scholarly journals Isolation and molecular identification for autochthonous starter Saccharomyces cerevisiae with low biogenic amine synthesis for black raspberry (Rubus coreanus Miquel) wine fermentation

2019 ◽  
Vol 65 (4) ◽  
pp. 188-196
Author(s):  
Nho-Eul Song ◽  
Chan-Mi Lee ◽  
Sang-Ho Baik
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Molecular Identification ◽  
Biogenic Amine ◽  
Wine Fermentation ◽  
Black Raspberry ◽  
Rubus Coreanus

Antiviral Effects of Black Raspberry (Rubus coreanus) Juice on Foodborne Viral Surrogates

2012 ◽  
Vol 9 (10) ◽  
pp. 915-921 ◽  
Author(s):  
Mi Oh ◽  
Seon Young Bae ◽  
Ji-Hye Lee ◽  
Ki Joon Cho ◽  
Kyung Hyun Kim ◽  
...  
Keyword(s):  
Black Raspberry ◽  
Rubus Coreanus ◽  
Antiviral Effects

scholarly journals Mapping global shifts in Saccharomyces cerevisiae gene expression across asynchronous time trajectories with diffusion maps

2021 ◽  
Author(s):  
Taylor Reiter ◽  
Rachel Montpetit ◽  
Ron Runnebaum ◽  
C. Titus Brown ◽  
Ben Montpetit
Keyword(s):  
Gene Expression ◽  
Saccharomyces Cerevisiae ◽  
Expression Patterns ◽  
Pinot Noir ◽  
Wine Fermentation ◽  
Gene Expression Patterns ◽  
Expression Data ◽  
Site Specific ◽  
Time Series Gene Expression ◽  
Specific Factors

AbstractGrapes grown in a particular geographic region often produce wines with consistent characteristics, suggesting there are site-specific factors driving recurrent fermentation outcomes. However, our understanding of the relationship between site-specific factors, microbial metabolism, and wine fermentation outcomes are not well understood. Here, we used differences in Saccharomyces cerevisiae gene expression as a biosensor for differences among Pinot noir fermentations from 15 vineyard sites. We profiled time series gene expression patterns of primary fermentations, but fermentations proceeded at different rates, making analyzes of these data with conventional differential expression tools difficult. This led us to develop a novel approach that combines diffusion mapping with continuous differential expression analysis. Using this method, we identified vineyard specific deviations in gene expression, including changes in gene expression correlated with the activity of the non-Saccharomyces yeast Hanseniaspora uvarum, as well as with initial nitrogen concentrations in grape musts. These results highlight novel relationships between site-specific variables and Saccharomyces cerevisiae gene expression that are linked to repeated wine fermentation outcomes. In addition, we demonstrate that our analysis approach can extract biologically relevant gene expression patterns in other contexts (e.g., hypoxic response of Saccharomyces cerevisiae), indicating that this approach offers a general method for investigating asynchronous time series gene expression data.ImportanceWhile it is generally accepted that foods, in particular wine, possess sensory characteristics associated with or derived from their place of origin, we lack knowledge of the biotic and abiotic factors central to this phenomenon. We have used Saccharomyces cerevisiae gene expression as a biosensor to capture differences in fermentations of Pinot noir grapes from 15 vineyards across two vintages. We find that gene expression by non-Saccharomyces yeasts and initial nitrogen content in the grape must correlates with differences in gene expression among fermentations from these vintages. These findings highlight important relationships between site-specific variables and gene expression that can be used to understand, or possibly modify, wine fermentation outcomes. Our work also provides a novel analysis method for investigating asynchronous gene expression data sets that is able to reveal both global shifts and subtle differences in gene expression due to varied cell – environment interactions.

scholarly journals Saccharomyces cerevisiae gene expression during fermentation of Pinot noir wines at industrially relevant scale

2021 ◽  
Author(s):  
Taylor Reiter ◽  
Rachel Montpetit ◽  
Shelby Byer ◽  
Isadora Frias ◽  
Esmeralda Leon ◽  
...  
Keyword(s):  
Gene Expression ◽  
Saccharomyces Cerevisiae ◽  
Expression Patterns ◽  
Pilot Scale ◽  
Pinot Noir ◽  
Wine Fermentation ◽  
Gene Expression Program ◽  
Gene Expression Patterns ◽  
Grape Must ◽  
Expression Program

Saccharomyces cerevisiae metabolism produces ethanol and other compounds during the fermentation of grape must into wine. Thousands of genes change expression over the course of a wine fermentation, allowing S. cerevisiae to adapt to and dominate the fermentation environment. Investigations into these gene expression patterns have previously revealed genes that underlie cellular adaptation to the grape must and wine environment involving metabolic specialization and ethanol tolerance. However, the majority of studies detailing gene expression patterns have occurred in controlled environments that may not recapitulate the biological and chemical complexity of fermentations performed at production scale. Here, an analysis of the S. cerevisiae RC212 gene expression program is presented, drawing from 40 pilot-scale fermentations (150 liters) using Pinot noir grapes from 10 California vineyards across two vintages. A core gene expression program was observed across all fermentations irrespective of vintage similar to that of laboratory fermentations, in addition to novel gene expression patterns likely related to the presence of non-Saccharomyces microorganisms and oxygen availability during fermentation. These gene expression patterns, both common and diverse, provide insight into Saccharomyces cerevisiae biology critical to fermentation outcomes under industry-relevant conditions. Importance This study characterized Saccharomyces cerevisiae RC212 gene expression during Pinot noir fermentation at pilot scale (150 liters) using industry-relevant conditions. The reported gene expression patterns of RC212 are generally similar to that observed in laboratory fermentation conditions, but also contain gene expression signatures related to yeast-environment interactions found in a production setting (e.g., presence of non-Saccharomyces microorganisms). Key genes and pathways highlighted by this work remain under-characterized, raising the need for further research to understand the roles of these genes and their impact on industrial wine fermentation outcomes.

scholarly journals Antiviral Effects of Black Raspberry (Rubus coreanus) Seed and Its Gallic Acid against Influenza Virus Infection

Viruses ◽  
2016 ◽  
Vol 8 (6) ◽  
pp. 157 ◽  
Author(s):  
Ji-Hye Lee ◽  
Mi Oh ◽  
Jong Seok ◽  
Sella Kim ◽  
Dan Lee ◽  
...  
Keyword(s):  
Influenza Virus ◽  
Virus Infection ◽  
Gallic Acid ◽  
Influenza Virus Infection ◽  
Black Raspberry ◽  
Rubus Coreanus ◽  
Antiviral Effects

scholarly journals Black Raspberry (Rubus coreanus Miquel) Promotes Browning of Preadipocytes and Inguinal White Adipose Tissue in Cold-Induced Mice

Nutrients ◽  
2019 ◽  
Vol 11 (9) ◽  
pp. 2164 ◽  
Author(s):  
Woo Yong Park ◽  
Seong-Kyu Choe ◽  
Jinbong Park ◽  
Jae-Young Um
Keyword(s):  
Adipose Tissue ◽  
White Adipose Tissue ◽  
Zinc Finger Protein ◽  
Uncoupling Protein ◽  
Water Extract ◽  
Black Raspberry ◽  
In Vivo Models ◽  
Rubus Coreanus ◽  
Beige Fat ◽  
Rubus Coreanus Miquel

The alteration of white adipose tissue (WAT) “browning”, a change of white into beige fat, has been considered as a new therapeutic strategy to treat obesity. In this study, we investigated the browning effect of black raspberry (Rubus coreanus Miquel) using in vitro and in vivo models. Black raspberry water extract (BRWE) treatment inhibited lipid accumulation in human mesenchymal stem cells (hMSCs) and zebrafish. To evaluate the thermogenic activity, BRWE was orally administered for 2 weeks, and then, the mice were placed in a 4 °C environment. As a result, BRWE treatment increased rectal temperature and inguinal WAT (iWAT) thermogenesis by inducing the expression of beige fat specific markers such as PR domain zinc-finger protein 16 (PRDM16), uncoupling protein 1 (UCP1), peroxisome proliferator-activated receptor gamma coactivator 1-alpha (PGC1α), and t-box protein 1 (TBX1) in cold-exposed mice. Furthermore, ellagic acid (EA), a constituent of BRWE, markedly promoted beige specific markers: UCP1, PGC1α, TBX1, and nuclear respiratory factor 1 in beige differentiation media (DM)-induced 3T3-L1 adipocytes. Our findings indicate that BRWE can promote beige differentiation/activation, and EA is the active compound responsible for such effect. Thus, we suggest the nature-derived agents BRWE and EA as potential agents for obesity treatment.

scholarly journals Bacteria isolated from Korean black raspberry vinegar with low biogenic amine production in wine

2016 ◽  
Vol 47 (2) ◽  
pp. 452-460 ◽  
Author(s):  
Nho-Eul Song ◽  
Hyoun-Suk Cho ◽  
Sang-Ho Baik
Keyword(s):  
Biogenic Amine ◽  
Black Raspberry
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