Nitrogen,one of the most crucial nutrients present in grapes and musts,plays a key role in yeast activities during alcoholic fermentation.Such influences are imposed on yeast growth and fermentation performances inclu...Nitrogen,one of the most crucial nutrients present in grapes and musts,plays a key role in yeast activities during alcoholic fermentation.Such influences are imposed on yeast growth and fermentation performances including the formation of secondary metabolites.Saccharomyces cerevisiae,the main yeast responsible for fermentation,has been studied extensively regarding nitrogen impacts.On the other hand,a similar study for non-Saccharomyces yeasts,whose contributions to winemaking have gradually been acknowledged,remains to be fully explored,with a few studies being reported.This review starts by discussing nitrogen impacts on non-Saccharomyces yeast growth and fermentation kinetics in different case scenarios,then proceeds to summarize the nitrogen preferences of individual yeast strains with regulation mechanisms elucidated by recent studies.Detailed discussions on the influences on the production of volatile compounds and proposed pathways therein are made,followed by future work suggested as the final section.In summarizing the nitrogen impacts on non-Saccharomyces yeasts throughout alcoholic fermentation,this review will be helpful in obtaining a more comprehensive view on these non-conventional wine yeasts in terms of nutrient requirements and corresponding volatile production.Research gaps will therefore be elucidated for future research.展开更多
To address the coarse texture and poor cooking quality of brown rice flour,we employed fermentation using lactobacillus and yeast in varying proportions.The fermented flour from early indica rice Pear 13 was then proc...To address the coarse texture and poor cooking quality of brown rice flour,we employed fermentation using lactobacillus and yeast in varying proportions.The fermented flour from early indica rice Pear 13 was then processed into semi-dried brown rice noodles.展开更多
Background: 1-3, 1-6 β-glucan derived from Baker’s yeast (Saccharomyces cerevisiae) has been widely studied for its immune stimulatory capabilities and safety. Previous studies found β-glucan to have efficacy at re...Background: 1-3, 1-6 β-glucan derived from Baker’s yeast (Saccharomyces cerevisiae) has been widely studied for its immune stimulatory capabilities and safety. Previous studies found β-glucan to have efficacy at reducing incidence of URTIs as well as being a low risk for negative side effects. The current study aimed to examine the effects of yeast β-glucan (Angel Yeast) on cold and flu incidences and symptoms in healthy adults. Methods: Two hundred and thirty-one males and females aged 18 to 65 years old supplemented with either β-glucan or a placebo for 3-months. Participants completed a general health questionnaire every 4 weeks and in addition, if participants experienced any cold or flu symptoms, these were recorded daily (along with severity) until resolved or up to 2 weeks. Results: Supplementation with β-glucan reduced the self-reported severity of sore throats and improved sleep quality compared to the placebo group. Conclusions: Yeast β-glucan supplementation appears to be able to help reduce certain symptoms experienced during a cold or flu episode and is safe and well tolerated.展开更多
The budding yeast Saccharomyces cerevisiae is a powerful model system for studying the cell polarity establishment.The cell polarization process is regulated by signaling molecules,which are initially distributed in t...The budding yeast Saccharomyces cerevisiae is a powerful model system for studying the cell polarity establishment.The cell polarization process is regulated by signaling molecules,which are initially distributed in the cytoplasm and then recruited to a proper location on the cell membrane in response to spatial cues or spontaneously.Polarization of these signaling molecules involves complex regulation,so the mathematical models become a useful tool to investigate the mechanism behind the process.In this review,we discuss how mathematical modeling has shed light on different regulations in the cell polarization.We also propose future applications for the mathematical modeling of cell polarization and morphogenesis.展开更多
Using probiotics as animal feed additives instead of antibiotics is gaining momentum to avert adverse negative effects on human health. Liquid brewers yeast (LBY) is an industrial by-product containing probiotic micro...Using probiotics as animal feed additives instead of antibiotics is gaining momentum to avert adverse negative effects on human health. Liquid brewers yeast (LBY) is an industrial by-product containing probiotic microorganisms and is also used as a protein supplement for dairy animals. Nevertheless, value chain actors lack of appropriate handling practices compromises the by-products quality and safety. This study aimed to determine the effect of variation in temperature on microbial diversity and probiotic effects during the storage time of LBY sampled from distributors and farmers from Githunguri sub-county of Kenya. The samples were stored at 20C, 25C and 30C, then tested on 0, 5, 10, 15 and 20 days. The studys parameters involved determining the pH levels, lactic acid bacteria (LAB), total coliform count (TCC), mould, and yeast in LBY. The rate (k) of the reaction kinetics model was used to extrapolate the expected probiotic shelf life. The LAB and yeast populations were reduced in a first-order reaction at all storage temperatures. The rate of reduction in the numbers of LAB reduced with an increase in temperature (k = 0.019 and 0.023) at 20C and 30C, respectively. Yeasts highest rate of growth reduction was 25C (k = 0.009) and least at 30C (k = 0.043). The minimum effective concentration for probiotics of 106 CFU/mL needed to observe the beneficial physiological impact on farm animals was achieved between 34.9 and 35.5 days at the tested storage temperatures. The study provides insight into the unexploited low-cost probiotic potential of LBY in dairy production. Conversely, handling practices and environmental microbial contamination along the value chain can compromise product quality and safety. There is a need to advocate its use in dairy for improved productivity and sensitize farmers to appropriate hygienic measures along the LBY value chain.展开更多
This study aimed to evaluate the effects of dietary yeast culture(YC)on lipopolysaccharide(LPS)-induced oxidative stress,immune and inflammatory response in P.ussuriensis.The fish were randomly assigned into three gro...This study aimed to evaluate the effects of dietary yeast culture(YC)on lipopolysaccharide(LPS)-induced oxidative stress,immune and inflammatory response in P.ussuriensis.The fish were randomly assigned into three groups as the control group,LPS group and YC+LPS group.The fish in the control were fed diet with no YC supplementation and no LPS challenge,and the fish in the LPS group or YC+LPS group were fed diet supplemented with no YC or 20 g·kg^(-1)YC,and with LPS challenge,respectively.The results showed that compared with the control group,intestinal total antioxidant capacity(T-AOC)level and superoxide dismutase(SOD)activity were significantly decreased,while intestinal malondialdehyde(MDA),plasma aspartate transaminase(AST)and alanine transaminase(ALT)levels were significantly increased in the LPS group(P<0.05).Besides,lower plasma alkaline phosphatase(ALP),alternative complement pathway(ACH50)activity and the albumin(ALB)level,as well as higher lysozyme(LZM)activity,were also found in the LPS group.However,dietary 20 g·kg^(-1)YC supplementation could relieve the above LPS-induced changes in Pseudobagrus ussuriensis.Furtherly,LPS challenge could significantly up-regulate gene expression of interleukin-8(IL-8),heat shock protein(HSP70)and NF-κBp65 except for toll-like receptors 2(TLR2),while dietary 20 g·kg^(-1)YC supplementation suppressed the increased expression of NF-κBp65 and IL-8 induced by LPS in P.ussuriensis.In summary,LPS challenge could induce immune impairment,oxidative stress and hepatic damage,and the protective effect of dietary 20 g·kg^(-1)YC supplementation on LPS-induced immune impairment and oxidative stress was observed in the present study,which was associated with the enhanced levels of antioxidant enzymes and immune parameters.Also,dietary 20 g·kg^(-1)YC supplementation could suppress LPS-induced inflammatory response by down-regulating NF-κBp65,HSP70 and IL-8 gene expression.展开更多
Sorghum beer or dolo is part of the eating habits of part of the population of Dédougou because of its low price compared with industrial beers. Its production is an ancestral tradition that uses traditional equi...Sorghum beer or dolo is part of the eating habits of part of the population of Dédougou because of its low price compared with industrial beers. Its production is an ancestral tradition that uses traditional equipment and gives dolo organoleptic properties that are not found in industrial beers. The production process involves several stages, including fermentation, which itself comprises natural lactic fermentation followed by alcoholic fermentation using traditional yeasts, which are not controlled in any way. The general aim of this study is to assess the microbiological quality of these fermentative yeasts in the town of Dédougou, in order to contribute to the health safety of the population and the promotion of these local beers. Twenty samples of fermenting yeast were analyzed according to ISO standards, to isolate enterobacteria, total and faecal coliforms according to standard procedures for isolating these micro-organisms. The isolated strains were identified using the API20E gallery. Microbiological analyses revealed the presence of 51.17% enterobacteria, 45.38% total coliforms and 3.45% thermotolerant coliforms. We counted 40% Escherichia coli, 20% Enterobacter cloacae, 20% Klebsiella pneumoniae and 20% Klebsiella spp. All the strains detected are capable of surviving in hostile conditions and could harm the quality of the dolo, consumer health and cause real collective food poisoning in the town of Dédougou. This enabled us to assess the microbial quality of these yeasts and to propose more suitable measures for producing and preserving dolo under hygienic conditions to protect consumer health.展开更多
Hot pepper(Capsicum annuum var.conoides)is a significant vegetable that is widely cultivated around the world.Currently,global climate change has caused frequent severe weather events,and waterlogging stress harms the...Hot pepper(Capsicum annuum var.conoides)is a significant vegetable that is widely cultivated around the world.Currently,global climate change has caused frequent severe weather events,and waterlogging stress harms the pepper industry by affecting the planting period,growth conditions,and disease susceptibility.The gene CaABI3/VP1-1 could improve pepper waterlogging tolerance.In order to explore the upstream regulatory mechanism of CaABI3/VP1-1,a high-quality standardized yeast hybrid library was successfully constructed for yeast one-,two-,and threehybrid screening using pepper‘ZHC2’as the experimental material,with a library recombinant efficiency of up to 100%.The length of inserted fragments varied from 650 to 5000 bp,the library titer was 5.18×10^(6)colony-forming units(CFU)·mL-1,and the library capacity was 1.04×10^(7)CFU of cDNA inserts.The recombinant bait plasmid was used to successfully identify 78 different proteins through the yeast one-hybrid system,including one transcription factor within the ethylene-responsive factor family and the other within the growth-regulating factor family.The interaction happened between LOC124895848 and CaABI3/VP1-1 promoter by point-to-point yeast one-hybrid experiment.The expression level of the 12 selected protein-coding genes was then evaluated by quantitative real-time polymerase chain reaction.Results indicated the protein coding genes showed different responses to waterlogging stress and that the activity of the CaABI3/VP1-1 promoter could be inhibited or activated by up-regulating or down-regulating gene expression,respectively.The identification of these proteins interacting with the promoter provides a new perspective for understanding the gene regulatory network of hot pepper operating under waterlogging stress and provides theoretical support for further analysis of the complex regulatory relationship between transcription factors and promoters.展开更多
Yeast immobilization is a process of physical entrapment of yeast cells using different techniques while maintaining their biological activity.Continuous fermentation systems have significant advantages over conventio...Yeast immobilization is a process of physical entrapment of yeast cells using different techniques while maintaining their biological activity.Continuous fermentation systems have significant advantages over conventional methods.Research highlights that immobilized yeast cell systems have several benefits as compared to free yeast cells.The immobilized yeast cell systems improve fermentation rates,especially when paired with continuous fermentation and appropriate immobilization techniques.Understanding various immobilization techniques,continuous fermentation processes,yeast metabolic activity related to beverage flavor production,and bioreactor designs is vital for optimizing the use of immobilized yeast cells systems on industrial scale.This review provides an overview of recent basic research on immobilized yeast cell systems,with a focus on continuous beverage fermentation.In this study,different reactor configurations and immobilization techniques are explored.The study focus on the impacts of immobilization on the yeast cells,and discuss the recent advancements in these techniques.The review concludes with a discussion on the practical applications of immobilized yeast cells and continuous fermentation in beverage production.展开更多
The plant defense hormone jasmonates not only play important roles in plant growth,development,and resistance,but also hold promise for bringing new strategies in plant protection and cancer therapy.Recently,de novo b...The plant defense hormone jasmonates not only play important roles in plant growth,development,and resistance,but also hold promise for bringing new strategies in plant protection and cancer therapy.Recently,de novo biosynthesis of natural and unnatural jasmonates in refactored yeast with integration of 15 heterologous genes and 3 native genes deleted was reported.Here,we highlight the feasible and sustainable platform to efficiently produce jasmonates,which would benefit both agriculture and human health.展开更多
Background:Heterologous synthesis presents a promising new approach for accessing the active ingredients of traditional Chinese medicine(TCM),contributing to the conservation of natural medicinal resources.Compound Da...Background:Heterologous synthesis presents a promising new approach for accessing the active ingredients of traditional Chinese medicine(TCM),contributing to the conservation of natural medicinal resources.Compound Danshen preparation,a widely used TCM formulation,is designed to treat coronary heart disease and angina pectoris.It is primarily composed of Salviae Miltiorrhizae Radix et Rhizoma(Danshen),Notoginseng Radix et Rhizoma(Sanqi),and borneol(Bingpian).Danshen primarily yields tanshinones and phenolic acids,while Sanqi produces notoginsenosides.Borneol serves as an auxiliary agent to promote mental clarity,dissipate heat,and relieve pain.Objectives:The objective is to employ heterologous synthesis in a single yeast strain to produce the active ingredients of Compound Danshen preparation,and these include notoginsenosides,tanshinones,and borneol.Methods:Firstly,the“plug-and-play”terpene synthase screening framework in Saccharomyces cerevisiae was used for the identification of a novel,highly efficient bornyl diphosphate synthase.Furthermore,by leveraging the Compound Danshen preparation as a basis to concurrently reconstruct the biosynthetic pathways for the notoginsenoside precursor protopanaxadiol(a triterpene),the tanshinone precursor miltiradiene(a diterpene),and borneol(a monoterpene)within a single yeast strain.Results:This engineered strain,termed Compound Danshen Yeast 1.0,successfully produced protopanaxadiol at 62.34 mg/L,miltiradiene at 15.38 mg/L,and borneol at 2.54 mg/L in shake-flask fermentation.Conclusions:This research signifies the inaugural cross-species andmulticomponent synthetic biology endeavor that enables the synthesis of active ingredients in engineered cells,setting the stage for the industrial manufacture of TCM compounds.展开更多
The peaT1 gene fragment was amplified from pGEM-6p-l-peaT1 by PCR, and recovered target gene was cloned into pLexA vector. After digestion and sequencing, the bait vector pLexA-peaT1 was transformed into yeast strain ...The peaT1 gene fragment was amplified from pGEM-6p-l-peaT1 by PCR, and recovered target gene was cloned into pLexA vector. After digestion and sequencing, the bait vector pLexA-peaT1 was transformed into yeast strain EGY48 [p8op-lacZ] by PEG/LiAC, and the transcriptional activity of bait vector was detected. The results showed that recombinant bait plasmid pLexA-PEMG1 was constructed, for the two bands of recombinant bait plasmid in agarose gel eleetrophoresis were expected after digesting by restriction endonuclease EcoR I and Xho I. Therefore, the recombinant bait plasmid could be used in yeast two-hybrid system to screen a cDNA library.展开更多
[Objective] The research aimed to study the self-activation test of inverting T1083 substitution mutation BD fusion vector pGBKT7-TS into yeast,and discuss whether its expression product can be used as bait for furthe...[Objective] The research aimed to study the self-activation test of inverting T1083 substitution mutation BD fusion vector pGBKT7-TS into yeast,and discuss whether its expression product can be used as bait for further two-hybrid screening.[Method] T1083 substitution mutation BD fusion vector pGBKT7-TS was inverted into yeast to make the self-activation and protein expression toxic detection test.[Result] This expression product of the fragment was inactive and had no toxic to yeast cell.It could be used as bait for further two-hybrid screening.[Conclusion] The research laid the experimental foundation for further study of the effect of T1083 substitution mutation on the interaction of NtKrp and its target partner.展开更多
基金supported by grants from the National Natural Science Foundation of China(32172340)。
文摘Nitrogen,one of the most crucial nutrients present in grapes and musts,plays a key role in yeast activities during alcoholic fermentation.Such influences are imposed on yeast growth and fermentation performances including the formation of secondary metabolites.Saccharomyces cerevisiae,the main yeast responsible for fermentation,has been studied extensively regarding nitrogen impacts.On the other hand,a similar study for non-Saccharomyces yeasts,whose contributions to winemaking have gradually been acknowledged,remains to be fully explored,with a few studies being reported.This review starts by discussing nitrogen impacts on non-Saccharomyces yeast growth and fermentation kinetics in different case scenarios,then proceeds to summarize the nitrogen preferences of individual yeast strains with regulation mechanisms elucidated by recent studies.Detailed discussions on the influences on the production of volatile compounds and proposed pathways therein are made,followed by future work suggested as the final section.In summarizing the nitrogen impacts on non-Saccharomyces yeasts throughout alcoholic fermentation,this review will be helpful in obtaining a more comprehensive view on these non-conventional wine yeasts in terms of nutrient requirements and corresponding volatile production.Research gaps will therefore be elucidated for future research.
基金supported by the Natural Science Foundation of Hunan Province,China(Grant No.2023JJ30997)the National Key Research and Development Program of China(Grant No.2022YFD2101303)+3 种基金the Hunan Science and Technology Innovation Plan,China(Grant No.2023ZJ1070)the Local Fund for Science and Technology Development Guided by the Central Government,China(Grant No.2023ZYC008)the Hunan Forestry Science and Technology Research and Innovation Fund Project,China(Grant No.XLKY202326)the Scientific Research Project of Central South University of Forestry and Technology,China(Grant No.2022ZK3042)。
文摘To address the coarse texture and poor cooking quality of brown rice flour,we employed fermentation using lactobacillus and yeast in varying proportions.The fermented flour from early indica rice Pear 13 was then processed into semi-dried brown rice noodles.
文摘Background: 1-3, 1-6 β-glucan derived from Baker’s yeast (Saccharomyces cerevisiae) has been widely studied for its immune stimulatory capabilities and safety. Previous studies found β-glucan to have efficacy at reducing incidence of URTIs as well as being a low risk for negative side effects. The current study aimed to examine the effects of yeast β-glucan (Angel Yeast) on cold and flu incidences and symptoms in healthy adults. Methods: Two hundred and thirty-one males and females aged 18 to 65 years old supplemented with either β-glucan or a placebo for 3-months. Participants completed a general health questionnaire every 4 weeks and in addition, if participants experienced any cold or flu symptoms, these were recorded daily (along with severity) until resolved or up to 2 weeks. Results: Supplementation with β-glucan reduced the self-reported severity of sore throats and improved sleep quality compared to the placebo group. Conclusions: Yeast β-glucan supplementation appears to be able to help reduce certain symptoms experienced during a cold or flu episode and is safe and well tolerated.
文摘The budding yeast Saccharomyces cerevisiae is a powerful model system for studying the cell polarity establishment.The cell polarization process is regulated by signaling molecules,which are initially distributed in the cytoplasm and then recruited to a proper location on the cell membrane in response to spatial cues or spontaneously.Polarization of these signaling molecules involves complex regulation,so the mathematical models become a useful tool to investigate the mechanism behind the process.In this review,we discuss how mathematical modeling has shed light on different regulations in the cell polarization.We also propose future applications for the mathematical modeling of cell polarization and morphogenesis.
文摘Using probiotics as animal feed additives instead of antibiotics is gaining momentum to avert adverse negative effects on human health. Liquid brewers yeast (LBY) is an industrial by-product containing probiotic microorganisms and is also used as a protein supplement for dairy animals. Nevertheless, value chain actors lack of appropriate handling practices compromises the by-products quality and safety. This study aimed to determine the effect of variation in temperature on microbial diversity and probiotic effects during the storage time of LBY sampled from distributors and farmers from Githunguri sub-county of Kenya. The samples were stored at 20C, 25C and 30C, then tested on 0, 5, 10, 15 and 20 days. The studys parameters involved determining the pH levels, lactic acid bacteria (LAB), total coliform count (TCC), mould, and yeast in LBY. The rate (k) of the reaction kinetics model was used to extrapolate the expected probiotic shelf life. The LAB and yeast populations were reduced in a first-order reaction at all storage temperatures. The rate of reduction in the numbers of LAB reduced with an increase in temperature (k = 0.019 and 0.023) at 20C and 30C, respectively. Yeasts highest rate of growth reduction was 25C (k = 0.009) and least at 30C (k = 0.043). The minimum effective concentration for probiotics of 106 CFU/mL needed to observe the beneficial physiological impact on farm animals was achieved between 34.9 and 35.5 days at the tested storage temperatures. The study provides insight into the unexploited low-cost probiotic potential of LBY in dairy production. Conversely, handling practices and environmental microbial contamination along the value chain can compromise product quality and safety. There is a need to advocate its use in dairy for improved productivity and sensitize farmers to appropriate hygienic measures along the LBY value chain.
基金Supported by the Special Fund for Beijing Enhalor Bio-Tech Co.,Ltd.the Open Fund for National Engineering Research Laboratory of Marine Biotechnology and Engineering,Ningbo Universitythe Entrepreneurship Trainning Project of SIPT Program of Northeast Agricultural University(202310224129S)。
文摘This study aimed to evaluate the effects of dietary yeast culture(YC)on lipopolysaccharide(LPS)-induced oxidative stress,immune and inflammatory response in P.ussuriensis.The fish were randomly assigned into three groups as the control group,LPS group and YC+LPS group.The fish in the control were fed diet with no YC supplementation and no LPS challenge,and the fish in the LPS group or YC+LPS group were fed diet supplemented with no YC or 20 g·kg^(-1)YC,and with LPS challenge,respectively.The results showed that compared with the control group,intestinal total antioxidant capacity(T-AOC)level and superoxide dismutase(SOD)activity were significantly decreased,while intestinal malondialdehyde(MDA),plasma aspartate transaminase(AST)and alanine transaminase(ALT)levels were significantly increased in the LPS group(P<0.05).Besides,lower plasma alkaline phosphatase(ALP),alternative complement pathway(ACH50)activity and the albumin(ALB)level,as well as higher lysozyme(LZM)activity,were also found in the LPS group.However,dietary 20 g·kg^(-1)YC supplementation could relieve the above LPS-induced changes in Pseudobagrus ussuriensis.Furtherly,LPS challenge could significantly up-regulate gene expression of interleukin-8(IL-8),heat shock protein(HSP70)and NF-κBp65 except for toll-like receptors 2(TLR2),while dietary 20 g·kg^(-1)YC supplementation suppressed the increased expression of NF-κBp65 and IL-8 induced by LPS in P.ussuriensis.In summary,LPS challenge could induce immune impairment,oxidative stress and hepatic damage,and the protective effect of dietary 20 g·kg^(-1)YC supplementation on LPS-induced immune impairment and oxidative stress was observed in the present study,which was associated with the enhanced levels of antioxidant enzymes and immune parameters.Also,dietary 20 g·kg^(-1)YC supplementation could suppress LPS-induced inflammatory response by down-regulating NF-κBp65,HSP70 and IL-8 gene expression.
文摘Sorghum beer or dolo is part of the eating habits of part of the population of Dédougou because of its low price compared with industrial beers. Its production is an ancestral tradition that uses traditional equipment and gives dolo organoleptic properties that are not found in industrial beers. The production process involves several stages, including fermentation, which itself comprises natural lactic fermentation followed by alcoholic fermentation using traditional yeasts, which are not controlled in any way. The general aim of this study is to assess the microbiological quality of these fermentative yeasts in the town of Dédougou, in order to contribute to the health safety of the population and the promotion of these local beers. Twenty samples of fermenting yeast were analyzed according to ISO standards, to isolate enterobacteria, total and faecal coliforms according to standard procedures for isolating these micro-organisms. The isolated strains were identified using the API20E gallery. Microbiological analyses revealed the presence of 51.17% enterobacteria, 45.38% total coliforms and 3.45% thermotolerant coliforms. We counted 40% Escherichia coli, 20% Enterobacter cloacae, 20% Klebsiella pneumoniae and 20% Klebsiella spp. All the strains detected are capable of surviving in hostile conditions and could harm the quality of the dolo, consumer health and cause real collective food poisoning in the town of Dédougou. This enabled us to assess the microbial quality of these yeasts and to propose more suitable measures for producing and preserving dolo under hygienic conditions to protect consumer health.
基金funded by the National Natural Science Foundation of China(grant no.32260760)the Science and Technology Program of Guizhou Province(grant no.20201Z002)the Platform Construction Project of Engineering Research Center for Protected Vegetable Crops in Higher Learning Institutions of Guizhou Province(Qianjiaoji[2022]No.040).
文摘Hot pepper(Capsicum annuum var.conoides)is a significant vegetable that is widely cultivated around the world.Currently,global climate change has caused frequent severe weather events,and waterlogging stress harms the pepper industry by affecting the planting period,growth conditions,and disease susceptibility.The gene CaABI3/VP1-1 could improve pepper waterlogging tolerance.In order to explore the upstream regulatory mechanism of CaABI3/VP1-1,a high-quality standardized yeast hybrid library was successfully constructed for yeast one-,two-,and threehybrid screening using pepper‘ZHC2’as the experimental material,with a library recombinant efficiency of up to 100%.The length of inserted fragments varied from 650 to 5000 bp,the library titer was 5.18×10^(6)colony-forming units(CFU)·mL-1,and the library capacity was 1.04×10^(7)CFU of cDNA inserts.The recombinant bait plasmid was used to successfully identify 78 different proteins through the yeast one-hybrid system,including one transcription factor within the ethylene-responsive factor family and the other within the growth-regulating factor family.The interaction happened between LOC124895848 and CaABI3/VP1-1 promoter by point-to-point yeast one-hybrid experiment.The expression level of the 12 selected protein-coding genes was then evaluated by quantitative real-time polymerase chain reaction.Results indicated the protein coding genes showed different responses to waterlogging stress and that the activity of the CaABI3/VP1-1 promoter could be inhibited or activated by up-regulating or down-regulating gene expression,respectively.The identification of these proteins interacting with the promoter provides a new perspective for understanding the gene regulatory network of hot pepper operating under waterlogging stress and provides theoretical support for further analysis of the complex regulatory relationship between transcription factors and promoters.
文摘Yeast immobilization is a process of physical entrapment of yeast cells using different techniques while maintaining their biological activity.Continuous fermentation systems have significant advantages over conventional methods.Research highlights that immobilized yeast cell systems have several benefits as compared to free yeast cells.The immobilized yeast cell systems improve fermentation rates,especially when paired with continuous fermentation and appropriate immobilization techniques.Understanding various immobilization techniques,continuous fermentation processes,yeast metabolic activity related to beverage flavor production,and bioreactor designs is vital for optimizing the use of immobilized yeast cells systems on industrial scale.This review provides an overview of recent basic research on immobilized yeast cell systems,with a focus on continuous beverage fermentation.In this study,different reactor configurations and immobilization techniques are explored.The study focus on the impacts of immobilization on the yeast cells,and discuss the recent advancements in these techniques.The review concludes with a discussion on the practical applications of immobilized yeast cells and continuous fermentation in beverage production.
基金the support from the National Key Research and Development Program of China(Nos.2021YFA1300400 and 2022YFF1002000)Shenzhen Science and Technology Innovation Commission(No.2021Szvup037)the Natural Science Foundation of Hunan Province(Nos.2022RC1015 and 2023RC1050).
文摘The plant defense hormone jasmonates not only play important roles in plant growth,development,and resistance,but also hold promise for bringing new strategies in plant protection and cancer therapy.Recently,de novo biosynthesis of natural and unnatural jasmonates in refactored yeast with integration of 15 heterologous genes and 3 native genes deleted was reported.Here,we highlight the feasible and sustainable platform to efficiently produce jasmonates,which would benefit both agriculture and human health.
基金supported by National Key Research and Development Program of China(2020YFA0908000)Prof.Zhubo Dai was supported by Youth Innovation Promotion Association of CAS(2015138)+1 种基金Haihe Laboratory Disruptive Innovation Talent Program(22HHSWSS00026)supported by the Key Project at Central Government Level:The ability establishment of sustainable use for valuable Chinese medicine resources(2060302)。
文摘Background:Heterologous synthesis presents a promising new approach for accessing the active ingredients of traditional Chinese medicine(TCM),contributing to the conservation of natural medicinal resources.Compound Danshen preparation,a widely used TCM formulation,is designed to treat coronary heart disease and angina pectoris.It is primarily composed of Salviae Miltiorrhizae Radix et Rhizoma(Danshen),Notoginseng Radix et Rhizoma(Sanqi),and borneol(Bingpian).Danshen primarily yields tanshinones and phenolic acids,while Sanqi produces notoginsenosides.Borneol serves as an auxiliary agent to promote mental clarity,dissipate heat,and relieve pain.Objectives:The objective is to employ heterologous synthesis in a single yeast strain to produce the active ingredients of Compound Danshen preparation,and these include notoginsenosides,tanshinones,and borneol.Methods:Firstly,the“plug-and-play”terpene synthase screening framework in Saccharomyces cerevisiae was used for the identification of a novel,highly efficient bornyl diphosphate synthase.Furthermore,by leveraging the Compound Danshen preparation as a basis to concurrently reconstruct the biosynthetic pathways for the notoginsenoside precursor protopanaxadiol(a triterpene),the tanshinone precursor miltiradiene(a diterpene),and borneol(a monoterpene)within a single yeast strain.Results:This engineered strain,termed Compound Danshen Yeast 1.0,successfully produced protopanaxadiol at 62.34 mg/L,miltiradiene at 15.38 mg/L,and borneol at 2.54 mg/L in shake-flask fermentation.Conclusions:This research signifies the inaugural cross-species andmulticomponent synthetic biology endeavor that enables the synthesis of active ingredients in engineered cells,setting the stage for the industrial manufacture of TCM compounds.
基金Supported by the National“863”Program(2006AA10A210)~~
文摘The peaT1 gene fragment was amplified from pGEM-6p-l-peaT1 by PCR, and recovered target gene was cloned into pLexA vector. After digestion and sequencing, the bait vector pLexA-peaT1 was transformed into yeast strain EGY48 [p8op-lacZ] by PEG/LiAC, and the transcriptional activity of bait vector was detected. The results showed that recombinant bait plasmid pLexA-PEMG1 was constructed, for the two bands of recombinant bait plasmid in agarose gel eleetrophoresis were expected after digesting by restriction endonuclease EcoR I and Xho I. Therefore, the recombinant bait plasmid could be used in yeast two-hybrid system to screen a cDNA library.
文摘[Objective] The research aimed to study the self-activation test of inverting T1083 substitution mutation BD fusion vector pGBKT7-TS into yeast,and discuss whether its expression product can be used as bait for further two-hybrid screening.[Method] T1083 substitution mutation BD fusion vector pGBKT7-TS was inverted into yeast to make the self-activation and protein expression toxic detection test.[Result] This expression product of the fragment was inactive and had no toxic to yeast cell.It could be used as bait for further two-hybrid screening.[Conclusion] The research laid the experimental foundation for further study of the effect of T1083 substitution mutation on the interaction of NtKrp and its target partner.
