AI Article Synopsis
- Flavonoids are compounds that modulate cellular processes in eukaryotic cells and are found in wine and beer ingredients.
- They can affect the quality of ethanol in these beverages by regulating gene expression and influencing the activity of ATP-binding cassette (ABC) transporters, which help yeast manage ethanol stress.
- Research indicates that flavonoids and their derivatives can stimulate or inhibit mRNA expression and ABC protein activity, impacting bioethanol production during different growth phases of yeast.
Article Abstract
Flavonoids are known to be effective biomodulators of various processes in eukaryotic cells. As these compounds are present in wine and beer raw materials, they can influence the qualitative characteristics of the ethanol content in wine-making and brewing products, including directly through the mechanisms of regulation of gene expression and the activity of ATP-binding cassette (ABC) proteins. The main function of ABC transporters in yeast cells is to transport various substrates, including ethanol. This process ensures the survival of yeast cells under conditions of ethanol stress. It has been found that flavonoids, as well as their Schiff base derivatives, are effective stimulators and inhibitors of mRNA expression and activity of ABC proteins both in logarithmic and stationary phases of growth, which has a direct impact on bioethanol production by yeast.
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| http://dx.doi.org/10.1016/j.funbio.2024.09.004 | DOI Listing |
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