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Brewers yeast

Barbara Polese, Emanuele Nicolai, Daniela Genovese, Viviana Verlezza, Carmine N La Sala, Marco Aiello, Marianna Inglese, Mariarosaria Incoronato, Giovanni Sarnelli, Tiziana De Rosa, Alfio Schiatti, Francesco Mondelli, Danilo Ercolini, Rosario Cuomo
Background: Europeans consume large quantities of bakery products, although these are known as one of the food categories that potentially leads to postprandial symptoms (such as fullness and bloating). Objective: The aim of this study was to evaluate the effects of sourdough baked goods on gastric emptying and gastrointestinal fermentation and symptoms in healthy people. Methods: In a double-blind, randomized crossover study, 2 sourdough croissants (SCs) or 2 brewer's yeast croissants (BCs) were served as single meals to 17 healthy adults [9 women; age range: 18-40 y; body mass index range (in kg/m2): 18-24]...
February 1, 2018: Journal of Nutrition
Nanwintoum Séverin Bimbilé Somda, Kounbobr Roch Dabiré, Hamidou Maiga, Hanano Yamada, Wadaka Mamai, Olivier Gnankiné, Abdoulaye Diabaté, Antoine Sanon, Jeremy Bouyer, Jeremie Lionel Gilles
BACKGROUND: Larval nutrition, particularly diet quality, is a key driver in providing sufficient numbers of high quality mosquitoes for biological control strategies such as the sterile insect technique. The diet currently available to mass rear Anopheles arabiensis, referred here to as the "IAEA diet", is facing high costs and difficulties concerning the availability of the bovine liver powder component. To promote more affordable and sustainable mosquito production, the present study aimed to find alternative diet mixtures...
December 22, 2017: Parasites & Vectors
Madeha Shah, Zahida Parveen, Muhammad Rashid Khan
BACKGROUND: Saponins are the main constituents of genus Sapindus and have the therapeutic potential for inflammatory disorders. In this study the antioxidant, anti-inflammatory, analgesic and antipyretic potential of the stem bark of soap nut (Sapindus mukorossi) methanol extract and its derived fractions has been investigated. METHODS: Powder of stem bark of the S. mukorossi was extracted with methanol (SMM) and fractionated in order of n-hexane (SMH), chloroform (SMC), ethyl acetate (SME), n-butanol (SMB) and the remaining as aqueous fraction (SMA)...
December 8, 2017: BMC Complementary and Alternative Medicine
Bogdan Łabędź, Aleksandra Wańczyk, Zenon Rajfur
Having determined the mass of a single cell of brewer yeast Saccharomyces cerevisiae by means of a microcantilever-based biosensor Cantisens CSR-801 (Concentris, Basel, Switzerland), it was found that its dry mass is 47,65 ± 1,05 pg. Found to be crucial in this mass determination was the cell position along the length of the cantilever. Moreover, calculations including cells positions on the cantilever provide a threefold better degree of accuracy than those which assume uniform mass distribution. We have also examined the influence of storage time on the single cell mass...
2017: PloS One
Weiliang Huang, Luke K Brewer, Jace W Jones, Angela T Nguyen, Ana Marcu, David S Wishart, Amanda G Oglesby-Sherrouse, Maureen A Kane, Angela Wilks
The Pseudomonas aeruginosaMetabolome Database (PAMDB, is a searchable, richly annotated metabolite database specific to P. aeruginosa. P. aeruginosa is a soil organism and significant opportunistic pathogen that adapts to its environment through a versatile energy metabolism network. Furthermore, P. aeruginosa is a model organism for the study of biofilm formation, quorum sensing, and bioremediation processes, each of which are dependent on unique pathways and metabolites. The PAMDB is modelled on the Escherichia coli (ECMDB), yeast (YMDB) and human (HMDB) metabolome databases and contains >4370 metabolites and 938 pathways with links to over 1260 genes and proteins...
November 2, 2017: Nucleic Acids Research
Arno Teblick, Hilde Jansens, Karolien Dams, Francis J Somville, Philippe G Jorens
Objective and Importance Boerhaave's syndrome is a sudden and rare form of oesophageal rupture and is often complicated by local or systemic infection of the mediastinum or pleural cavity. Several micro-organisms are documented as cause of pleural empyema in patients with Boerhaave's syndrome. Intervention (& Technique) We report on a previously healthy 74-year-old male who was admitted at a regional hospital with severe retrosternal and abdominal pain after an episode of vigorous vomiting the morning after ingestion of large quantity of beer...
November 5, 2017: Acta Clinica Belgica
Taku Ota, Keiko Kanai, Hisami Nishimura, Satoshi Yoshida, Hiroyuki Yoshimoto, Osamu Kobayashi
Crossbreeding is an effective approach to construct novel yeast strains with preferred characteristics; however, it is difficult to crossbreed strains of brewer's yeast, especially the bottom-fermenting yeast Saccharomyces pastorianus, because of the relative inefficiency of the available methods to obtain mating-competent cells (MCCs). Here, we describe a productive method for the isolation of MCCs without artificial genetic modification. We focused on the characteristics of two mating pheromone-supersensitive (PS) mutants, Δbar1 and Δsst2, that show a growth defect in presence of the mating pheromone...
October 27, 2017: Yeast
R Dangarembizi, K H Erlwanger, C Rummel, J Roth, M T Madziva, L M Harden
Brewer's yeast, derived from the yeast species Saccharomyces cerevisiae, is commonly used for inducing pyrexia in pharmacological studies screening antipyretics in rats. Despite its widespread use, the peripheral and central inflammatory response associated with Brewer's yeast-induced fever and sickness behavior in rats has not been investigated. Thus, we injected male Sprague-Dawley rats (150 - 200 g) subcutaneously with a high (4 g/kg, n = 9), medium (2 g/kg, n = 5) or low (0.4 g/kg, n = 6) dose of Brewer's yeast solution or saline (0...
October 23, 2017: Brain, Behavior, and Immunity
Joseph C Sanchez, Elizabeth X Kwan, Thomas J Pohl, Haley M Amemiya, M K Raghuraman, Bonita J Brewer
A form of dwarfism known as Meier-Gorlin syndrome (MGS) is caused by recessive mutations in one of six different genes (ORC1, ORC4, ORC6, CDC6, CDT1, and MCM5). These genes encode components of the pre-replication complex, which assembles at origins of replication prior to S phase. Also, variants in two additional replication initiation genes have joined the list of causative mutations for MGS (Geminin and CDC45). The identity of the causative MGS genetic variants strongly suggests that some aspect of replication is amiss in MGS patients; however, little evidence has been obtained regarding what aspect of chromosome replication is faulty...
October 2017: PLoS Genetics
Joshua C Pol, Sebastian Ibarra Jimenez, Gerhard Gries
German cockroaches (GCRs), Blattella germanica (L.) (Dictyoptera: Blattellidae), are attracted to those beer semiochemicals (e.g., ethanol) that formerly living and active yeasts have produced or otherwise formed in the brewing process. We predicted that an earlier step in the production of beer, where yeasts actively metabolize the sugar in malted barley powder (dry malt extract [DME]), is very attractive to GCRs. In laboratory experiments, a 3-component composition (3CC) comprising DME, water, and Brewer's yeast strongly attracted GCR nymphs, females, and males...
December 5, 2017: Journal of Economic Entomology
Tamara Babcock, Regine Gries, John Borden, Luis Palmero, Analía Mattiacci, Maité Masciocchi, Juan Corley, Gerhard Gries
The German yellowjacket, Vespula germanica F., and common yellowjacket, Vespula vulgaris L. (Hymenoptera: Vespidae), are pests of significant economic, environmental, and medical importance in many countries. There is a need for the development and improvement of attractive baits that can be deployed in traps to capture and kill these wasps in areas where they are a problem. Yellowjackets are known to feed on fermenting fruit, but this resource is seldom considered as a bait due to its ephemeral nature and its potential attractiveness to nontarget species...
September 1, 2017: Journal of Insect Science
Jingjing Yang, Jinjing Wang, Yongxian Li, Feiyun Zheng, Junhui Zhong, Qi Li
Brewer's yeast is crucial in beer fermentation, mainly beer flavor diversity and stability. Beer flavor stability is one of the most influential beer quality aspects, and screening or breeding brewer's yeast with enhanced anti-staling capacity will be an effective solution. In recent decades, with the progress of genetic engineering and detailed description of brewer's yeast genome, great efforts have been made to improve brewer's yeast. This review highlights recent advances in classical and genetic engineering improvement of yeasts to produce more antioxidant compounds or less beer aging substances and precursors...
April 25, 2017: Sheng Wu Gong Cheng Xue Bao, Chinese Journal of Biotechnology
Tomáš Řezanka, Irena Kolouchová, Lucia Gharwalová, Andrea Palyzová, Karel Sigler
Yeast lipids and fatty acids (FA) were analyzed in Saccharomyces pastorianus from seven breweries and in the dietary yeast supplement Pangamin. GC-MS identified more than 30 FA, half of which were very-long chain fatty acids (VLCFA) with hydrocarbon chain lengths of ≥22 C atoms. Positional isomers ω-9 and ω-7 were identified in FA with C18-C28 even-numbered alkyl chains. The most abundant ω-7 isomer was cis-vaccenic acid. The structure of monounsaturated FA was proved by dimethyl disulfide adducts (position of double bonds and cis geometric configuration) and by GC-MS of pyridyl carbinol esters...
December 2017: Lipids
Michele Caselli, Natalina Lo Cascio, Stefano Rabitti, Leonardo H Eusebi, Elena Zeni, Cecilia Soavi, Francesca Cassol, Giovanni Zuliani, Rocco M Zagari
BACKGROUND: Many food items have been involved in gastro-esophageal reflux disease pathogenesis and dietary modification has been proposed as first-line treatment. Test-based exclusion diets have shown to significantly reduce reflux symptoms. We aimed to assess the patterns of food intolerance in a series of patients with typical gastro-esophageal reflux symptoms (GERS). METHODS: We retrospectively evaluated all patients with typical reflux symptoms, attending the Centre Study Association on Food Intolerance and Nutrition of Ferrara from January 2010 to October 2015, who resulted positive to at least one food item at the Leucocytotoxic Test...
December 2017: Minerva Medica
Thiago Rocha Dos Santos Mathias, Paula Fernandes de Aguiar, João Batista de Almeida E Silva, Pedro Paulo Moretzsohn de Mello, Eliana Flávia Camporese Sérvulo
This study evaluated the use of three solid brewery wastes: brewer's spent grain, hot trub and residual brewer's yeast, as alternative media for the cultivation of lactic acid bacteria to evaluate their potential for proteolytic enzyme production. Initially, a mixture experimental design was used to evaluate the effect of each residue, as well as different mixtures (with the protein content set at 4%) in the enzyme production. At predetermined intervals, the solid and liquid fractions were separated and the extracellular proteolytic activity was determined...
June 2017: Food Technology and Biotechnology
Gregor Drago Zupančič, Mario Panjičko, Bruno Zelić
Renewable energy sources are becoming increasingly important in the beverage and food industries. In the brewing industry, a significant percentage of the used raw materials finishes the process as secondary resource or waste. The research on the anaerobic digestion of brewer's yeast has been scarce until recent years. One of the reasons for this is its use as a secondary resource in the food industry and as cattle feed. Additionally, market value of brewer's yeast is higher than its energy value. Due to the increase of energy prices, brewer's yeast has become of interest as energy substrate despite its difficult degradability in anaerobic conditions...
June 2017: Food Technology and Biotechnology
Irma M H van Rijswijck, Judith C M Wolkers-Rooijackers, Tjakko Abee, Eddy J Smid
Increasing interest in new beer types has stimulated the search for approaches to extend the metabolic variation of brewers' yeast. Therefore, we tested two approaches using non-conventional yeast to create a beer with lower ethanol content and a complex aroma bouquet. First, the mono-culture performance was monitored of 49 wild yeast isolates of Saccharomyces cerevisiae (16 strains), Cyberlindnera fabianii (9 strains) and Pichia kudriavzevii (24 strains). Interestingly, both C. fabianii and P. kudriavzevii isolates produced relatively more esters compared with S...
November 2017: Microbial Biotechnology
Y Jiang, I M Ogunade, K G Arriola, M Qi, D Vyas, C R Staples, A T Adesogan
This study examined effects of the dose and viability of supplemented Saccharomyces cerevisiae yeast strain YE1496 on ruminal fermentation and performance of lactating dairy cows. A second objective was to examine correlations between ruminal bacteria abundance and performance measures. Four ruminally cannulated lactating cows (284 ± 18 days in milk) were assigned randomly to 1 of 4 treatment sequences in a 4 × 4 Latin square experimental design using four 21-d experimental periods. Cows were fed a nonacidotic total mixed ration comprising 22...
August 16, 2017: Journal of Dairy Science
Cathrine E Fagernes, Kåre-Olav Stensløkken, Åsmund K Røhr, Michael Berenbrink, Stian Ellefsen, Göran E Nilsson
Without oxygen, most vertebrates die within minutes as they cannot meet cellular energy demands with anaerobic metabolism. However, fish of the genus Carassius (crucian carp and goldfish) have evolved a specialized metabolic system that allows them to survive prolonged periods without oxygen by producing ethanol as their metabolic end-product. Here we show that this has been made possible by the evolution of a pyruvate decarboxylase, analogous to that in brewer's yeast and the first described in vertebrates, in addition to a specialized alcohol dehydrogenase...
August 11, 2017: Scientific Reports
Katarzyna Bierła, Noriyuki Suzuki, Yasumitsu Ogra, Joanna Szpunar, Ryszard Łobiński
Torula yeast (Candida utilis) was found to metabolize selenium in a totally different way to Brewer's yeast (S. cerevisiae) leading to the biosynthesis of selenohomolanthionine (SeHLan), a major selenium compound accounting for 60-80% of the total selenium. The identity of SeHLan was confirmed by retention time matching in hydrophilic ion interaction chromatography (HILIC) with inductively coupled plasma mass spectrometric detection (ICP MS) using a custom synthesized standard molecule and by HILIC - Orbitrap MS and MS-MS fragmentation...
December 15, 2017: Food Chemistry
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