Cellular Respiration and Fermentation • Energy Flows Into an Ecosystem As Sunlight and Leaves As Heat
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The Switch from Fermentation to Respiration in Saccharomyces Cerevisiae Is Regulated by the Ert1 Transcriptional Activator/Repressor
INVESTIGATION The Switch from Fermentation to Respiration in Saccharomyces cerevisiae Is Regulated by the Ert1 Transcriptional Activator/Repressor Najla Gasmi,* Pierre-Etienne Jacques,† Natalia Klimova,† Xiao Guo,§ Alessandra Ricciardi,§ François Robert,†,** and Bernard Turcotte*,‡,§,1 ‡Department of Medicine, *Department of Biochemistry, and §Department of Microbiology and Immunology, McGill University Health Centre, McGill University, Montreal, QC, Canada H3A 1A1, †Institut de recherches cliniques de Montréal, Montréal, QC, Canada H2W 1R7, and **Département de Médecine, Faculté de Médecine, Université de Montréal, QC, Canada H3C 3J7 ABSTRACT In the yeast Saccharomyces cerevisiae, fermentation is the major pathway for energy production, even under aerobic conditions. However, when glucose becomes scarce, ethanol produced during fermentation is used as a carbon source, requiring a shift to respiration. This adaptation results in massive reprogramming of gene expression. Increased expression of genes for gluconeogenesis and the glyoxylate cycle is observed upon a shift to ethanol and, conversely, expression of some fermentation genes is reduced. The zinc cluster proteins Cat8, Sip4, and Rds2, as well as Adr1, have been shown to mediate this reprogramming of gene expression. In this study, we have characterized the gene YBR239C encoding a putative zinc cluster protein and it was named ERT1 (ethanol regulated transcription factor 1). ChIP-chip analysis showed that Ert1 binds to a limited number of targets in the presence of glucose. The strongest enrichment was observed at the promoter of PCK1 encoding an important gluconeogenic enzyme. With ethanol as the carbon source, enrichment was observed with many additional genes involved in gluconeogenesis and mitochondrial function. Use of lacZ reporters and quantitative RT-PCR analyses demonstrated that Ert1 regulates expression of its target genes in a manner that is highly redundant with other regulators of gluconeogenesis. -
Steady State and Transient Behavior of a Continuous Fermentor Thor Almep R Hanson Iowa State University
Iowa State University Capstones, Theses and Retrospective Theses and Dissertations Dissertations 1969 Steady state and transient behavior of a continuous fermentor Thor almeP r Hanson Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/rtd Part of the Chemical Engineering Commons Recommended Citation Hanson, Thor almeP r, "Steady state and transient behavior of a continuous fermentor " (1969). Retrospective Theses and Dissertations. 4109. https://lib.dr.iastate.edu/rtd/4109 This Dissertation is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Retrospective Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. 70-13,589 HANSONJ Thor Palmer, 1942- STEADY STATE AND TRANSIENT BEHAVIOR OF A CONTINUOUS FERMENTOR. Iowa State University, Ph.D., 1969 Engineering, chemical University Microfilms, Inc., Ann Arbor, Michigan THIS DISSERTATION HAS BEEN MICROFILMED EXACTLY AS RECEIVED STEADY STATE AND TRANSIENT BEHAVIOR OF A CONTINUOUS FERMENTOR Thor Palmer Hanson A Dissertation Submitted to the Graduate Faculty in Partial Fulfillment of The Requirements for the Degree of DOCTOR OP PHILOSOPHY Major Subject: Chemical Engineering Approved : Signature was redacted for privacy. In Charge of Major Work Signature was redacted for privacy. Head of Major Department Signature was redacted for privacy. D( 'ége Iowa State University Ames, lowa 1969 11 TABLE OP CONTENTS Page ABSTRACT v I. INTRODUCTION 1 II. BACKGROUND INFORMATION 5 A. Bacterial Growth 5 B. Mathematical Models for Bacterial Growth l4 1. -
Novel Industrial Bioprocesses for Production of Key Valuable Steroid Precursors from Phytosterol
Novel industrial bioprocesses for production of key valuable steroid precursors from phytosterol Project acronym: MySterI (Mycobacterial Steroids for Industry) Project no: EIB.12.010 Name: Carlos Barreiro ERA‐IB‐2 final conference, Berlin, 16./17.02.2016 Project partners 2 Research Centres 2 Universities 1 SME 1 Large Enterprise Project acronym: MySterI ERA‐IB‐2 Final conference, Berlin, 16./17.02.2016 www.era‐ib.net P1: INBIOTEC Project partners • P1: COORDINATOR: Asociación de investigación‐ INBIOTEC‐Instituto de Biotecnología de León (Research Centre). León (Spain). • Dr. Carlos Barreiro, Dr. Antonio Rodríguez‐García, Dr. Alberto Sola‐Landa MySterI tasks of INBOTEC: ‐Genome sequencing Mycobacterium sp NRRL B‐3805 ‐Genome mining and annotation ‐Transcriptomics (microarrays, RNAseq) ‐Proteomics (secretome analysis) • Total project budget: 93 000 € Project acronym: MySterI ERA‐IB‐2 Final conference, Berlin, 16./17.02.2016 www.era‐ib.net P2: Pharmins ltd. Project partners • P2: Pharmins Ltd. (SME) Pushchino (Russian Federation) • Dr. Marina Donova MySterI tasks of Pharmins: ‐Genome sequencing Mycobacterium sp NRRL B‐3805 ‐Biochemical characterization of proteins ‐Sterol conversion by modified mycobacterial strains ‐Two‐steps fermentation to obtain 11‐α‐OH‐AD ‐Modification of 11α‐hydroxylase enzymes • Total project budget: 123 743 € Project acronym: MySterI ERA‐IB‐2 Final conference, Berlin, 16./17.02.2016 www.era‐ib.net P3: University of York Project partners • P3: University of York (University) York (UK) • Professor Maggie Smith, Dr Jessica Loraine MySterI tasks of U. of York: ‐Genome sequencing Mycobacterium sp NRRL B‐3805 ‐Genetic tools and strain development ‐Development of DNA transformation procedures ‐Development of gene knock‐out techniques ‐Development of promoters to control gene expression • Total project budget: 312 246€ Project acronym: MySterI ERA‐IB‐2 Final conference, Berlin, 16./17.02.2016 www.era‐ib.net P4: Stiftelsen SINTEF Project partners • P4: Stiftelsen SINTEF (Research centre). -
Fermentation Microorganisms and Flavor Changes in Fermented Foods R.F
Fermentation Technology—12th World Congress of Food Science and Technology Fermentation Microorganisms and Flavor Changes in Fermented Foods R.F. MCFEETERS ABSTRACT: Food fermentation processes often result in profound changes in flavor relative to the starting ingredients. However, fermenting foods are typically very complex ecosystems with active enzyme systems from the ingredient materials interacting with the metabolic activities of the fermentation organisms. Factors such as added salt, particle sizes, temperature, and oxygen levels will also have important effects on the chemistry that occurs during fermentation. This is a brief review of recent research on flavor changes in food fermentations. The emphasis will be on the role of lactic acid bacteria in changing the compounds that help determine the character of fermented foods from plant-based substrates. Introduction GC-olfactometry led to recognition of a compound with an odor actic acid bacteria influence the flavor of fermented foods in a close to that of the fermentation brine. The compound with a fer- Lvariety of ways. In many cases, the most obvious change in a lac- mentation brine odor was identified as trans-4-hexenoic acid. They tic acid fermentation is the production of acid and lowering pH that also tentatively identified the presence of cis-4-hexenoic acid. In a results in an increase in sourness. Since most of the acid produced reconstitution experiment, a solution that contained 25 ppm trans- in fermentations will be produced by the metabolism of sugars, 4-hexenoic acid, 10 ppm phenyl ethyl alcohol, 0.65% lactic acid, sweetness will likely decrease as sourness increases. The produc- 0.05% acetic acid, and 8% NaCl had an odor very similar to that of tion of volatile flavor components tends to be the first mechanism brine from fermented cucumbers. -
Effect of Citric Acid Cycle Genetic Variants and Their Interactions With
cancers Article Effect of Citric Acid Cycle Genetic Variants and Their Interactions with Obesity, Physical Activity and Energy Intake on the Risk of Colorectal Cancer: Results from a Nested Case-Control Study in the UK Biobank Sooyoung Cho 1 , Nan Song 2,3 , Ji-Yeob Choi 2,4,5 and Aesun Shin 1,2,* 1 Department of Preventive Medicine, Seoul National University College of Medicine, Seoul 03080, Korea; [email protected] 2 Cancer Research Institute, Seoul National University, Seoul 03080, Korea; [email protected] (N.S.); [email protected] (J.-Y.C.) 3 Department of Epidemiology and Cancer Control, St. Jude Children’s Research Hospital, Memphis, TN 38105, USA 4 Department of Biomedical Sciences, Graduate School of Seoul National University, Seoul 03080, Korea 5 Medical Research Center, Institute of Health Policy and Management, Seoul National University, Seoul 03080, Korea * Correspondence: [email protected]; Tel.: +82-2-740-8331; Fax: +82-2-747-4830 Received: 18 August 2020; Accepted: 9 October 2020; Published: 12 October 2020 Simple Summary: The citric acid cycle has a central role in the cellular energy metabolism and biosynthesis of macromolecules in the mitochondrial matrix. We identified the single nucleotide polymorphisms (SNPs) of the citrate acid cycle with colorectal cancer susceptibility in UK population. Furthermore, we found the significant interaction of SNPs in the citric acid cycle with the contributors to energy balance and SNP-SNP interactions. Our findings provide clues to the etiology in cancer development related to energy metabolism and evidence on identification of the population at high risk of colorectal cancer. -
Yeast Metabolism & Fermentation By-Products
1 Yeast Metabolism & Fermentation By-Products Influence on fermentation and product quality VLB-Berlin; B.H.Meyer ■ ■ ■ Craft Brewers Conference 2015, Portland, OR ■ 2 VLB-Berlin; B.H.Meyer ■ ■ ■ Craft Brewers Conference 2015, Portland, OR ■ 3 VLB-Berlin; B.H.Meyer ■ ■ ■ Craft Brewers Conference 2015, Portland, OR ■ 4 “Brewer’s yeast dissolved in water disintegrates in countless, tiniest beads. Upon adding them to sugared water the magic begins and small animals begin to form. With their tiny suction spouts they eagerly suck up sugar from this solution whereupon immediate and unmistakable digestion sets in, characterised by spontaneous release of excrements from their bowels. They excrete ethyl alcohol from their intestines and carbonic acid from their urinary tract. Come, take a closer look at them. Do you see the incessant stream of a specifically lighter liquid rising from their anus and the gushes of carbonic acid being spurted out from their enormous genitals in short intervals?” Liebig, Justus v. (1803-1875) VLB-Berlin; B.H.Meyer ■ ■ ■ Craft Brewers Conference 2015, Portland, OR ■ Uni-düsseldorf.de 5 Biochemical Changes during Fermentation 1. Fermentation of carbohydrates 2. Nitrogen in wort Assimilation/ Dissimilation 3. Formation of metabolic compounds Acids • CO2 • Organic acids Alcohols • Ethanol • Secondary and tertiary alcohols • Higher aliphatic alcohols (HAA) • Aromatic alcohols Esters Aldehydes and Ketones Vicinal Diketones (VDK) Sulphur-containing compounds VLB-Berlin; B.H.Meyer ■ ■ ■ Craft Brewers Conference 2015, Portland, -
Nutrition and Metabolism
NUTRITION AND METABOLISM Metabolism - the sum of the chemical changes that occur in the cell and involve the breakdown (catabolism) and synthesis (anabolism) of stored energy sources. Basal Metabolic Rate is dened as the rate of energy production by the body measured under a dened set of conditions which is usually at rest (physical and mental), room temperature, 12 hours after a meal. The result is produced as a percentage of a standard value which is derived from studies of normal healthy people. Measurement of the metabolic rate takes place using a method called calorimetry. This may be done directly by measuring the amount of heat produced by the body in an Atwater chamber, the metabolic rate is the amount of heat produced per hour. More commonly the metabolic rate is determined indirectly by putting people on a closed circuit breathing system, with CO2 removed by a soda lime scrubber and the rate of oxygen consumption measured by change in volume. Oxygen consumption is proportional to the metabolic rate because most of the energy in the body is derived from oxidative phosphorylation, which uses a set amount of oxygen to produce a set amount of energy. For every litre of oxygen consumed the body produces (uses) 4.82 kcals of energy. If the oxygen consumption is 250ml/min (15L/hr) then the metabolic rate is 72.3 kcals/hr. This is often further rened by dividing the gure by the body surface area which for a 70kg male is 1.73m2. This gives an average BMR of approximately 40 kcal/m2/hr. -
Effect of Lactic Acid Fermentation on Color, Phenolic Compounds And
microorganisms Article Effect of Lactic Acid Fermentation on Color, Phenolic Compounds and Antioxidant Activity in African Nightshade Alexandre Degrain 1,2, Vimbainashe Manhivi 1, Fabienne Remize 2,* , Cyrielle Garcia 2 and Dharini Sivakumar 1 1 Phytochemical Food Network Research Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria West 0001, South Africa; [email protected] (A.D.); [email protected] (V.M.); [email protected] (D.S.) 2 QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d’Avignon, 97490 Sainte Clotilde, France; [email protected] * Correspondence: [email protected]; Tel.: +27-012-382-5303 Received: 3 August 2020; Accepted: 23 August 2020; Published: 30 August 2020 Abstract: This study aimed to investigate the influences of fermentation at 37 ◦C for 3 days by different lactic acid bacterium strains, Lactobacillus plantarum (17a), Weissella cibaria (21), Leuconostoc pseudomesenteroides (56), W. cibaria (64) or L. plantarum (75), on color, pH, total soluble solids (TSS), phenolic compounds and antioxidant activity of African nightshade (leaves). Results indicated fermentation with L. plantarum 75 strain significantly decreased the pH and total soluble solids, and increased the concentration of ascorbic acid after 3 days. L. plantarum 75 strain limited the color modification in fermented nightshade leaves and increased the total polyphenol content and the antioxidant activity compared to the raw nightshade leaves. Overall, L. plantarum 75 enhanced the functional potential of nightshade leaves and improved the bioavailability of gallic, vanillic acid, coumaric, ferulic ellagic acids, flavonoids (catechin, quercetin and luteolin) and ascorbic acid compared to the other lactic acid bacterium strains. -
The Effect of 2-Desoxy-D-Glucose on Glycolysis and Respiration of Tumor and Normal Tissues
The Effect of 2-Desoxy-D-glucose on Glycolysis and Respiration of Tumor and Normal Tissues GLADYSE. WOODWARDANDMARIET. HUDSON (Biochemical Research Foundation, Newark, Delaware) Inhibition of metabolism by structural analogs end of each experiment. Reaction rates are expressed of metabolites is one of the newer concepts of of dry tissue/hour, and are based on the initial steady rate. chemotherapy. It seems possible that this concept The symbols, QCOJ.Qco2>an<l Q<v are used to express, re spectively, the rates of anaerobic glycolysis, aerobic glycolysis, might be applied to cancer by use of structural and respiration. The Q values as given in the tables are from analogs of glucose to inhibit the glycolysis of the single or duplicate determinations. tumor cell, since tumor tissue in contrast to most normal tissues possesses the ability to glycolyze RESULTS glucose at a high rate both anaerobically and EFFECTop 2DG ONGLYCOLYSIS aerobically (7). It was found that 2DG in the maximum concen 2-Desoxy-D-glucose (2DG) is a structural ana tration used with each tissue did not significantly log of glucose, differing from glucose only at the affect the endogenous glycolysis of any of the tis second carbon atom by the absence of one oxygen sues studied. Calculation of the degree of inhibi atom. This analog has been shown (2) to compete tion of glucose or fructose utilization, therefore, is with glucose in the yeast fermentation system and, based on the Q values from which the correspond thereby, to inhibit fermentation of glucose. In a ing blank Q value has been subtracted. -
Cellular Respiration and Fermentation
LECTURE PRESENTATIONS For CAMPBELL BIOLOGY, NINTH EDITION Jane B. Reece, Lisa A. Urry, Michael L. Cain, Steven A. Wasserman, Peter V. Minorsky, Robert B. Jackson Chapter 9 Cellular Respiration and Fermentation Lectures by Erin Barley Kathleen Fitzpatrick © 2011 Pearson Education, Inc. Overview: Life Is Work • Living cells require energy from outside sources • Some animals, such as the chimpanzee, obtain energy by eating plants, and some animals feed on other organisms that eat plants © 2011 Pearson Education, Inc. Figure 9.1 • Energy flows into an ecosystem as sunlight and leaves as heat • Photosynthesis generates O2 and organic molecules, which are used in cellular respiration • Cells use chemical energy stored in organic molecules to regenerate ATP, which powers work © 2011 Pearson Education, Inc. Figure 9.2 Light energy ECOSYSTEM Photosynthesis in chloroplasts Organic CO H O O 2 2 molecules 2 Cellular respiration in mitochondria ATP powers ATP most cellular work Heat energy Concept 9.1: Catabolic pathways yield energy by oxidizing organic fuels • Several processes are central to cellular respiration and related pathways © 2011 Pearson Education, Inc. Catabolic Pathways and Production of ATP • The breakdown of organic molecules is exergonic • Fermentation is a partial degradation of sugars that occurs without O2 • Aerobic respiration consumes organic molecules and O2 and yields ATP • Anaerobic respiration is similar to aerobic respiration but consumes compounds other than O2 © 2011 Pearson Education, Inc. • Cellular respiration includes both aerobic and anaerobic respiration but is often used to refer to aerobic respiration • Although carbohydrates, fats, and proteins are all consumed as fuel, it is helpful to trace cellular respiration with the sugar glucose C6H12O6 + 6 O2 6 CO2 + 6 H2O + Energy (ATP + heat) © 2011 Pearson Education, Inc. -
Tricarboxylic Acid (TCA) Cycle Intermediates: Regulators of Immune Responses
life Review Tricarboxylic Acid (TCA) Cycle Intermediates: Regulators of Immune Responses Inseok Choi , Hyewon Son and Jea-Hyun Baek * School of Life Science, Handong Global University, Pohang, Gyeongbuk 37554, Korea; [email protected] (I.C.); [email protected] (H.S.) * Correspondence: [email protected]; Tel.: +82-54-260-1347 Abstract: The tricarboxylic acid cycle (TCA) is a series of chemical reactions used in aerobic organisms to generate energy via the oxidation of acetylcoenzyme A (CoA) derived from carbohydrates, fatty acids and proteins. In the eukaryotic system, the TCA cycle occurs completely in mitochondria, while the intermediates of the TCA cycle are retained inside mitochondria due to their polarity and hydrophilicity. Under cell stress conditions, mitochondria can become disrupted and release their contents, which act as danger signals in the cytosol. Of note, the TCA cycle intermediates may also leak from dysfunctioning mitochondria and regulate cellular processes. Increasing evidence shows that the metabolites of the TCA cycle are substantially involved in the regulation of immune responses. In this review, we aimed to provide a comprehensive systematic overview of the molecular mechanisms of each TCA cycle intermediate that may play key roles in regulating cellular immunity in cell stress and discuss its implication for immune activation and suppression. Keywords: Krebs cycle; tricarboxylic acid cycle; cellular immunity; immunometabolism 1. Introduction The tricarboxylic acid cycle (TCA, also known as the Krebs cycle or the citric acid Citation: Choi, I.; Son, H.; Baek, J.-H. Tricarboxylic Acid (TCA) Cycle cycle) is a series of chemical reactions used in aerobic organisms (pro- and eukaryotes) to Intermediates: Regulators of Immune generate energy via the oxidation of acetyl-coenzyme A (CoA) derived from carbohydrates, Responses. -
Citric Acid Cycle
CHEM464 / Medh, J.D. The Citric Acid Cycle Citric Acid Cycle: Central Role in Catabolism • Stage II of catabolism involves the conversion of carbohydrates, fats and aminoacids into acetylCoA • In aerobic organisms, citric acid cycle makes up the final stage of catabolism when acetyl CoA is completely oxidized to CO2. • Also called Krebs cycle or tricarboxylic acid (TCA) cycle. • It is a central integrative pathway that harvests chemical energy from biological fuel in the form of electrons in NADH and FADH2 (oxidation is loss of electrons). • NADH and FADH2 transfer electrons via the electron transport chain to final electron acceptor, O2, to form H2O. Entry of Pyruvate into the TCA cycle • Pyruvate is formed in the cytosol as a product of glycolysis • For entry into the TCA cycle, it has to be converted to Acetyl CoA. • Oxidation of pyruvate to acetyl CoA is catalyzed by the pyruvate dehydrogenase complex in the mitochondria • Mitochondria consist of inner and outer membranes and the matrix • Enzymes of the PDH complex and the TCA cycle (except succinate dehydrogenase) are in the matrix • Pyruvate translocase is an antiporter present in the inner mitochondrial membrane that allows entry of a molecule of pyruvate in exchange for a hydroxide ion. 1 CHEM464 / Medh, J.D. The Citric Acid Cycle The Pyruvate Dehydrogenase (PDH) complex • The PDH complex consists of 3 enzymes. They are: pyruvate dehydrogenase (E1), Dihydrolipoyl transacetylase (E2) and dihydrolipoyl dehydrogenase (E3). • It has 5 cofactors: CoASH, NAD+, lipoamide, TPP and FAD. CoASH and NAD+ participate stoichiometrically in the reaction, the other 3 cofactors have catalytic functions.