Contribution of the tricarboxylic acid (TCA) cycle and the glyoxylate shunt in Saccharomyces cerevisiae to succinic acid production during dough fermentation

Rezaei, Mohammad Naser; Aslankoohi, Elham; Verstrepen, Kevin J.; Courtin, Christophe M.

doi:10.1016/j.ijfoodmicro.2015.03.004

Cited by 41 publications

(23 citation statements)

References 36 publications

(68 reference statements)

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“…This cycle can be modified, and enzymes can be upregulated or downregulated depending on the needs of the cell. The demand for energy necessitates the complete decarboxylation of acetyl CoA and the formation of reducing moieties such as FADH 2 and NADH (Rezaei et al, 2015). Environmental stress, whether physical and/or chemical in nature, can have a major impact on this metabolic cycle (Rezaei et al, 2015).…”

Section: Discussionmentioning

confidence: 99%

“…The demand for energy necessitates the complete decarboxylation of acetyl CoA and the formation of reducing moieties such as FADH 2 and NADH (Rezaei et al, 2015). Environmental stress, whether physical and/or chemical in nature, can have a major impact on this metabolic cycle (Rezaei et al, 2015). Enzymes involved in the TCA cycle that are overexpressed under ELF-EMF and RF-EMF exposure might accelerate TCA reactions and increase the production of energy and some key molecular components, and both of these outcomes will help the cells meet their requirements in response to environmental stress.…”

Section: Discussionmentioning

confidence: 99%

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Exposure of ELF-EMF and RF-EMF Increase the Rate of Glucose Transport and TCA Cycle in Budding Yeast

et al. 2016

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In this study, we investigated the transcriptional response to 50 Hz extremely low frequency electromagnetic field (ELF-EMF) and 2.0 GHz radio frequency electromagnetic field (RF-EMF) exposure by Illumina sequencing technology using budding yeast as the model organism. The transcription levels of 28 genes were upregulated and those of four genes were downregulated under ELF-EMF exposure, while the transcription levels of 29 genes were upregulated and those of 24 genes were downregulated under RF-EMF exposure. After validation by reverse transcription quantitative polymerase chain reaction (RT-qPCR), a concordant direction of change both in differential gene expression (DGE) and RT-qPCR was demonstrated for nine genes under ELF-EMF exposure and for 10 genes under RF-EMF exposure. The RT-qPCR results revealed that ELF-EMF and RF-EMF exposure can upregulate the expression of genes involved in glucose transportation and the tricarboxylic acid (TCA) cycle, but not the glycolysis pathway. Energy metabolism is closely related with the cell response to environmental stress including EMF exposure. Our findings may throw light on the mechanism underlying the biological effects of EMF.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Exposure of ELF-EMF and RF-EMF Increase the Rate of Glucose Transport and TCA Cycle in Budding Yeast

et al. 2016

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“…This is in line with the finding of Birch et al (2013), who found that the number of yeast cells did not change during fermentation. According to Rezaei et al (2015), anaerobic conditions are found during dough fermentation; the tricarboxylic acid cycle genes are still active during dough fermentation, which is an indication of the presence of at least microrespiratory activity in dough during fermentation. However, this condition had no significant difference on the cell count of yeast after the dough was completely mixed and after completion of the fermentation process.…”

Section: Resultsmentioning

confidence: 99%

Changes in Phytate Content in Whole Meal Wheat Dough and Bread Fermented with Phytase‐Active Yeasts

et al. 2017

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The degradation of inositol hexakisphosphate (IP6) was evaluated in whole meal wheat dough fermented with baker's yeast without phytase activity, different strains of Saccharomyces cerevisiae (L1.12 or L6.06), or Pichia kudriavzevii with extracellular phytase activity to see if the degradation of IP6 in whole meal dough and the corresponding bread could be increased by fermentation with phytase‐active yeasts. The IP6 degradation was measured after the dough was mixed for 19 min, after the completion of fermentation, and in bread after baking. Around 60–70% of the initial value of IP6 in the flour (10.02 mg/g) was reduced in the dough already after mixing, and additionally 10–20% was reduced after fermentation. The highest degradation of IP6 was seen in dough fermented with the phytase‐active yeast strains S. cerevisiae L1.12 and P. kudriavzevii L3.04. Activity of wheat phytase in whole meal wheat dough seems to be the primary source of phytate degradation, and the degradation is considerably higher in this study with a mixing time of 19 min compared with earlier studies. The additional degradation of IP6 by phytase‐active yeasts was not related to their extracellular phytase activities, suggesting that phytases from the yeasts are inhibited differently. Therefore, the highest degradation of IP6 and expected highest mineral bioavailability in whole meal wheat bread can be achieved by use of a phytase‐active yeast strain with less inhibition. The strain S. cerevisiae L1.12 is suitable for this because it was the most effective yeast strain in reducing the amount of IP6 in dough during a short fermentation time.

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“…Also the change in dough pH as a function of fermentation time could be crucial for changes in rheological properties . Dough pH drops to 4.8–5.0 during fermentation.…”

Section: Discussionmentioning

confidence: 99%

The impact of yeast fermentation on dough matrix properties

et al. 2016

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These changes probably have to be attributed to metabolites generated during fermentation. Indeed, organic acids and also ethanol in concentrations produced by yeast were previously shown to have similar effects in yeastless dough. These findings imply the high importance of yeast fermentation metabolites on dough matrix properties in industrial bread production. © 2015 Society of Chemical Industry.

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Contribution of the tricarboxylic acid (TCA) cycle and the glyoxylate shunt in Saccharomyces cerevisiae to succinic acid production during dough fermentation

Cited by 41 publications

References 36 publications

Exposure of ELF-EMF and RF-EMF Increase the Rate of Glucose Transport and TCA Cycle in Budding Yeast

Exposure of ELF-EMF and RF-EMF Increase the Rate of Glucose Transport and TCA Cycle in Budding Yeast

Changes in Phytate Content in Whole Meal Wheat Dough and Bread Fermented with Phytase‐Active Yeasts

The impact of yeast fermentation on dough matrix properties

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