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https://www.readbyqxmd.com/read/28324615/construction-of-low-ethanol-wine-yeasts-through-partial-deletion-of-the-saccharomyces-cerevisiae-pdc2-gene
#1
Raúl Andrés Cuello, Karina Johana Flores Montero, Laura Analía Mercado, Mariana Combina, Iván Francisco Ciklic
We propose an alternative GMO based strategy to obtain Saccharomyces cerevisiae mutant strains with a slight reduction in their ability to produce ethanol, but with a moderate impact on the yeast metabolism. Through homologous recombination, two truncated Pdc2p proteins Pdc2pΔ344 and Pdc2pΔ519 were obtained and transformed into haploid and diploid lab yeast strains. In the pdc2Δ344 mutants the DNA-binding and transactivation site of the protein remain intact, whereas in pdc2Δ519 only the DNA-binding site is conserved...
December 2017: AMB Express
https://www.readbyqxmd.com/read/28316204/-retrospect-of-chinese-herbs-taken-as-tea-drinking
#2
J N Zhu, X L Zhang, H Guo
Tea and wine are time-honored drinks in China. Along with coffee and cocoa, tea, as one of the non-alcoholic plant beverages, is prevailing the world. Tea and Chinese medicine has a very close relationship. Chinese herbs taken as tea forming the tea-like medicinal tea, can be taken frequently at anytime. The application of Chinese herbs taken as tea drinking begins from the Tang Dynasty, flourishes in the Song Dynasty and matures in the Qing Dynasty. The review of its history provides ample evidence of Chinese herbs taken as tea drinking in treating and preventing diseases, as well as providing the clues and references of developing new Chinese herbs taking as tea...
January 28, 2017: Zhonghua Yi Shi za Zhi, Chinese Journal of Medical History
https://www.readbyqxmd.com/read/28303484/alterations-in-microrna-expression-associated-with-alcohol-consumption-in-rectal-cancer-subjects
#3
Lila E Mullany, Jennifer S Herrick, Roger K Wolff, John R Stevens, Martha L Slattery
PURPOSE: Alcohol consumption has been purported to influence many diseases. MicroRNAs (miRNAs) may be influenced by compounds found in alcohol. In this investigation, we test the hypothesis that total alcohol, beer, wine, and hard liquor influence miRNA expression. METHODS: We studied 1447 colorectal (CR) cancer cases with normal CR mucosa and carcinoma miRNA expression data along with alcohol consumption data. We analyzed long-term and long-term and current (LTC) alcohol use for beer, liquor, and wine with miRNA expression between paired carcinoma and normal colon and rectal tissues, adjusting for multiple comparisons using the positive false discovery rate q-value...
March 16, 2017: Cancer Causes & Control: CCC
https://www.readbyqxmd.com/read/28301644/association-of-body-mass-index-with-infectious-complications-in-free-tissue-transfer-for-head-and-neck-reconstructive-surgery
#4
Mohemmed N Khan, Jack Russo, John Spivack, Christopher Pool, Ilya Likhterov, Marita Teng, Eric M Genden, Brett A Miles
Importance: Elevated body mass index (BMI) has been proposed as a risk factor for morbidity and mortality among patients undergoing surgery. Conversely, an elevated BMI may confer a protective effect on perioperative morbidity. Objective: To examine whether an elevated BMI is an independent risk factor for perioperative and postoperative infectious complications after free tissue transfer in head and neck reconstructive surgery. Design, Setting, and Participants: This cohort study included patients undergoing major head and neck surgery requiring free tissue transfer at a tertiary care center...
March 16, 2017: JAMA Otolaryngology—Head & Neck Surgery
https://www.readbyqxmd.com/read/28294436/purchases-by-heavier-drinking-young-people-concentrated-in-lower-priced-beverages-implications-for-policy
#5
Martin Wall, Sally Casswell, Li-Chia Yeh
INTRODUCTION AND AIMS: Alcohol is an increasingly important risk factor in the global burden of disease. The acute harms experienced and persistence of drinking patterns established in adolescence motivate investigating influences on youth drinking. The aim is to examine association between heavier drinking in young people and their choice of beverage type, purchase outlet and price. DESIGN AND METHODS: A nationally representative sample of New Zealand drinkers (N = 1056) aged 16-19 years recruited using random digit dialling was surveyed in 2012 as part of the International Alcohol Control study...
March 14, 2017: Drug and Alcohol Review
https://www.readbyqxmd.com/read/28294060/wine-chemical-composition-and-radical-scavenging-activity-of-some-cabernet-franc-clones
#6
Jelena Popović-Djordjević, Boris Pejin, Aleksandra Dramićanin, Sonja Jović, Dragan Vujović, Dragoljub Žunić, Renata Ristić
BACKGROUND: Three clones of Cabernet Franc (Nos. 02, 010 and 012) were selected in the last phase of clonal selection in Serbia. Wines made from each clone were assessed for quality parameters and taste during five consecutive vintages (2008-2012) and compared to the standard. The wine quality was determined based on the following parameters: alcohol, total extract, anthocyanins, tannins, pH, titratable acidity, volatile acidity, aldehydes, esters and reducing sugars, relative density, ash, colour, tonality, and tasting score...
March 13, 2017: Current Pharmaceutical Biotechnology
https://www.readbyqxmd.com/read/28287794/a-systematic-review-of-the-free-pour-assessment-implications-for-research-assessment-and-intervention
#7
Nicole R Schultz, Carolynn S Kohn, Megan Schmerbauch, Christopher J Correia
Excessive alcohol consumption is a major concern. Alcohol consumption data are typically collected via self-report questionnaires. However, research has suggested that individuals are unable to identify a standard drink size and that their self-report may be influenced by certain environmental conditions, calling into question the reliability and validity of self-report. The free-pour is an objective measure that may provide a clearer picture of current alcohol consumption trends, individuals' knowledge of standard drink sizes, and accuracy of self-report...
March 13, 2017: Experimental and Clinical Psychopharmacology
https://www.readbyqxmd.com/read/28251154/effects-of-six-commercial-saccharomyces-cerevisiae-strains-on-phenolic-attributes-antioxidant-activity-and-aroma-of-kiwifruit-actinidia-deliciosa-cv-wine
#8
Xingchen Li, Yage Xing, Lin Cao, Qinglian Xu, Shaohua Li, Ranran Wang, Zijing Jiang, Zhenming Che, Hongbin Lin
"Hayward" kiwifruit (Actinidia deliciosa cv.), widely planted all around the world, were fermented with six different commercial Saccharomyces cerevisiae strains (BM4×4, RA17, RC212, WLP77, JH-2, and CR476) to reveal their influence on the phenolic profiles, antioxidant activity, and aromatic components. Significant differences in the levels of caffeic acid, protocatechuate, and soluble solid content were found among wines with the six fermented strains. Wines fermented with RC212 strain exhibited the highest total phenolic acids as well as DPPH radical scavenging ability and also had the strongest ability to produce volatile esters...
2017: BioMed Research International
https://www.readbyqxmd.com/read/28243984/modern-technology-homogenizes-enological-traits-of-indigenous-saccharomyces-cerevisiae-strains-associated-with-msalais-a-traditional-wine-in-china
#9
Lixia Zhu, Julan Xue
In this study, we performed a pilot-scale evaluation of the enological characteristics of indigenous Saccharomyces cerevisiae strains associated with Msalais, a traditional Chinese wine produced by a unique technology of boiling grape juice prior to spontaneous fermentation. Technical and sensory characteristics of top ten indigenous strains previously identified by us by screening a collection of 436 indigenous S. cerevisiae strains (Zhu et al. 2016) were assayed in a traditional craft workshop (TCW) and a modern plant (MP)...
March 2017: World Journal of Microbiology & Biotechnology
https://www.readbyqxmd.com/read/28243759/did-king-herod-suffer-from-a-rheumatic-disease
#10
Cianna Leatherwood, Richard S Panush
Herod the Great was appointed "king of Jews," to govern Judea, by the Roman Emperor and Senate. He lived from 73/74 BCE to 4 CE. He died with an illness and symptoms that have been the source of considerable speculation. Richard Strauss depicted Herod in his classic opera, "Salome." That opera was derived from a play of the same name by Oscar Wilde, which was based on an 1876 painting, "Salome Dancing Before Herod," by Gustave Moreau. The operatic Herod was afflicted with an illness characterized by dementia, hallucinations, paranoia, alcoholism (from drinking the Emperor's wine), violence, twitches, and sterility; different interpretations showed him also with falls, chills, shaking, thirst, forgetfulness, and sleepiness, for which we suggest the novel diagnosis of chronic lead intoxication (which can manifest to rheumatologists as saturnine gout)...
February 27, 2017: Clinical Rheumatology
https://www.readbyqxmd.com/read/28225055/alcoholic-beverage-preference-and-diabetes-incidence-across-europe-the-consortium-on-health-and-ageing-network-of-cohorts-in-europe-and-the-united-states-chances-project
#11
D Sluik, N Jankovic, M Hughes, M G O'Doherty, B Schöttker, W Drygas, O Rolandsson, S Männistö, J M Ordóñez-Mena, J Ferrieres, C Bamia, G de Gaetano, J C Kiefte-De Jong, O H Franco, I Sluijs, A M W Spijkerman, S Sans, S Eriksson, D Kromhout, A Trichopoulou, T Wilsgaard, H Brenner, K Kuulasmaa, T Laatikainen, S Söderberg, L Iacoviello, P Boffetta, F Kee, E J M Feskens
BACKGROUND/OBJECTIVES: It is unknown if wine, beer and spirit intake lead to a similar association with diabetes. We studied the association between alcoholic beverage preference and type 2 diabetes incidence in persons who reported to consume alcohol. SUBJECTS/METHODS: Ten European cohort studies from the Consortium on Health and Ageing: Network of Cohorts in Europe and the United States were included, comprising participant data of 62 458 adults who reported alcohol consumption at baseline...
February 22, 2017: European Journal of Clinical Nutrition
https://www.readbyqxmd.com/read/28223968/effect-of-temperature-on-the-prevalence-of-saccharomyces-non-cerevisiae-species-against-a-s-cerevisiae-wine-strain-in-wine-fermentation-competition-physiological-fitness-and-influence-in-final-wine-composition
#12
Javier Alonso-Del-Real, María Lairón-Peris, Eladio Barrio, Amparo Querol
Saccharomyces cerevisiae is the main microorganism responsible for the fermentation of wine. Nevertheless, in the last years wineries are facing new challenges due to current market demands and climate change effects on the wine quality. New yeast starters formed by non-conventional Saccharomyces species (such as S. uvarum or S. kudriavzevii) or their hybrids (S. cerevisiae x S. uvarum and S. cerevisiae x S. kudriavzevii) can contribute to solve some of these challenges. They exhibit good fermentative capabilities at low temperatures, producing wines with lower alcohol and higher glycerol amounts...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28216567/wine-flavonoids-in-health-and-disease-prevention
#13
Iva Fernandes, Rosa Pérez-Gregorio, Susana Soares, Nuno Mateus, Victor de Freitas
Wine, and particularly red wine, is a beverage with a great chemical complexity that is in continuous evolution. Chemically, wine is a hydroalcoholic solution (~78% water) that comprises a wide variety of chemical components, including aldehydes, esters, ketones, lipids, minerals, organic acids, phenolics, soluble proteins, sugars and vitamins. Flavonoids constitute a major group of polyphenolic compounds which are directly associated with the organoleptic and health-promoting properties of red wine. However, due to the insufficient epidemiological and in vivo evidences on this subject, the presence of a high number of variables such as human age, metabolism, the presence of alcohol, the complex wine chemistry, and the wide array of in vivo biological effects of these compounds suggest that only cautious conclusions may be drawn from studies focusing on the direct effect of wine and any specific health issue...
February 14, 2017: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/28211083/the-association-between-periodontitis-and-sleep-duration
#14
Mario Romandini, Gioele Gioco, Giorgio Perfetti, Giorgio Deli, Edoardo Staderini, Andreina Laforì
AIM: Due to its potential to influence systemic inflammation and oxidative stress, and to predispose to bacterial infections, sleep duration could potentially be a risk factor for periodontitis. The aim of this cross-sectional study was to evaluate if there was in 2012 an association between periodontitis and sleep duration in a representative sample of the South Korean population. MATERIALS AND METHODS: A total of 5,812 subjects representative of 39.4 million of adults were examined...
February 17, 2017: Journal of Clinical Periodontology
https://www.readbyqxmd.com/read/28199009/influence-of-different-yeast-lactic-acid-bacteria-combinations-on-the-aromatic-profile-of-red-bordeaux-wine
#15
Marine Gammacurta, Stéphanie Marchand, Virginie Moine, Gilles de Revel
BACKGROUND: The typical fruity aroma of red Bordeaux wines depends on the grape variety but also on microbiological processes, such as alcoholic and malolactic fermentations. These transformations involve respectively the yeast Saccharomyces cerevisiae and the lactic acid bacteria Oenococcus oeni. Both species play a central role in red winemaking but their quantitative and qualitative contribution to the revelation of the organoleptic qualities of wine has not yet been fully described...
February 15, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28197768/expression-of-an-acid-urease-with-urethanase-activity-in-e-coli-and-analysis-of-urease-gene
#16
REVIEW
Xiaofeng Liu, Qian Zhang, Nandi Zhou, Yaping Tian
Urea in alcoholic beverage is a precursor of ethyl carbamate (EC), which is carcinogenic. Enzymatic elimination of urea has attracted much research interest. Acid urease with good tolerance toward ethanol and acid is ideal enzyme for such applications. In the present work, the structural genes of urease from Providencia rettgeri JN-B815, ureABC were efficiently expressed in E. coli BL21(DE3) in an active form (apourease) exhibiting both urease and urethanase (hydrolyze EC) activities. The specific activities of the purified apourease were comparatively low, which were 2...
March 2017: Molecular Biotechnology
https://www.readbyqxmd.com/read/28178283/behavioral-risk-factors-of-breast-cancer-in-bangui-of-central-african-republic-a-retrospective-case-control-study
#17
Augustin Balekouzou, Ping Yin, Henok Kessete Afewerky, Cavin Bekolo, Christian Maucler Pamatika, Sylvain Wilfrid Nambei, Marceline Djeintote, Antoine Doui Doumgba, Christian Diamont Mossoro-Kpinde, Chang Shu, Minghui Yin, Zhen Fu, Tingting Qing, Mingming Yan, Jianyuan Zhang, Shaojun Chen, Hongyu Li, Zhongyu Xu, Boniface Koffi
Breast cancer is recognized as a major public health problem in developing countries; however, there is very little evidence of behavioral factors associated with breast cancer risk. This study was conducted to identify lifestyles as risk factors for breast cancer among Central African women. A case-control study was conducted with 174 cases confirmed histologically by the pathology unit of the National Laboratory and 348 age-matched controls. Data collection tools included a questionnaire with interviews and medical records of patients...
2017: PloS One
https://www.readbyqxmd.com/read/28175291/selection-of-non-saccharomyces-yeasts-to-be-used-in-grape-musts-with-high-alcoholic-potential-a-strategy-to-obtain-wines-with-reduced-ethanol-content
#18
M Victoria Mestre, Y Paola Maturano, Mariana Combina, Laura A Mercado, M Eugenia Toro, Fabio Vazquez
No abstract text is available yet for this article.
February 8, 2017: FEMS Yeast Research
https://www.readbyqxmd.com/read/28164195/a-potential-sex-dimorphism-in-the-relationship-between-bitter-taste-and-alcohol-consumption
#19
Emma Louise Beckett, Konsta Duesing, Lyndell Boyd, Zoe Yates, Martin Veysey, Mark Lucock
BACKGROUND: Bitterness is an innate aversive taste important in detecting potentially toxic substances, including alcohol. However, bitter compounds exist in many foods and beverages, and can be desirable, such as in beer. TAS2R38 is a well-studied bitter taste receptor with common polymorphisms. Some have reported relationships between TAS2R38 genotypes, bitter taste phenotype and alcohol intake, however results have been mixed. These mixed results may be explained by the varying taste properties of different alcoholic beverages or a sex dimorphism in responses...
February 6, 2017: Food & Function
https://www.readbyqxmd.com/read/28159263/pre-fermentative-cold-maceration-saign%C3%A3-e-and-various-thermal-treatments-as-options-for-modulating-volatile-aroma-and-phenol-profiles-of-red-wine
#20
Igor Lukić, Irena Budić-Leto, Marijan Bubola, Kristijan Damijanić, Mario Staver
The effects of six maceration treatments on volatile aroma and phenol composition of Teran red wine were studied: standard maceration (control C), cold pre-fermentation maceration (CPM), saignée (S), pre-fermentation heating with extended maceration (PHT) or juice fermentation (PHP), and post-fermentation heating (POH). PHP wine contained the highest amounts of esters, fatty acids and anthocyanins, and the lowest content of other phenols. Alternative treatments decreased higher alcohols in relation to control C...
June 1, 2017: Food Chemistry
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