes extraction, partition according to the modified QuEChERS multiresidue method and liquid chromatography with triple quadrupole tandem mass spectrometry analysis...
July 2016: Food and Chemical Toxicology
https://www.readbyqxmd.com/read/27098726/changes-in-volatile-composition-and-sensory-attributes-of-wines-during-alcohol-content-reduction
#13
Rocco Longo, John W Blackman, Peter J Torley, Suzy Y Rogiers, Leigh M Schmidtke
A desirable sensory profile is a major consumer driver for wine acceptability and should be considered during the production of reduced alcohol wines. Although various viticultural practices and microbiological approaches show promising results, separation technologies such as membrane filtration, in particular reverse osmosis, evaporative perstraction, and vacuum distillation represent the most common commercial methods used to produce reduced alcohol wine. However, ethanol removal from wine can result in a significant loss of volatile compounds such as esters (ethyl octanoate, ethyl acetate, isoamyl acetate) that contribute positively to the overall perceived aroma...
April 21, 2016: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/27056596/partial-dealcoholization-of-red-wine-by-nanofiltration-and-its-effect-on-anthocyanin-and-resveratrol-levels
#14
Szilvia Banvolgyi, K Savaş Bahçeci, Gyula Vatai, Sandor Bekassy, Erika Bekassy-Molnar
The present work studies the use of nanofiltration for the production of red wine concentrate with low alcohol content. Factorial design was applied to measure the influences of transmembrane pressure (10-20 bar) and temperature (20-40 ℃) on the retention of valuable components such as anthocyanins and resveratrol, and on the nanofiltration membrane performance. The highest retention of anthocyanin and resveratrol was achieved at low temperature (20 ℃), while the high transmembrane pressure (20 bar) was found to increase the permeate flux considerably...
April 6, 2016: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/27012485/wine-glasses-and-hourglasses-non-adaptive-complexity-of-vesicle-traffic-in-microbial-eukaryotes
#15
Somya Mani, Mukund Thattai
Microbial eukaryotes present a stunning diversity of endomembrane organization. From specialized secretory organelles such as the rhoptries and micronemes of apicomplexans, to peroxisome-derived metabolic compartments such as the glycosomes of kinetoplastids, different microbial taxa have explored different solutions to the compartmentalization and processing of cargo. The basic secretory and endocytic system, comprising the ER, Golgi, endosomes, and plasma membrane, as well as diverse taxon-specific specialized endomembrane organelles, are coupled by a complex network of cargo transport via vesicle traffic...
March 21, 2016: Molecular and Biochemical Parasitology
https://www.readbyqxmd.com/read/26945894/rim15-antagonistic-pleiotropy-is-responsible-for-differences-in-fermentation-and-stress-response-kinetics-in-budding-yeast
#16
Eduardo I Kessi-Pérez, Sebastián Araos, Verónica García, Francisco Salinas, Valentina Abarca, Luis F Larrondo, Claudio Martínez, Francisco A Cubillos
Different natural yeast populations have faced dissimilar selective pressures due to the heterogeneous fermentation substrates available around the world; this increases the genetic and phenotypic diversity in Saccharomyces cerevisiae In this context, we expect prominent differences between isolates when exposed to a particular condition, such as wine or sake musts. To better comprehend the mechanisms underlying niche adaptation between two S. cerevisiae isolates obtained from wine and sake fermentation processes, we evaluated fermentative and fungicide resistance phenotypes and identify the molecular origin of such adaptive variation...
May 2016: FEMS Yeast Research
https://www.readbyqxmd.com/read/26939714/evaluation-of-damage-induced-by-kwkt-and-pikt-zymocins-against-brettanomyces-dekkera-spoilage-yeast-as-compared-to-sulphur-dioxide
#17
L Oro, M Ciani, D Bizzaro, F Comitini
AIMS: Over the last few decades, the use of zymocins as biological tools to counteract contamination by spoilage yeast in beverages and food has been widely studied. This study examined the damage induced by the Kwkt and Pikt, two zymocins produced by Kluyeromyces wickerhamii and Wickerhanomyces anomalus, respectively, with antimicrobial activity against Brettanomyces/Dekkera wine-spoilage yeast. METHODS AND RESULTS: The physiological and biochemical characterization of both of these proteins revealed that only Pikt showed a strict relationship between β-glucosidase activity and killer activity...
July 2016: Journal of Applied Microbiology
https://www.readbyqxmd.com/read/26925053/ethanol-cellular-defense-induce-unfolded-protein-response-in-yeast
#18
Elisabet Navarro-Tapia, Rebeca K Nana, Amparo Querol, Roberto Pérez-Torrado
Ethanol is a valuable industrial product and a common metabolite used by many cell types. However, this molecule produces high levels of cytotoxicity affecting cellular performance at several levels. In the presence of ethanol, cells must adjust some of their components, such as the membrane lipids to maintain homeostasis. In the case of microorganism as Saccharomyces cerevisiae, ethanol is one of the principal products of their metabolism and is the main stress factor during fermentation. Although, many efforts have been made, mechanisms of ethanol tolerance are not fully understood and very little evidence is available to date for specific signaling by ethanol in the cell...
2016: Frontiers in Microbiology
https://www.readbyqxmd.com/read/26866566/red-wine-activates-plasma-membrane-redox-system-in-human-erythrocytes
#19
Idolo Tedesco, Stefania Moccia, Silvestro Volpe, Giovanna Alfieri, Daniela Strollo, Stefania Bilotto, Carmela Spagnuolo, Massimo Di Renzo, Rita P Aquino, Gian Luigi Russo
In the present study, we report that polyphenols present in red wine obtained by a controlled microvinification process are able to protect human erythrocytes from oxidative stress and to activate Plasma Membrane Redox System (PMRS). Human plasma obtained from healthy subjects was incubated in the presence of whole red wine at a concentration corresponding to 9.13-73 μg/ml gallic acid equivalents to verify the capacity to protect against hypochlorous acid (HOCl)-induced plasma oxidation and to minimize chloramine formation...
2016: Free Radical Research
https://www.readbyqxmd.com/read/26818855/k2-killer-toxin-induced-physiological-changes-in-the-yeast-saccharomyces-cerevisiae
#20
Irma Orentaite, Minna M Poranen, Hanna M Oksanen, Rimantas Daugelavicius, Dennis H Bamford
Saccharomyces cerevisiae cells produce killer toxins, such as K1, K2 and K28, that can modulate the growth of other yeasts giving advantage for the killer strains. Here we focused on the physiological changes induced by K2 toxin on a non-toxin-producing yeast strain as well as K1, K2 and K28 killer strains. Potentiometric measurements were adjusted to observe that K2 toxin immediately acts on the sensitive cells leading to membrane permeability. This correlated with reduced respiration activity, lowered intracellular ATP content and decrease in cell viability...
March 2016: FEMS Yeast Research
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