Short-term response of different Saccharomyces cerevisiae strains to hyperosmotic stress caused by inoculation in grape must: RT-qPCR study and metabolite analysis.
Food microbiology.Food Microbiol.2015 Dec;52:49-58. doi: 10.1016/j.fm.2015.06.011. Epub 2015 Jun 30.
During the winemaking process, glycerol synthesis represents the first adaption response of Saccharomyces cerevisiae to osmotic stress after inoculation in grape must. We have implemented an RT-qPCR (Reverse Transcription-quantitative PCR) methodology with a preventive evaluation of candidate refere
Epoxycarotenoid-mediated synthesis of abscisic acid in Physcomitrella patens implicating conserved mechanisms for acclimation to hyperosmosis in embryophytes.
Takezawa D1, Watanabe N, Ghosh TK, Saruhashi M, Suzuki A, Ishiyama K, Somemiya S, Kobayashi M, Sakata Y.
The New phytologist.New Phytol.2015 Apr;206(1):209-19. doi: 10.1111/nph.13231. Epub 2014 Dec 24.
Plants acclimate to environmental stress signals such as cold, drought and hypersalinity, and provoke internal protective mechanisms. Abscisic acid (ABA), a carotenoid-derived phytohormone, which increases in response to the stress signals above, has been suggested to play a key role in the acclimat
Short and prolonged exposure to hyperglycaemia in human fibroblasts and endothelial cells: metabolic and osmotic effects.
Moruzzi N1, Del Sole M2, Fato R3, Gerdes JM4, Berggren PO2, Bergamini C3, Brismar K2.
The international journal of biochemistry & cell biology.Int J Biochem Cell Biol.2014 Aug;53:66-76. doi: 10.1016/j.biocel.2014.04.026. Epub 2014 May 9.
High blood glucose levels are the main feature of diabetes. However, the underlying mechanism linking high glucose concentration to diabetic complications is still not fully elucidated, particularly with regard to human physiology. Excess of glucose is likely to trigger a metabolic response dependin
A Simple Growth Test of a Saccharomyces cerevisiae Cu, Zn-Superoxide Dismutase-Deficient Mutant in Hypertonic Medium for Biological Evaluation of Antioxidants
Food science and technology research 16(3), 267-272, 2010-05-01