Article
Agriculture, Dairy & Animal Science
S. E. Sivinski, K. E. Meier, L. K. Mamedova, B. A. Saylor, J. E. Shaffer, A. Sauls-Hiesterman, I. Yoon, B. J. Bradford
Summary: This study evaluated the effects of a dietary Saccharomyces cerevisiae fermentation product on oxidative status, inflammation, and immune responses in dairy cattle during the transition period. The results showed that the product did not significantly affect oxidative, inflammatory, or immune parameters in the cows.
JOURNAL OF DAIRY SCIENCE
(2022)
Review
Microbiology
Madalina Postaru, Alexandra Tucaliuc, Dan Cascaval, Anca-Irina Galaction
Summary: The importance of Saccharomyces cerevisiae yeast cells is recognized worldwide for their use in biotechnology and their similarity to human cells in studying aging and stress response.
Article
Microbiology
Yeong Hyeock Kim, Ji-In Ryu, Mayur Nimbadas Devare, Juhye Jung, Jeong-Yoon Kim
Summary: This study investigated the molecular mechanism underlying the altered stress susceptibilities in Saccharomyces cerevisiae due to the absence of Sir2. The absence of Sir2 increased sensitivity to H2O2 during the post-diauxic phase but increased resistance during the exponential growth phase. Transcriptome analysis revealed lower expression levels of several oxidative defense genes in the sir2 Delta strain, potentially explaining its increased susceptibility to H2O2. Interestingly, the sir2 Delta ras2 Delta double mutant exhibited greater resistance to H2O2 than the ras2 Delta single mutant, and the regulation of the cytoplasmic catalase encoded by CTT1 was critical for this increased resistance.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Agricultural Engineering
Ya Zhu Wang, Jin Zheng, Muhammad Nawaz, Fan Yang, Jiajun Hu, Min-Tian Gao
Summary: This study discovered that soluble polysaccharides from rice straw were conjugated with high levels of phenolic compounds. These conjugates significantly affected yeast growth and ethanol fermentation, improving their efficiency. The conjugates reduced osmotic stress and intracellular hydrogen peroxide levels, leading to higher yeast growth and ethanol production.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
Article
Plant Sciences
Bruna B. F. Cal, Luana B. N. Araujo, Brenno M. Nunes, Claudia R. da Silva, Marcia B. N. Oliveira, Bianka O. Soares, Alvaro A. C. Leitao, Marcelo de Padula, Debora Nascimento, Douglas S. A. Chaves, Rachel F. Gagliardi, Flavio J. S. Dantas
Summary: The ethanolic extract of Petiveria alliacea L. showed cytotoxic and mutagenic effects on Saccharomyces cerevisiae, possibly mediated by oxidative lesions.
Article
Multidisciplinary Sciences
F. E. Ciamponi, D. P. Procopio, N. F. Murad, T. T. Franco, T. O. Basso, M. M. Brandao
Summary: The production of ethanol from lignocellulosic sources is facing increasing difficulties, primarily due to chemical inhibitors from pre-treatment processes that hinder yeast's ability to produce ethanol efficiently. However, a Brazilian industrial yeast strain, S. cerevisiae SA-1, has shown high tolerance to these inhibitors. Exposure to p-coumaric acid (pCA), a type of inhibitor, has been found to increase ethanol yield and production rate while decreasing biomass yield in strain SA-1. Transcriptomic analysis revealed differentially expressed genes associated with changes in biological pathways, potentially leading to the discovery of targets for metabolic engineering.
SCIENTIFIC REPORTS
(2022)
Article
Biotechnology & Applied Microbiology
Prihardi Kahar, Akiho Itomi, Hikari Tsuboi, Miki Ishizaki, Misa Yasuda, Chie Kihira, Hiromi Otsuka, Nurlina Binti Azmi, Hana Matsumoto, Chiaki Ogino, Akihiko Kondo
Summary: This study explores the resistance of Saccharomyces yeast strains to inhibitory chemical compounds (ICCs) released from lignocellulosic biomass. The F118 strain of S. cerevisiae shows robustness and unique flocculation trait under ICC stress. Gene expression analysis reveals that the Mot3p gene plays a key role in the response to ICC concentration. Swapping the Mot3p gene enhances cell wall hydrophobicity and response to ICC stress, resulting in faster fermentation and higher ethanol production.
METABOLIC ENGINEERING
(2022)
Article
Chemistry, Applied
Cemile Yilmaz, Senel Ecem Berk, Vural Gokmen
Summary: The effects of environmental stresses on the formation of amino acid derivatives by Saccharomyces cerevisiae NCYC 88 and Saccharomyces cerevisiae NCYC 79 were investigated. Yeasts were more affected by osmotic, temperature, and alcohol stresses. Both yeast strains increased the formation of kynurenic acid, tryptophan ethyl ester, tryptophol, and gamma-aminobutyric acid under osmotic stress conditions. The results may enable the development of new strategies for designing novel foods with a desired composition of bioactive amino acid derivatives.
Article
Food Science & Technology
Mengxiang Li, Mengfei Deng, Yanru Chen, Haowei Fan, Yixin Huang, Yunhong Huang, Yin Wan, Guiming Fu
Summary: This study investigated the influence of tannic acid on Saccharomyces cerevisiae through transcriptomics technology. The results showed that tannic acid stress reduced the growth, ethanol yield, and volatile substances of S. cerevisiae. The activity of enzymes involved in ethanol metabolism pathway was also decreased. Transcriptomic analysis revealed the impact of tannic acid stress on cell cycle, energy metabolism, and cell wall integrity pathways. This study provides insights into the stress mechanisms of tannic acid on S. cerevisiae and its potential for improving tolerance.
Article
Biotechnology & Applied Microbiology
Taylor Reiter, Rachel Montpetit, Shelby Byer, Isadora Frias, Esmeralda Leon, Robert Viano, Michael Mcloughlin, Thomas Halligan, Desmon Hernandez, Ron Runnebaum, Ben Montpetit
Summary: An analysis of S. cerevisiae RC212 gene expression during Pinot noir fermentation at pilot scale (150 liters) using industry-relevant conditions revealed both common and diverse gene expression patterns. The reported gene expression patterns of RC212 are generally similar to those observed under laboratory fermentation conditions but also contain gene expression signatures related to yeast-environment interactions found in a production setting. Further research is needed to understand the roles of key genes and pathways highlighted in this study and their impact on industrial wine fermentation outcomes.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2021)
Article
Microbiology
Ligang Xue, Shuyi Zhou, Dan Wang, Fangyu Zhang, Junfeng Li, Liyuan Cai
Summary: This study investigated the effects of Saccharomyces cerevisiae on rumen fermentation and the growth performance of heat-stressed goats. The results showed that supplementing with a low dose of Saccharomyces cerevisiae could improve rumen fermentation and growth performance in heat-stressed goats. The study suggests that Saccharomyces cerevisiae has the potential to be used as a supplement for heat-stressed goats.
Article
Biochemistry & Molecular Biology
Abdelghani Zekhnini, Marcel Albacar, Antonio Casamayor, Joaquin Arino
Summary: The Saccharomyces cerevisiae ENA1 gene, encoding a Na+-ATPase, is transcriptionally regulated by multiple signaling pathways in response to alkalinization and changes in amino acid composition. The Stp1/2 transcription factors of the SPS pathway play a role in ENA1 promoter activity. Deletion of STP1 or STP2 decreases the ENA1 promoter response to alkalinization and changes in amino acid composition. The SPS pathway may participate in the regulation of a subset of alkali-inducible genes.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Biochemistry & Molecular Biology
Eun Jung Choi, Hyeongyeong Kim, Ki-Bae Hong, Hyung Joo Suh, Yejin Ahn
Summary: This study aimed to evaluate the hangover relieving effect of ginseng berry kombucha (GBK) fermented with Saccharomyces cerevisiae and Gluconobacter oxydans in in vitro and in vivo models. The antioxidant activity and oxidative stress inhibitory effect of GBK were evaluated in ethanol-treated human liver HepG2 cells. GBK exerted a protective effect against ethanol-induced liver damage by regulating the Nrf2/Keap1 pathway.
Article
Biochemistry & Molecular Biology
Siming Wang, Juhui Qiao, Chunyan Jiang, Daian Pan, Shiting Yu, Jingjing Chen, Shichao Liu, Peiguang Zhang, Daqing Zhao, Meichen Liu
Summary: Ginsenosides, active substances in ginseng, have been found to extend lifespan, ameliorate age-related damage, and limit functional decline. However, the specific components and molecular mechanisms of ginsenosides are not well understood. In this study, ginsenoside Rg1 was found to promote longevity in Saccharomyces cerevisiae by reducing aging-related surface wrinkling, enhancing stress resistance, decreasing reactive oxygen species' production and apoptosis, improving antioxidant enzyme activity, and slowing down the aging rate. Proteomic analysis revealed that Rg1 delays yeast senescence by regulating metabolic homeostasis, with CDC19 and SDH2 potentially being the effector proteins involved. Further experiments confirmed that Rg1 improves mitochondrial bioenergetics and glycolysis in yeast. These findings suggest that Rg1 could be used as a new treatment for slowing down the aging process.
Article
Food Science & Technology
Gang Du, Xingyu Zhang, Yuting Gao, Cunying Sun, Liwen Wang, Wei Zhao, Dan Meng, Wenqiang Guan, Hui Zhao
Summary: Ginger is commonly used in traditional Chinese medicine as a natural remedy for cold, and it has thermogenic effects when consumed. This study revealed that ginger oleoresin stress and heat stress had similar effects on yeast and shared genes. The transcription factor Hsf1 was found to be phosphorylated and activated in response to ginger oleoresin stress, leading to increased expression of heat shock proteins.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)