Alcohol Acetyltransferase of Sake Yeast
نویسندگان
چکیده
منابع مشابه
Sake yeast suppresses acute alcohol-induced liver injury in mice.
Brewer's and baker's yeasts appear to have components that protect from liver injury. Whether sake yeast, Saccharomyces cerevisiae Kyokai no. 9, also has a hepatoprotective effect has not been examined. Here we show that sake yeast suppresses acute alcoholic liver injury in mice. Male C57BL/6 mice that had been fed a diet containing 1% sake yeast for two weeks received three doses of ethanol (5...
متن کاملS-adenosylmethionine (SAM)-accumulating sake yeast suppresses acute alcohol-induced liver injury in mice.
The suppressive effects on acute alcoholic liver injury of S-adenosylmethionine (SAM) and the sake yeast, Saccharomyces cerevisiae Kyokai No. 9, have been shown previously. To enhance the suppression of acute alcoholic liver injury by sake yeast, we prepared SAM-accumulating sake yeast (SAM yeast). Male C57BL/6 mice that had been fed on a diet containing 0.25% SAM yeast or sake yeast for two we...
متن کاملFunctional enhancement of Sake yeast strains to minimize the production of ethyl carbamate in Sake wine.
AIMS In fermented alcoholic beverages and particularly in Japanese Sake wine, the ubiquitous presence of the probable human carcinogen ethyl carbamate (EC) is a topic of significant concern. This study aims to develop novel methods for the reduction of EC in Sake wine. METHODS AND RESULTS To reduce the high levels of EC in Sake wine, urea-degrading and urea-importing yeast strains were create...
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Recent studies have revealed that cytoplasmic processing bodies (P-bodies) play important roles in the control of eukaryotic gene expression in response to stress. Since the formation of P-bodies is in dynamic competition with translation, the status of translation is reflected in the assembly and disassembly of P-bodies in eukaryotic cells. During the brewing of Japanese sake and the making of...
متن کاملEffect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates.
The distinctive flavor of wine, brandy, and other grape-derived alcoholic beverages is affected by many compounds, including esters produced during alcoholic fermentation. The characteristic fruity odors of the fermentation bouquet are primarily due to a mixture of hexyl acetate, ethyl caproate (apple-like aroma), iso-amyl acetate (banana-like aroma), ethyl caprylate (apple-like aroma), and 2-p...
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ژورنال
عنوان ژورنال: JOURNAL OF THE BREWING SOCIETY OF JAPAN
سال: 1992
ISSN: 0914-7314,2186-4012
DOI: 10.6013/jbrewsocjapan1988.87.334