scholarly journals Activation of Two Different Resistance Mechanisms in Saccharomyces cerevisiae upon Exposure to Octanoic and Decanoic Acids

2010 ◽  
Vol 76 (22) ◽  
pp. 7526-7535 ◽  
Author(s):  
J. L. Legras ◽  
C. Erny ◽  
C. Le Jeune ◽  
M. Lollier ◽  
Y. Adolphe ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Ethyl Ester ◽  
Octanoic Acid ◽  
Acid Stress ◽  
Decanoic Acid ◽  
Resistance Mechanisms ◽  
Fatty Acyl ◽  
Fermentation Inhibitors ◽  
Phenotypic Analysis ◽  
Transcriptome Response

ABSTRACT Medium-chain fatty acids (octanoic and decanoic acids) are well known as fermentation inhibitors. During must fermentation, the toxicity of these fatty acids is enhanced by ethanol and low pH, which favors their entrance in the cell, resulting in a decrease of internal pH. We present here the characterization of the mechanisms involved in the establishment of the resistance to these fatty acids. The analysis of the transcriptome response to the exposure to octanoic and decanoic acids revealed that two partially overlapping mechanisms are activated; both responses share many genes with an oxidative stress response, but some key genes were activated differentially. The transcriptome response to octanoic acid stress can be described mainly as a weak acid response, and it involves Pdr12p as the main transporter. The phenotypic analysis of knocked-out strains confirmed the role of the Pdr12p transporter under the control of WAR1 but also revealed the involvement of the Tpo1p m ajor f acilitator s uperfamily proteins (MFS) transporter in octanoic acid expulsion. In contrast, the resistance to decanoic acid is composite. It also involves the transporter Tpo1p and includes the activation of several genes of the beta-oxidation pathway and ethyl ester synthesis. Indeed, the induction of FAA1 and EEB1, coding for a long-chain fatty acyl coenzyme A synthetase and an alcohol acyltransferase, respectively, suggests a detoxification pathway through the production of decanoate ethyl ester. These results are confirmed by the sensitivity of strains bearing deletions for the transcription factors encoded by PDR1, STB5, OAF1, and PIP2 genes.

scholarly journals Evaluation of the antimicrobial performance of menthol and menthol-based deep eutectic solvents as potential future antibiotic

2021 ◽  
Vol 287 ◽  
pp. 02010
Author(s):  
Nor Azrini Nadiha Azmi ◽  
Amal Elgharbawy ◽  
Hamzah Mohd Salleh ◽  
Adeeb Hayyan
Keyword(s):  
Fatty Acids ◽  
Octanoic Acid ◽  
Deep Eutectic Solvents ◽  
Decanoic Acid ◽  
Antimicrobial Activities ◽  
Gram Negative Bacteria ◽  
Eutectic Mixtures ◽  
Start Up ◽  
Antimicrobial Performance ◽  
Insight Into

Triggered by the strong antimicrobial activities of menthol and various fatty acids, eutectic mixtures based on the components are developed, producing new solvents that have possibilities to become a new antibiotic. This study aims to provide an insight into the antimicrobial activities of the new deep eutectic solvents (DESs) developed. Menthol-based DES combined with fatty acids, namely propionic acid, butanoic acid, hexanoic acid, octanoic acid, decanoic acid, and levulinic acid, were successfully obtained and their thermal profile was analyzed. The antimicrobial potential of DES systems was evaluated against both Gram positive and Gram negative bacteria. Owing to the activities of the start-up components, the results are considered promising, and this illustrates the potential of the newly obtained DESs as a new antimicrobial agent in various fields such as food, cosmetics as well as pharmaceutical.

DEODORIZING MORINDA CITRIFOLIA (MENGKUDU) STRONG ODOR JUICE BY β-CYCLODEXTRIN-ORGANIC ACIDS INCLUSION

2016 ◽  
Vol 78 (10) ◽  
Author(s):  
Yeap Shong Yien ◽  
Osman Hassan ◽  
Saiful Irwan Zubairi
Keyword(s):  
Fatty Acids ◽  
Melting Point ◽  
Inclusion Complex ◽  
Octanoic Acid ◽  
Dry Weight ◽  
Decanoic Acid ◽  
Hexanoic Acid ◽  
Morinda Citrifolia ◽  
Therapeutic Effects ◽  
Clinical Practices

Morinda citrifolia (noni) which is locally known as mengkudu in Malaysia, is a small evergreen tree usually found growing in open coastal regions at sea level and in forest areas. It has been reported to have  various therapeutic effects, including having anticancer activities, in clinical practices and laboratory animal models. However, consumers mostly avoid consuming mengkudu products due to  mengkudu’s sensory properties such as a strong rancid-like odor that is released when the mengkudu fruit is fully ripe. Therefore, this study was  conducted to determine the effectiveness of β-cyclodextrin in deodorizing the unpleasant odors in mengkudu juice which are mainly caused by medium chain fatty acids such as hexanoic acid, octanoic acid and decanoic acid. Initially, the optimal molar ratio for the encapsulation of hexanoic, octanoic and decanoic acid by β-cyclodextrin was constructed as a model system prior to the encapsulation of the juice. The formation of inclusion complex between all acids and β-cyclodextrin was verified by means of differential scanning calorimetry (DSC). Next, four dry weight ratios of mengkudu juice to β–cyclodextrin (1:0.5, 1:1, 1:1.5 and 1:2) were selected to determine the degree of the effectiveness of β-cyclodextrin in encapsulating unpleasant odors via gas chromatography-mass spectrometry (GC-MS). Based on the results, inclusion complex formation was confirmed by DSC through the disappearance of a melting point for pure acid, and shifting to a lower melting point from the pure β–cyclodextrin after the encapsulation process. Moreover, there were significant differences observed between hexanoic acid and octanoic acid content in the mengkudu juice before and after adding β-cyclodextrin (p<0.05). On the other hand, the results obtained from GC-MS and sensory evaluation had contributed to an optimum entrapment of fatty acids at the optimal dry weight ratio of 1:0.5 (dry weight of mengkudu: β-cyclodextrin). Hence, the ability of β-cyclodextrin as a masking agent has been proven to be able to reduce the odor-based fatty acids in mengkudu juice.

(omega-1)-Hydroxymonocarboxylic acids in urine of infants fed medium-chain triglycerides.

1981 ◽  
Vol 27 (10) ◽  
pp. 1661-1664 ◽  
Author(s):  
Y Shigematsu ◽  
T Momoi ◽  
M Sudo ◽  
Y Suzuki
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acids ◽  
Octanoic Acid ◽  
Monocarboxylic Acid ◽  
Decanoic Acid ◽  
Gas Chromatography Mass Spectrometry ◽  
Medium Chain Triglycerides ◽  
Medium Chain ◽  
Chain Acyl ◽  
Total Fatty Acids

Abstract Organic acids in the urine of infants fed a formula containing medium-chain triglycerides (octanoic acid 49% and decanoic acid 26% of total fatty acids) were determined by gas chromatography-mass spectrometry. We found a considerable amount of 5-hydroxyhexanoic acid and 7-hydroxyoctanoic acid, but no detectable 9-hydroxydecanoic acid, as well as a large amount of C6-C10-dicarboxylic acid. We believe that such acids are derived, via (omega-1)-hydroxylation, from medium-chain monocarboxylic acid or medium-chain acyl-CoA in the liver cell. The degree of (omega-1)-hydroxylation of medium-chain fatty acids relative to omega-hydroxylation apparently increases as the chain length of the fatty acids decreases.

scholarly journals Fatty Acids Taste Intensity Ratings Before and After Sour Taste Adaptation

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 742-742
Author(s):  
Eunjin Cheon ◽  
Richard Mattes
Keyword(s):  
Fatty Acids ◽  
Acetic Acid ◽  
Fatty Acid ◽  
Acid Solution ◽  
Octanoic Acid ◽  
Decanoic Acid ◽  
Acid Solutions ◽  
Significant Difference ◽  
Before And After

Abstract Objectives Recent research indicates that the taste quality of fatty acids, called ‘Oleogustus’, differs from the traditionally accepted five basic tastes. However, the actual quality of the sensation has not been characterized. One question is whether there is a sour component because very short-chain fatty acids, like acetic acid, the sour tastant in vinegar, is structurally a fatty acid. The present study investigated the quality sensation of fatty acids of graded chain length. Methods Sensory stimuli were acetic acid, butyric acid, hexanoic acid, octanoic acid, decanoic acid, lauric acid, oleic acid, and linoleic acid emulsions and palmitic acid, stearic acid powder. The intensity of the samples before and after expectorating was measured. Next, participants repeatedly sipped, held for 5 seconds, and expectorated a sour solution (0.09% w/w) and rated the intensity on a gLMS until the intensity was lower than “weak”. After adaption to the sour solution, the intensity of the sample was measured before and after expectorating. Participants recorded the quality of each sample. Results The intensity of acetic acid was significantly lower after adaptation (P &lt; 0.04) that before adaptation and a similar trend was noted for butyric acid. The other fatty acids were not affected by adaptation. The intensities of all liquid samples except the octanoic acid solution showed a significant difference between before and after expectorating the samples. The intensities of acetic, butyric and hexanoic acids were lower after expectorating the samples than the intensities before expectorating the samples (P &lt; 0.05) while the intensities of decanoic acid, lauric acid, oleic acid, and linoleic acid (P &lt; 0.05) were lower after expectorating. There was no significant difference in intensity of the palmitic acid solution and the intensity of the stearic acid solution between before and after expectorating. Conclusions The results showed that fatty acids with chain lengths great than 4 have a unique taste other than the sourness. In addition, short-chain fatty acid solutions had higher intensity before expectorating the solutions while the medium- and long-chain fatty acid solutions had higher intensity after expectorating solutions, indicating that there is a different persistence time for fatty acid directly related to chain-length. Funding Sources This study has no sponsors.

scholarly journals Mannoprotein Content and Volatile Molecule Profiles of Trebbiano Wines Obtained by Saccharomyces cerevisiae and Saccharomyces bayanus Strains

Fermentation ◽  
2019 ◽  
Vol 5 (3) ◽  
pp. 66
Author(s):  
Braschi ◽  
Ricci ◽  
Grazia ◽  
Versari ◽  
Patrignani ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethyl Ester ◽  
Octanoic Acid ◽  
Acid Ethyl Ester ◽  
Principal Component ◽  
Decanoic Acid ◽  
Aroma Compound ◽  
Propanoic Acid ◽  
Saccharomyces Bayanus ◽  
Volatile Profiles

: The production of volatile compounds has become one of the major technological features for yeast selection. In fact, although the aromatic profile of the wine is the sum of varietal-, pre-, post-, and fermentative-aroma compound, yeasts affect the quality of the grape from maturation throughout fermentation, metabolizing sugars and other components into alcohols, esters, organic acids, and aldehydes. Among the new technological features, the production of mannoproteins has gained interest. From this perspective, the main aim of this work was to characterize 9 strains of Saccharomyces cerevisiae and 1 of Saccharomyces bayanus for their volatile profiles and the release of mannoproteins. The strains were inoculated in Trebbiano musts and incubated at 15 °C; at the end of fermentation the wines were evaluated by GC/MS/SPME for their volatile profiles and mannoprotein content by enzymatic assay. The strains were inoculated at level ranging between 4.9 and 6.3 log CFU/mL but only the strains L318 and 12233X6167 were able to reach values of 7.5 log CFU/mL. The aromatic profiles resulted in a strain-specific fingerprinting. According to the principal component analysis, the wines produced by the strains L288, L234, and L318 were characterized by the presence of propanoic acid, butanol, octanoic acid, and 3 methyl pentanol while the wine obtained by the strain 12233x35G2 was characterized by the presence of propanoic acid, butanol, octanoic acid and 3 methyl pentanol while the strain 12233x35G2 was characterized by the presence of decanoic acid ethyl ester, heptanoic acid ethyl ester, and acetic acid 2 phenetyl ester. Regarding mannoproteins, the highest concentration was achieved by strain12233x6167 (104 mg/L). The data allowed to select the strains endowed with the best fermentation performances in terms of aroma and mannoproteins release.

scholarly journals Astrocyte metabolism of the medium-chain fatty acids octanoic acid and decanoic acid promotes GABA synthesis in neurons via elevated glutamine supply

2021 ◽  
Vol 14 (1) ◽  
Author(s):  
Jens V. Andersen ◽  
Emil W. Westi ◽  
Emil Jakobsen ◽  
Nerea Urruticoechea ◽  
Karin Borges ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Neurological Disorders ◽  
Octanoic Acid ◽  
Brain Slices ◽  
Decanoic Acid ◽  
Protective Effects ◽  
Medium Chain ◽  
Medium Chain Fatty Acids ◽  
Metabolic Substrates ◽  
Gaba Synthesis

AbstractThe medium-chain fatty acids octanoic acid (C8) and decanoic acid (C10) are gaining attention as beneficial brain fuels in several neurological disorders. The protective effects of C8 and C10 have been proposed to be driven by hepatic production of ketone bodies. However, plasma ketone levels correlates poorly with the cerebral effects of C8 and C10, suggesting that additional mechanism are in place. Here we investigated cellular C8 and C10 metabolism in the brain and explored how the protective effects of C8 and C10 may be linked to cellular metabolism. Using dynamic isotope labeling, with [U-13C]C8 and [U-13C]C10 as metabolic substrates, we show that both C8 and C10 are oxidatively metabolized in mouse brain slices. The 13C enrichment from metabolism of [U-13C]C8 and [U-13C]C10 was particularly prominent in glutamine, suggesting that C8 and C10 metabolism primarily occurs in astrocytes. This finding was corroborated in cultured astrocytes in which C8 increased the respiration linked to ATP production, whereas C10 elevated the mitochondrial proton leak. When C8 and C10 were provided together as metabolic substrates in brain slices, metabolism of C10 was predominant over that of C8. Furthermore, metabolism of both [U-13C]C8 and [U-13C]C10 was unaffected by etomoxir indicating that it is independent of carnitine palmitoyltransferase I (CPT-1). Finally, we show that inhibition of glutamine synthesis selectively reduced 13C accumulation in GABA from [U-13C]C8 and [U-13C]C10 metabolism in brain slices, demonstrating that the glutamine generated from astrocyte C8 and C10 metabolism is utilized for neuronal GABA synthesis. Collectively, the results show that cerebral C8 and C10 metabolism is linked to the metabolic coupling of neurons and astrocytes, which may serve as a protective metabolic mechanism of C8 and C10 supplementation in neurological disorders.

scholarly journals The Honey Volatile Code: A Collective Study and Extended Version

Foods ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 508 ◽  
Author(s):  
Karabagias ◽  
Karabagias ◽  
Badeka
Keyword(s):  
Ethyl Ester ◽  
Octanoic Acid ◽  
Solid Phase ◽  
Hierarchical Classification ◽  
Acid Ethyl Ester ◽  
Decanoic Acid ◽  
Nonanoic Acid ◽  
Dodecanoic Acid ◽  
Tetradecanoic Acid ◽  
Geranyl Acetone

Background: The present study comprises the second part of a new theory related to honey authentication based on the implementation of the honey code and the use of chemometrics. Methods: One hundred and fifty-one honey samples of seven different botanical origins (chestnut, citrus, clover, eucalyptus, fir, pine, and thyme) and from five different countries (Egypt, Greece, Morocco, Portugal, and Spain) were subjected to analysis of mass spectrometry (GC-MS) in combination with headspace solid-phase microextraction (HS-SPME). Results: Results showed that 94 volatile compounds were identified and then semi-quantified. The most dominant classes of compounds were acids, alcohols, aldehydes, esters, ethers, phenolic volatiles, terpenoids, norisoprenoids, and hydrocarbons. The application of classification and dimension reduction statistical techniques to semi-quantified data of volatiles showed that honey samples could be distinguished effectively according to both botanical origin and the honey code (p < 0.05), with the use of hexanoic acid ethyl ester, heptanoic acid ethyl ester, octanoic acid ethyl ester, nonanoic acid ethyl ester, decanoic acid ethyl ester, dodecanoic acid ethyl ester, tetradecanoic acid ethyl ester, hexadecanoic acid ethyl ester, octanal, nonanal, decanal, lilac aldehyde C (isomer III), lilac aldehyde D (isomer IV), benzeneacetaldehyde, alpha-isophorone, 4-ketoisophorone, 2-hydroxyisophorone, geranyl acetone, 6-methyl-5-hepten-2-one, 1-(2-furanyl)-ethanone, octanol, decanol, nonanoic acid, pentanoic acid, 5-methyl-2-phenyl-hexenal, benzeneacetonitrile, nonane, and 5-methyl-4-nonene. Conclusions: New amendments in honey authentication and data handling procedures based on hierarchical classification strategies (HCSs) are exhaustively documented in the present study, supporting and flourishing the state of the art.

Reduction of citrinin biosynthesis by fatty acids in Monascus fermented food

2012 ◽  
Vol 5 (2) ◽  
pp. 163-167
Author(s):  
B.P. Panda ◽  
M. Ali
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Octanoic Acid ◽  
Decanoic Acid ◽  
Fermentation Medium ◽  
Fermented Food ◽  
Hexanoic Acid ◽  
Red Yeast Rice ◽  
Octadecanoic Acid ◽  
Rice Medium

Monascus-fermented food (red yeast rice, red mould rice, angkak) contains various useful secondary metabolites, for example lovastatin, along with citrinin, a hepatonephrotoxic agent. Fatty acids such as octanoic acid, oleic acid, octadecanoic acid, decanoic acid, hexanoic acid at increasing concentrations concentrations (0.1, 0.5, 1, 3 and 5%) were incorporated in solid fermentation medium to influence the citrinin level in red mould rice. Out of all the fatty acids tested, oleic acid and octadecanoic acid were ineffective, hexanoic acid and octanoic acid were moderately effective, whereas decanoic acid was highly effective in controlling citrinin biosynthesis. On the eleventh day of solid-state fermentation in red mould rice medium supplemented with 5% decanoic acid, citrinin concentration was 28 ng/g (lower than the advisory citrinin limit of 200 ng/g), whereas lovastatin concentration was 1.574 mg/g. Fermentation of rice medium supplemented with decanoic acid could produce a safer Monascus-based functional food than the non-supplemented medium.

Fatty acyl chain structure, orientational order, and the lipid phase transition in Acholeplasma laidlawii B membranes. A review of recent 19F nuclear magnetic resonance studies

1984 ◽  
Vol 62 (11) ◽  
pp. 1134-1150 ◽  
Author(s):  
P. M. Macdonald ◽  
B. D. Sykes ◽  
R. N. McElhaney
Keyword(s):  
Phase Transition ◽  
Fatty Acids ◽  
Nuclear Magnetic Resonance ◽  
Acyl Chain ◽  
Orientational Order ◽  
Membrane Lipid ◽  
Fatty Acyl ◽  
Fatty Acyl Chain ◽  
Lipid Phase ◽  
Lipid Phase Transition

The orientational order parameters of monofluoropalmitic acids biosynthetically incorporated into membranes of Acholeplasma laidlawii B in the presence of a large excess of a variety of structurally diverse fatty acids have been determined via 19F nuclear magnetic resonance (19F NMR) spectroscopy. It is demonstrated that these monofluoropalmitic acids are relatively nonperturbing membrane probes based upon physical (differential scanning calorimetry), biochemical (membrane lipid analysis), and biological (growth studies) criteria. 19F NMR is shown to convey the same qualitative and quantitative picture of membrane lipid order provided by 2H-NMR techniques and to be sensitive to the structural characteristics of the membrane fatty acyl chains, as well as to the lipid phase transition. Representatives of each naturally occurring class of fatty acyl chain structures, including straight-chain saturated, methyl-branched, monounsaturated, and alicyclic-ring-substituted fatty acids, were studied and the 19F-NMR order parameters were correlated with the lipid phase transitions (determined calorimetrically). The lipid phase transition was the prime determinant of overall orientational order regardless of fatty acid structure. Effects upon orientational order attributable to specific structural substituents were discernible, but were secondary to the effects of the lipid phase transition. In the gel state, relative overall order was directly proportional to the temperature of the particular lipid phase transition. Not only the overall order, but also the order profile across the membrane was sensitive to the presence of particular structural substituents. In particular, in the gel state specific fatty acyl structures demonstrated a characteristic disordering effect in the membrane order profile. These various observations can be merged to provide a unified picture of the manner in which fatty acyl chain chemistry modulates the physical state of membrane lipids.

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