In Saccharomyces cerevisiae the HXK2 gene, which encodes the glycolytic enzyme hexokinase II, is involved in the regulatory mechanism known as 'glucose repression'. Its deletion leads to fully respiratory growth at high glucose concentrations where the wild type ferments profusely. Here we describe that deletion of the HXK2 gene resulted in a 75% reduction in fermentative capacity. Using regulation analysis we found that the fluxes through most glycolytic and fermentative enzymes were regulated cooperatively by changes in their capacities (Vmax) and by changes in the way they interacted with the rest of the metabolism. Glucose transport and phosphofructokinase were regulated purely at the metabolic level. The reduction of fermentative capacity in the mutant was accompanied by a remarkable resilience of the remaining capacity to nutrient starvation. After starvation, the fermentative capacity of the hxk2Delta mutant was similar to that of the wild type. Based on our results and previous reports, we suggest an inverse correlation between glucose repression and the resilience of fermentative capacity towards nutrient starvation. Only a limited number of glycolytic enzyme activities changed upon starvation of the hxk2Delta mutant and we discuss to what extent this could explain the stability of the fermentative capacity.
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http://dx.doi.org/10.1111/j.1567-1364.2007.00282.x | DOI Listing |
Food Funct
March 2025
Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, Queensland, 4068, Australia.
There has been a major growth in the development of plant-based meat alternatives (PBMA) in recent years. However, current PBMA often contain ultra processed ingredients and numerous additives to be able to mimic animal-based meat (ABM) including the meaty (umami) flavour, characteristic firm/chewy structure and juicy mouthfeel. In this review, the potential of ancient fermentation techniques as a minimally processed alternative to ABM and current PBMA are explored.
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February 2025
Department of Food Science and Biotechnology, National Chung Hsing University, Taichung 40227, Taiwan.
This study aimed to compare the functional compounds and antioxidant activity of Thunb. (HC) leaves and stems harvested in summer and winter and to select the optimal sample to determine its growth-promoting effects on . Dried HC leaves and stems were extracted using boiling water, and colorimetric methods were used to measure their total polyphenol and flavonoid contents and antioxidant capacity.
View Article and Find Full Text PDFFood Res Int
April 2025
NuGut Research Platform, School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, Ontario K1N 6N5, Canada; Department of Biochemistry, Microbiology and Immunology, Faculty of Medicine, University of Ottawa, Ottawa, Ontario, Canada. Electronic address:
Optimizing fermentation media to accurately reflect the colonic environment remains a challenge in developing in vitro models that simulate the human colon. This study aimed to develop a fermentation medium, Nutritive Colonic (NutriCol), which mimics colonic chyme with fiber content reflective of a typical Western diet and compared to the widely used MacFarlane medium. MacFarlane/NutriCol media contained the following fiber (g/L): potato starch (5/0.
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April 2025
School of Science, Stem College, RMIT University, Bundoora West, VIC 3083, Australia; Department of Chemistry and Biotechnology, School of Science, Computing and Engineering Technologies, Hawthorn, Vic 3122, Australia. Electronic address:
Despite evolving definitions, dietary fibre classifications remain simplistic, often reduced to soluble and insoluble types. This binary system overlooks the complexity of fibre structures and their diverse health effects. Indeed, soluble fibre is not just soluble but has important qualities such as fermentability, attenuating insulin secretion, and lowering serum cholesterol.
View Article and Find Full Text PDFBMC Vet Res
March 2025
Animal and Fish Production Department, Faculty of Agriculture, Alexandria University, Alexandria, Egypt.
Background: Modified nano-montmorillonite is gaining attention as a feed additive for its benefits on ruminal fermentation. Chemical and mechanical methods were used to modify montmorillonite. Cetyltrimethylammonium bromide (CETAB) was utilized for chemical modification, while grounding was carried out to achieve the desired nanoscale particle size, resulting in the formation of the nanoscale powder known as MNM.
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