Candida tartarivorans sp. nov., an anamorphic ascomycetous yeast with the capacity to degrade L(+)- and meso-tartaric acid.

Fonseca, Álvaro; Fell, Jack W.; Kurtzman, Cletus P.; Spencer‐Martins, I.

doi:10.1099/00207713-50-1-389

Cited by 11 publications

(5 citation statements)

References 14 publications

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“…The majority of tartaric acid is destroyed in the intestinal tract by microbial action (8,9 ). The presence of tartaric acid in human urine is not associated with any toxic consequences at doses up to 20 g. Long-term studies in rats demonstrated that a diet containing up to 1.2% tartaric acid for 2 years produced no significant toxic effect (10 ).…”

Section: Significance Of Urinary Tartaric Acidmentioning

confidence: 99%

Significance of Urinary Tartaric Acid

Lord¹,

Burdette

Bralley

2005

Clinical Chemistry

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Section: Significance Of Urinary Tartaric Acidmentioning

confidence: 99%

Significance of Urinary Tartaric Acid

Lord¹,

Burdette

Bralley

2005

Clinical Chemistry

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“…Kurtzman & Robnett (1998) showed that C. blankii is phylogenetically distantly related to the Stephanoascus clade. Similarly, C. auringiensis, C. salmanticensis and C. tartarivorans appear to be only distantly related to the Stephanoascus clade (Fonseca et al, 2000). Middelhoven & Kurtzman (2003) examined the ability of several yeast species to assimilate glycine, uric acid, n-hexadecane, putrescine and branched-chain aliphatic compounds such as isobutanol, leucine and isoleucine.…”

Section: Description Ofmentioning

confidence: 99%

Candida digboiensis sp. nov., a novel anamorphic yeast species from an acidic tar sludge-contaminated oilfield

Prasad

Mayilraj

Sood

et al. 2005

International Journal of Systematic and Evolutionary Microbiology

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Two strains T and TERI-7) of a novel yeast species were isolated from acidic tar sludge-contaminated soil samples collected from Digboi Refinery, Assam, India. These two yeast strains were morphologically, physiologically and phylogenetically identical to each other.No sexual reproduction was observed on corn meal, malt, Gorodkowa, YM or V8 agars. Physiologically, the novel isolates were most closely related to Candida blankii, but differed in eight physiological tests. The prominent differences were the ability of the isolates to assimilate melibiose and inulin and their inability to assimilate D-glucuronate, succinate and citrate. Phylogenetic analysis using the D1/D2 variable domain showed that the closest relative of these strains is C. blankii (2?8 % divergence). Other related species are Zygoascus hellenicus and Candida bituminiphila. The isolates differed from C. blankii by 11 base substitutions in the 18S rRNA gene sequence and by 58 base substitutions in the internal transcribed spacer sequences. The physiological, biochemical and molecular data support the contention that strains TERI-6 T

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“…Lord et al tested the frequent ingestion of grape juice (28 mL) in a human population producing urinary tartrate concentrations >300 g/mg creatinine . Dietary sources strongly influence the concentration of urinary tartrate, and its production by intestinal yeast or bacteria is insignificant because the majority of tartaric acid is destroyed by microbial action , indicating that the urinary tartrate in our samples was provided by the wine composition. In addition, Yamashita et al demonstrated that tartaric acid has the beneficial effect of enhancing the bioavailability of wine polyphenols .…”

Section: Resultsmentioning

confidence: 97%

¹H‐NMR‐based metabolomic analysis of the effect of moderate wine consumption on subjects with cardiovascular risk factors

et al. 2012

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Moderate wine consumption is associated with health-promoting activities. An H-NMR-based metabolomic approach was used to identify urinary metabolomic differences of moderate wine intake in the setting of a prospective, randomized, crossover and controlled trial. Sixty-one male volunteers with high cardiovascular risk factors followed three dietary interventions (28 days): dealcoholized red wine (RWD) (272ml/day, polyphenol-control), alcoholized red wine (RWA) (272ml/day) and gin (GIN) (100ml/day, alcohol-control). After each period, 24h-urine samples were collected and analyzed by 1 H-NMR. According to the results of an one-way-ANOVA, significant markers were grouped in four categories: alcohol-related markers (ethanol); gin-related markers; wine-related markers; and gut microbiota markers (hippurate and 4-hydroxphenylacetic acid). Wine metabolites were classified into two groups; first, metabolites of food metabolome: tartrate (RWA and RWD), ethanol and mannitol (RWA); and second, biomarkers which relates to endogenous modifications after wine consumption, comprising branched-chain amino acid (BCAA) metabolite (3-methyl-oxovalerate). Additionally, a possible interaction between alcohol and gut-related biomarkers has been identified. To our knowledge, this is the first time that this approach has been applied in a nutritional intervention with red wine. The results show the capacity of this approach to obtain a comprehensive metabolome picture including food metabolome and endogenous biomarkers of moderate wine intake.

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Candida tartarivorans sp. nov., an anamorphic ascomycetous yeast with the capacity to degrade L(+)- and meso-tartaric acid.

Cited by 11 publications

References 14 publications

Significance of Urinary Tartaric Acid

Significance of Urinary Tartaric Acid

Candida digboiensis sp. nov., a novel anamorphic yeast species from an acidic tar sludge-contaminated oilfield

¹H‐NMR‐based metabolomic analysis of the effect of moderate wine consumption on subjects with cardiovascular risk factors

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Candida tartarivorans sp. nov., an anamorphic ascomycetous yeast with the capacity to degrade L(+)- and meso-tartaric acid.

Cited by 11 publications

References 14 publications

Significance of Urinary Tartaric Acid

Significance of Urinary Tartaric Acid

Candida digboiensis sp. nov., a novel anamorphic yeast species from an acidic tar sludge-contaminated oilfield

1H‐NMR‐based metabolomic analysis of the effect of moderate wine consumption on subjects with cardiovascular risk factors

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¹H‐NMR‐based metabolomic analysis of the effect of moderate wine consumption on subjects with cardiovascular risk factors