Bedeutung von allelen Varianten des Hexose-Transporters Hxt3p und der Hexokinasen Hxk1p und Hxk2p für Aufnahme und Verwertung von Glucose und Fructose durch Weinhefen

In Hinsicht darauf, dass sich S. cerevisiae-Stämme im Laufe der Domestizierung und Anpassung an verschiedene Habitate genetisch verändert haben, wurde in dieser Arbeit eine repräsentative Auswahl von Labor-, kommerziellen und in der Natur vorkommenden Saccharomyces-Stämmen und ihren Interspezies-Hybriden auf die Verbreitung alleler Varianten der Hexokinase-Gene HXK1 und HXK2 getestet. Von den Hexose-Transportern stand Hxt3p im Mittelpunkt, da seine essentielle Rolle bei der Vergärung von Glucose und Fructose bereits belegt wurde.rnIn dieser Arbeit wurde gezeigt, dass es bedeutende Unterschiede in der Vergärung von Glucose und Fructose zwischen Weinhefen der Gattung Saccharomyces gibt, die z.T. mit Struktur-Varianten des Hexose-Transporter Hxt3p korrelieren. rnInsgesamt 51 Hefestämme wurden auf ihre allele Variante des HXT3-Gens untersucht. Dabei haben sich drei Hauptgruppen (die Fermichamp®-Typ Gruppe, Bierhefen und Hybrid-Stämme) mit unterschiedlichem HXT3-Allel ergeben. Im Zusammenhang mit der Weinherstellung wurden signifikante Nukleotid-Substitutionen innerhalb des HXT3-Gens der robusten S. cerevisiae-Stämme (wie z.B. Sekthefen, kommerzielle Starterkulturen) und Hybrid-Stämmen festgestellt. Diese Hefen zeichneten sich durch die Fähigkeit aus, den Most trotz stressigen Umwelt-Bedingungen (wie hohe Ethanol-Konzentration, reduzierter Ammonium-Gehalt, ungünstiges Glucose:Fructose-Verhältnis) zu vergären. rnDie Experimente deuten darauf hin, dass die HXT3-Allel-Variante des als Starterkultur verwendbaren Stammes Fermichamp®, für den verstärkten Fructose-Abbau verantwortlich ist. Ein gleiches Verhalten der Stämme mit dieser Allel-Variante wurde ebenfalls beobachtet. Getestet wurden die S. cerevisiae-Stämme Fermichamp® und 54.41, die bezüglich Hxt3p-Aminosäuresequenz gleich sind, gegenüber zwei S. cerevisiae-Stämmen mit dem HXT3-Standard-Alleltyp Fermivin® und 33. Der Unterschied in der Hexose-Verwertung zwischen Stämmen mit Fermichamp®- und Standard-Alleltyp war in der Mitte des Gärverlaufs am deutlichsten zu beobachten. Beide Gruppen, sowohl mit HXT3 Fermichamp®- als auch Fermivin®-Alleltyp vergoren die Glucose schneller als die Fructose. Der Unterschied aber zwischen diesen HXT3-Alleltypen bei der Zucker-Verwertung lag darin, dass der Fermichamp®-Typ eine kleinere Differenz in der Abbau-Geschwindigkeit der beiden Hexosen zeigte als der Fermivin®-Typ. Die Zuckeraufnahme-Messungen haben die relativ gute Fructose-Aufnahme dieser Stämme bestätigt.rnEbenfalls korrelierte der fructophile Charakter des Triple-Hybrides S. cerevisiae x S. kudriavzevii x S. bayanus-Stamm HL78 in Transportexperimenten mit verstärkter Aufnahme von Fructose im Vergleich zu Glucose. Insgesamt zeigte dieser Stamm ähnliches Verhalten wie die S. cerevisiae-Stämme Fermichamp® und 54.41. rnIn dieser Arbeit wurde ein Struktur-Modell des Hexose-Transporters Hxt3p erstellt. Als Basis diente die zu 30 % homologe Struktur des Proton/Xylose-Symporters XylE aus Escherichia coli. Anhand des Hxt3p-Modells konnten Sequenzbereiche mit hoher Variabilität (Hotspots) in drei Hxt3p-Isoformen der Hauptgruppen (die Fermichamp®-Typ Gruppe, Bierhefen und Hybrid-Stämme) detektiert werden. Diese signifikanten Aminosäure-Substitutionen, die eine mögliche Veränderung der physikalischen und chemischen Eigenschaften des Carriers mit sich bringen, konzentrieren sich auf drei Bereiche. Dazu gehören die Region zwischen den N- und C-terminalen Domänen, die cytosolische Domäne und der Outside-Loop zwischen Transmembranregion 9 und Transmembranregion 10. rnObwohl die Transportmessungen keinen Zusammenhang zwischen Stämmen mit unterschiedlichen HXT3-Allelen und ihrer Toleranz gegenüber Ethanol ergaben, wurde ein signifikanter Anstieg in der Zuckeraufnahme nach vorheriger 24-stündiger Inkubation mit 4 Vol% Ethanol bei den Teststämmen beobachtet. rnInsgesamt könnten allele Varianten von HXT3-Gen ein nützliches Kriterium bei der Suche nach robusten Hefen für die Weinherstellung oder für andere industrielle Anwendungen sein. Die Auswirkung dieser Modifikationen auf die Struktur und Effizienz des Hexose-Transporters, sowie der mögliche Zusammenhang mit Ethanol-Resistenz müssen weiter ausführlich untersucht werden. rnEin Zusammenhang zwischen den niedrig variablen Allel-Varianten der Hexokinase-Gene HXK1 und HXK2 und dem Zucker-Metabolismus wurde nicht gefunden. Die Hexokinasen der untersuchten Stämme wiesen allerdings generell eine signifikante geringere Affinität zu Fructose im Vergleich zu Glucose auf. Hier liegt sicherlich eine Hauptursache für den Anstieg des Fructose:Glucose-Verhältnisses im Laufe der Vergärung von Traubenmosten.rn

Glucose and Fructose Fermentation by Wine Yeasts in Media Containing Structurally Complex Nitrogen Sources

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Glucose and Fructose Production by Saccharomyces cerevisiaeInvertase Immobilized on MANAE-Agarose Support

Produção de glicose e frutose por invertase de Saccharomyces cerevisiae imobilizada em suporte MANAE-Agarose Invertase de Saccharomyces cerevisiaefoi imobilizada em agarose ativada com diferentes grupos (glioxil, MANAE ou glutaraldeído) e suportes epóxidos comerciais (Eupergit e Sepabeads). Derivados de invertase ativos e estabilizados foram produzidos pela adsorção da enzima em suportes MANAE-agarose, MANAE-agarose tratado com glutaraldeído e glutaraldeído-agarose. Em pH 5,0 estes derivados retiveram total atividade até 24h a 40 ºC e 50 ºC. Quando os ensaios foram a 40 °C e 50 °C com o pH alterado para 7,0, o derivado invertase-MANAE-agarose tratado com glutaraldeído apresentou 80% da atividade inicial. As atividades recuperadas dos derivados foram 73,5%, 44,4% e 36,8%, respectivamente para MANAE, MANAE tratado com glutaraldeído e glutaraldeído. Essas três preparações foram empregadas com sucesso em 3 ciclos de hidrólise da sacarose para produzir glicose e frutose.

Niobic acid nanoparticle catalysts for the aqueous phase transformation of glucose and fructose to 5-hydroxymethylfurfural

A family of bulk and SBA-15 supported peroxo niobic acid sols were prepared by peptisation of niobic acid precipitates with H2O2 as heterogeneous catalysts for aqueous phase glucose and fructose conversion to 5-hydroxymethylfurfural (5-HMF). Niobic acid nanoparticles possess a high density of Brønsted and Lewis acid sites, conferring good activity towards glucose and fructose conversion, albeit with modest 5-HMF yields under mild reaction conditions (100 °C). Thermally-induced niobia crystallisation suppresses solid acidity and activity. Nanoparticulate niobic acid dispersed over SBA-15 exhibits pure Brønsted acidity and an enhanced Turnover Frequency for fructose dehydration.

Evaluation of relative growth limitation due to depletion of glucose and oxygen during fungal growth on a spherical solid particle

A mathematical model for glucose and oxygen consumption, and cell growth during fungal growth on a single solid particle is developed. A moving biofilm is assumed to be present on the surface of the solid particle. Initially only glucose is assumed to be growth limiting and later oxygen transferred from the gas phase on to the biofilm is also assumed to be growth limiting. Glucose is found to be severely growth limiting when assumed to be the only growth limiting factor and its limiting levels far less severe when oxygen limitation is also included. The objective of the model is to gain a better understanding of the mass transfer and relative growth limiting characteristics of glucose and oxygen in fungal growth systems. The results obtained from the model proposed here will be the subject of future work.

Transepithelial transport of glucose and mRNA of glucose transporters in the small intestine of rats with iron-deficiency anemia

Objective: To evaluate the transepithelial transport of sodium, glucose, potassium, and water and the mRNA level of the sodium-glucose cotransporter (SGLT1) and the facilitated sugar transporter (GLUT2) in the small intestine of iron-deficient rats. Methods: After 6 wk of receiving diets with low or normal iron content, rats (Wistar-EPM) were subjected to two experiments: 1) evaluation of the transepithelial transport of sodium, glucose, potassium, and water by an ""in vivo"" experimental model of intestinal perfusion and 2) determination of relative SGLT1 and GLUT2 mRNA levels in the proximal, intermediate, and distal portions of the small intestine by the northern blotting technique. Results: Hemoglobin and hepatic iron levels were statistically lower in the anemic rats. The mean transepithelial transports of sodium (-33.0 mu Eq . min(-1) . cm(-1)), glucose (426.0 mu M . min(-1) . cm(-1)), and water (0.4 mu L . min(-1) . cm(-1)) in the small intestine of the anemic rats were significantly lower than in the control group (349.1 mu Eq . min(-1) cm(-1), 842.6 mu M . min(-1) . cm(-1), and 4.3 mu l . min(-1) cm(-1), respectively, P < 0.05). The transepithelial transport of potassium was similar for both groups. The relative SGLT1 mRNA levels of the anemic rats in the intermediate (1.796 +/- 0.659 AU) and distal (1.901 +/- 0.766 AU) segments were significantly higher than the values for the control rats (intermediate 1.262 +/- 0.450 AU, distal 1.244 +/- 0.407 AU). No significant difference was observed for the relative SLGT1 mRNA levels in the proximal segment or for the GLUT2 mRNA levels in all segments. Conclusion: Iron deficiency decreases the absorption of glucose, sodium, and water and increases SGLT1 mRNA in the intermediate and distal segments of the small intestine of rats. (C) 2011 Elsevier Inc. All rights reserved.

Acute administration of unacylated ghrelin has no effect on Basal or stimulated insulin secretion in healthy humans.

Unacylated ghrelin (UAG) is the predominant ghrelin isoform in the circulation. Despite its inability to activate the classical ghrelin receptor, preclinical studies suggest that UAG may promote β-cell function. We hypothesized that UAG would oppose the effects of acylated ghrelin (AG) on insulin secretion and glucose tolerance. AG (1 µg/kg/h), UAG (4 µg/kg/h), combined AG+UAG, or saline were infused to 17 healthy subjects (9 men and 8 women) on four occasions in randomized order. Ghrelin was infused for 30 min to achieve steady-state levels and continued through a 3-h intravenous glucose tolerance test. The acute insulin response to glucose (AIRg), insulin sensitivity index (SI), disposition index (DI), and intravenous glucose tolerance (kg) were compared for each subject during the four infusions. AG infusion raised fasting glucose levels but had no effect on fasting plasma insulin. Compared with the saline control, AG and AG+UAG both decreased AIRg, but UAG alone had no effect. SI did not differ among the treatments. AG, but not UAG, reduced DI and kg and increased plasma growth hormone. UAG did not alter growth hormone, cortisol, glucagon, or free fatty acid levels. UAG selectively decreased glucose and fructose consumption compared with the other treatments. In contrast to previous reports, acute administration of UAG does not have independent effects on glucose tolerance or β-cell function and neither augments nor antagonizes the effects of AG.

Fatores operacionais e cinética do processo fermentativo para otimização da produção de etanol em escala industrial

Pós-graduação em Microbiologia Agropecuária - FCAV

Understanding of stuck fermentations : investigations on the relationship between the microbial diversity and chemical composition of must

Das Ziel dieser Arbeit war es, mehr Informationen über unkonventionelle Gründe für Gärstockungen zu gewinnen und neue Wege zu finden, diese zu überwinden. Mikrobielle Sukzession und die chemische Zusammensetzung bei der Gärung wurden in zwei aufeinander folgenden Jahren in einem Weingut von der oberen Mosel in Deutschland studiert. Es gab keinen Hinweis darauf, dass die isolierten Bakterienspezies oder chemischen Komponenten von Most und Jungwein an schleppenden oder stockenden Gärungen beteiligt waren. Ferner konnte während dieser Arbeit gezeigt werden, dass Saccharomyces bayanus die dominierende Weinhefe in diesem Weingut war statt der klassischen und bekannten Weinhefe Saccharomyces cerevisiae. Während der Gärstockung konnte ein Dreifach-Hybrid Saccharomyces cerevisiae x Saccharomyces kudriavzevii x Saccharomyces bayanus wachsen, Saccharomyces bayanus ersetzen und die Gärung beenden. Beide isolierten Hefestämme Saccharomyces bayanus Stamm HL 77 und der Dreifach-Hybrid Saccharomyces cerevisiae x Saccharomyces kudriavzevii x Saccharomyces bayanus Stamm HL 78 konnten Glucose und Fructose von Anfang an verwerten und konnten bei niedrigen Temperaturen von 15 °C und in der Abwesenheit von Hefe-verwertbarem Stickstoff in Form von Ammonium wachsen, solange Aminosäuren im Medium vorhanden waren, im Gegensatz zu einer kommerziellen Saccharomyces cerevisiae-Starterkultur. Chemische Untersuchungen ergaben, dass Hefe-verwertbarer Stickstoff in dem kooperierenden Weingut mit einem Maximum von 160 mg/l zu Beginn der Gärung vorhanden war und auf 40 mg/L verringert war nach zwei Wochen. Aus diesem Grund sind beide isolierten Hefestämme interessant als Starterkulturen in diesem Weingut und dies kann neben der niedrigen Temperatur im Keller auch ein Grund sein, warum Saccharomyces cerevisiae nicht die dominierende Weinhefe in diesem Fall ist. Der Dreifach-Hybrid Saccharomyces cerevisiae x Saccharomyces kudriavzevii x Saccharomyces bayanus Stamm HL 78 ist in der Lage, Fructose noch effizienter zu nutzen als Saccharomyces bayanus Stamm HL 77 und ist weniger abhängig von der Aminosäurekonzentration. Dieser Stamm wurde bereits erfolgreich bei diesem Projekt eingesetzt, um eine Gärstockung in dem kooperierenden Weingut zu beheben. Es ist bekannt, dass Saccharomyces-Hybride in der Weinherstellung vorkommen aber ihre Rolle bei der Überwindung von Gärstockungen wurde bisher noch nicht beschrieben. Diese Ergebnisse sind nützlich, um Gärstockungen zu vermeiden oder zu überwinden mit der selektiven Verwendung dieser Hefestämme in verschiedenen Stadien der Gärung. Das kooperierende Weingut, welches im oberen Qualitätssegment platziert ist, hatte jedes Jahr Probleme mit Gärstockungen. Daher ist die Anwendung der Dreifach-Hybriden Saccharomyces cerevisiae x Saccharomyces kudriavzevii x Saccharomyces bayanus Stamm HL 78 eine große Chance, Gärstockungen und finanzielle Verluste ohne kommerzielle Starterkulturen oder andere übliche Praktiken, die zu einer Veränderung des Aromaprofils führen können, zu vermeiden. Die beschriebenen Untersuchungen stellen ein Modell dar, um Gärstockungen auch in anderen Weingütern, die Spontangärungen anwenden, zu überwinden.

The relationship between fructose consumption and risk of obesity in two Aboriginal populations

Résumé La prédominance de l'obésité qui touche les enfants et les adultes a augmenté dans le monde entier ces dernières décennies. Les différentes études épidémiologiques ont prouvé que l'obésité est devenue une préoccupation profonde de santé aux États-Unis et au Canada. Il a été montré que l'obésité a beaucoup d’effets sur la santé ainsi il serait important de trouver différentes causes pour le gain de poids. Il est clair que l'obésité soit la condition de multiples facteurs et implique des éléments génétiques et environnementaux. Nous nous concentrons sur les facteurs diététiques et particulièrement le fructose où sa consommation a parallèlement augmenté avec l'augmentation du taux d'obésité. La forme principale du fructose est le sirop de maïs à haute teneur en fructose (HFCS) qui est employé en tant qu'édulcorant primordial dans la plupart des boissons et nourritures en Amérique du Nord. Il a été suggéré que la prise du fructose serait probablement un facteur qui contribue à l’augmentation de la prédominance de l'obésité. L'objectif de cette étude était d'évaluer s'il y a un rapport entre la consommation du fructose et le risque d'obésité. Nous avons travaillé sur deux bases de données des nations Cree et Inuit. Nous avons eu un groupe de 522 adultes Cree, (263 femmes et 259 hommes) dans deux groupes d'âge : les personnes entre 20 et 40 ans, et les personnes de 40 à 60 ans. Nous les avons classés par catégorie en quatre groupes d'indice de masse corporelle (IMC). L'outil de collecte de données était un rappel de 24 heures. En revanche, pour la base de données d'Inuit nous avons eu 550 adultes (301 femmes et 249 hommes) dans deux groupes d'âge semblables à ceux du Cree et avec 3 catégories d’indice de masse corporelle. Les données dans la base d'Inuit ont été recueillies au moyen de deux rappels de 24 heures. Nous avons extrait la quantité de fructose par 100 grammes de nourriture consommés par ces deux populations et nous avons créé des données de composition en nourriture pour les deux. Nous avons pu également déterminer les sources principales du fructose pour ces populations. Aucun rapport entre la consommation du fructose et l’augmentation de l’indice de masse corporelle parmi les adultes de Cree et d'Inuit n’a été détecté. Nous avons considéré l’apport énergétique comme facteur confondant potentiel et après ajustement, nous avons constaté que l'indice de masse corporelle a été associé à l’apport énergétique total et non pas à la consommation du fructose. Puisque dans les études qui ont trouvé une association entre la consommation de fructose et l’obésité, le niveau de la consommation de fructose était supérieure à 50 grammes par jour et comme dans cette étude ce niveau était inférieur à cette limite (entre 20.6 et 45.4 g/jour), nous proposons que des effets negatifs du fructose sur la masse corporelle pourraient être testés dans des populations à plus haute consommation. Les essais cliniques randomisés et éventuelles études cohortes avec différents niveaux de consommation de fructose suivis à long terme pourraient aussi être utiles. Mots clés : fructose, sirop de maïs à haute teneur en fructose (HFCS), obésité et poids excessif

GROWTH AND FERMENTATION CHARACTERISTICS OF NEW SELECTED STRAINS OF SACCHAROMYCES AT HIGH-TEMPERATURES AND HIGH CELL DENSITIES

Maintenance of high cell viability was the main characteristic of our new strains of thermotolerant Saccharomyces. Total sugar conversion to ethanol was observed for sugarcane juice fermentation at 38-40-degrees-C in less than 10 h and without continuous aeration of the culture. Invertase activity differed among the selected strains and increased during fermentation but was not dependent on cell viability. Invertase activity of the cells and optimum temperature for growth, as well as velocity of ethanol formation, were dependent on medium composition and the type of strain used. At high sugarcane syrup concentrations, the best temperature for ethanol formation by strain 781 was 35-degrees-C. Distinct differences among the velocities of ethanol production using selected strains were also observed in sugarcane syrup at 35-38-degrees-C.

酿酒酵母和运动发酵单胞菌木薯乙醇发酵条件研究

本文结合我国燃料乙醇发展的方针政策，以酿酒酵母和运动发酵单胞菌为菌种研究其在非粮能源作物木薯中乙醇发酵的情况，为木薯原料更好地应用于生产中提供了理论依据。 酿酒酵母木薯高浓度乙醇发酵的研究。实验采用的木薯干淀粉含量约70-75%。以酿酒酵母为菌种进行高浓度乙醇发酵的工艺条件研究，最佳条件为：木薯干粉碎细度为35目，料水比1：2，α-淀粉酶用量0.09 KNU/g淀粉，蒸煮温度85 ℃，蒸煮时间15 min。采用30 ℃同步糖化发酵工艺，糖化酶用量为3.4 AGU/g淀粉，发酵时间30 h。在10 L发酵罐中，乙醇质量比达127.88 g/kg，发酵效率为88.28%，发酵强度4.263 g/kg/h，100 L中试研究中乙醇浓度为127.75 g/kg，发酵强度4.258 g/kg/h。利用高效液相色谱对发酵液中残糖进行了分析，证明葡萄糖、果糖等单糖已完全被菌体利用，剩余糖为二糖，三糖等不可发酵的低聚糖。 运动发酵单胞菌快速乙醇发酵的研究。对实验室保藏的8株运动发酵单胞菌进行比较，选择发酵速度最快的Zymomonas mobilis232B进行研究。该菌在纯葡萄糖中的最佳发酵条件为：葡萄糖浓度18%，起始pH 6-7，发酵温度30 ℃，发酵时间18 h，乙醇浓度88 g/kg。在以木薯为底物同步糖化快速乙醇发酵中，采用Full Factorial设计和最速上升实验确定了培养基成分中的2个显著性因子及其最适浓度：酵母粉4 g/kg，硫酸铵0.8 g/kg。在最适培养基条件下，对木薯料水比和糖化酶用量进行了优化，得到Z.mobilis232B木薯乙醇发酵最佳料水比1：3，糖化酶浓度4 AGU/g淀粉，乙醇发酵4.915 g/kg/h。利用高效液相色谱对发酵液中残糖进行了分析，剩余糖为二糖，三糖等，但成分较酵母发酵后复杂。 According to the fuel ethanol development plans and policies in our country, the ethanol production from cassava by Saccharomyces cerevisiae and Zymomonas mobilis was studied. It provided theoretical basis for ethanol fermentation by cassava in industry. Part 1 is the study of VHG (very high gravity) ethanol fermentation by Saccharomyces cerevisiae. The content of starch in cassava was 70-75%. Compared with the performances under different experimental conditions, the following optimal conditions for VHG fermentation were obtained: Granule size of dry cassava 35 mashes, hydromodulus of cassava to water at 1:2, α-amylase enzyme dosage 0.09 KNU/g starch, cooking temperature 85 ℃ for 15 min, using the SSF process (simultaneous saccharification and fermentation) and the amount of glucoamylase 3.4 AGU/g starch. Accordingly, the final ethanol concentration was up to 127.88 g/kg; the ethanol yield reached 88.28%, and ethanol productivity was 4.263 g/kg/h after 30 h. When the fermentation scale expanded to 100 L, the final ethanol concentration was 127.75 g/kg, and the ethanol productivity was 4.258 g/kg/h in 30 h. The residual sugar was analyzed by high performance liquid chromatography, and proved that there was no glucose and fructose. The residual reducing sugar was some unfermentable oligosaccharide Part 2 is the study of the rapid ethanol production by Zymomonas mobilis. Compare with other seven stains, Zymomonas mobilis 232B was selected for research. The optimum condition in glucose medium was as follow: glucose concentration 18%, initial pH 6-7, and fermentation temperature 30 ℃. The ethanol concentration was 88g/kg in 18 h. After that, rapid ethanol production from cassava in SSF by Zymomonas mobilis 232B was studied. Through a series of experiments aided by Full Factorial Design and steepest ascent search, the optimal concentration yeast extract and ammonium sulfate were determined: 4 g/kg and 0.8 g/kg, each. Under optimum medium conditions, the optimal hydromodulus of cassava to water and glucoamylase dosages were obtained: hydromodulus of cassava to water at 1:3 and glucoamylase dosages 4 AGU/g starch. The ethanol production reached 4.915 g/kg/h. The residual sugar was analyzed by HPLC, and proved that the residual reducing sugar was some unfermentable oligosaccharide，but the components were more complex than that fermentation by Saccharomyces cerevisiae.

Bioproduction of succinic acid from renewable feedstocks by Actinobacillus succinogenes 130Z

Succinic acid (SA) is a highly versatile building block that is used in a wide range of industrial applications. The biological production of succinic acid has emerged in the last years as an efficient alternative to the chemical production based on fossil fuels. However, in order to fully replace the competing petro-based chemical process from which it has been produced so far, some challenges remain to be surpassed. In particular, one main obstacle would be to reduce its production costs, mostly associated to the use of refined sugars. The present work is focused on the development of a sustainable and cost-e↵ective microbial production process based on cheap and renewable resources, such as agroindustrial wastes. Hence, glycerol and carob pods were identified as promising feedstocks and used as inexpensive carbon sources for the bioproduction of succinic acid by Actinobacillus succinogenes 130Z, one of the best naturally producing strains. Even though glycerol is a highly available carbon source, as by-product of biodiesel production, its consumption by A. succinogenes is impaired due to a redox imbalance during cell growth. However, the use of an external electron acceptor such as dimethylsulfoxide (DMSO) may improve glycerol metabolism and succinic acid production by this strain. As such, DMSO was tested as a co-substrate for glycerol consumption and concentrations of DMSO between 1 and 4% (v/v) greatly promoted glycerol consumption and SA production by this biocatalyst. Aiming at obtaining higher succinic acid yield and production rate, batch and fed-batch experiments were performed under controlled cultivation conditions. Batch experiments resulted in a succinic acid yield on glycerol of 0.95 g SA/g GLY and a production rate of 2.13 g/L.h, with residual production of acetic and formic acids. In fed-batch experiment, the SA production rate reached 2.31 g/L.h, the highest value reported in the literature for A. succinogenes using glycerol as carbon source. DMSO dramatically improved the conversion of glycerol by A. succinogenes and may be used as a co-substrate, opening new perspectives for the use of glycerol by this biocatalyst. Carob pods, highly available in Portugal as a residue from the locust bean gum industry, contain a significant amount of fermentable sugars such as sucrose, glucose and fructose and were also used as substrate for succinic acid production. Sugar extraction from raw and roasted carobs was optimized varying solid/water ratio and extraction time, maximizing sugar recovery while minimizing the extraction of polyphenols. Kinetic studies of glucose, fructose and sucrose consumption by A. succinogenes as individual carbon sources till 30 g/L were first determined to assess possible metabolic diferences. Results showed no significant diferences related to sugar consumption and SA production between the diferent sugars. Carob pods water extracts were then used as carbon source during controlled batch cultivations. (...)

Effects of chronic and acute consumption of fruit- and vegetable-puree-based drinks on vasodilation, risk factors for CVD and the response as a result of the eNOS G298T polymorphism

The average UK adult consumes less than three portions of fruit and vegetables daily, despite evidence to suggest that consuming five portions daily could help prevent chronic diseases. It is recommended that fruit juice should only count as one of these portions, as juicing removes fibre and releases sugars. However, fruit juices contain beneficial compounds such as vitamin C and flavonoids and could be a useful source of dietary phytochemicals. Two randomised controlled cross-over intervention studies investigating the effects of chronic and acute consumption of commercially-available fruit- and vegetable-puree-based drinks (FVPD) on bioavailability, antioxidant status and CVD risk factors are described. Blood and urine samples were collected during both studies and vascular tone was measured using laser Doppler imaging. In the chronic intervention study FVPD consumption was found to significantly increase dietary carotenoids (P = 0.001) and vitamin C (P = 0.003). Plasma carotenoids were increased (P = 0.001), but the increase in plasma vitamin C was not significant. There were no significant effects on oxidative stress, antioxidant status and other CVD risk factors. In the acute intervention study FVPD were found to increase total plasma nitrate and nitrite (P = 0.001) and plasma vitamin C (P = 0.002). There was no effect on plasma lipids or uric acid, but there was a lower glucose and insulin peak concentration after consumption of the FVPD compared with the sugar-matched control. There was a trend towards increased vasodilation following both chronic and acute FVPD consumption. All volunteers were retrospectively genotyped for the eNOS G298T polymorphism and the effect of genotype on the measurements is discussed. Overall, there was a non-significant trend towards increased endothelium-dependent vasodilation following both acute and chronic FVPD consumption. However, there was a significant time x treatment effect (P < 0.05) of acute FVPD consumption in individuals with the GG variant of the eNOS gene.

Evidence for the complex relationship between free amino acid and sugar concentrations and acrylamide-forming potential in potato

Free amino acids and reducing sugars participate in the Maillard reaction during high-temperature cooking and processing. This results not only in the formation of colour, aroma and flavour compounds, but also undesirable contaminants, including acrylamide, which forms when the amino acid that participates in the reaction is asparagine. In this study, tubers of 13 varieties of potato (Solanum tuberosum), which had been produced in a field trial in 2010 and sampled immediately after harvest or after storage for 6 months, were analysed to show the relationship between the concentrations of free asparagine, other free amino acids, sugars and acrylamide-forming potential. The varieties comprised five that are normally used for crisping, seven that are used for French fry production and one that is used for boiling. Acrylamide formation was measured in heated flour, and correlated with glucose and fructose concentration. In French fry varieties, which contain higher concentrations of sugars, acrylamide formation also correlated with free asparagine concentration, demonstrating the complex relationship between precursor concentration and acrylamide-forming potential in potato. Storage of the potatoes for 6 months at 9°C had a significant, variety-dependent impact on sugar and amino acid concentrations and acrylamide-forming potential.