Urea cycle is enhanced by<i>petit</i>-high pressure carbon dioxide stress in yeast<i>Saccharomyces cerevisiae</i>

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

doi:10.1080/08957959.2016.1261404

Cited by 9 publications

(6 citation statements)

References 11 publications

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“…The p ‐HPCD alone treatment significantly induced intracellular ROS production in S . typhimurium ( p < 0.05), which was accordant with the previous report that p ‐HPCD treatment under 0.5 MPa at 25 °C for 2 h significantly up‐regulated the genes related to cell resistance to free radical damage (Niu et al ., 2017a). Although cinnamaldehyde has been reported to cause lipid peroxidation of cell membrane in E. coli (He et al ., 2019), 0.03125% CEO used in this work did not significantly increase the content of intracellular ROS in S .…”

Section: Resultsmentioning

confidence: 99%

“…Based on the applied CO 2 pressure, pressurised CO 2 pasteurisation technology can be divided into high pressure carbon dioxide (HPCD) and petit ‐HPCD ( p ‐HPCD). In HPCD technology, pressurised CO 2 is usually in the subcritical state (2.00‐7.38 MPa) or even in the supercritical state (>7.38 MPa) (Garcia‐Gonzalez et al ., 2007), while CO 2 pressure applied in p ‐HPCD technology is usually in the range of 0.15‐1.30 MPa (Niu et al ., 2017a). P ‐HPCD pasteurisation was first proposed by Harada et al .…”

Section: Introductionmentioning

confidence: 99%

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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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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

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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“…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]. These studies revealed that HPCD can influence cell metabolism.…”

Section: Mechanism Of Hpcd Inactivation In Vegetative Cellsmentioning

confidence: 81%

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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“…In the present study, 5 samples had a high content of alcohols, including 1-butanol, 3-methyl-, with 2-phenylethanol in Turpan and Manas wine; ethanol in Hoxud County; and esters such as octanoic acid, ethyl ester, and isoamyl acetate in Turpan and Shihezi; hexanoic acid, ethyl ester in Turpan, Manas, and Shihezi; decanoic acid, ethyl ester in Manas, Turpan, and Shihezi, which originated from higher concentrations of amino acids improving the resulting wine flavor [50]. Note that pyruvate carboxylase could convert pyruvate into oxaloacetic acid and final alcohols [67], which, therefore, might also influence the formation of volatile compounds. During the fermentation, carbon dioxide was inevitably produced as the precursor of HCO 3 , which was characteristic of stalked fermentation for red wine [56].…”

Section: 22mentioning

confidence: 99%

Comparison of Aroma Compounds in Cabernet Sauvignon Red Wines from Five Growing Regions in Xinjiang in China

Nan

Liu²,

et al. 2021

Journal of Food Quality

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A total of 55 volatiles including esters (29, 52.73%), alcohols (10, 18.18%), acids (3, 5.45%), alkanes (8, 14.55%), and other components (5, 9.09%) were evaluated in five regions. Total concentrations were 0.05–222.23 mg/L, which covered the highest esters (222.23 mg/L) and alcohols (120.65 mg/L) in Turpan, acid (0.53 mg/L) in Shihezi, and alkanes (1.43 mg/L) and others (3.10 mg/L) in the Ili River valley. It proved that numbers and concentrations of volatile compounds, including common ingredients of variety, were closely linked to ecological characteristics of a region. Esters and alcohols were the major ingredients in Xinjiang Cabernet Sauvignon wine. Additionally, appellation could affect performance of concentration, ODE, and OTH, especially for the same flavor substance by fermentation, aging, and even formation and transformation in wines. Therefore, three conditions for formation of flavors were successively appellations, metabolism and fermentation, and and appropriate altering according to technology and their decisive role in wine quality. Each volatile compound had its own flavor, the combination of which complicated the flavor. The unique materials in the region were grounded for the development of products with corresponding flavors by producing substrate for fermentation. When choosing a wine you enjoy, the right appellation should be considered first.

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Urea cycle is enhanced bypetit-high pressure carbon dioxide stress in yeastSaccharomyces cerevisiae

Cited by 9 publications

References 11 publications

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

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

Comparison of Aroma Compounds in Cabernet Sauvignon Red Wines from Five Growing Regions in Xinjiang in China

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