Found 3 records.
Displayed records from 1 to 3
Expand all records
Collapse all records
Show all as text (SweetDB notation)
Show all graphically (SNFG notation)
Sawada K, Sato T, Hamajima H, Jayakody LN, Hirata M, Yamashiro M, Tajima M, Mitsutake M, Nagao K, Tsuge K, Abe F, Hanada K, Kitagaki H
Glucosylceramide contained in koji mold-cultured cereal confers membrane and flavor modification and stress tolerance to yeast during co-culture fermentation
Applied and Environmental Microbiology 81(11) (2015)
3688-3698
Grifola frondosa
(NCBI TaxID 5627,
species name lookup)
Taxonomic group: fungi / Basidiomycota
(Phylum: Basidiomycota)
NCBI PubMed ID: 25795678Publication DOI: 10.1128/AEM.00454-15Journal NLM ID: 7605801Publisher: American Society for Microbiology
Correspondence: Kitagaki H <ktgkhrs
cc.saga-u.ac.jp>
Institutions: Department of Chemistry and Biological Science, College of Science and Engineering, Aoyama Gakuin University, Sagamihara, Japan, Department of Biochemistry and Applied Biosciences, United Graduate School of Agricultural Sciences, Kagoshima University, Korimoto, Japan, Department of Environmental Science, Faculty of Agriculture, Saga University, Saga City, Japan, Industrial Technology Center of Saga Prefecture, Saga City, Japan, Department of Applied Biochemistry and Food Science, Faculty of Agriculture, Saga University, Saga City, Japan, Department of Biochemistry and Cell Biology, National Institute of Infectious Diseases, Shinjuku-ku, Japan
In nature, different microorganisms create communities through their physiochemical and metabolic interactions. Many fermenting microbes, such as yeast, lactic acid bacteria, and acetic acid bacteria, secrete acidic substances and grow faster at acidic pH values. However, on the surface of cereals, the pH is neutral to alkaline. Therefore, in order to grow on cereals, microbes must adapt to the alkaline environment at the initial stage of colonization; such adaptations are also crucial for industrial fermentation. Here, we show that the yeast Saccharomyces cerevisiae, which is incapable of synthesizing glucosylceramide (GlcCer), adapted to alkaline conditions after exposure to GlcCer from koji cereal cultured with Aspergillus kawachii. We also show that various species of GlcCer derived from different plants and fungi similarly conferred alkali tolerance to yeast. Although exogenous ceramide also enhanced the alkali tolerance of yeast, no discernible degradation of GlcCer to ceramide was observed in the yeast culture, suggesting that exogenous GlcCer itself exerted the activity. Exogenous GlcCer also increased ethanol tolerance and modified the flavor profile of the yeast cells by altering the membrane properties. These results indicate that GlcCer from A. kawachii modifies the physiology of the yeast S. cerevisiae and demonstrate a new mechanism for cooperation between microbes in food fermentation
glucosylceramides, Aspergillus kawachii, koji, mold-cultured cereal, ethanol tolerance
Structure type: monomer
Location inside paper: Fig. 3, C
Trivial name: cerebroside B
Compound class: glycolipid, glycosphingolipid, cerebroside
Contained glycoepitopes: IEDB_137339,IEDB_142488,IEDB_146664,IEDB_983931,SB_192,SB_5
Methods: TLC, ESI-MS/MS, biological assays, HPLC, extraction, cell growth, enzymatic assay, evaporation, sonication, fluorescense spectroscopy
Biological activity: glycosylceramide modifies various physiological characteristics of S. cerevisiae: GlcCer alters its membrane properties, confers alkali and ethanol tolerance, and modifies its flavor profile
Related record ID(s): 48217, 48218, 51028
NCBI Taxonomy refs (TaxIDs): 5627
Show glycosyltransferases
There is only one chemically distinct structure:
Expand this record
Collapse this record
Sawada K, Sato T, Hamajima H, Jayakody LN, Hirata M, Yamashiro M, Tajima M, Mitsutake M, Nagao K, Tsuge K, Abe F, Hanada K, Kitagaki H
Glucosylceramide contained in koji mold-cultured cereal confers membrane and flavor modification and stress tolerance to yeast during co-culture fermentation
Applied and Environmental Microbiology 81(11) (2015)
3688-3698
|
2HOPam-(1-2)-+
|
b-D-Glcp-(1-1)-Sphd
Sphd = (2S,3R,4E,8E)-4,8-sphingadienine-C18 |
Show graphically |
Glycine max
(NCBI TaxID 3847,
species name lookup)
Hordeum vulgare
(NCBI TaxID 4513,
species name lookup)
Taxonomic group: plant / Streptophyta
(Phylum: Streptophyta)
NCBI PubMed ID: 25795678Publication DOI: 10.1128/AEM.00454-15Journal NLM ID: 7605801Publisher: American Society for Microbiology
Correspondence: Kitagaki H <ktgkhrs
cc.saga-u.ac.jp>
Institutions: Department of Chemistry and Biological Science, College of Science and Engineering, Aoyama Gakuin University, Sagamihara, Japan, Department of Biochemistry and Applied Biosciences, United Graduate School of Agricultural Sciences, Kagoshima University, Korimoto, Japan, Department of Environmental Science, Faculty of Agriculture, Saga University, Saga City, Japan, Industrial Technology Center of Saga Prefecture, Saga City, Japan, Department of Applied Biochemistry and Food Science, Faculty of Agriculture, Saga University, Saga City, Japan, Department of Biochemistry and Cell Biology, National Institute of Infectious Diseases, Shinjuku-ku, Japan
In nature, different microorganisms create communities through their physiochemical and metabolic interactions. Many fermenting microbes, such as yeast, lactic acid bacteria, and acetic acid bacteria, secrete acidic substances and grow faster at acidic pH values. However, on the surface of cereals, the pH is neutral to alkaline. Therefore, in order to grow on cereals, microbes must adapt to the alkaline environment at the initial stage of colonization; such adaptations are also crucial for industrial fermentation. Here, we show that the yeast Saccharomyces cerevisiae, which is incapable of synthesizing glucosylceramide (GlcCer), adapted to alkaline conditions after exposure to GlcCer from koji cereal cultured with Aspergillus kawachii. We also show that various species of GlcCer derived from different plants and fungi similarly conferred alkali tolerance to yeast. Although exogenous ceramide also enhanced the alkali tolerance of yeast, no discernible degradation of GlcCer to ceramide was observed in the yeast culture, suggesting that exogenous GlcCer itself exerted the activity. Exogenous GlcCer also increased ethanol tolerance and modified the flavor profile of the yeast cells by altering the membrane properties. These results indicate that GlcCer from A. kawachii modifies the physiology of the yeast S. cerevisiae and demonstrate a new mechanism for cooperation between microbes in food fermentation
glucosylceramides, Aspergillus kawachii, koji, mold-cultured cereal, ethanol tolerance
Structure type: monomer
Location inside paper: Fig. 3, B
Compound class: cerebroside
Contained glycoepitopes: IEDB_137339,IEDB_142488,IEDB_146664,IEDB_983931,SB_192,SB_5
Methods: TLC, ESI-MS/MS, biological assays, HPLC, extraction, cell growth, enzymatic assay, evaporation, sonication, fluorescense spectroscopy
Biological activity: glycosylceramide modifies various physiological characteristics of S. cerevisiae: GlcCer alters its membrane properties, confers alkali and ethanol tolerance, and modifies its flavor profile
Related record ID(s): 48215, 48218
NCBI Taxonomy refs (TaxIDs): 3847,
4513
Show glycosyltransferases
There is only one chemically distinct structure:
Expand this record
Collapse this record
Sawada K, Sato T, Hamajima H, Jayakody LN, Hirata M, Yamashiro M, Tajima M, Mitsutake M, Nagao K, Tsuge K, Abe F, Hanada K, Kitagaki H
Glucosylceramide contained in koji mold-cultured cereal confers membrane and flavor modification and stress tolerance to yeast during co-culture fermentation
Applied and Environmental Microbiology 81(11) (2015)
3688-3698
|
2HOPam-(1-2)-+
|
b-D-Glcp-(1-1)-Sph
Sph = (2S,3R,8Z)-8-sphingenine-C18 |
Show graphically |
Triticum aestivum
(NCBI TaxID 4565,
species name lookup)
Taxonomic group: plant / Streptophyta
(Phylum: Streptophyta)
NCBI PubMed ID: 25795678Publication DOI: 10.1128/AEM.00454-15Journal NLM ID: 7605801Publisher: American Society for Microbiology
Correspondence: Kitagaki H <ktgkhrs
cc.saga-u.ac.jp>
Institutions: Department of Chemistry and Biological Science, College of Science and Engineering, Aoyama Gakuin University, Sagamihara, Japan, Department of Biochemistry and Applied Biosciences, United Graduate School of Agricultural Sciences, Kagoshima University, Korimoto, Japan, Department of Environmental Science, Faculty of Agriculture, Saga University, Saga City, Japan, Industrial Technology Center of Saga Prefecture, Saga City, Japan, Department of Applied Biochemistry and Food Science, Faculty of Agriculture, Saga University, Saga City, Japan, Department of Biochemistry and Cell Biology, National Institute of Infectious Diseases, Shinjuku-ku, Japan
In nature, different microorganisms create communities through their physiochemical and metabolic interactions. Many fermenting microbes, such as yeast, lactic acid bacteria, and acetic acid bacteria, secrete acidic substances and grow faster at acidic pH values. However, on the surface of cereals, the pH is neutral to alkaline. Therefore, in order to grow on cereals, microbes must adapt to the alkaline environment at the initial stage of colonization; such adaptations are also crucial for industrial fermentation. Here, we show that the yeast Saccharomyces cerevisiae, which is incapable of synthesizing glucosylceramide (GlcCer), adapted to alkaline conditions after exposure to GlcCer from koji cereal cultured with Aspergillus kawachii. We also show that various species of GlcCer derived from different plants and fungi similarly conferred alkali tolerance to yeast. Although exogenous ceramide also enhanced the alkali tolerance of yeast, no discernible degradation of GlcCer to ceramide was observed in the yeast culture, suggesting that exogenous GlcCer itself exerted the activity. Exogenous GlcCer also increased ethanol tolerance and modified the flavor profile of the yeast cells by altering the membrane properties. These results indicate that GlcCer from A. kawachii modifies the physiology of the yeast S. cerevisiae and demonstrate a new mechanism for cooperation between microbes in food fermentation
glucosylceramides, Aspergillus kawachii, koji, mold-cultured cereal, ethanol tolerance
Structure type: monomer
Location inside paper: Fig. 3, D
Compound class: cerebroside
Contained glycoepitopes: IEDB_137339,IEDB_142488,IEDB_146664,IEDB_983931,SB_192,SB_5
Methods: TLC, ESI-MS/MS, biological assays, HPLC, extraction, cell growth, enzymatic assay, evaporation, sonication, fluorescense spectroscopy
Biological activity: glycosylceramide modifies various physiological characteristics of S. cerevisiae: GlcCer alters its membrane properties, confers alkali and ethanol tolerance, and modifies its flavor profile
Related record ID(s): 48215, 48217
NCBI Taxonomy refs (TaxIDs): 4565
Show glycosyltransferases
There is only one chemically distinct structure:
Expand this record
Collapse this record
Total list of record IDs on all result pages of the current query:
Execution: 8 sec
report error