The Beer Phenolic Profile Change During «Dry» Hopping in the Post-fermentation Stage Conditions

2021 ◽  
pp. 46-52
Author(s):  
Ирина Николаевна Грибкова ◽  
Ольга Алексеевна Борисенко ◽  
Максим Александрович Захаров ◽  
Варвара Алексеевна Захарова ◽  
Валерий Иванович Козлов
Keyword(s):  
Yeast Cells ◽  
Concentration Increase ◽  
Polyphenol Content ◽  
Lager Yeast ◽  
Phenolic Profile ◽  
The Relationship ◽  
Fermentation Stage ◽  
Profile Change ◽  
Metabolic Cycle

Статья посвящена вопросу изменения фенольного профиля пива в условиях «холодного» охмеления во время дображивания пива. Оценено влияние метаболизма дрожжевых клеток и типа хмеля во время дображивания на изменение общего количества полифенолов, изоксантогумола, изогумулона, кверцетина и рутина. Показано, что применение низовой расы дрожжей Rh и горького типа хмеля Mагнум позволяет добиться высокого (до 123,0 мг/дм3) содержания полифенолов в пиве к 1 сут «холодного» охмеления в отличие от тонко-ароматного хмеля Tетнангера, применение которого дает максимум количества полифенолов к 14 сут процесса. Применение верховой расы дрожжей Nottinghem приводит к замедлению увеличения концентрации полифенолов в среде, поскольку только к 7-14 сут вне зависимости от типа хмеля происходит их накопление. Показана зависимость в течение первых 14 сут изменения количества изоксантогумола от расы дрожжей и типа хмеля, а в последующем - только от типа хмеля. Авторами получены результаты, свидетельствующие о том, что кверцетин не вовлекается низовыми дрожжами в метаболический цикл, в отличие от верховых. Изменение концентрации рутина в пиве не зависит от расы дрожжей, и определяется своим содержанием в хмеле определенного типа. В работе показана взаимосвязь между процессами изменения содержания изогумулона и изоксантогумола при «холодном» охмелении в зависимости от ряда факторов. Проведение органолептического анализа позволило соотнести балловую оценку дескрипторов пива с основными показателями фенольного профиля. The article is devoted to the issue of beer phenolic profile changing in the conditions of «dry» hopping during the after-fermentation of beer. The influence of the yeast cells metabolism and the hop type during fermentation on the change in the polyphenol, isoxanthohumol, isogumulone, quercetin and rutin total amount, was evaluated. It has been shown that the Rh lager yeast race use and the Magnum bitter hop type makes it possible to achieve a high (up to 123.0 mg/dm3) polyphenol content in beer by 1 day of «dry» hopping, in contrast to the finely aromatic Tettnanger hops, the use of which gives the maximum polyphenol amount by 14 days of the process. The Nottinghem ale yeast race use leads to a slowdown in the polyphenol concentration increase in the medium, since their accumulation occurs only by 7-14 days, regardless of the hop type. The dependence during the first 14 days of the change in the isoxanthohumol amount on the yeast race and the hop type, and subsequently - only on the hop type was shown. The authors obtained results indicating that quercetin is not involved in the metabolic cycle by lager yeast, in contrast to ale yeast. The change in the rutin concentration in beer does not depend on the yeast race and is determined by its content in a certain type of hop. The paper shows the relationship between the processes of changing the isogumulone and isoxanthohumol content during «dry» hopping, depending on several factors. Organoleptic analysis made it possible to correlate the beer descriptors scoring with the phenolic profile main indicators.

scholarly journals Extensive Regulation of Metabolism and Growth during the Cell Division Cycle

2014 ◽  
Author(s):  
Nikolai Slavov ◽  
David Botstein ◽  
Amy Caudy
Keyword(s):  
Gene Expression ◽  
Oxygen Consumption ◽  
Cell Division ◽  
Single Cell ◽  
Single Cells ◽  
Emergent Behavior ◽  
Yeast Cells ◽  
Physiological Data ◽  
Synchronized Cultures ◽  
Metabolic Cycle

Yeast cells grown in culture can spontaneously synchronize their respiration, metabolism, gene expression and cell division. Such metabolic oscillations in synchronized cultures reflect single-cell oscillations, but the relationship between the oscillations in single cells and synchronized cultures is poorly understood. To understand this relationship and the coordination between metabolism and cell division, we collected and analyzed DNA-content, gene-expression and physiological data, at hundreds of time-points, from cultures metabolically-synchronized at different growth rates, carbon sources and biomass densities. The data enabled us to extend and generalize our mechanistic model, based on ensemble average over phases (EAP), connecting the population-average gene-expression of asynchronous cultures to the gene-expression dynamics in the single-cells comprising the cultures. The extended model explains the carbon-source specific growth-rate responses of hundreds of genes. Our physiological data demonstrate that the frequency of metabolic cycling in synchronized cultures increases with the biomass density, suggesting that this cycling is an emergent behavior, resulting from the entraining of the single-cell metabolic cycle by a quorum-sensing mechanism, and thus underscoring the difference between metabolic cycling in single cells and in synchronized cultures. Measurements of constant levels of residual glucose across metabolically synchronized cultures indicate that storage carbohydrates are required to fuel not only the G1/S transition of the division cycle but also the metabolic cycle. Despite the large variation in profiled conditions and in the scale of their dynamics, most genes preserve invariant dynamics of coordination with each other and with the rate of oxygen consumption. Similarly, the G1/S transition always occurs at the beginning, middle or end of the high oxygen consumption phases, analogous to observations in human and drosophila cells. These results highlight evolutionary conserved coordination among metabolism, cell growth and division.

scholarly journals The Quality of Ciders Depends on the Must Supplementation with Mineral Salts

Molecules ◽  
2020 ◽  
Vol 25 (16) ◽  
pp. 3640
Author(s):  
Tomasz Tarko ◽  
Magdalena Januszek ◽  
Aneta Pater ◽  
Paweł Sroka ◽  
Aleksandra Duda-Chodak
Keyword(s):  
Antioxidant Properties ◽  
Control Sample ◽  
Yeast Cells ◽  
Polyphenol Content ◽  
Mineral Salts ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Yeast Strains ◽  
Magnesium Salts ◽  
The Impact

Providing yeast with the right amount of mineral salts before fermentation can contribute to improving the entire technological process, resulting in a better-quality final product. The aim of this study was to assess the impact of apple must supplementation with mineral salts ((NH4)2SO4, MgSO4, (NH4)3PO4)) on enological parameters, antioxidant activity, total polyphenol content, and the profile of volatile cider compounds fermented with various yeast strains. Rubin cultivar must was inoculated with wine, cider, and distillery or wild yeast strains. Various mineral salts and their mixtures were introduced into the must in doses from 0.167 g/L to 0.5 g/L. The control sample consisted of ciders with no added mineral salts. The basic enological parameters, antioxidant properties, total polyphenol content, and their profile, as well as the composition of volatile compounds, were assessed in ciders. Must supplementation with magnesium salts significantly influenced the use of the analyzed element by yeast cells and was dependent on the yeast strain. In supplemented samples, a decrease in alcohol concentration and total acidity, as well as an increase in the content of extract and total polyphenols, was observed compared to the controls. The addition of ammonium salts caused a decrease in the amount of higher alcohols and magnesium salts, as well as a decrease in the concentration of some esters in ciders.

Insights into the relationship between the proteasome and autophagy in human and yeast cells

2015 ◽  
Vol 64 ◽  
pp. 167-173 ◽  
Author(s):  
Axel Athané ◽  
Anthony Buisson ◽  
Marion Challier ◽  
Florian Beaumatin ◽  
Stéphen Manon ◽  
...  
Keyword(s):  
Yeast Cells ◽  
The Relationship

Notes on the relationship between the permeability and viability of yeast cells

1962 ◽  
Vol 7 (4) ◽  
pp. 257-258
Author(s):  
L. KOVáč ◽  
Vlasta Kováčová
Keyword(s):  
Yeast Cells ◽  
The Relationship

scholarly journals Initiation and growth of microtubules from mitotic centers in lysed mammalian cells.

1975 ◽  
Vol 67 (3) ◽  
pp. 744-760 ◽  
Author(s):  
J A Snyder ◽  
J R McIntosh
Keyword(s):  
Mammalian Cells ◽  
Linear Increase ◽  
Time Dependent ◽  
Microtubule Assembly ◽  
Concentration Increase ◽  
Time Dependent Process ◽  
Dependent Process ◽  
Microtubule Protein ◽  
Microtubule Formation ◽  
The Relationship

Metaphase PtK1 cells, lysed into polymerization-competent microtubule protein, maintain a spindle which will gain or lose birefringence depending on the concentration of disassembled tubulin subunits used in the lysis medium. Concentrations of tubulin subunits greater than the equilibrium monomer value promote a rate and extent of birefringence increase that is proportional to the subunit concentration. Increase in spindle birefringence can be correlated with an increase in tubule number, though the relationship is not strictly linear. Increase in spindle tubule number is due to an vivo-like initiation of tubules at the mitotic centers, as well as tubulin addition onto pre-existing spindle fragments. Colcemid-treated prometaphase cells lysed into polymerization-competent tubulin develop large asters in the region of the centrioles and short tubules at kinetochores, making it unlikely that all microtubule formation in lysed cell preparations is dependent on tubulin addition to short tubule fragments. Asters can also form in colcemid-treated prometaphase cells lysed in tubulin that is incapable of spontaneous tubule initiation, suggesting that the centriolar region serves a tubule-initiator function in our lysed cell preparations. The ability of the centriole to initiate microtubule assembly is a time-dependent process-a ripening effect takes place between prophase and late prometaphase. Ripening is expressed by an increase in the number and length of tubules found associated with the centriolar region.

scholarly journals SIMILARITY OF THE KINETICS OF INVERTASE ACTION IN VIVO AND IN VITRO. III

1933 ◽  
Vol 16 (4) ◽  
pp. 571-577 ◽  
Author(s):  
J. M. Nelson ◽  
B. G. Wilkes
Keyword(s):  
Physiological Activity ◽  
Water Concentration ◽  
Invertase Activity ◽  
Yeast Cells ◽  
Identical Manner ◽  
A Cell ◽  
Relationship Of ◽  
The Relationship

1. The relationship of sucrose and water concentration to invertase activity in vivo and in vitro has been studied under the same environmental conditions. 2. The sucroclastic activity of S. cerevisiae cells and of invertase solutions prepared from them reacts to changes in sucrose and water concentration in an identical manner. 3. The invertase contained in living yeast cells is just as freely exposed to the conditions of sucrose and water concentrations of the suspending medium as it would be if it were contained in a cell-free solution. Weight is added to the previous suggestion (2) that yeast invertase exerts its physiological activity in a region quite close to the surface of the cell.

scholarly journals The size-wise nucleus: nuclear volume control in eukaryotes

2007 ◽  
Vol 179 (4) ◽  
pp. 583-584 ◽  
Author(s):  
Michael D. Huber ◽  
Larry Gerace
Keyword(s):  
Fission Yeast ◽  
Cell Size ◽  
Size Control ◽  
Growth Conditions ◽  
Nuclear Size ◽  
Yeast Cells ◽  
Volume Control ◽  
Wide Range ◽  
The Relationship

Eukaryotic cells have an “awareness” of their volume and organellar volumes, and maintain a nuclear size that is proportional to the total cell size. New studies in budding and fission yeast have examined the relationship between cell and nuclear volumes. It was found that the size of the nucleus remains proportional to cell size in a wide range of genetic backgrounds and growth conditions that alter cell volume and DNA content. Moreover, in multinucleated fission yeast cells, Neumann and Nurse (see p. 593 of this issue) found that the sizes of individual nuclei are controlled by the relative amount of cytoplasm surrounding each nucleus. These results highlight a role of the cytoplasm in nuclear size control.

scholarly journals Identical regional mechanisms of intracellular free Ca2+ concentration increase during polarized agonist-evoked Ca2+ response in pancreatic acinar cells

1994 ◽  
Vol 304 (1) ◽  
pp. 313-316 ◽  
Author(s):  
E C Toescu ◽  
D V Gallacher ◽  
O H Petersen
Keyword(s):  
Acinar Cell ◽  
Dynamic Properties ◽  
Acinar Cells ◽  
Pancreatic Acinar Cells ◽  
Initial Increase ◽  
Concentration Increase ◽  
Agonist Stimulation ◽  
Basal Pole ◽  
The Relationship ◽  
Identical Fashion

The initial increase of intracellular free Ca2+ concentration ([Ca2+]i) following agonist stimulation is spatially restricted to one pole of the cell, from where a wave of [Ca2+]i spreads across the cytosol. In the present study we have investigated the dynamic properties of the agonist-activated Ca(2+)-release mechanisms in different regions of the acinar cell and show that, during maximal agonist stimulation, the rate of [Ca2+]i increase at the secretory pole is identical with that recorded at the basal pole. Furthermore, the relationship between [Ca2+]i and the apparent rate of [Ca2+]i increase is similar in both regions of the cell. The data show that whereas the sensitivity to the Ca(2+)-releasing agent is different in different regions of the cell, the process of [Ca2+]i increase, once triggered, will proceed in an identical fashion, irrespective of the area of the cell.

scholarly journals Rethinking the role of lipids in lager yeast cells during beer fermentation from a transcriptome and systems biology perspective

2020 ◽  
Author(s):  
Diego Bonatto
Keyword(s):  
Systems Biology ◽  
Ethanol Tolerance ◽  
Lipid Biosynthesis ◽  
Yeast Cells ◽  
Biological Processes ◽  
Lager Yeast ◽  
Beer Fermentation ◽  
Ethanol Toxicity ◽  
Transcriptome Analyses ◽  
Cellular Components

AbstractBrewing lager yeast (Saccharomyces pastorianus) is exposed to stressful conditions during beer fermentation, including ethanol toxicity. In response to ethanol toxicity, various biological mechanisms are modulated, including lipid biosynthesis. It is well known that during beer fermentation, the composition of yeast membranes changes in response to ethanol toxicity, making it less fluid and permeable. Additionally, neutral lipids and lipid droplets (LDs) are produced in response to ethanol toxicity. LDs are membranous organelles that transport lipids and proteins, acting as hubs for inter-organellar communication and modulating the activity of mechanisms necessary for ethanol tolerance, such as proteostasis and autophagy. Unfortunately, little is known about the interplay between autophagy, lipid metabolism, and proteostasis (ALP) in lager cells during beer fermentation. Therefore, transcriptome analyses using publicly available DNA microarray data obtained from lager yeast cells were used to identify all the ALP-associated genes that were upregulated during beer fermentation compared to yeast biomass propagation. Thereafter, a top-down systems biology analysis was applied, involving constructing an ALP-associated shortest-pathway protein–protein interaction network (ALP network), identifying important nodes and communities within the ALP network, and identifying the overrepresented biological processes and cellular components using a Gene Ontology (GO) analysis. The transcriptome analyses indicated the upregulation of 204 non-redundant ALP-associated genes during beer fermentation, whose respective proteins interact in the shortest-pathway ALP network. Thirteen communities were selected from the ALP network, and they were associated with multiple overrepresented GO biological processes and cellular components, such as mitophagy, cytoplasm-to-vacuole transport, piecemeal microautophagy of the nucleus, endoplasmic reticulum (ER) stress, ergosterol and lipid biosynthesis, LDs, ER membrane, and phagophore assembly. These results indicate that ethanol tolerance in lager yeasts could be due to the modulation of proteostasis and various forms of autophagy by lipid biosynthesis and LDs, thus highlighting the importance of lipids for beer fermentation.

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