scholarly journals Effect of Berry Extracts on Saccharomyces cerevisiae Yeast

2022 ◽  
Vol 51 (4) ◽  
pp. 819-831
Author(s):  
Svetlana Kuzmina ◽  
Lyudmila Kozubaeva ◽  
Elena Egorova ◽  
Botakoz Kulushtayeva ◽  
Farida Smolnikova
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Growth Rate ◽  
Control Sample ◽  
Practical Interest ◽  
Sea Buckthorn ◽  
Biologically Active ◽  
Yeast Cells ◽  
Yeast Fermentation ◽  
Microbiological Analysis ◽  
Berry Extracts

Introduction. Fruit and berry extracts contain biologically active components and acids that can inhibit or activate Saccharomyces cerevisiae. The research objective was to study the effect of berry extracts on the activity of baking yeast S. cerevisiae and the biochemical properties of wheat dough. Study objects and methods. The experiment featured baking yeast Extra and dry berry extracts of raspberries, aronia, sea buckthorn, and rosehip (LLC Wisterra, Altai Region). The study involved standard and industry-specific control methods of raw materials and semi-finished bakery products, as well as som e standard methods of microbiological analysis. Results and discussion. The raspberry extract (3–4%) suppressed the growth and reproduction of the yeast: after 1 h of exposure, the yeast cell count dropped by 1.5–2 times compared to the control sample. The stimulating effect of the sea buckthorn extract increased the growth rate of yeast cells (up to 40% compared to the control). The extracts of aronia and rosehip had practically no effect on the growth rate of yeast cells. However, 2–3% aronia extract increased the fermentation of the dough, as evidenced by a higher dough fermentation property, which was 2 min versus 3 min at the control after 150 min of exposure. Fruit and berry extracts caused a natural increase in the acidity of the dough, which affected the growth rate of yeast cells. Sea buckthorn extracts increased the acidity so much (up to 4.24 pH units) that it could be regarded as acid stress, which increased the growth rate of yeast cells (1.53×106–1.55×106 vs. 1.10×106 in 1 mL of control sample). The lowest growth rate was detected in the samples with the raspberry extract, which is known to have a strong fungistatic effect: the count of yeast cells decreased by 1.5–2 times after an hour of fermentation. Conclusion. Berry extracts can be of practical interest to bakery enterprises as they help to control yeast fermentation and dough maturation time.

scholarly journals Pulsed Electric Field (PEF) Enhances Iron Uptake by the Yeast Saccharomyces cerevisiae

Biomolecules ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 850
Author(s):  
Karolina Nowosad ◽  
Monika Sujka ◽  
Urszula Pankiewicz ◽  
Damijan Miklavčič ◽  
Marta Arczewska
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Electric Field ◽  
Metal Ion ◽  
Treatment Time ◽  
Control Sample ◽  
Pulsed Electric Field ◽  
Yeast Cells ◽  
Iron Ions ◽  
Metal Ion Binding ◽  
Yeast Saccharomyces Cerevisiae

The aim of the study was to investigate the influence of a pulsed electric field (PEF) on the level of iron ion accumulation in Saccharomyces cerevisiae cells and to select PEF conditions optimal for the highest uptake of this element. Iron ions were accumulated most efficiently when their source was iron (III) nitrate. When the following conditions of PEF treatment were used: voltage 1500 V, pulse width 10 μs, treatment time 20 min, and a number of pulses 1200, accumulation of iron ions in the cells from a 20 h-culture reached a maximum value of 48.01 mg/g dry mass. Application of the optimal PEF conditions thus increased iron accumulation in cells by 157% as compared to the sample enriched with iron without PEF. The second derivative of the FTIR spectra of iron-loaded and -unloaded yeast cells allowed us to determine the functional groups which may be involved in metal ion binding. The exposure of cells to PEF treatment only slightly influenced the biomass and cell viability. However, iron-enriched yeast (both with or without PEF) showed lower fermentative activity than a control sample. Thus obtained yeast biomass containing a high amount of incorporated iron may serve as an alternative to pharmacological supplementation in the state of iron deficiency.

scholarly journals Impact of curcumin on replicative and chronological aging in the Saccharomyces cerevisiae yeast

2019 ◽  
Vol 21 (1) ◽  
pp. 109-123 ◽  
Author(s):  
Karolina Stępień ◽  
Dominik Wojdyła ◽  
Katarzyna Nowak ◽  
Mateusz Mołoń
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Biologically Active ◽  
Yeast Cells ◽  
Cell Aging ◽  
Chronological Aging ◽  
Dna Repair Mechanisms ◽  
Hormetic Effect ◽  
Aging Properties ◽  
Repair Mechanisms ◽  
Oxidative Protection

Abstract Curcumin is a biologically active compound of vegetable origin which has a hormetic effect. Pro-health and anti-aging properties of curcumin have been known for years. The main benefit of curcumin is thought to be its anti-oxidative action. Despite vast amount of data confirming age-delaying activity of curcumin in various groups of organisms, so far little has been discovered about curcumin’s impact on cell aging in the experimental model of the Saccharomyces cerevisiae budding yeast. We have been able to demonstrate that curcumin significantly increases oxidative stress and accelerates replicative and chronological aging of yeast cells devoid of anti-oxidative protection (with SOD1 and SOD2 gene deletion) and deprived of DNA repair mechanisms (RAD52). Interestingly, curcumin delays aging, probably through hormesis, of the wild-type strain BY4741.

Expression and function of a human initiator tRNA gene in the yeast Saccharomyces cerevisiae

1990 ◽  
Vol 10 (9) ◽  
pp. 4486-4494
Author(s):  
M A Francis ◽  
U L Rajbhandary
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Growth Rate ◽  
Trna Gene ◽  
Rna Polymerase Iii ◽  
Functional Expression ◽  
Yeast Cells ◽  
Trna Genes ◽  
Flanking Sequence ◽  
Coding Sequence ◽  
Initiator Trna

We showed previously that the human initiator tRNA gene, in the context of its own 5'- and 3'-flanking sequences, was not expressed in Saccharomyces cerevisiae. Here we show that switching its 5'-flanking sequence with that of a yeast arginine tRNA gene allows its functional expression in yeast cells. The human initiator tRNA coding sequence was either cloned downstream of the yeast arginine tRNA gene, with various lengths of intergenic spacer separating them, or linked directly to the 5'-flanking sequence of the yeast arginine tRNA coding sequence. The human initiator tRNA made in yeast cells can be aminoacylated with methionine, and it was clearly separated from the yeast initiator and elongator methionine tRNAs by RPC-5 column chromatography. It was also functional in yeast cells. Expression of the human initiator tRNA in transformants of a slow-growing mutant yeast strain, in which three of the four endogenous initiator tRNA genes had been inactivated by gene disruption, resulted in enhancement of the growth rate. The degree of growth rate enhancement correlated with the steady-state levels of human tRNA in the transformants. Besides providing a possible assay for in vivo function of mutant human initiator tRNAs, this work represents the only example of the functional expression of a vertebrate RNA polymerase III-transcribed gene in yeast cells.

scholarly journals Extra Value Hong Kong Waffles

2021 ◽  
Vol 82 (4) ◽  
pp. 157-162
Author(s):  
I. U. Kusova ◽  
G. G. Dubcov ◽  
D. V. Zhukova ◽  
D. I. Bystrov ◽  
O. V. Bespalova
Keyword(s):  
Hong Kong ◽  
Resistant Starch ◽  
Control Sample ◽  
Food Product ◽  
Test Sample ◽  
Sea Buckthorn ◽  
Biologically Active ◽  
Street Food ◽  
Confectionery Products ◽  
Sea Buckthorn Oil

Street food or street food is the format of the food industry enterprises. At such enterprises, the cooking process is focused on the prompt production of products and dishes from semi-finished products and their implementation in street kiosks, pavilions, on mobile counters and carts. The so-called "Hong Kong waffles" are popular as a street food product. One of the effective ways to increase the nutritional value and reduce the energy value of flour confectionery products, which are expedient from a physiological and technological standpoint, can be the use of stevioside sweetener, sea buckthorn oil and Hi-Maize resistant starch as sources of micronutrients (biologically active substances): vitamins, mineral elements and other compounds. Tasting analysis showed that the highest organoleptic properties, as close as possible to the control sample, were possessed by test sample 2 with the addition of 100% stevioside, 100% sea buckthorn oil and 15% of resistant Hi-Maize starch by weight of flour. Samples 4 and 5, the formulation of which included 15% of dried and crushed sea buckthorn cake, scored the least points in the organoleptic assessment, since they have a sea buckthorn aftertaste and a drier and denser crumb compared to other samples. Samples 1 and 3 received a low rating. Sample 1 had a faint aftertaste, probably due to the presence of tri-terpene saponin-licurazide in stevia, which contains a bitter licorice aftertaste. The use of stevioside sweetener, sea buckthorn oil and resistant starch Hi-Maize will not only reduce the calorie content of food products, intensify production processes, but also significantly expand the range of flour confectionery products.

Screening and identification of a gene, PSE-1, that affects protein secretion in Saccharomyces cerevisiae

1992 ◽  
Vol 101 (3) ◽  
pp. 709-719
Author(s):  
T.Y. Chow ◽  
J.J. Ash ◽  
D. Dignard ◽  
D.Y. Thomas
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Protein Secretion ◽  
Screening Method ◽  
Killer Toxin ◽  
Biologically Active ◽  
Yeast Cells ◽  
Yeast Genome ◽  
Northern Hybridization ◽  
Insertion Mutation ◽  
Restrictive Temperature

Utilizing a screening method designed for the identification of genes involved with enhanced protein secretion in Saccharomyces cerevisiae we identified a gene, which we named PSE-1 (Protein Secretion Enhancer). Overexpression of PSE-1 in a multi-copy plasmid, as shown by Northern hybridization, gave a fourfold enhancement in total protein secretion. The repertoire of proteins that are found to be secreted in greater quantities include three known biologically active proteins: k1 killer toxin, alpha-factor, and acid phosphatase. The PSE-1 gene is located on chromosome XII of the yeast genome and codes for a hydrophobic protein containing 1089 amino acids. Haploid yeast cells that contained a LEU2 insertion mutation in PSE-1 grow very poorly, a phenotype similar to other conditional SEC mutants at restrictive temperature.

scholarly journals Expression and function of a human initiator tRNA gene in the yeast Saccharomyces cerevisiae.

1990 ◽  
Vol 10 (9) ◽  
pp. 4486-4494 ◽  
Author(s):  
M A Francis ◽  
U L Rajbhandary
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Growth Rate ◽  
Trna Gene ◽  
Rna Polymerase Iii ◽  
Functional Expression ◽  
Yeast Cells ◽  
Trna Genes ◽  
Flanking Sequence ◽  
Coding Sequence ◽  
Initiator Trna

We showed previously that the human initiator tRNA gene, in the context of its own 5'- and 3'-flanking sequences, was not expressed in Saccharomyces cerevisiae. Here we show that switching its 5'-flanking sequence with that of a yeast arginine tRNA gene allows its functional expression in yeast cells. The human initiator tRNA coding sequence was either cloned downstream of the yeast arginine tRNA gene, with various lengths of intergenic spacer separating them, or linked directly to the 5'-flanking sequence of the yeast arginine tRNA coding sequence. The human initiator tRNA made in yeast cells can be aminoacylated with methionine, and it was clearly separated from the yeast initiator and elongator methionine tRNAs by RPC-5 column chromatography. It was also functional in yeast cells. Expression of the human initiator tRNA in transformants of a slow-growing mutant yeast strain, in which three of the four endogenous initiator tRNA genes had been inactivated by gene disruption, resulted in enhancement of the growth rate. The degree of growth rate enhancement correlated with the steady-state levels of human tRNA in the transformants. Besides providing a possible assay for in vivo function of mutant human initiator tRNAs, this work represents the only example of the functional expression of a vertebrate RNA polymerase III-transcribed gene in yeast cells.

scholarly journals Growth intensity and antibacterial properties of Enterococcus faecium and Enterococcus durans strains isolated from traditional Carpathian brynza

2020 ◽  
Vol 22 (92) ◽  
pp. 42-49
Author(s):  
I. I. Kuchnir ◽  
O. Y. Tsisaryk ◽  
I. M. Slyvka ◽  
L. Y. Musiy ◽  
I. M. Kuchnir ◽  
...  
Keyword(s):  
Growth Rate ◽  
Lactic Acid ◽  
Control Sample ◽  
Antibacterial Properties ◽  
High Growth ◽  
Biomass Accumulation ◽  
Antagonistic Activity ◽  
High Growth Rate ◽  
Biologically Active ◽  
Lactose Fermentation

The article presents the results of the study the ability of four not studied strains of enterococci (E. durans, SB6, E. faecium SB12, E. durans SB18, E. durans SB20), which were isolated from the Carpathian brynza, to reduce the acidity of medium of cultivation, the rate of biomass accumulation and the ability to exhibit antagonistic properties to the opportunistic microflora. Lactic acid and minor compounds are producing in a result of lactose fermentation, which form the specific taste and aroma properties of the product. The activity of acid formation has crucial because it directly connected with the coagulation of proteins and the prevention of the growing of extraneous microflora. Therefore, the rate of acidity increasing of the medium is one of the most important characteristics in selection of strains of lactic acid bacteria for the manufacture of dairy products. High growth rate, resistance to the contamination of extraneous microflora and preservation of their properties in the finished product are the technological properties of the strains. The inhibition of the growth of pathogenic cultures of microorganisms is the main probiotic functions of beneficial bacteria namely antagonistic activity. It was found, that the strain E. durans SB20 manifested the highest ability to increase the acidity of the medium under the cultivation for 24 hours at 37 °C as it reduced the pH on 30.3 %, and the strain E. durans SB18 increased the acidity on 29.9 %. Under 48 hours strains E. durans SB20 and SB18 increased the acidity on 31.1 and 30.5 % (P< 0.001) respectively compared with the control. The growth rate of stains E. durans SB20 and E. durans SB18 were in 18,0 and 17,6 times higher than in control under the cultivation for 24 hours at 37 °C, the optical density were in 18.3 and 18.2 times higher respectively than in the control sample under the cultivation for 48 hours at the same temperature. Furthermore, strains of enterococci showed antagonistic properties against conditionally pathogenic cultures of microorganisms on 24 and 48 hour of cultivation. In addition, it was found that with an increasing temperature of the antagonistic activity of the strains cultivation increased. Obviously, it was connected that more biologically active substances and microbial secondary metabolites are formed under the longer cultivation and higher temperatures. In particular on 48 hours at 37 °C almost of all the tested strains showed moderate antagonistic activity against E. coli, S. enteritidis, E. aerogenes, P. mirabilis and P. aeruginosa. However, all four strains didn`t have antagonistic activity against the test-strain S. aureus.

scholarly journals Extracts of Digested Berries Increase the Survival of Saccharomyces cerevisiae during H2O2 Induced Oxidative Stress

Molecules ◽  
2021 ◽  
Vol 26 (4) ◽  
pp. 1057
Author(s):  
Gabriel Oliveira ◽  
Nataša Radovanovic ◽  
Maria Cecilia do Nascimento Nunes ◽  
Rikard Fristedt ◽  
Marie Alminger ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Cell Survival ◽  
Yeast Cells ◽  
Gastrointestinal Digestion ◽  
Structural Modifications ◽  
Stressed Cells ◽  
Berry Anthocyanins ◽  
Berry Extracts ◽  
The Impact

Many studies suggest anthocyanins may prevent the development of several diseases. However, anthocyanin bioactivity against cellular stress is not fully understood. This study aimed to evaluate the protective effect of berry anthocyanins on stressed cells using Saccharomyces cerevisiae. The impact of in vitro gastrointestinal digestion on anthocyanin profiles was also assessed. Bilberry and blackcurrant had higher anthocyanin levels than raspberry and strawberry, but digestion reduced the detected anthocyanins by approximately 90%. Yeast cells with and without digested or nondigested anthocyanin extracts were exposed to H2O2 and examined for survival. In the presence of anthocyanins, particularly from digested strawberry, a significant increase in cell survival was observed, suggesting that the type and levels of anthocyanins are important factors, but they also need to undergo gastrointestinal (GI) structural modifications to induce cell defence. Results also showed that cells need to be exposed to anthocyanins before the stress was applied, suggesting induction of a cellular defence system by anthocyanins or their derivatives rather than by a direct antioxidative effect on H2O2. Overall, data showed that exposure of severely stressed yeast cells to digested berry extracts improved cell survival. The findings also showed the importance of considering gastrointestinal digestion when evaluating anthocyanins’ biological activity.

scholarly journals Sublimation for Enrichment and Identification of Marker Compounds in Fruits

2021 ◽  
Author(s):  
Manuel Gronbach ◽  
Laura Kraußer ◽  
Timo Broese ◽  
Christina Oppermann ◽  
Udo Kragl
Keyword(s):  
Sea Buckthorn ◽  
Food Chemistry ◽  
Food Fraud ◽  
The Past ◽  
Marker Substances ◽  
Plant Powders ◽  
Plant Constituents ◽  
Marker Compounds ◽  
Fruit Powder ◽  
Berry Extracts

AbstractIn this article, we describe the benefits of sublimation for natural product and food chemistry. The direct sublimation of substances from dried plant powders has not received much attention in research in the past, just like the sublimation of substances from dried plant extracts. We used sublimation to study dried sea buckthorn berry powders and dried sea buckthorn berry extracts. The results of the powder sublimations were compared to that of dried chokeberry, wolfberry, and European cornel powder. 52 marker substances of which 27 are specific for sea buckthorn were found in the sea buckthorn powder sublimates using LC/MS. The majority of them are not described in the literature and were obtained by direct sublimation. Accordingly, sublimation can help to identify new plant constituents. Our identification method was validated by the analysis of four commercially available fruit powders. The sea buckthorn powder showed an almost 80% correlation with the determined marker substances, whereas the other fruit powders did not achieve more than 38% correlation. The sublimates of sea buckthorn extracts show additional marker substances compared to the fruit powder sublimate, and we think that both techniques can be used to fight food fraud.

scholarly journals Eukaryotic translation factor eIF5A contributes to acetic acid tolerance in Saccharomyces cerevisiae via transcriptional factor Ume6p

2021 ◽  
Vol 14 (1) ◽  
Author(s):  
Yanfei Cheng ◽  
Hui Zhu ◽  
Zhengda Du ◽  
Xuena Guo ◽  
Chenyao Zhou ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Acetic Acid ◽  
Adaptive Response ◽  
Acid Tolerance ◽  
Peptide Bond ◽  
Transcriptional Factor ◽  
Yeast Cells ◽  
Acetic Acid Tolerance ◽  
Translation Factor ◽  
Industrial Strains

Abstract Background Saccharomyces cerevisiae is well-known as an ideal model system for basic research and important industrial microorganism for biotechnological applications. Acetic acid is an important growth inhibitor that has deleterious effects on both the growth and fermentation performance of yeast cells. Comprehensive understanding of the mechanisms underlying S. cerevisiae adaptive response to acetic acid is always a focus and indispensable for development of robust industrial strains. eIF5A is a specific translation factor that is especially required for the formation of peptide bond between certain residues including proline regarded as poor substrates for slow peptide bond formation. Decrease of eIF5A activity resulted in temperature-sensitive phenotype of yeast, while up-regulation of eIF5A protected transgenic Arabidopsis against high temperature, oxidative or osmotic stress. However, the exact roles and functional mechanisms of eIF5A in stress response are as yet largely unknown. Results In this research, we compared cell growth between the eIF5A overexpressing and the control S. cerevisiae strains under various stressed conditions. Improvement of acetic acid tolerance by enhanced eIF5A activity was observed all in spot assay, growth profiles and survival assay. eIF5A prompts the synthesis of Ume6p, a pleiotropic transcriptional factor containing polyproline motifs, mainly in a translational related way. As a consequence, BEM4, BUD21 and IME4, the direct targets of Ume6p, were up-regulated in eIF5A overexpressing strain, especially under acetic acid stress. Overexpression of UME6 results in similar profiles of cell growth and target genes transcription to eIF5A overexpression, confirming the role of Ume6p and its association between eIF5A and acetic acid tolerance. Conclusion Translation factor eIF5A protects yeast cells against acetic acid challenge by the eIF5A-Ume6p-Bud21p/Ime4p/Bem4p axles, which provides new insights into the molecular mechanisms underlying the adaptive response and tolerance to acetic acid in S. cerevisiae and novel targets for construction of robust industrial strains.

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