Inhibition of glycolysis by furfural in Saccharomyces cerevisiae

Banerjee, Nirupama; Bhatnagar, Rakesh; Viswanathan, L.

doi:10.1007/bf00505872

Cited by 200 publications

(104 citation statements)

References 6 publications

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“…For instance, furfural concentrations of 1 mg/L or more were found to significantly decreased CO2 evolution by resuspended yeast cells (91). Furfural also affects the activity of certain enzymes, particularly glycolytic enzymes and dehydrogenases, suggesting that these enzymes are more sensitive and that they are probably responsible for the inhibition of alcohol production (91). Moreover, the inhibitive effects of furfural on microbial growth and metabolism in ethanol fermentation have been studied with various organisms, e.g., Saccharomyces cerevisiae (92)(93)(94)(95)(96), Pachysolen tannophilus (97) and E. coli (98), as well as with cellulase production in Trichoderma reesei (99).…”

Section: Furan Components From Cellulose and Hemicellulosementioning

confidence: 99%

“…Both of these compounds are known to affect the specific growth rate of fermentative organisms, however the degree of inhibition depends on its concentration in the fermentation medium (90). For instance, furfural concentrations of 1 mg/L or more were found to significantly decreased CO2 evolution by resuspended yeast cells (91). Furfural also affects the activity of certain enzymes, particularly glycolytic enzymes and dehydrogenases, suggesting that these enzymes are more sensitive and that they are probably responsible for the inhibition of alcohol production (91).…”

Section: Furan Components From Cellulose and Hemicellulosementioning

confidence: 99%

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Biological activities of lignin hydrolysate-related compounds

Lee¹,

Monnappa²,

Mitchell³

2012

BMB Reports

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Section: Furan Components From Cellulose and Hemicellulosementioning

confidence: 99%

Section: Furan Components From Cellulose and Hemicellulosementioning

confidence: 99%

Biological activities of lignin hydrolysate-related compounds

Lee¹,

Monnappa²,

Mitchell³

2012

BMB Reports

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“…Vanillin, syringaldehyde and 4-HB are formed by the degradation of lignin. The presence of these compounds has been shown to synergistically reduce the growth rate of microorganisms by disturbing the cell membrane function, inhibiting essential enzymes, negatively interacting with DNA and RNA, and specifically interacting with the Entner Doudoroff pathway mRNA (Banerjee et al, 1981;Franden et al, 2013;He et al, 2014). Despite these adverse conditions, we found that rice straw hydrolysate can be used by Z. mobilis (strains TISTR405, 550 and 551) in biofilms on polystyrene surfaces (3 days old) to produce higher ethanol yields (Y P/S ) than planktonic or suspended cultures (Table 2).…”

Section: Resultsmentioning

confidence: 99%

Development of corn silk as a biocarrier for <i>Zymomonas mobilis</i> biofilms in ethanol production from rice straw

Todhanakasem

Tiwari

Thanonkeo

2016

J. Gen. Appl. Microbiol.

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“…The antioxidant activity of MRP has received considerable attention [13][14][15][16][17][18][19][20][21][22][23] and has been associated with extending the shelf-life of foods by postponing oxidation of food products [24,25]. There is some evidence that that antimicrobial properties of MRPs could also contribute to extending shelf-life of food products by inhibiting growth of spoilage-causing organisms [13,26,27,28]. In the example with yeast, (Saccharomyces cerevisiae), it was reported that the active MRP component was furfural, which inhibited glycolysis and also alcohol product, due to inhibitory action on key enzymes, especially the dehydrogenases.…”

Section: Introductionmentioning

confidence: 99%

Evidence to indicate that maillard reaction products can provide selective antimicrobial activity

Mu¹,

Wang²,

Kitts³

2016

Integr Food Nutr Metab

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activity also resulted in notable antimicrobial activity [13]. From these and other studies it is important to fully understand the inhibitory effect of Maillard reaction against bacteria and possible mechanism(s) of activity. The objective of this paper is to provide a comprehensive description of the antimicrobial properties of MRPs, related factors that influence the inhibitory effect of MRPs, and demonstrated mechanisms of antimicrobial effect of MRPs. Reaction scheme and products formed in MRIn general, food product matrices possess subtle differences in pH and water activity, which in turn influence the final composition of different MRPs during thermal processing. The diverse range of physical, chemical or biological properties of soluble pre-and final stage melanoidins, or mixtures thereof, which result from varied reaction conditions leads to a cascade of redox reactions that generate a complex mixture of molecules. This represents a major challenge for food scientists to conclude specific structure-function of MRPs with antimicrobial activity. Initiation of the MR is greatest at slightly basic pH, a requirement for the nucleophilic reaction by the amino nitrogen lone-pair electron condensing with a carbonyl carbon on the reducing sugar. The result is the formation of glycosylamine, which dehydrates to a Schiff base and then to Amadori rearrangement. If pH is acidic, the rearrangement of Amadori to 1,2 enolization is facilitated. This is in contrast to subsequent formation of many different chemical AbstractThe Maillard reaction (MR) is a non-enzymatic browning reaction that occurs between carbonyl and amino groups present in foods that are processed or cooked at high temperatures; the result being a vast number of reaction products, termed Maillard reaction products (MRPs). Whereas initial stages of the reaction produce small molecular weight, colorless products; some being volatile and contributing to odor, extending the reaction with prolonged exposure to heat will result in the MR reaching final stages and generating high molecular weight products that contribute to color and flavor, important sensory attributes. Many specific MRPs also impart a range of biological properties; the most recently noted being antioxidant capacity and to a comparatively lesser extent antimicrobial activity. The potential antimicrobial activity of MRPs appears to be dependent on the strain of microorganism and internal/external factors that influence the physicochemical reactions occurring between microbe and the MRP, albeit, the mechanism(s) offered by MRPs is somewhat unclear. The objective of this paper is to summarize the evidence that MRPs evoke antimicrobial activity when certain conditions exist in foods that facilitate an inhibitory potential. We review the current knowledge of factors that influence the inhibitory effect of MRPs on microorganism growth and proliferation, proposed mechanisms of antimicrobial properties of MRPs, and discussion of future relevant applications.

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Inhibition of glycolysis by furfural in Saccharomyces cerevisiae

Cited by 200 publications

References 6 publications

Biological activities of lignin hydrolysate-related compounds

Biological activities of lignin hydrolysate-related compounds

Development of corn silk as a biocarrier for <i>Zymomonas mobilis</i> biofilms in ethanol production from rice straw

Evidence to indicate that maillard reaction products can provide selective antimicrobial activity

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