Modulation of ethanol stress by resveratrol in Saccharomyces cerevisiae: Enzyme and lipid profile determination

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F16%3A43901671" target="_blank" >RIV/60461373:22330/16:43901671 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1016/j.jbiotec.2016.05.092" target="_blank" >http://dx.doi.org/10.1016/j.jbiotec.2016.05.092</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.jbiotec.2016.05.092" target="_blank" >10.1016/j.jbiotec.2016.05.092</a>

Result language
angličtina
Original language name
Modulation of ethanol stress by resveratrol in Saccharomyces cerevisiae: Enzyme and lipid profile determination
Original language description
Saccharomyces cerevisiae is a widely used industrial microorganism. One of its possible applications is the production of ethanol, the main extracellular metabolite of alcohol fermentation. In high concentrations, ethanol acts as a stress factor that inhibits cellular growth and induces metabolic changes leading to the inhibition of ethanol production. One of the main responses to high ethanol concentrations is the induction of oxidative stress. The research is focused on the modulation of ethanol stress by known antioxidant resveratrol. Three traditional biotechnological yeast species of S. cerevisiae were exposed to different ethanol concentrations. The determination of lipid peroxidation products, fatty acid profile and changes in the activity of superoxide dismutase were used to determine the degree of ethanol induced cell damage, respectively resveratrol protective properties. The results showed that resveratrol have ability not only to mitigate the impact of ethanol yeasts, but also improve ethanol tolerance.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
EI - Biotechnology and bionics
OECD FORD branch
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Project
<a href="/en/project/GA14-00227S" target="_blank" >GA14-00227S: Microorganisms as a source of essential fatty acids with focus on extremophile strains</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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