DOCSLIB.ORG

Evolutionnary and Reverse Engineering of Commercially Important Metabolic Traits in Wine Yeast

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Evolutionnary and Reverse Engineering of Commercially Important Metabolic Traits in Wine Yeast Evolutionnary and reverse engineering of commercially important metabolic traits in wine yeast Axelle Cadière, Valentin Tilloy, Carole Camarasa, Frederic Bigey, Stephane Guezenec, Brigitte Cambon, Virginie Galeote, Sylvie Dequin To cite this version: Axelle Cadière, Valentin Tilloy, Carole Camarasa, Frederic Bigey, Stephane Guezenec, et al.. Evo- lutionnary and reverse engineering of commercially important metabolic traits in wine yeast. 31. International Specialised Symposium on Yeast, 2014, Nova Gorica/Vipava, Slovenia. hal-01605611 HAL Id: hal-01605611 https://hal.archives-ouvertes.fr/hal-01605611 Submitted on 5 Jun 2020 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Distributed under a Creative Commons Attribution - ShareAlike| 4.0 International License 31st International Specialised Symposium on Yeast Nova Gorica / Vipava Slovenia October 9 – 12, 2014 BOOK OF ABSTRACTS Editorial Board: Jure Piškur, Uroš Petrovič, Marko Dolinar, Sofia Dashko Graphical support: Andrey Polupanov, Jernej Šribar Published by Jubi kinase, Baunebjerg Park 36, 3520 Farum, Denmark Printed by: Garamond d.o.o., Ljubljana, Slovenia ISSY 31 is organized under the auspices of the International Commission on Yeast (ICY). Organizing committee of the symposium: Jure Piškur (1960 - 2014) – Honorary Chairman and Inspirator; Uroš Petrovič – Executive Chairman, Birgitte Munch-Petersen – Treasurer, Marko Dolinar, Jernej Šribar, Lorena Butinar, Sofia Dashko, Melita Sternad Lemut Scientific committee: J. Thevelein, T. Boekhout, C. Compagno, K. Natter, D. Delneri, J. Hansen, G. Liti, L. Butinar, U. Petrovič Co-organized by: Lund University, Jožef Stefan Institute, Cornucopia EU ITN project, University of Nova Gorica and Jubi kinase CIP - Kataložni zapis o publikaciji Narodna in univerzitetna knjižnica, Ljubljana 582.282.23(082) 663.14(082) INTERNATIONAL Specialised Symposium on Yeasts (31 ; 2014 ; Nova gorica / Vipava) Book of abstracts / 31st International Specialised Symposium on Yeast, Nova Gorica, Vipava, Slovenia, October 9 -12, 2014 ; [editorial board Jure Piškur ... et al.]. - Farum : Jubi kinase, 2014 1. Piškur, Jure 275780352 Dear Colleagues, It is our great pleasure to welcome you to the 31st International Specialised Symposium on Yeast in Slovenia! Through the years, ISSY has become a popular venue for the yeast researchers to meet and discuss the many aspects of their favourite study organism. This year’s edition is dedicated to yeast fermentations, from the basic concepts to the applications, and from the aspects of biodiversity and evolution to genetic regulation. It is also dedicated to the new generation of yeast researchers, as all of them who have submitted an abstract have been given an opportunity to present their work to the scientific community in the form of a lecture. We hope that this format of the symposium will spark even more ideas, hypotheses and theories, and new collaborations. Both, the venue and the topic of the conference, have been selected by late Jure Piškur, who, sadly, will only be present at this symposium in spirit. Jure felt at home in Slovenia, and in the science of yeast fermentations. The Law of Nature, to use his words, returned his physical existence into the grand metabolism of all living and non-living things on the planet, before he could enjoy the renovated Lanthieri palace in the company of his friends, colleagues and scientific competitors alike. He was deeply engaged and enthusiastic about this conference and planned it as a highlight of his life and career, and as a tribute to the numerous collaborations and friendships he had created during his productive life. Our wish for the ISSY31 is that together we will, through lectures, discussions and social events, celebrate Jure’s life and work. The ISSY31 Organizing Committee Uroš Petrovič, Executive Chairman of the Committee General information about the ISSY31 Symposium The majority of participants will be accommodated in the Perla Hotel, the actual venue of all the plenary sessions of the symposium, as well as of the get-together on the first day of the programme and the conference dinner on Sunday evening. Perla is a casino hotel, so all the guests are granted access to the casino section on the ground level. You would need to register, however, before your first access to the premises. Parallel sessions will be organized in Vipava, a countryside town about 35 km east of Nova Gorica. Transportation to/from Vipava will be organized by a total of 5 coaches which will depart from in front of the Perla Hotel in the direction of Vipava and from the Vipava Grammar School parking area in the direction of Nova Gorica. Please keep in mind that coaches will leave at hours listed in the programme and that there are very limited possibilities for commuting between the two towns in the evening hours. For easier orientation in Vipava, please consult the map on page 216 of this booklet. Parallel sessions will take place at two different locations in Vipava, the Catholic Grammar School and the Lanthieri palace. The distance between the two is about 400 m. Lanthieri palace is the building where the University of Nova Gorica Centre for Wine Research is located, as well as the Centre for Biomedical Sciences and Engineering. Light lunches on Friday and Saturday will be served in the Lanthieri palace, while coffee and tea will be served both at the grammar school and the palace. In the case of serious problems, call emergency numbers which are: Mr. Boštjan Marcina: +386 31 628 477 (transportation) Mrs. Mija Rijavec: +386 41 766 367 (accommodation and general). Symposium Programme Outline Thursday, October 9, Nova Gorica 9 from 12:00 Registration 18:00 – 18:10 Symposium Opening 18:10 – 19:55 Opening plenary lectures: ICY lecture, Novozymes lecture, Pivovarna Laško lecture from 20:15 ISSY31 Banquet Friday, October 10, Nova Gorica and Vipava 15 08:30 – 12:00: Plenary sessions (Nova Gorica) Biodiversity – Basidioworld Genetic Regulation – Metabolic Modelling Industrial Applications – Bulk and Fine Chemicals 12:15 – 13:00 Transportation to Vipava – buses leave from in front of the Perla Hotel 13:00 – 14:00 Lunch at the Lanthieri Palace 14:00 – 19:00: Parallel sessions (Vipava) Biodiversity & Wine Genetic Regulation of Stress Response Bioethanol & Bioenergy (Visby project) Elucidating Regulation through Functional Genomics YEASTCELL EU project session 19:15 – 20:00 Transportation to Nova Gorica – buses leave from in front of the Grammar School Saturday, October 11, Vipava 89 08:00 – 08:45 Transportation to Vipava – buses leave from in front of the Perla Hotel 09:00 – 12:30 Parallel sessions Beverages 1 & 2 Biodiversity for Applications 2nd Generation Biofuels Regulation of and by Lipids Non-conventional Yeasts in Bioproduction 12:30 – 14:00 Lunch / Vipava sightseeing & meeting local food/wine producers 14:00 – 19:00 Parallel sessions Ecology and Genomics Cornucopia EU project session Regulation of Metabolism and Nutrient Sensing Biofactories: Tools, Physiology & Products Polygenic Traits YeSVitE EU project session 19:15 – 20:00 Transportation to Nova Gorica – buses leave from in front of the Grammar School Sunday, October 12, Nova Gorica 191 Plenary Sessions 09:00 – 12:00 Novo Nordisk session on Yeast Evolution 12:00 – 13:30 Lunch 13:30 – 14:30 Genialis lectures 14:30 – 15:00 Announcement of the best young investigator 15:30 – 17:15 Carlsberg session – Closing plenary lectures 17:15 – 18:00 Presentation of the new ICY and ISSY meetings & Closing Ceremony 20.00 Conference Dinner Author index 205 List of sponsors 215 Vipava orientation map 216 DETAILED DAILY PROGRAMMES AND ABSTRACTS Thursday, October 9 Perla Hotel Auditorium from 12:00 Registration in the Perla Hotel Lobby 18:00 Opening of the Symposium Opening plenary lectures (chair: Teun Boekhout) 18:10 - 18:45 Wen-Hsiung Li Evolutionary genetics and genomics of yeast carbon metabolism (ICY lecture) 11 18:45 - 19:20 Johan Thevelein Polygenic analysis of commercially-important complex traits in yeast (Novozymes lecture) 12 19:20 - 19:55 Amparo Querol Molecular bases of the regulation of the glycerol production in the Saccharomyces species and relevance for wine fermentations (Pivovarna Laško lecture) 13 from 20:15 ISSY31 Get-Together Banquet 9 EVOLUTIONARY GENETICS AND GENOMICS OF YEAST CARBON METABOLISM Wen-Hsiung Li Biodiversity Research Center, Academia Sinica, Taipei, Taiwan Department of Ecology and Evolution, University of Chicago, Chicago Yeasts display highly diversified physiological characteristics. The most distinct physiological character in many yeasts is their special sugar metabolism. In particular, the baker's yeast Sacharomyces cerevisiae and its relatives predominantly ferment sugars into ethanol even in the presence of oxygen, which is known as Crabtree effect or aerobic fermentation. It has been postulated that this unusual metabolism provides these yeasts selective advantages in sugar-rich environments. However, it has long been a mystery as to genetically how these yeasts evolved a predominantly fermentative life
Load more

Recommended publications
  • Deep Microbial Community Profiling Along the Fermentation Process of Pulque, a Major Biocultural Resource of Mexico
    bioRxiv preprint doi: https://doi.org/10.1101/718999; this version posted July 31, 2019. The copyright holder for this preprint (which was not certified by peer review) is the author/funder. All rights reserved. No reuse allowed without permission. Deep microbial community profiling along the fermentation process of pulque, a major biocultural resource of Mexico. 1 1 2 Carolina Rocha-Arriaga ,​ Annie Espinal-Centeno ,​ Shamayim Martinez-Sanchez ,​ Juan ​ ​ 1 2 ​ 1,3 ​ Caballero-Pérez ,​ Luis D. Alcaraz *​ & Alfredo Cruz-Ramirez *.​ ​ ​ ​ 1 Molecular​ & Developmental Complexity Group, Unit of Advanced Genomics, LANGEBIO-CINVESTAV, Irapuato, México. 2 Laboratorio​ de Genómica Ambiental, Departamento de Biología Celular, Facultad de Ciencias, Universidad Nacional Autónoma de México. Cd. Universitaria, 04510 Coyoacán, Mexico City, Mexico. 3 Escuela​ de Agronomía, Universidad de La Salle Bajío, León, Gto, Mexico. *Corresponding authors: [email protected], [email protected] ​ ​ ​ ● ​Our approach allowed the identification of a broader microbial diversity in Pulque ● We increased 4.4 times bacteria genera and 40 times fungal species detected in mead. ● Newly reported bacteria genera and fungal species associated to Pulque fermentation Abstract Some of the biggest non-three plants endemic to Mexico were called metl in the Nahua culture. ​ During colonial times they were renamed with the antillan word maguey. This was changed ​ ​ again by Carl von Linné who called them Agave (a greco-latin voice for admirable). For several ​ Mexican prehispanic cultures, Agave species were not only considered as crops, but also part ​ of their biocultural resources and cosmovision. Among the major products obtained from some Agave spp since pre-hispanic times is the alcoholic beverage called pulque or octli.
    [Show full text]
  • Probiotic Lactic Yeast® New Generation Probiotic Kluyveromyces B0399
    PROBIOTIC LACTIC YEAST® NEW GENERATION PROBIOTIC KLUYVEROMYCES B0399 PROBIOTIC LACTIC YEAST® NEW GENERATION PROBIOTIC KLUYVEROMYCES B0399®(Turval B0399®) Kluyveromyces marxianus fragilis B0399 “K. marxianus B0399® demonstrated a number of beneficial and strain specific properties desirable for application as a probiotic”, research done by University of Bologna, Italy and University of Reading, UK and published by the American Society for Microbiology in the scientific journal Applied Environmental Microbiology, 2012 Feb; 78 (4) APPROVALS AND RECOGNITIONS BY NATIONAL AND INTERNATIONAL AUTHORITIES: Turval is an official supplier of the Italian MInistry of Health Italian Army (Esercito Italiano) for animal use: Canadian Food Inspection Agency Scientific and Technologic Park (ZIU); University of Udine via J.Linussio, 51; 33100 Udine, Italy tel.+39 (0432)629731 fax.+39 (0432)603887 E-mail: [email protected] Web site: www.turval.com PROBIOTIC LACTIC YEAST® NEW GENERATION PROBIOTIC KLUYVEROMYCES B0399 HUMAN NUTRITION NUTRIRE IL PIANETA ENERGIA PER LA VITA FEEDING THE PLANET ENERGY FOR LIFE EUFYR [COOP, ITALY], THE FIRST COMMERCIALISED PROBIOTIC YOGURT CONTAINING KLUYVEROMYCES B0399®, WAS CHOSEN FOR THE UNIVERSAL EXHIBITION EXPO 2015 AS AN EXAMPLE OF LEADING INNOVATION IN FUNCTIONAL DAIRY PRODUCTS. NEW GENERATION PROBIOTYC YOGURT WITH PROBIOTIC LACTIC YEAST® COOP ITALY Web site: www.turval.com PROBIOTIC LACTIC YEAST® NEW GENERATION PROBIOTIC KLUYVEROMYCES B0399 PROBIOTIC LACTIC YEAST® BROUGHT MULTIPLE AWARDS TO YOGURTS PRODUCERS FOR THE MOST INNOVATIVE PRODUCT EUROPEAN AWARD IN 2014 "EUFYR POMEGRANATE", PRODUCED BY ONE OF THE BIGGEST ITALIAN RETAILERS, COOP – ITALY, WINS PRESTIGIOUS PLMA'S INTERNATIONAL "SALUTE TO EXCELLENCE" AWARD IN AMSTERDAM; EUFYR IS THE WINNER AMONG 16 EUROPEAN COUNTRIES FOR THE BEST INNOVATION IN PRIVATE LABEL Recognizing Innovation in Private Label Welcome to PLMA’s International Salute to Excellence Awards, honouring retailers for their commitment to their own brands and giving recognition to their innovative private label products.
    [Show full text]
  • Arxula Adeninivorans
    Biernacki et al. Microb Cell Fact (2017) 16:144 DOI 10.1186/s12934-017-0751-4 Microbial Cell Factories RESEARCH Open Access Enhancement of poly(3‑hydroxybutyrate‑co‑ 3‑hydroxyvalerate) accumulation in Arxula adeninivorans by stabilization of production Mateusz Biernacki1, Marek Marzec1,6, Thomas Roick2, Reinhard Pätz3, Kim Baronian4, Rüdiger Bode5 and Gotthard Kunze1* Abstract Background: In recent years the production of biobased biodegradable plastics has been of interest of research- ers partly due to the accumulation of non-biodegradable plastics in the environment and to the opportunity for new applications. Commonly investigated are the polyhydroxyalkanoates (PHAs) poly(hydroxybutyrate) and poly(hydroxybutyrate-co-hydroxyvalerate) (PHB-V). The latter has the advantage of being tougher and less brittle. The production of these polymers in bacteria is well established but production in yeast may have some advantages, e.g. the ability to use a broad spectrum of industrial by-products as a carbon sources. Results: In this study we increased the synthesis of PHB-V in the non-conventional yeast Arxula adeninivorans by stabilization of polymer accumulation via genetic modifcation and optimization of culture conditions. An A. adenini- vorans strain with overexpressed PHA pathway genes for β-ketothiolase, acetoacetyl-CoA reductase, PHAs synthase and the phasin gene was able to accumulate an unexpectedly high level of polymer. It was found that an opti- 1 mized strain cultivated in a shaking incubator is able to produce up to 52.1% of the DCW of PHB-V (10.8 g L− ) with 12.3%mol of PHV fraction. Although further optimization of cultivation conditions in a fed-batch bioreactor led to lower polymer content (15.3% of the DCW of PHB-V), the PHV fraction and total polymer level increased to 23.1%mol 1 and 11.6 g L− respectively.
    [Show full text]
  • Synthesis of Polyketides from Low Cost Substrates by the Thermotolerant Yeast Kluyveromyces Marxianus
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
    [Show full text]
  • Phylogenetic Circumscription of Saccharomyces, Kluyveromyces
    FEMS Yeast Research 4 (2003) 233^245 www.fems-microbiology.org Phylogenetic circumscription of Saccharomyces, Kluyveromyces and other members of the Saccharomycetaceae, and the proposal of the new genera Lachancea, Nakaseomyces, Naumovia, Vanderwaltozyma and Zygotorulaspora Cletus P. Kurtzman à Microbial Genomics and Bioprocessing Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service, U.S. Department of Agriculture, 1815 N. University Street, Peoria, IL 61604, USA Received 22 April 2003; received in revised form 23 June 2003; accepted 25 June 2003 First published online Abstract Genera currently assigned to the Saccharomycetaceae have been defined from phenotype, but this classification does not fully correspond with species groupings determined from phylogenetic analysis of gene sequences. The multigene sequence analysis of Kurtzman and Robnett [FEMS Yeast Res. 3 (2003) 417^432] resolved the family Saccharomycetaceae into 11 well-supported clades. In the present study, the taxonomy of the Saccharomyctaceae is evaluated from the perspective of the multigene sequence analysis, which has resulted in reassignment of some species among currently accepted genera, and the proposal of the following five new genera: Lachancea, Nakaseomyces, Naumovia, Vanderwaltozyma and Zygotorulaspora. ß 2003 Federation of European Microbiological Societies. Published by Elsevier B.V. All rights reserved. Keywords: Saccharomyces; Kluyveromyces; New ascosporic yeast genera; Molecular systematics; Multigene phylogeny 1. Introduction support the maintenance of three distinct genera. Yarrow [8^10] revived the concept of three genera and separated The name Saccharomyces was proposed for bread and Torulaspora and Zygosaccharomyces from Saccharomyces, beer yeasts by Meyen in 1838 [1], but it was Reess in 1870 although species assignments were often di⁄cult.
    [Show full text]
  • Tannin Degradation by Phytopathogen's Tannase: a Plant's
    Biocatalysis and Agricultural Biotechnology 21 (2019) 101342 Contents lists available at ScienceDirect Biocatalysis and Agricultural Biotechnology journal homepage: http://www.elsevier.com/locate/bab Tannin degradation by phytopathogen’s tannase: A Plant’s defense perspective Kanti Prakash Sharma Department of Biosciences, Mody University of Science and Technology, Lakshmangarh, Sikar, Rajasthan, 332311, India ARTICLE INFO ABSTRACT Keywords: Tannins are plant secondary metabolites and characterized as plant defensive molecules. They impose a barrier Tannin against phytopathogens invasion in plants and thus oppose diseases occurrence in them. Tannase is an enzyme Tannase known for its ability to degrade plant tannins. Important plant pathogens also possess tannase coding sequence in Plant defense their genome. Researches on tannase are till date focused on its applications in animal nutrition, in bioreme­ Pathogen diation and in food industries etc. The information about tannase role with respect to pathogen’s virulence is Virulence very scanty or almost nil in scientific literature. The presence of tannase in pathogen’s genome is an adaptive feature which may be a part of its strategy to overcome the negative effects of plants tannins. The present review summarizes important aspects of tannase and its possible role in disease causing ability of pathogens in plants. 1. Introduction hydrolyzable tannins (Zhang et al., 2001). In complex tannins, a cate­ chin or epicatechin unit is bound glycosidically to a gallotannin or an Tannins are universally present in plants and represent the fourth ellagitannin unit to yield catechin or epicatechin and gallic acid or most abundant group of secondary metabolites after cellulose, hemi­ ellagic acid upon hydrolysis.
    [Show full text]
  • Candida Albicans from Wikipedia, the Free Encyclopedia
    Candida albicans From Wikipedia, the free encyclopedia Candida albicans is a type of yeast that is a common member of the human gut flora. It does not proliferate outside the human body.[4] It is Candida albicans detected in the gastrointestinal tract and mouth in 40-60% of healthy adults.[5][6] It is usually a commensal organism, but can become pathogenic in immunocompromised individuals under a variety of conditions.[6][7] It is one of the few species of the Candida genus that causes the human infection candidiasis, which results from an overgrowth of the fungus.[6][7] Candidiasis is for example often observed in HIV-infected patients.[8] C. albicans is the most common fungal species isolated from biofilms either formed on (permanent) implanted medical devices or on human Candida albicans visualised using [9][10] tissue. C. albicans, together with C. tropicalis, C. parapsilosis scanning electron microscopy. Note the and C. glabrata, is responsible for 50–90% of all cases of candidiasis in abundant hypal mass. humans.[7][11][12] A mortality rate of 40% has been reported for patients with systemic candidiasis due to C. albicans.[13] Estimates Scientific classification range from 2800 to 11200 deaths caused annually in the USA due to C. Kingdom: Fungi albicans causes candidiasis.[14] Division: Ascomycota C. albicans is commonly used as a model organism for biology. It is generally referred to as a dimorphic fungus since it grows both as yeast Class: Saccharomycetes and filamentous cells. However it has several different morphological Order: Saccharomycetales phenotypes. C. albicans was for a long time considered an obligate diploid organism without a haploid stage.
    [Show full text]
  • Rational Engineering of Kluyveromyces Marxianus to Create a Chassis for the Production of Aromatic Products Arun S
    bioRxiv preprint doi: https://doi.org/10.1101/2020.08.12.247957; this version posted August 12, 2020. The copyright holder for this preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under aCC-BY 4.0 International license. Rational engineering of Kluyveromyces marxianus to create a chassis for the production of aromatic products Arun S. Rajkumar and John P. Morrissey* School of Microbiology / Centre for Synthetic Biology and Biotechnology / Environmental Research Institute / APC Microbiome Institute, University College Cork, Cork T12 K8AF, Ireland *To whom correspondence may be addressed: [email protected] Abstract The yeast Kluyveromyces marxianus offers unique potential for industrial biotechnology because of useful features like rapid growth, thermotolerance and a wide substrate range. As an emerging alternative platform, K. marxianus requires the development and validation of metabolic engineering strategies to best utilize its metabolism as a basis for bio-based production. To illustrate the synthetic biology strategies to be followed and showcase its potential, we describe a comprehensive approach to rationally engineer a metabolic pathway in K. marxianus. We use the phenylalanine biosynthetic pathway both as a prototype and because phenylalanine is a precursor for commercially valuable secondary metabolites. First, we modify and overexpress the pathway to be resistant to feedback inhibition so as to overproduce phenylalanine de novo from synthetic minimal medium. Second, we assess native and heterologous means to increase precursor supply to the biosynthetic pathway. Finally, we eliminate branch points and competing reactions in the pathway and rebalance precursors to redirect metabolic flux to a specific product, 2-phenylethanol (2-PE).
    [Show full text]
  • Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement
    molecules Review Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement Ignacio Belda 1, Javier Ruiz 1, Adelaida Esteban-Fernández 2, Eva Navascués 3, Domingo Marquina 1, Antonio Santos 1,* and M. Victoria Moreno-Arribas 2,* 1 Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain; [email protected] (I.B.); [email protected] (J.R.); [email protected] (D.M.) 2 CIAL-Institute of Food Science Research (CSIC-UAM), Dpt. Food Biotechnology and Microbiology, 28049 Madrid, Spain; [email protected] 3 Department of Food Technology, Escuela Técnica Superior de Ingenieros Agrónomos, Polytechnic University of Madrid, 28040 Madrid, Spain; [email protected] * Correspondence: [email protected] (A.S.); [email protected] (M.V.M.-A.); Tel.: +34-91-3944962 (A.S.); +34-91-0017902 (M.V.M.-A.) Academic Editor: Luca Forti Received: 7 December 2016; Accepted: 19 January 2017; Published: 24 January 2017 Abstract: Wine is a complex matrix that includes components with different chemical natures, the volatile compounds being responsible for wine aroma quality. The microbial ecosystem of grapes and wine, including Saccharomyces and non-Saccharomyces yeasts, as well as lactic acid bacteria, is considered by winemakers and oenologists as a decisive factor influencing wine aroma and consumer’s preferences. The challenges and opportunities emanating from the contribution of wine microbiome to the production of high quality wines are astounding. This review focuses on the current knowledge about the impact of microorganisms in wine aroma and flavour, and the biochemical reactions and pathways in which they participate, therefore contributing to both the quality and acceptability of wine.
    [Show full text]
  • BARNES-DISSERTATION-2016.Pdf (1.557Mb)
    ABSORPTION AND METABOLISM OF MANGO (MANGIFERA INDICA L.) GALLIC ACID AND GALLOYL GLYCOSIDES A Dissertation by RYAN CRISPEN BARNES Submitted to the Office of Graduate and Professional Studies of Texas A&M University in partial fulfillment of the requirements for the degree of DOCTOR OF PHILOSOPHY Chair of Committee, Stephen Talcott Co-Chair of Committee, Susanne Talcott Committee Members, Nancy Turner Arul Jayaraman Head of Department, Boon Chew December 2016 Major Subject: Food Science and Technology Copyright 2016 Ryan Barnes ABSTRACT The composition, absorption, metabolism, and excretion of gallic acid, monogalloyl glucose, and gallotannins in mango (Mangifera indica L.) pulp were investigated. Each galloyl derivative was hypothesized to have a different rate of absorption, and their concentrations were compared in the pulp of five mango varieties. The cultivar Ataulfo was found to have the highest concentration of monogalloyl glucose and gallotannins while the cultivar Kent had the lowest. Enzymatic hydrolysis of gallotannins with tannase led to the characterization of six digalloyl glucoses and five trigalloyl glucoses that have the potential to be formed in the colon following gallotannin consumption. The bioaccessibility of galloyl derivatives was evaluated in both homogenized mango pulp and 0.65 mm3 cubes following in vitro digestion conditions. Monogalloyl glucose was found to be bioaccessible in both homogenized and cubed mango pulp. However, cubed mango pulp had a significantly higher amount of gallotannins still bound to the fruit following digestion. Gallic acid bioaccessibility significantly increased following digestion in both homogenized and cubed mango pulp, likely from hydrolysis of gallotannins. Additionally, for the first time, the absorption of monogalloyl glucose and gallic acid was investigated in both Caco-2 monolayer transport models and a porcine pharmacokinetic model with no significant differences found in their absorption or ability to produce phase II metabolites.
    [Show full text]
  • Nummer 18/17 03 Mei 2017 Nummer 18/17 2 03 Mei 2017
    Nummer 18/17 03 mei 2017 Nummer 18/17 2 03 mei 2017 Inleiding Introduction Hoofdblad Patent Bulletin Het Blad de Industriële Eigendom verschijnt The Patent Bulletin appears on the 3rd working op de derde werkdag van een week. Indien day of each week. If the Netherlands Patent Office Octrooicentrum Nederland op deze dag is is closed to the public on the above mentioned gesloten, wordt de verschijningsdag van het blad day, the date of issue of the Bulletin is the first verschoven naar de eerstvolgende werkdag, working day thereafter, on which the Office is waarop Octrooicentrum Nederland is geopend. Het open. Each issue of the Bulletin consists of 14 blad verschijnt alleen in elektronische vorm. Elk headings. nummer van het blad bestaat uit 14 rubrieken. Bijblad Official Journal Verschijnt vier keer per jaar (januari, april, juli, Appears four times a year (January, April, July, oktober) in elektronische vorm via www.rvo.nl/ October) in electronic form on the www.rvo.nl/ octrooien. Het Bijblad bevat officiële mededelingen octrooien. The Official Journal contains en andere wetenswaardigheden waarmee announcements and other things worth knowing Octrooicentrum Nederland en zijn klanten te for the benefit of the Netherlands Patent Office and maken hebben. its customers. Abonnementsprijzen per (kalender)jaar: Subscription rates per calendar year: Hoofdblad en Bijblad: verschijnt gratis Patent Bulletin and Official Journal: free of in elektronische vorm op de website van charge in electronic form on the website of the Octrooicentrum Nederland.
    [Show full text]
  • WO 2018/079685 Al 03 May 2018 (03.05.2018) W !P O PCT
    (12) INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (19) World Intellectual Property Organization International Bureau (10) International Publication Number (43) International Publication Date WO 2018/079685 Al 03 May 2018 (03.05.2018) W !P O PCT (51) International Patent Classification: Published: C12P 7/42 (2006 .0 1) C12P 13/12 (2006 .0 1) — with international search report (Art. 21(3)) (21) International Application Number: — with sequence listing part of description (Rule 5.2(a)) PCT/JP20 17/038797 (22) International Filing Date: 26 October 2017 (26.10.2017) (25) Filing Language: English (26) Publication Langi English (30) Priority Data: 62/413,052 26 October 2016 (26.10.2016) US (71) Applicant: AJINOMOTO CO., INC. [JP/JP]; 15-1, Ky- obashi 1-chome, Chuo-ku, Tokyo, 10483 15 (JP). (72) Inventors: MIJTS, Benjamin; 757 Elm St., Apt 1, San Carlos, California, 94070 (US). ROCHE, Christine; 1920 Francisco St., Apt 303, Berkeley, California, 94709 (US). ASARI, Sayaka; c/o AJINOMOTO CO., INC., 1-1, Suzu- ki-cho, Kawasaki-ku, Kawasaki-shi, Kanagawa, 2108681 (JP). TOYAZAKI, Miku; c/o AJINOMOTO CO., INC., 1-1, Suzuki-cho, Kawasaki-ku, Kawasaki-shi, Kanagawa, 2108681 (JP). FUKUI, Keita; c/o AJINOMOTO CO., INC., 1-1, Suzuki-cho, Kawasaki-ku, Kawasaki-shi, Kana gawa, 2108681 (JP). (74) Agent: KAWAGUCHI, Yoshiyuki et al; Acropolis 2 1 Building 8th floor, 4-10, Higashi Nihonbashi 3-chome, Chuo-ku, Tokyo, 1030004 (JP). (81) Designated States (unless otherwise indicated, for every kind of national protection available): AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IR, IS, JO, JP, KE, KG, KH, KN, KP, KR, KW, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW.
    [Show full text]