The Experts below are selected from a list of 27669 Experts worldwide ranked by ideXlab platform
Josefina Vila-crespo - One of the best experts on this subject based on the ideXlab platform.
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Antioxidant Properties of Sparkling Wines Produced with β‐Glucanases and Commercial Yeast Preparations
Journal of Food Science, 2012Co-Authors: José Manuel Rodriguez-nogales, Encarnación Fernández-fernández, Manuel Gómez, Josefina Vila-crespoAbstract:: The aim of this study was to evaluate the in vitro antioxidant potential of sparkling wines produced with β-Glucanases, autolysated yeasts, yeast cell walls, and purified mannoproteins. Total antioxidant capacity (measured by 2,2-diphenyl-1-picrylhydrazyl [DPPH] radical-scavenging method and ferric reducing antioxidant power [FRAP] assay), and hydroxyl radical-scavenging activity (HRSA) were higher in the wine samples with coadjuvants (in relation to the control wine). The highest values of antioxidant activity were achieved with purified mannoproteins and, in lesser extent, with β-Glucanases. Neutral polysaccharides and total proteins were highly and positively correlated with DPPH, FRAP, and HRSA assays. However, correlations between the levels of each different phenolic family and antioxidant and radical-scavenging activities were not found. β-Glucanase and commercial yeast preparations can be excellent coadjuvants to increase the antioxidant properties of sparkling wines. Practical Application: β-Glucanase and commercial yeast preparations can be excellent coadjuvants to increase the antioxidant properties of sparkling wines. The suggested improvement has significant implication for the production of high added value sparkling wines.
Sheng Yuan - One of the best experts on this subject based on the ideXlab platform.
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comparative study of β glucan degrading enzymes from coprinopsis cinerea for their capacities to induce stipe cell wall extension
International Journal of Biological Macromolecules, 2020Co-Authors: Liqin Kang, Zhonghua Liu, Jiangsheng Zhou, Cuicui Liu, Rui Wang, Xingwei Zhang, Xiao Liu, Sheng YuanAbstract:We previously reported endo-β-1,3-Glucanase ENG in combination with β-glucosidase BGL2 at low concentration induced stipe cell wall extension. This study further explored ENG could be replaced by endo-β-1,3(4)-Glucanase ENG16A in combination with BGL2 to induce stipe cell wall extension; similarly, BGL2 could be replaced by β-glucosidase BGL1 to cooperate with ENG to induce stipe cell wall extension. However, ENG could not be replaced by exo-β-1,3-Glucanase EXG in combination with BGL2 to induce stipe cell wall extension, although EXG alone released higher level of soluble sugars from the stipe cell walls during the reconstituted wall extension than that released from the stipe cell walls by a combination of ENG16A or ENG and BGL2 or BGL1, which was different from chitinase-mediated stipe cell wall extension. These results indicate endo-β-1,3-Glucanases loosen the stipe cell wall, whereas exo-β-1,3-Glucanases and β-glucosidases play a synergistic role to maintain a low and efficient concentration of endo-β-1,3-Glucanases for stipe cell wall extension. Furthermore, ENG was expressed at a very high level in the matured pilei, in contrast, ENG16A was expressed at a very high level in the elongating apical stipe. Therefore, ENG16A might be involved in stipe elongation growth, while ENG might participate in autolysis of pilei.
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Glucanase-Induced Stipe Wall Extension Shows Distinct Differences from Chitinase-Induced Stipe Wall Extension of Coprinopsis cinerea.
Applied and environmental microbiology, 2019Co-Authors: Liqin Kang, Zhonghua Liu, Jiangsheng Zhou, Cuicui Liu, Rui Wang, Xingwei Zhang, Sheng YuanAbstract:ABSTRACT This study reports that a high concentration of the endo-β-1,3-Glucanase ENG (200 μg ml−1) induced heat-inactivated stipe wall extension of Coprinopsis cinerea, whereas a high concentration of the extracellular β-glucosidase BGL2 (1,000 μg ml−1) did not; however, in combination, low concentrations of ENG (25 μg ml−1) and BGL2 (260 μg ml−1) induced heat-inactivated stipe cell wall extension. In contrast to the previously reported chitinase-reconstituted stipe wall extension, β-1,3-Glucanase-reconstituted heat-inactivated stipe cell wall extension initially exhibited a fast extension rate that quickly decreased to zero after approximately 60 min; the stipe cell wall extension induced by a high concentration of β-1,3-Glucanase did not result in stipe breakage during measurement, and the inner surfaces of Glucanase-reconstituted extended cell walls still remained as amorphous matrices that did not appear to have been damaged. These distinctive features of the β-1,3-Glucanase-reconstituted wall extension may be because chitin chains are cross-linked not only to the nonreducing termini of the side chains and the backbones of β-1,6 branched β-1,3-glucans but also to other polysaccharides. Remarkably, a low concentration of either the β-1,3-Glucanase ENG or of chitinase ChiE1 did not induce heat-inactivated stipe wall extension, but a combination of these two enzymes, each at a low concentration, showed stipe cell wall extension activity that exhibited a steady and continuous wall extension profile. Therefore, we concluded that the stipe cell wall extension is the result of the synergistic actions of Glucanases and chitinases. IMPORTANCE We previously reported that the chitinase could induce stipe wall extension and was involved in stipe elongation growth of the mushroom Coprinopsis cinerea. In this study, we explored that β-1,3-Glucanase also induced stipe cell wall extension. Interestingly, the extension profile and extended ultra-architecture of β-1,3-Glucanase-reconstituted stipe wall were different from those of chitinase-reconstituted stipe wall. However, β-1,3-Glucanase cooperated with chitinase to induce stipe cell wall extension. The significance of this synergy between Glucanases and chitinases is that it enables a low concentration of active enzymes to induce wall extension, and the involvement of β-1,3-Glucanases is necessary for the cell wall remodeling and the addition of new β-glucans during stipe elongation growth.
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hpaec pad and q tof ms ms analysis reveal a novel mode of action of endo β 1 3 4 d Glucanase eng16a from coprinopsis cinerea on barley β glucan
Food Chemistry, 2019Co-Authors: Yuanjing Xiong, Zhonghua Liu, Jiangsheng Zhou, Liqin Kang, Cuicui Liu, Yanxin Wang, Zhenqing Zhang, Sheng YuanAbstract:Abstract We previously reported that an endo-β-1,3(4)- d -Glucanase, Eng16A, from C. cinerea shows a higher degradation activity toward barley β-glucan than laminarin. HPAEC-PAD and Q-TOF-MS/MS analyses show that Eng16A-digestion products of barley β-glucan not only contain some oligosaccharides with (1 → 3)-β-linkage adjacent to the reducing end, which is consistent with β-1,3(4)-Glucanase-digestion products, but also include some oligosaccharides containing (1 → 4)-β-linkage adjacent to the reducing end which is consistent with cellulase-digestion products. Thus, Eng16A possesses both cellulase and β-1,3(4)-Glucanase activities. Because Eng16A does not degrade cellulose, we propose that the insertion of a (1 → 3)-β-linkage among the groups of (1 → 4)-β-linkages may make these (1 → 4)-β-linkages prone to cleavage by Eng16A. Furthermore, Eng16A also possesses transglycosylation activity which leads to some products containing one or a few consecutive (1 → 3)-β-linkages adjacent to the non-reducing end. Therefore, HPAEC-PAD and Q-TOF-MS/MS analyses provide an efficient approach to reveal complicated modes of action of some endo-β-1,3(4)- d -Glucanases on barley β-glucan.
José Manuel Rodriguez-nogales - One of the best experts on this subject based on the ideXlab platform.
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Antioxidant Properties of Sparkling Wines Produced with β‐Glucanases and Commercial Yeast Preparations
Journal of Food Science, 2012Co-Authors: José Manuel Rodriguez-nogales, Encarnación Fernández-fernández, Manuel Gómez, Josefina Vila-crespoAbstract:: The aim of this study was to evaluate the in vitro antioxidant potential of sparkling wines produced with β-Glucanases, autolysated yeasts, yeast cell walls, and purified mannoproteins. Total antioxidant capacity (measured by 2,2-diphenyl-1-picrylhydrazyl [DPPH] radical-scavenging method and ferric reducing antioxidant power [FRAP] assay), and hydroxyl radical-scavenging activity (HRSA) were higher in the wine samples with coadjuvants (in relation to the control wine). The highest values of antioxidant activity were achieved with purified mannoproteins and, in lesser extent, with β-Glucanases. Neutral polysaccharides and total proteins were highly and positively correlated with DPPH, FRAP, and HRSA assays. However, correlations between the levels of each different phenolic family and antioxidant and radical-scavenging activities were not found. β-Glucanase and commercial yeast preparations can be excellent coadjuvants to increase the antioxidant properties of sparkling wines. Practical Application: β-Glucanase and commercial yeast preparations can be excellent coadjuvants to increase the antioxidant properties of sparkling wines. The suggested improvement has significant implication for the production of high added value sparkling wines.
Liqin Kang - One of the best experts on this subject based on the ideXlab platform.
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comparative study of β glucan degrading enzymes from coprinopsis cinerea for their capacities to induce stipe cell wall extension
International Journal of Biological Macromolecules, 2020Co-Authors: Liqin Kang, Zhonghua Liu, Jiangsheng Zhou, Cuicui Liu, Rui Wang, Xingwei Zhang, Xiao Liu, Sheng YuanAbstract:We previously reported endo-β-1,3-Glucanase ENG in combination with β-glucosidase BGL2 at low concentration induced stipe cell wall extension. This study further explored ENG could be replaced by endo-β-1,3(4)-Glucanase ENG16A in combination with BGL2 to induce stipe cell wall extension; similarly, BGL2 could be replaced by β-glucosidase BGL1 to cooperate with ENG to induce stipe cell wall extension. However, ENG could not be replaced by exo-β-1,3-Glucanase EXG in combination with BGL2 to induce stipe cell wall extension, although EXG alone released higher level of soluble sugars from the stipe cell walls during the reconstituted wall extension than that released from the stipe cell walls by a combination of ENG16A or ENG and BGL2 or BGL1, which was different from chitinase-mediated stipe cell wall extension. These results indicate endo-β-1,3-Glucanases loosen the stipe cell wall, whereas exo-β-1,3-Glucanases and β-glucosidases play a synergistic role to maintain a low and efficient concentration of endo-β-1,3-Glucanases for stipe cell wall extension. Furthermore, ENG was expressed at a very high level in the matured pilei, in contrast, ENG16A was expressed at a very high level in the elongating apical stipe. Therefore, ENG16A might be involved in stipe elongation growth, while ENG might participate in autolysis of pilei.
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Glucanase-Induced Stipe Wall Extension Shows Distinct Differences from Chitinase-Induced Stipe Wall Extension of Coprinopsis cinerea.
Applied and environmental microbiology, 2019Co-Authors: Liqin Kang, Zhonghua Liu, Jiangsheng Zhou, Cuicui Liu, Rui Wang, Xingwei Zhang, Sheng YuanAbstract:ABSTRACT This study reports that a high concentration of the endo-β-1,3-Glucanase ENG (200 μg ml−1) induced heat-inactivated stipe wall extension of Coprinopsis cinerea, whereas a high concentration of the extracellular β-glucosidase BGL2 (1,000 μg ml−1) did not; however, in combination, low concentrations of ENG (25 μg ml−1) and BGL2 (260 μg ml−1) induced heat-inactivated stipe cell wall extension. In contrast to the previously reported chitinase-reconstituted stipe wall extension, β-1,3-Glucanase-reconstituted heat-inactivated stipe cell wall extension initially exhibited a fast extension rate that quickly decreased to zero after approximately 60 min; the stipe cell wall extension induced by a high concentration of β-1,3-Glucanase did not result in stipe breakage during measurement, and the inner surfaces of Glucanase-reconstituted extended cell walls still remained as amorphous matrices that did not appear to have been damaged. These distinctive features of the β-1,3-Glucanase-reconstituted wall extension may be because chitin chains are cross-linked not only to the nonreducing termini of the side chains and the backbones of β-1,6 branched β-1,3-glucans but also to other polysaccharides. Remarkably, a low concentration of either the β-1,3-Glucanase ENG or of chitinase ChiE1 did not induce heat-inactivated stipe wall extension, but a combination of these two enzymes, each at a low concentration, showed stipe cell wall extension activity that exhibited a steady and continuous wall extension profile. Therefore, we concluded that the stipe cell wall extension is the result of the synergistic actions of Glucanases and chitinases. IMPORTANCE We previously reported that the chitinase could induce stipe wall extension and was involved in stipe elongation growth of the mushroom Coprinopsis cinerea. In this study, we explored that β-1,3-Glucanase also induced stipe cell wall extension. Interestingly, the extension profile and extended ultra-architecture of β-1,3-Glucanase-reconstituted stipe wall were different from those of chitinase-reconstituted stipe wall. However, β-1,3-Glucanase cooperated with chitinase to induce stipe cell wall extension. The significance of this synergy between Glucanases and chitinases is that it enables a low concentration of active enzymes to induce wall extension, and the involvement of β-1,3-Glucanases is necessary for the cell wall remodeling and the addition of new β-glucans during stipe elongation growth.
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hpaec pad and q tof ms ms analysis reveal a novel mode of action of endo β 1 3 4 d Glucanase eng16a from coprinopsis cinerea on barley β glucan
Food Chemistry, 2019Co-Authors: Yuanjing Xiong, Zhonghua Liu, Jiangsheng Zhou, Liqin Kang, Cuicui Liu, Yanxin Wang, Zhenqing Zhang, Sheng YuanAbstract:Abstract We previously reported that an endo-β-1,3(4)- d -Glucanase, Eng16A, from C. cinerea shows a higher degradation activity toward barley β-glucan than laminarin. HPAEC-PAD and Q-TOF-MS/MS analyses show that Eng16A-digestion products of barley β-glucan not only contain some oligosaccharides with (1 → 3)-β-linkage adjacent to the reducing end, which is consistent with β-1,3(4)-Glucanase-digestion products, but also include some oligosaccharides containing (1 → 4)-β-linkage adjacent to the reducing end which is consistent with cellulase-digestion products. Thus, Eng16A possesses both cellulase and β-1,3(4)-Glucanase activities. Because Eng16A does not degrade cellulose, we propose that the insertion of a (1 → 3)-β-linkage among the groups of (1 → 4)-β-linkages may make these (1 → 4)-β-linkages prone to cleavage by Eng16A. Furthermore, Eng16A also possesses transglycosylation activity which leads to some products containing one or a few consecutive (1 → 3)-β-linkages adjacent to the non-reducing end. Therefore, HPAEC-PAD and Q-TOF-MS/MS analyses provide an efficient approach to reveal complicated modes of action of some endo-β-1,3(4)- d -Glucanases on barley β-glucan.
Manuel Gómez - One of the best experts on this subject based on the ideXlab platform.
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antioxidant properties of sparkling wines produced with β Glucanases and commercial yeast preparations
Journal of Food Science, 2012Co-Authors: Jose Manuel Rodrigueznogales, Manuel Gómez, Encarnacion Fernandezfernandez, Josefina VilacrespoAbstract:: The aim of this study was to evaluate the in vitro antioxidant potential of sparkling wines produced with β-Glucanases, autolysated yeasts, yeast cell walls, and purified mannoproteins. Total antioxidant capacity (measured by 2,2-diphenyl-1-picrylhydrazyl [DPPH] radical-scavenging method and ferric reducing antioxidant power [FRAP] assay), and hydroxyl radical-scavenging activity (HRSA) were higher in the wine samples with coadjuvants (in relation to the control wine). The highest values of antioxidant activity were achieved with purified mannoproteins and, in lesser extent, with β-Glucanases. Neutral polysaccharides and total proteins were highly and positively correlated with DPPH, FRAP, and HRSA assays. However, correlations between the levels of each different phenolic family and antioxidant and radical-scavenging activities were not found. β-Glucanase and commercial yeast preparations can be excellent coadjuvants to increase the antioxidant properties of sparkling wines. Practical Application: β-Glucanase and commercial yeast preparations can be excellent coadjuvants to increase the antioxidant properties of sparkling wines. The suggested improvement has significant implication for the production of high added value sparkling wines.
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Antioxidant Properties of Sparkling Wines Produced with β‐Glucanases and Commercial Yeast Preparations
Journal of Food Science, 2012Co-Authors: José Manuel Rodriguez-nogales, Encarnación Fernández-fernández, Manuel Gómez, Josefina Vila-crespoAbstract:: The aim of this study was to evaluate the in vitro antioxidant potential of sparkling wines produced with β-Glucanases, autolysated yeasts, yeast cell walls, and purified mannoproteins. Total antioxidant capacity (measured by 2,2-diphenyl-1-picrylhydrazyl [DPPH] radical-scavenging method and ferric reducing antioxidant power [FRAP] assay), and hydroxyl radical-scavenging activity (HRSA) were higher in the wine samples with coadjuvants (in relation to the control wine). The highest values of antioxidant activity were achieved with purified mannoproteins and, in lesser extent, with β-Glucanases. Neutral polysaccharides and total proteins were highly and positively correlated with DPPH, FRAP, and HRSA assays. However, correlations between the levels of each different phenolic family and antioxidant and radical-scavenging activities were not found. β-Glucanase and commercial yeast preparations can be excellent coadjuvants to increase the antioxidant properties of sparkling wines. Practical Application: β-Glucanase and commercial yeast preparations can be excellent coadjuvants to increase the antioxidant properties of sparkling wines. The suggested improvement has significant implication for the production of high added value sparkling wines.
