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Marta Semkiv Iwona Kata Orysya Ternavska Wladimir Sibirny Kostyantyn Dmytruk Andriy Sibirny 《Yeast (Chichester, England)》2019,36(5):329-339
Production of fuel ethanol is one of the possible ways to utilize crude glycerol, substantial amounts of which are produced by biodiesel industry. Earlier, we have described construction of the recombinant strains of methylotrophic thermotolerant yeast Ogataea polymorpha with simultaneous overexpression of the genes PDC1 and ADH1, which produced increased amounts of ethanol from glycerol. In this work, we have further improved these strains by overexpression of genes involved either in oxidative (through dihydroxyacetone) or phosphorylative (through glycerol-3-phosphate) pathway of glycerol catabolism, as well as heterologous gene coding for glycerol transporter FPS1 from Komagataella phaffii (formerly, Pichia pastoris). Obtained recombinant strains produced up to 10.7 g/L of ethanol (with ethanol productivity 30 mg/g of biomass/hr and yield 132 mg/g of consumed glycerol) from pure glycerol and up to 3.55 g/L of ethanol (with ethanol productivity 11.6 mg/g of biomass/hr and yield 72.3 mg/g of consumed glycerol) from crude glycerol as a carbon source, which is approximately 15 times more relative to that of the O. polymorpha wild-type strain and 2.2 more relative to the earlier constructed strain. 相似文献
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Shilpa Sharma Marta Christov Joachim H. Ix Sushrut S. Waikar 《Hemodialysis international. International Symposium on Home Hemodialysis》2019,23(3):366-368
FGF‐23 is a 32 kDa protein that is a key regulator of phosphorus and vitamin D metabolism. Emerging evidence also demonstrates that FGF‐23 increases within 24 hours of acute kidney injury (AKI) and may be associated with adverse clinical outcomes. We conducted this study to evaluate FGF23 clearance during continuous veno‐venous hemofiltration (CVVH) in critically ill patients with AKI. We demonstrate that plasma clearance of FGF‐23 during CVVH is ~11 mL/min and the mean sieving coefficient is 0.27 ± 0.1. Future studies will need to clarify FGF‐23's role in adverse outcomes among AKI patients, and whether therapies aimed at reducing FGF‐23 levels may be beneficial. 相似文献
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Pablo Hernndez‐Alonso Christopher Papandreou Mnica Bull Miguel Ruiz‐Canela Courtney Dennis Amy Deik Dong D. Wang Marta Guasch‐Ferr Edward Yu Estefanía Toledo Cristina Razquin Dolores Corella Ramon Estruch Emilio Ros Montserrat Fit Fernando Ars Miquel Fiol Lluís Serra‐Majem Liming Liang Clary B. Clish Miguel A Martínez‐Gonzlez Frank B Hu Jordi Salas‐Salvad 《Molecular nutrition & food research》2019,63(17)
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Marta Dizy Pedro Jesus Martín-Alvarez María Dolores Cabezudo M. Carmen Polo 《Journal of the science of food and agriculture》1992,60(1):47-53
Several multivariate statistical methods (principal component, cluster, stepwise discriminant and multiple linear regression analysis) were applied to analytical data obtained by conventional methods and to analytical data for free amino acids, in an attempt to distinguish between grape, apple and pineapple juice. Analysis for methionine, proline, asparagine, arginine and glutamic acid made it possible to differentiate among the 34 samples of grape, apple and pineapple juices studied. Multiple linear regression analysis of computer-simulated mixtures of grape and apple juices made it possible to detect the proportion of each fruit within the blend. 相似文献
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Tomas Herraiz Guillermo Reglero Pedro J Martin-Alvarez Marta Herraiz Maria D Cabezudo 《Journal of the science of food and agriculture》1991,55(1):103-116
Aroma components of ine resulting from fermentation of grape must from the Verdejo cultivar ere isolated by continuous liquid-liquid extraction and further fractionation on a silica gel column. One hundred and thirty-to substances, including alcohols, esters, carbonyl compounds, terpenes, acids and sulphur compounds, ere identified by using GC-MS; some had not been previously detected in ines. Data are given hich could lead to the characterisation of the Verdejo cultivar and the effect of the elaboration of young ines. The sensory contribution of some volatile compounds to the flavour of Verdejo ine is also studied. 相似文献