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Angela Pietrafesa Angela Capece Rocchina Pietrafesa Marina Bely Patrizia Romano 《Yeast (Chichester, England)》2020,37(11):609-621
The growing trend in the wine industry is the revaluation of the role of non-Saccharomyces yeasts, promoting the use of these yeasts in association with Saccharomyces cerevisiae. Non-Saccharomyces yeasts contribute to improve wine complexity and organoleptic composition. However, the use of mixed starters needs to better understand the effect of the interaction between these species during alcoholic fermentation. The aim of this study is to evaluate the influence of mixed starter cultures, composed by combination of different S. cerevisiae and Hanseniaspora uvarum strains, on wine characteristics and to investigate the role of cell-to-cell contact on the metabolites produced during alcoholic fermentation. In the first step, three H. uvarum and two S. cerevisiae strains, previously selected, were tested during mixed fermentations in natural red grape must in order to evaluate yeast population dynamics during inoculated fermentation and influence of mixed starter cultures on wine quality. One selected mixed starter was tested in a double-compartment fermentor in order to compare mixed inoculations of S. cerevisiae/H. uvarum with and without physical separation. Our results revealed that physical contact between S. cerevisiae and H. uvarum affected the viability of H. uvarum strain, influencing also the metabolic behaviour of the strains. Although different researches are available on the role of cell-to-cell contact-mediated interactions on cell viability of the strains included in the mixed starter, to our knowledge, very few studies have evaluated the influence of cell-to-cell contact on the chemical characteristics of wine. 相似文献
73.
Cristina Di Carluccio Enrique Crisman Prof. Yoshiyuki Manabe Rosa Ester Forgione Dr. Alessandra Lacetera Dr. Jussara Amato Dr. Bruno Pagano Prof. Antonio Randazzo Prof. Angela Zampella Prof. Rosa Lanzetta Prof. Koichi Fukase Prof. Antonio Molinaro Prof. Paul R. Crocker Prof. Sonsoles Martín-Santamaría Dr. Roberta Marchetti Prof. Alba Silipo 《Chembiochem : a European journal of chemical biology》2020,21(1-2):129-140
CD22 (Siglec-2) is a B-cell surface inhibitory protein capable of selectively recognising sialylated glycans, thus dampening autoimmune responses against self-antigens. Here we have characterised the dynamic recognition of complex-type N-glycans by human CD22 by means of orthogonal approaches including NMR spectroscopy, computational methods and biophysical assays. We provide new molecular insights into the binding mode of sialoglycans in complex with h-CD22, highlighting the role of the sialic acid galactose moieties in the recognition process, elucidating the conformational behaviour of complex-type N-glycans bound to Siglec-2 and dissecting the formation of CD22 homo-oligomers on the B-cell surface. Our results could enable the development of additional therapeutics capable of modulating the activity of h-CD22 in autoimmune diseases and malignancies derived from B-cells. 相似文献
74.
Angela Bianco Francesco Fancello Virgilio Balmas Marco Dettori Andrea Motroni Giacomo Zara Marilena Budroni 《Journal of the Institute of Brewing》2019,125(2):222-229
Durum wheat (Triticum durum Desf.) has potential as an adjunct in brewing given its agronomic, chemical and technological properties. The aim of this work were to identify the cultivable microflora and evaluate the technological quality of the durum wheat variety ‘Senatore Cappelli’ grown and used by a craft brewery in Sardinia, Italy. The isolated bacterial strains were mainly rhizospheric (Kocuria rizophila, Microbacterium aerolatum and Bacillus pumilus) and associated with the microbiota of wheat (Staphylococcus spp.). None have been reported previously as spoilage species in brewing. The dominant yeast genera were Cryptococcus spp. and Rhodotorula spp., followed by Saccharomyces cerevisiae. The dominant filamentous fungus genera were Alternaria and Rhizopus. Low levels of mycotoxigenic Fusarium spp., Aspergillus spp. and Penicillium spp. were isolated. However, the levels of deoxynivalenol, T2‐HT2, fumonisin, aflatoxin and ochratoxin detected in the malt and grain were below the thresholds defined by European law. Malt obtained from raw grain showed interesting technological properties, but required specific malting parameters different from those of common wheat and barley. These data suggest that the use of locally grown durum wheat in brewing can increase sustainability and reduce costs, while reinforcing the link with the terroir and promoting reduced mycotoxin levels. © 2019 The Institute of Brewing & Distilling 相似文献
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Hydrogels: Assembly of Viral Hydrogels for Three‐Dimensional Conducting Nanocomposites (Adv. Mater. 30/2014) 下载免费PDF全文
78.
Scherm B Palomba M Serra D Marcello A Migheli Q 《International journal of food microbiology》2005,98(2):201-210
79.
Mice Fed a High‐Cholesterol Diet Supplemented with Quercetin‐3‐Glucoside Show Attenuated Hyperlipidemia and Hyperinsulinemia Associated with Differential Regulation of PCSK9 and LDLR in their Liver and Pancreas 下载免费PDF全文
80.
6‐Dihydroparadol,a Ginger Constituent,Enhances Cholesterol Efflux from THP‐1‐Derived Macrophages 下载免费PDF全文
Dongdong Wang Verena Hiebl Angela Ladurner Simone L. Latkolik Franz Bucar Elke H. Heiß Verena M. Dirsch Atanas G. Atanasov 《Molecular nutrition & food research》2018,62(14)