Article
Biochemistry & Molecular Biology
Elisa Enriquez-Hesles, Daniel L. Smith, Nazif Maqani, Margaret B. Wierman, Matthew D. Sutcliffe, Ryan D. Fine, Agata Kalita, Sean M. Santos, Michael J. Muehlbauer, James R. Bain, Kevin A. Janes, John L. Hartman, Matthew D. Hirschey, Jeffrey S. Smith
Summary: Caloric restriction has been shown to improve the health span and life span of various organisms by influencing the metabolism of specific amino acids, such as L-serine, through the one-carbon metabolism pathway. This mechanism suggests a potential non-cell-autonomous regulation of life span, providing insights into interventions for aging-associated diseases.
JOURNAL OF BIOLOGICAL CHEMISTRY
(2021)
Article
Cell Biology
Mandy Mun Yee Kwong, Jee Whu Lee, Mohammed Razip Samian, Habibah A. Wahab, Nobumoto Watanabe, Eugene Boon Beng Ong
Summary: Certain plant extracts have been found to extend chronological lifespan in budding yeast by enhancing stress resistance and modulating longevity-defined signaling pathways. These extracts also confer oxidative stress tolerance, potentially extending yeast chronological lifespan through the upregulation of stress response pathways.
Review
Biotechnology & Applied Microbiology
Luc Legon, Charalampos Rallis
Summary: Cellular models such as yeasts, which have simpler genomes, shorter lifespans and abundant genetic resources, play an important role in biogerontology research. Yeasts have contributed to the understanding of fundamental aspects of lifespan regulation, including nutrient response, protein translation, DNA damage, oxidative stress, mitochondrial function and autophagy. The use of automation and computational tools has allowed for the manipulation and analysis of genome-wide lifespan data, leading to a comprehensive view of cellular ageing.
BRIEFINGS IN FUNCTIONAL GENOMICS
(2022)
Article
Multidisciplinary Sciences
Juan Facundo Gulias, Florencia Niesi, Martin Aran, Susana Correa-Garcia, Mariana Bermudez-Moretti
Summary: Aging is a gradual decline in physiological integrity, which impairs functionality and increases mortality susceptibility. Dietary restriction, a known intervention to slow down aging, mimics nutrient scarcity without causing malnutrition. This study investigated the role of the transcription factor Gcn4 in the aging process of S. cerevisiae cells. The absence of Gcn4 led to various physiological changes, including increased mitochondrial activity and reactive oxygen species accumulation. Additionally, the mutant cells exhibited reduced ethanol production and lower levels of trehalose and free amino acids, disrupting cellular homeostasis and ultimately leading to a shortened lifespan.
Article
Cell Biology
Arman Ali Shah, Binghua Liu, Zhihuai Tang, Wang Wang, Wenjie Yang, Quanjun Hu, Yan Liu, Nianhui Zhang, Ke Liu
Summary: This study demonstrates that short-term treatment with fast H2S releasing donor NaHS at 96 hours after inoculation extends yeast lifespan, while treatments before 72 hours fail to do so. Early and late H2S treatments have similar effects on pathways related to lifespan regulation, but early treatment leads to unstable expression of antioxidant genes. Differences in gene regulation are also observed between early and late H2S treatment.
Article
Geriatrics & Gerontology
Elzbieta Pogoda, Hanna Tutaj, Adrian Pirog, Katarzyna Tomala, Ryszard Korona
Summary: Systematic collections of single-gene deletions have been essential in uncovering determinants of yeast lifespan. Overexpression of proteins located in the inner mitochondrial membrane and matrix can extend chronological lifespan, leading to changes in RNA abundance and reprogramming of cellular metabolism towards stress resistance. These findings highlight the importance of surveillance of inner mitochondrial membrane integrity in cell longevity and the effective use of single gene overexpression to study mitochondrion-nucleus crosstalk.
Review
Biotechnology & Applied Microbiology
P. W. J. Labuschagne, B. Divol
Summary: Thiamine is crucial for yeast growth and the production of flavor compounds during alcoholic fermentation, with its concentration affecting fermentation kinetics and wine sensory properties. Its utilization and metabolism in Saccharomyces cerevisiae are influenced by various factors, making it important to optimize thiamine concentrations for industrial yeast applications.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2021)
Review
Biochemistry & Molecular Biology
Magdalena Foltman, Alberto Sanchez-Diaz
Summary: This article focuses on the significance of the highly conserved TOR signaling pathway, particularly the connection between TORC1 complex in budding yeast and the cell cycle, and the importance of this connection for cell size and chromosome stability.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Multidisciplinary Sciences
Cierra N. Sing, Enrique J. Garcia, Thomas G. Lipkin, Thomas M. Huckaba, Catherine A. Tsang, Arielle C. Coughlin, Emily J. Yang, Istvan R. Boldogh, Ryo Higuchi-Sanabria, Liza A. Pon
Summary: The study reveals that actin cable stability declines with age in yeast, and deletion of the YKL075C gene results in increased stability and abundance of actin cables, as well as extended mitochondrial lifespan. Modulation of branched-chain amino acid metabolism or reduction of leucine levels can promote actin cable stability and mitochondrial quality control function.
NATURE COMMUNICATIONS
(2022)
Article
Biology
Brooke Zanco, Christen K. Mirth, Carla M. Sgro, Matthew D. W. Piper
Summary: Research on fruit flies shows that the influence of protein and carbohydrates on lifespan is indirect, affecting the distribution of dietary sterols. Supplementing with cholesterol can rescue the shortened lifespan caused by high protein: carbohydrate diets. This highlights the complex and indirect effects of nutrient-dependent trade-offs on life histories.
Article
Biochemistry & Molecular Biology
Junwon Kim, Mark D. Rose
Summary: In Saccharomyces cerevisiae, the p21-activated kinase Cla4p regulates polarized morphogenesis and cytokinesis. Cla4p kinase activity is down-regulated during mating, and this is achieved through phosphorylation of Cla4p at multiple sites, including Cla4p-S186, which reduces its kinase activity. Fus3p counteracts Cla4p kinase activity during mating by phosphorylating Fus2p at different sites to promote nuclear export and block import.
Review
Cell Biology
Mario G. Mirisola, Valter D. Longo
Summary: S. cerevisiae plays a crucial role as a model organism in understanding mammalian biochemistry and molecular biology. The study of its chronological lifespan provides insights into age-related damage and longevity extension. It also serves as a model system to study macromolecular and cellular damage leading to diseases and investigate the effects of nutrients and dietary regimens on stress resistance and longevity.
Article
Biology
Manish Pandey, Sakshi Bansal, Sudipta Bar, Amit Kumar Yadav, Nicholas S. Sokol, Jason M. Tennessen, Pankaj Kapahi, Geetanjali Chawla
Summary: In fruit flies, two neuronally enriched and highly conserved microRNAs, miR-125 and let-7, have been shown to mediate the response to dietary restriction (DR) that extends lifespan. MiR-125 functions in neurons, while its target gene chinmo modulates fat metabolism and longevity in both neurons and the fat body. Chinmo exerts its DR effects by regulating the expression of several proteins, indicating a potential avenue for miR-125 and its downstream effectors as drug candidates for late-onset diseases and biomarkers for healthy aging in humans.
Article
Microbiology
Li Fan, Wenqing Zhang, Josephine Rybchuk, Yu Luo, Wei Xiao
Summary: DNA-damage tolerance is a mechanism that allows eukaryotes to bypass replication-blocking lesions and continue DNA synthesis. In this study, a mutant with a pol30-A171D mutation was found to rescue DNA-damage sensitivity in a srs2-dependent and PCNA sumoylation-independent manner, providing insights into the molecular mechanism of the interaction between PCNA and Srs2.
Review
Microbiology
Marek Mentel, Petra Chovancikova, Igor Zeman, Peter Polcic
Summary: Mitochondria are essential organelles in eukaryotic cells, playing a key role in cellular metabolism; mutations in mitochondrial carrier proteins can lead to metabolic disorders and human diseases; yeast Saccharomyces cerevisiae is a valuable model organism for studying mitochondrial carriers and their implications in human health.
Article
Chemistry, Applied
Yue Li, Yihan Yang, Song Zhu, Bo Liu, Fang Zhong, Dejian Huang
Summary: In this study, OS-TPs complexes were prepared and their effects on the physical and oxidative stability of oil-water emulsion were investigated. The study showed that the OS-TPs complex effectively reduced the interfacial tension and improved the emulsifying ability of OSA starch. The complex also exhibited higher oxidative stability and a more stable structure compared to a simple mixture of tea polyphenols and OSA starch emulsion.
FOOD HYDROCOLLOIDS
(2023)
Article
Multidisciplinary Sciences
Jorge Ivan Castillo-Quan, Michael J. Steinbaugh, Laura Paulette Fernandez-Cardenas, Nancy K. Pohl, Ziyu Wu, Feime Zhu, Natali Moroz, Veronic Teixeira, Monet S. Bland, Nicolas J. Lehrbach, Lorenz Moronetti, Magdalen Teufi, T. Keith Blackwell
Summary: This study reveals that oleic acid (OA) can promote lipid homeostasis, reduce steatosis, and mediate longevity in C. elegans through activation of the ER-resident transcription factor SKN-1A. This unexpected mechanism of FA signal transduction and lipid homeostasis pathway may provide strategies for opposing obesity-related pathologies and aging, and explain the benefits of the OA-rich Mediterranean diet.
Article
Food Science & Technology
Yan Kong, Dejian Huang
Summary: Researchers have developed an edible microbead with pumpkin seed protein coating, which shows strong cytoaffinity and can be used as extracellular matrix material for cell-based meat culture.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Analytical
Keran Su, Christina Shu Min Liew, Yunle Huang, Rui Min Vivian Goh, Aileen Pua, Jingcan Sun, Kim Huey Ee, Shao Quan Liu, Benjamin Lassabliere, Lionel Jublot, Bin Yu
Summary: In this study, an improved headspace-stir bar sorptive extraction was developed to extract volatile compounds with different polarities in a short time. Extraction conditions were selected and optimized using response surface methodology, and the addition of a cold stir bar further shortened the extraction time to 1 minute. The effect of different ethanol concentrations and salt additions on extraction efficiency was also studied, and 10% ethanol concentration with no salt addition provided the highest extraction efficiency for most compounds. The feasibility of the high-throughput extraction condition was verified using volatile compounds spiked in a honeybush infusion.
Article
Food Science & Technology
Baoshuang Du, Shan Wang, Song Zhu, Yue Li, Dejian Huang, Shangwei Chen
Summary: In this study, the liposolubility of dihydromyricetin (DHM) was improved by acylating it with different fatty acid vinyl esters, resulting in the synthesis of five DHM acylated derivatives with different carbon chain lengths and lipophilicity. The relationship between the lipophilicity and antioxidant activities of DHM and its derivatives was evaluated using oil and emulsion models. The results showed that DHM derivatives with different lipophilicity exhibited various antioxidant activities in different antioxidant models.
Article
Food Science & Technology
Peiyu Wang, Yue Li, Ruipeng Yu, Dejian Huang, Shangwei Chen, Song Zhu
Summary: The effects of different drying methods on the selenium content and bioaccessibility of Se-rich plants were studied. The study found that far-infrared drying had the lowest selenium loss rate, while freeze vacuum drying and vacuum drying had the lowest Se retention and bioaccessibility.
Article
Biotechnology & Applied Microbiology
Mei Zhi Alcine Chan, Li Ting Tan, Shermaine Wan Qing Heng, Shao Quan Liu
Summary: In this study, the viabilities of different probiotic lactobacilli strains in coffee brews were enhanced by co-culturing with the probiotic yeast, Saccharomyces boulardii CNCM-I745. The co-cultured lactobacilli showed higher survival rates and metabolic activities compared to individually cultured lactobacilli in the coffee brews. Co-culturing also led to the accumulation of yeast-derived and lactobacilli-derived metabolites, while maintaining the bioactive components and antioxidant capacities of coffee. The findings suggest that S. boulardii CNCM-I745 is effective in improving the shelf stability of probiotic foods.
FERMENTATION-BASEL
(2023)
Review
Food Science & Technology
Houshmand Sharafi, Elahe Divsalar, Zeinab Rezaei, Shao-Quan Liu, Mehran Moradi
Summary: Metabolic by-products, known as postbiotics, produced by probiotics and other beneficial microorganisms, especially lactic acid bacteria, have gained popularity as a viable alternative for improving food quality and safety. These postbiotics, in dry and liquid forms, can be easily incorporated into food formulations and packaging materials, showcasing antimicrobial and antioxidant effects through the presence of various antimicrobial substances. They can effectively control the growth of pathogens and spoilage microorganisms, thereby extending the shelf life of food products. Furthermore, postbiotics are considered a safer and more sustainable substitute for synthetic preservatives and can be readily implemented by food manufacturers without major modifications.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Chemistry, Applied
Jingxin Uma Tay, Chaoying Zhou, Hui Wen Lee, Yuyun Lu, Dejian Huang
Summary: This study developed plant-protein based salmon mimics using 3D printing of plant protein-based food inks and post-printing transglutaminase treatment. The structural stability and texture of the mimic were achieved through high pressure homogenization and gelation. This research is significant for the development of plant-based meat substitutes.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Xingwei Wang, Xinshuo Wang, Xiaoming Zhang, Shaoquan Liu, Jingyang Yu, Heping Cui, Shuqin Xia, Chi -Tang Ho
Summary: This study investigated the evolution and formation mechanisms of aroma and taste-active compounds in traditional pork cuisines during pan-heating. The results showed that the unsaturation of fatty acids decreased and the content of free radicals and secondary oxidation products increased with increasing temperature. The addition of spices and increased heating temperature led to continuous increments in the content and diversity of volatile compounds, while the accumulation of low-molecular-weight peptides, free amino acids, and nucleotides contributed to the desired taste quality.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Yan Kong, Nien Ping Toh, Yuyao Wu, Dejian Huang
Summary: Cultured meat is a promising alternative to traditional meat production, offering benefits such as reduced environmental impact, animal suffering, and food safety risks. Researchers have developed novel microcarriers based on chickpea protein hydrolysates that exhibit excellent cytoaffinity and proliferation for various cultured cells. These microcarriers also enable cell differentiation into muscle or fat cells, making them a cost-effective and scalable substrate for cultured meat production.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Agriculture, Dairy & Animal Science
Abdelmoneim H. Ali, Basim Abu-Jdayil, Anas Al Nabulsi, Tareq Osaili, Shao-Quan Liu, Afaf Kamal-Eldin, Mutamed Ayyash
Summary: This study investigates the characteristics of camel milk-soy yogurt prepared with different starter culture strains and different storage periods. The results show that the starter culture strain and storage period significantly affect the properties of the yogurt, and the supplementation level of soy extract also plays a role in the characteristics of the yogurt, especially after 21 days of storage.
JOURNAL OF DAIRY SCIENCE
(2023)
Article
Food Science & Technology
Ricco Tindjau, Jian-Yong Chua, Shao-Quan Liu
Summary: This study evaluated the potential of using soy whey as a substrate for the production of a biofortified beverage through fermentation with propionic acid bacteria (PAB). The results showed that certain PAB demonstrated superior growth, acid production, and vitamin B-12 enrichment capabilities. This study highlighted the potential of PAB fermentation in enhancing the nutritional value of beverages or functional ingredients.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Chemistry, Applied
Mohammad Tarique, Abdelmoneim H. Ali, Jaleel Kizhakkayil, Ren-You Gan, Shao-Quan Liu, Afaf Kamal-Eldin, Mutamed Ayyash
Summary: The objective of this research was to explore the functional qualities of two EPSs produced by recently discovered LAB (Lactobacillus delbrueckii (EPS-LB3) and Lacticaseibacillus rhamnosus (EPS-MLB3)) that have potential probiotic benefits. The study found that these EPSs have antioxidant, antimicrobial, antibiofilm, and antiproliferative activities, as well as positive effects on the gut microbiome.
FOOD HYDROCOLLOIDS FOR HEALTH
(2023)
Article
Chemistry, Applied
Cikun Liu, Lishi Wang, Han Chen, Pei Gao, Yanshun Xu, Wenshui Xia, Shao-Quan Liu
Summary: In this study, Pickering emulsions were successfully fabricated by tailoring protein-polysaccharide complexes. The addition of konjac glucomannan (KGM) improved the stability and interfacial properties of the emulsions, resulting in smaller droplets coated with a uniform and dense interface layer. Furthermore, the KGM-SPs combination endowed the emulsions with superior viscoelastic properties. The emulsions prepared with SPs and KGM remained comparatively stable under various conditions, such as storage, heating, and freeze-thawing.
FOOD HYDROCOLLOIDS
(2024)
