Encontrados 62 documentos, a visualizar página 1 de 7
Acetate-induced apoptosis in colorectal carcinoma cells involves lysosomal memb...
Marques, Carolina; Oliveira, C. Suellen F.; Alves, Sara; Chaves, S. R.; Coutinho, O. P.; Côrte-Real, Manuela; Preto, AnaColorectal carcinoma (CRC) is one of the most common causes of cancer-related mortality. Short-chain fatty acids secreted by dietary propionibacteria from the intestine, such as acetate, induce apoptosis in CRC cells and may therefore be relevant in CRC prevention and therapy. We previously reported that acetic acid-induced apoptosis in Saccharomyces cerevisiae cells involves partial vacuole permeabilization an...
Genome-wide identification of genes involved in the positive and negative regul...
Sousa, Marlene; Duarte, Ana Marta Gomes; Fernandes, Tânia Alícia Ribeiro; Chaves, S. R.; Pacheco, Andreia; Leão, Cecília; Côrte-Real, ManuelaBackground: Acetic acid is mostly known as a toxic by-product of alcoholic fermentation carried out by Saccharomyces cerevisiae, which it frequently impairs. The more recent finding that acetic acid triggers apoptotic programmed cell death (PCD) in yeast sparked an interest to develop strategies to modulate this process, to improve several biotechnological applications, but also for biomedical research. Indeed,...
C2-phytoceramide perturbs lipid rafts and cell integrity in Saccharomyces cerev...
Pacheco, Andreia; Azevedo, Flávio; Rego, António; Santos, Júlia; Chaves, S. R.; Côrte-Real, Manuela; Sousa, Maria JoãoSpecific ceramides are key regulators of cell fate, and extensive studies aimed to develop therapies based on ceramide-induced cell death. However, the mechanisms regulating ceramide cytotoxicity are not yet fully elucidated. Since ceramides also regulate growth and stress responses in yeast, we studied how different exogenous ceramides affect yeast cells. C2-phytoceramide, a soluble form of phytoceramides, the...
Reduction of wine volatile acidity by immobilized S. cerevisiae cells in algina...
Vilela, Alice; Schuller, Dorit; Mendes-Faia, Arlete; Côrte-Real, ManuelaOne major issue for wine quality is volatile acidity. Above certain limits and depending on the wine, acetic acid may confer an undesirable sour taste and unpleasant vinegar aroma, which makes the wines unfit for consumption and translates into economic losses for the producer. In this context the removal of acetic acid from wine is an important issue for the wine industry. Biological removal of acetic acid fro...
Redução da acidez volátil de vinhos por células de Saccharomyces cerevisiae imo...
Vilela, Alice; Schuller, Dorit; Mendes-Faia, Arlete; Côrte-Real, ManuelaA ocorrência de vinhos com teores de acidez volátil excessiva é um problema grave e atual e as soluções enológicas disponíveis não são satisfatórias. A utilização de leveduras imobilizadas é uma alternativa promissora e eficiente para a correção da acidez volátil de vinhos e, consequentemente, para a melhoria da sua qualidade.
The fate of acetic acid during glucose co-metabolism by the spoilage yeast Zygo...
Rodrigues, Fernando José dos Santos; Sousa, Maria João; Ludovico, Paula; Santos, Helena; Côrte-Real, Manuela; Leão, CecíliaZygosaccharomyces bailii is one of the most widely represented spoilage yeast species, being able to metabolise acetic acid in the presence of glucose. To clarify whether simultaneous utilisation of the two substrates affects growth efficiency, we examined growth in single- and mixed-substrate cultures with glucose and acetic acid. Our findings indicate that the biomass yield in the first phase of growth is the...
Use of immobilized Saccharomyces cerevisiae cells to reduce volatile acidity of...
Vilela, Alice; Schuller, Dorit; Mendes-Faia, Arlete; Côrte-Real, ManuelaVolatile acidity (VA) is one of the major issues of wine quality. Its legal limit is 1.2 g L-1 and at concentrations above 0.8 g L-1 (1) confers to wine an undesirable acidic taste and unpleasant vinegar aroma. Excessive acetic acid, frequently associated with Botrytis-cinerea-infected grapes, is formed by yeasts during fermentation but can also be formed by lactic acid bacteria during malolactic fermentation o...
The impact of acetate metabolism on yeast fermentative performance and wine qua...
Moura, A. Vilela; Schuller, Dorit; Faia, A. Mendes; Silva, Rui D.; Chaves, S. R.; Sousa, Maria João; Côrte-Real, ManuelaAcetic acid is the main component of the volatile acidity of grape musts and wines. It can be formed as a byproduct of alcoholic fermentation or as a product of the metabolism of acetic and lactic acid bacteria, which can metabolize residual sugars to increase volatile acidity. Acetic acid has a negative impact on yeast fermentative performance and affects the quality of certain types of wine when present above...
New observations on the integrity, structure and physiology of flesh cells from...
Fontes, N.; Côrte-Real, Manuela; Gerós, H.The physiological/structural status of the soft ripened berry is still a matter of debate. In this paper isolated mesocarp cells from ripened berries of both wine and table varieties were studied by bright-field, fluorescence and confocal microscopy and flow cytometry to highlight the organization of berry flesh cell, function and viability. Flow cytometry analysis confirmed that protoplasting from grape berry ...
Suppressing fatty acid uptake by a fatty acid secreting saccharomyces cerevisia...
Ribeiro, Gabriela; Côrte-Real, Manuela; Dias, Alberto Carlos Pires; Johansson, BjörnBiodiesel, in the form of fatty acid esters, produced by oleaginous microorganisms, could represent an attractive alternative of renewable liquid biofuels. Lipid metabolism has been studied extensively in S. cerevisiae and all genes encoding enzymes directly involved in lipid synthesis are known. In this model yeast, exogenous long-chain fatty acids are activated to coenzyme A derivatives prior to metabolic uti...
| Financiadores do RCAAP | |||||||
|
|
|
|
|
|
||