Petit -High Pressure Carbon Dioxide stress increases synthesis of S -Adenosylmethionine and phosphatidylcholine in yeast Saccharomyces cerevisiae

Niu, Liyuan; Nomura, Kazuki; Iwahashi, Hitoshi; Matsuoka, Hiroyuki; Kawachi, Satoshi; Suzuki, Yoshihisa; Tamura, Katsuhiro

doi:10.1016/j.bpc.2017.03.003

Cited by 17 publications

(11 citation statements)

References 22 publications

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“…The homeostatic equilibrium between the two classes of PL is of great importance for both performing mitochondrial functions and protecting against oxidative stress that was reported for C. albicans. The PC level increase was also reported for S. cerevisiae under stress induced by the p-HPCD detergent treatment [58]. PCs are bilayer lipids, which ensure the stability of the membrane structure [59].…”

Section: Lipidome Of Y Lipolyticamentioning

confidence: 56%

Soluble Sugar and Lipid Readjustments in the Yarrowia lipolytica Yeast at Various Temperatures and pH

et al. 2019

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Microorganisms cope with a wide range of environmental challenges using different mechanisms. Their ability to prosper at extreme ambient pH and high temperatures has been well reported, but the adaptation mechanism often remains unrevealed. In this study, we addressed the dynamics of lipid and sugar profiles upon different cultivation conditions. The results showed that the cells grown at various pH and optimal temperature contained mannitol as the major cytosol sugar alcohol. The elevated temperature of 38 °C led to a two- to three-fold increase in total cytosol sugars with concurrent substitution of mannitol for trehalose. Lipid composition in the cells at optimal temperature changed insignificantly at any pH tested. The increase in the temperature caused some drop in the storage and membrane lipid levels, remarkable changes in their composition, and the degree of unsaturated fatty acids. It was shown that the fatty acid composition of some membrane phospholipids varied considerably at changing pH and temperature values. The data showed a pivotal role and flexibility of the sugar and lipid composition of Y. lipolytica W29 in adaptation to unfavorable environmental conditions.

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Section: Lipidome Of Y Lipolyticamentioning

confidence: 56%

Soluble Sugar and Lipid Readjustments in the Yarrowia lipolytica Yeast at Various Temperatures and pH

et al. 2019

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“…It was reported that plant EOs could affect the structure of cell envelope because their major components could penetrate through the outer membrane and destroy the inner membrane of bacterial cells (Zhang et al ., 2016). The high affinity between CO 2 and plasma membrane was also (theoretically) confirmed previously, which could disorder the structure and function of cell membrane (Niu et al ., 2017b). The FE‐SEM images in this study intuitively presented the morphological changes in the bacterial membrane, which were consistent with some other studies of pressurised CO 2 and antimicrobials treated on bacterial cells (Li et al ., 2016; Zhang et al ., 2016).…”

Section: Resultsmentioning

confidence: 99%

“…More severe morphological changes may be due to the lysis of membrane and transformation caused by simultaneous action of p ‐HPCD and CEO. Lipophilic CO 2 and CEO or its components may be accumulated in the lipid phase of cell membrane and lead to an order loss of the lipid chain, thus disrupting the permeability and integrity of membrane from p ‐HPCD and CEO (Zhang et al ., 2016; Niu et al ., 2017b). These changes can cause the leakage of cytosolic components.…”

Section: Resultsmentioning

confidence: 99%

Synergetic effect of petit‐high pressure carbon dioxide combined with cinnamon (Cinnamomum cassia) essential oil against Salmonella typhimurium

Niu

Zhang

Jie

et al. 2022

Int J of Food Sci Tech

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Summary This work aimed to evaluate the synergistic effect of petit‐high pressure carbon dioxide (p‐HPCD) and cinnamon (Cinnamomum cassia) essential oil (CEO) against Salmonella typhimurium. The results showed synergetic antibacterial activity of p‐HPCD and CEO. After treatment with p‐HPCD and CEO with a final concentration of 0.03125% under 1.3 MPa at 30 °C for 5 h, the population of S. typhimurium was decreased by 6.22 log10 CFU/mL, significantly higher than p‐HPCD or CEO alone. The combined treatment induced severe cellular changes in S. typhimurium, including cell membrane disruption, decreased intracellular protein and ATP, and intracellular reactive oxygen species (ROS) generation. Moreover, p‐HPCD + CEO treatment significantly inhibited the expression of virulence genes including fliC, hilA, invI and ssrA, indicating that p‐HPCD + CEO can reduce the production of virulence factors in S. typhimurium. This study provides a new approach to the application of p‐HPCD and CEO in food processing and preservation.

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“…③Pressured CO 2 can cause cell surface damage and disruption to intracellular organization.Under scanning and transmission electron microscopes (SEM and TEM), the alteration of microbial cell morphology can be visualized, after HPCD treatment. These alterations can be enhanced by longer treatment times [66,67]. A large number of bulges were found on the extracellular surface of HPCD-treated cells, which indicates the leakage of cytoplasmic contents.…”

Section: Mechanism Of Hpcd Inactivation In Vegetative Cellsmentioning

confidence: 97%

“…Phosphatidylcholine synthesis increases with pressurized CO 2 treatment. This can explain the enhanced stability of some cell membranes and cellular resistance to HPCD inactivation [67], as bacteria present enhanced adaptability to the adverse external environment. The metabolism of the urea cycle is also significantly enhanced, along with the induction of urea cycle-related genes [74].…”

Section: Mechanism Of Hpcd Inactivation In Vegetative Cellsmentioning

confidence: 99%

High-Pressure Carbon Dioxide Used for Pasteurization in Food Industry

Niu

Iwahashi

2020

Food Eng Rev

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The demand for safe, high-quality food has greatly increased, in recent times. As traditional thermal pasteurization can significantly impact the nutritional value and the color of fresh food, an increasing number of nonthermal pasteurization technologies have attracted attention. The bactericidal effect of high-pressure carbon dioxide has been known for many years, and its effect on food-related enzymes has been studied. This novel technology has many merits, owing to its use of relatively low pressures and temperatures, which make it a potentially valuable future method for nonthermal pasteurization. For example, the inactivation of polyphenol oxidase can be achieved with relatively low temperature and pressure, and this can contribute to food quality and better preserve nutrients, such as vitamin C. However, this novel technology has yet to be developed on an industrial scale due to insufficient test data. In order to support the further development of this application, on an industrial scale, we have reviewed the existing information on high-pressure carbon dioxide pasteurization technology. We include its bactericidal effects and its influence on food quality. We also pave the way for future studies, by highlighting key areas.

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Petit -High Pressure Carbon Dioxide stress increases synthesis of S -Adenosylmethionine and phosphatidylcholine in yeast Saccharomyces cerevisiae

Cited by 17 publications

References 22 publications

Soluble Sugar and Lipid Readjustments in the Yarrowia lipolytica Yeast at Various Temperatures and pH

Soluble Sugar and Lipid Readjustments in the Yarrowia lipolytica Yeast at Various Temperatures and pH

Synergetic effect of petit‐high pressure carbon dioxide combined with cinnamon (Cinnamomum cassia) essential oil against Salmonella typhimurium

High-Pressure Carbon Dioxide Used for Pasteurization in Food Industry

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