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http://dx.doi.org/10.1074/jbc.A114.590984 | DOI Listing |
Environ Microbiol
February 2025
Department of Biology, CBMA (Centre of Molecular and Environmental Biology), University of Minho, Braga, Portugal.
Wine industry has faced pressure to innovate its products. Saccharomyces cerevisiae has been the traditional yeast for producing alcoholic beverages, but interest has shifted from the conventional S. cerevisiae to non-Saccharomyces yeasts for their biotechnological potential.
View Article and Find Full Text PDFVopr Pitan
January 2025
Federal Research Centre of Nutrition, Biotechnology and Food Safety, 109240, Moscow, Russian Federation.
Despite the use of yeast β-glucans in food and dietary supplements, there is insufficient data on their effect on the metabolism of vitamins and mineral elements. of the study was to evaluate the effect of β-glucans from Saccharomyces cerevisiae in the diet of growing rats on the absorption of micronutrients in animals deficient in vitamins D, group B and trace elements (iron, copper, zinc). .
View Article and Find Full Text PDFGut Microbes
December 2025
Department of Oncology, Nanjing Drum Tower Hospital, State Key Laboratory of Pharmaceutical Biotechnology, Affiliated Hospital of Medical School, Nanjing University, Nanjing, China.
() exhibits aberrant changes in patients with colitis, and it has been reported to dominate the colonic mucosal immune response. Here, we found that PMA1 expression was significantly increased in from patients with IBD compared to that in healthy controls. A Crispr-Cas9-based fungal strain editing system was then used to knock out PMA1 expression in .
View Article and Find Full Text PDFMicrob Cell Fact
January 2025
College of Architecture and Environment, Sichuan University, Chengdu, 610065, Sichuan, China.
Background: Continuous fermentation offers advantages in improving production efficiency and reducing costs, making it highly competitive for industrial ethanol production. A key requirement for Saccharomyces cerevisiae strains used in this process is their tolerance to high ethanol concentrations, which enables them to adapt to continuous fermentation conditions. To explore how yeast cells respond to varying levels of ethanol stress during fermentation, a two-month continuous fermentation was conducted.
View Article and Find Full Text PDFSci Rep
January 2025
Department of Chemistry, Iran University of Science and Technology (IUST), Tehran, 1684613114, Iran.
This paper describes the design, development, synthesis, in silico, and in vitro evaluation of fourteen novel heterocycle hybrids as inhibitors of the α-glucosidase enzyme. The primary aim of this study was to explore the potential of novel pyrazole-phthalazine hybrids as selective inhibitors of α-glucosidase, an enzyme involved in carbohydrate metabolism, which plays a key role in the management of type 2 diabetes. The rationale for this study stems from the need for new, more effective inhibitors of α-glucosidase with improved efficacy and safety profiles compared to currently available therapies like Acarbose.
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