Search results for "Autolysi"
showing 10 items of 20 documents
Acute change of titin at mid-sarcomere remains despite 8 wk of plyometric training
2014
Purpose: The purpose of this study was to investigate skeletal muscle changes induced by an acute bout of plyometric exercise (PlyEx) both before and after PlyEx training, to understand if titin is affected differently after PlyEx training. Methods: Healthy untrained individuals (N=11) completed the 1stPlyEx (10x10 squat-jumps, 1min rest). Thereafter, 6 subjects completed 8 weeks of PlyEx, while 5 controls abstained from any jumping activity. Seven days after the last training session all subjects completed the 2ndPlyEx. Blood samples were collected before, 6 hours and 1, 2, 3 and 4 days after each acute bout of PlyEx, and muscle biopsies 4 days before and 3 days after each acute bout of Pl…
Comparison of Components Released by Fermented or Active Dried Yeasts after Aging on Lees in a Model Wine
2003
Comparison of different components released during autolysis with fermented or active dried yeast, which has never been reported previously, is related in this paper. Three autolysates were elaborated with Saccharomyces cerevisiae in a model wine (pH 3.5) at 30 or 18 degrees C. Composition of the autolysate appears to depend on both the growth medium and the physiological state of the yeast. The autolysate obtained from active dried yeast presents a higher total nitrogen concentration (a factor of 1.5-1.9 for the fermented yeast autolysate), a greater proportion of free amino acids (42 vs 16-25%), the lowest proportion of oligopeptides (25 vs 31-37%) and polypeptides (27 vs 45-34%), and an …
Protease A activity and nitrogen fractions released during alcoholic fermentation and autolysis in enological conditions
2000
Determination of protease A activity during alcoholic fermentation of a synthetic must (pH 3.5 at 25 degrees C) and during autolysis showed that a sixfold induction of protease A activity occurred after sugar exhaustion, well before 100% cell death occurred. A decrease in protease A activity was observed when yeast cell autolysis started. Extracellular protease A activity was detected late in the autolysis process, which suggests that protease A is not easily released. Evolution of amino acids and peptides was determined during alcoholic fermentation and during autolysis. Amino acids were released in early stationary phase. These amino acids were subsequently assimilated during the fermenta…
Autolysis of Yeasts
2011
Autolysis of yeast cells occurs after they have completed their life cycle and entered the death phase. It is characterized by a loss of cell membrane permeability, alteration of cell wall porosity, hydrolysis of cellular macromolecules by endogenous enzymes, and subsequent leakage of the breakdown products into the extracellular environment. Although a naturally occurring event, autolysis can be induced by exposing yeasts to elevated temperatures (40–60 °C), organic solvents, or detergents. Yeast autolysis occurs in many foods and beverages, where it may affect their sensory quality and commercial acceptability.
Cloning of aas, a gene encoding a Staphylococcus saprophyticus surface protein with adhesive and autolytic properties.
1998
A gene encoding a novel cell wall-associated protein of Staphylococcus saprophyticus that binds fibronectin and to sheep erythrocytes has been cloned and sequenced. The 4392 bp open reading frame codes for an amino acid sequence that is quite similar to the Atl, an autolysin, of Staphylococcus aureus and to the AtlE of S. epidermidis. The two regions of most pronounced homology code for an N-acetyl-muramyl-L-alanine amidase and for an endo-beta-N-acetyl-D-glucosaminidase. The cloned protein lysed cells of S. saprophyticus and Micrococcus luteus exogenously. Subcloning localized the enzymatic activities to the regions of high homology and demonstrated that the interposed sequence is responsi…
Ageing on lees ( sur lies ) and the use of speciality inactive yeasts during wine fermentation
2010
Abstract: The chapter begins by describing the lees and autolysis phenomena: mechanism and released products. It then reviews the influence of ageing ‘ sur lies ’ on the organoleptic and hygienic properties and the stability of white, red and sparkling wines. The chapter includes a description of different yeast preparations mimicking the lees and their use in winemaking.
Yeast autolysis in sparkling wine – a review
2006
Sparkling wine produced by the traditional methode champenoise requires a second in-bottle alcoholic fermentation of a base wine, leading to the sparkling wine. This second fermentation is followed by prolonged ageing in contact with yeast cells (lees). The autolysis of yeast occurs during the ageing of sparkling wines. During this process, the yeast releases different compounds that modify the organoleptic properties of the wine. The ageing period is required to give these wines their roundness and characteristic aroma and flavour. Autolysis products also influence the foaming properties of sparkling wine. Yeast autolysis is characterised by the hydrolysis of intracellular biopolymers by y…
Base Wine and Traditional Sparkling Wine Making Using Torulaspora delbrueckii Killer Yeasts
2020
The killer strains of Torulaspora delbrueckii can be used to improve the dominance of this yeast during must fermentation. The present work analyzes its usefulness for traditional sparkling wine making (base wine and cava). T. delbrueckii killer strain dominated base wine fermentation better than non-killer strains and produced dried wines. The foam ability of T. delbrueckii base wines was very low compared to that of Saccharomyces cerevisiae. Significant positive correlations of foam parameters were found with the amounts of C4-C16 ethyl esters and proteins, and negative correlations with some antifoam alcohols. The organoleptic quality of T. delbrueckii base wines was considered inap…
Bedeutung der Autolyse f�r die Ur�miediagnostik durch Kreatininbestimmung am Leichenherzen
1968
Die Kreatininkonzentrationen im Herzmuskel wurden untersucht in Abhangigkeit von der Lagerungstemperatur und dem zeitlichen Intervall zwischen Todeseintritt und chemischer Bestimmung. Fur die Bestimmung der Todesursache und der Todeszeit ergaben sich folgende Konsequenzen: 1. Eine Beurteilung der intravitalen Nierenfunktion ist bis zu 3 Tagen post mortem moglich. 2. Werte unter 5 und uber 20 mg/100 g schliesen ein Leichenalter von mehr als 5 Tagen aus. 3. Verlaufsbeobachtungen der Kreatininkonzentration am obduzierten Herzen erlauben Ruckschlusse auf eine renale Todesursache und die Todeszeit. 4. Mit geringen Erniedrigungen der Kreatininwerte 1–4 Tage post mortem bei niedrigen Ausentemperat…
Acid proteolytic capacity in mouse cardiac and skeletal muscles after prolonged submaximal exercise
1980
Acid proteolytic capacity in mouse cardiac muscle and in predominantly white (distal head of m. vastus lateralis) or predominantly red (proximal red heads of m. vastus lateralis, m. v. medialis, and m. v. intermedius) skeletal muscle was estimated 5 days after 3 h, 6 h or 9 h prolonged running at a speed of 13.5 m/min. The activities of acid protease and beta-glucuronidase together with the rate of acid autolysis considerably increased in both skeletal muscle types, especially in red muscle, but did not increase in cardiac muscle. Acid proteolytic capacity and beta-glucuronidase activity increased in relation to the duration of running. Protein content and oxidative capacity (the activities…