Anthocyanins are food colourants with strong antioxidant activities, but poor thermal stability limits their application in neutral foods. In the present study, impacts of yeast mannoproteins on the thermal stability of anthocyanins were studied at pH 7.0. The degradation of anthocyanins at 80 and 126 °C followed first order kinetics, and the addition of mannoproteins reduced the degradation ra...

Virulence of the opportunistic yeast, Candida albieans, involves the interplay of many complex changes including the yeast-hyphae transition, which mainly involves protein changes. Cell wall mannoproteins are found to be the main cause of adherence of C. albieans to epithel ial cells in the first step of an infection process. In the present study, cell wall mannoproteins of intact yeast wer...

This review focuses on the role of proteins in the production and maintenance of foam in both sparkling wines and beer. The quality of the foam in beer but especially in sparkling wines depends, among other factors, on the presence of mannoproteins released from the yeast cell walls during autolysis. These proteins are hydrophobic, highly glycosylated, and their molecular masses range from 10 t...

The mannoprotein components solubilized from the walls of Candida albicans blastoconidia following degradation of the glucan network with beta-glucanase (Zymolyase) have higher molecular masses than their probable precursors present in the supernatant of regenerating protoplasts. It therefore appears that the mannoproteins are released from the walls as part of supramolecular complexes. Immunol...

The potential of the application of pulsed electric fields (PEF) to induce accelerate autolysis of a commercial strain of Saccharomyces cerevisiae for winemaking use was evaluated. The influence of PEF treatments of different intensity (5-25 kV/cm for 30-240 μs) on cell viability, cytoplasmic membrane permeabilization and release of mannoproteins and compounds absorbing at 260 and 280 nm has be...

• YDPs contains aroma compounds that can be released during the wine making process. impact sensorial profile. macromolecules interact with compounds. Mannoproteins may most Wine composition, pH and temperature modulate of on its aromatic

virulence of the opportunistic yeast, candida albieans, involves the interplay of many complex changes including the yeast-hyphae transition, which mainly involves protein changes. cell wall mannoproteins are found to be the main cause of adherence of c. albieans to epithel ial cells in the first step of an infection process. in the present study, cell wall mannoproteins of intact yeast were pu...

Mannoproteins of approximately 50 kDa from blastoconidia and 60 kDa from hyphae of Candida albicans reacted in Western blots (immunoblots) with either a polyclonal rabbit antiserum (CA-7) or a monoclonal antibody (CA-A) to the C. albicans C3d-binding protein (complement receptor type 2). The glycosylated nature of these proteins was demonstrated by their reactivity with concanavalin A and by se...

The major virulence factor of Cryptococcus neoformans is its polysaccharide capsule composed of glucuronoxylomannan (GXM), galactoxylomannan (GalXM) and mannoproteins. A variety of immunomodulating activities have been described for GXM and mannoproteins but little is known about possible interactions of GalXM with the immune system. In the present article, we investigate the effect of purified...

Candidiasis are among the fungal infections the most difficult to diagnose and treat. Research focused on specific fungal components which are absent in the host, such as the cell wall has lead to a better understanding of Candida albicans pathogenicity and clinical impact. The cell wall is responsible for antigenic expression and primary interaction with the host. It is composed mainly of beta...