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      Production of Bioactive Compounds by Food Associated Galactomyces geotrichum 38, as Determined by Proteome Analysis

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          Abstract

          Fried cottage cheese is a dairy product, popular in some parts of Poland. Proteomic analysis of a culture of the mold Galactomyces geotrichum 38 isolated from fried cottage cheese was performed using UHPLC/MS. From the proteins identified, we selected those involved in the biosynthesis of bioactive compounds and those useful in industry. In the G. geotrichum 38 culture, the production quantities of vitamin B 2 (224 μg/L), ergosterol (54.63 mg/kg), and trehalose (0.91 g/L) were determined by HPLC. The identified proteins were also used to prepare a hypothetical fatty acid biosynthesis pathway, and the percentage of individual sphingolipids in the culture was determined. Sphingolipids are also bioactive compounds. During culturing of G. geotrichum 38, the percentage of three sphingolipids increased. The last step of the research was to prepare a model of fried cottage cheese. The mold G. geotrichum 38, used in the process of ripening fried cottage cheese, synthesized vitamin B 2 and erogsterol, which influenced the nutritional value of the product.

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          Lipids of oleaginous yeasts. Part I: Biochemistry of single cell oil production

          Seraphim Papanikolaou, George Aggelis (2011)
          Article 0 comments Cited 168 times – based on 0 reviews     Review now
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            Acetyl-coenzyme A carboxylase: crucial metabolic enzyme and attractive target for drug discovery.

            L. Tong (2005)
            Acetyl-coenzyme A carboxylases (ACCs) have crucial roles in fatty acid metabolism in most living organisms. Mice deficient in ACC2 have continuous fatty acid oxidation and reduced body fat and body weight, validating this enzyme as a target for drug development against obesity, diabetes and other symptoms of the metabolic syndrome. ACC is a biotin-dependent enzyme and catalyzes the carboxylation of acetyl-CoA to produce malonyl-CoA through its two catalytic activities, biotin carboxylase (BC) and carboxyltransferase (CT). ACC is a multi-subunit enzyme in most prokaryotes, whereas it is a large, multi-domain enzyme in most eukaryotes. The activity of the enzyme can be controlled at the transcriptional level as well as by small molecule modulators and covalent modification. This review will summarize the structural information that is now available for both the BC and CT enzymes, as well as the molecular mechanism of action of potent ACC inhibitors. The current intense research on these enzymes could lead to the development of novel therapies against metabolic syndrome and other diseases.
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              Sphingolipids in food and the emerging importance of sphingolipids to nutrition.

              Hubert Vesper, Eva-Maria Schmelz, Mariana Nikolova-Karakashian … (1999)
              Eukaryotic organisms as well as some prokaryotes and viruses contain sphingolipids, which are defined by a common structural feature, i.e. , a "sphingoid base" backbone such as D-erythro-1,3-dihydroxy, 2-aminooctadec-4-ene (sphingosine). The sphingolipids of mammalian tissues, lipoproteins, and milk include ceramides, sphingomyelins, cerebrosides, gangliosides and sulfatides; plants, fungi and yeast have mainly cerebrosides and phosphoinositides. The total amounts of sphingolipids in food vary considerably, from a few micromoles per kilogram (fruits) to several millimoles per kilogram in rich sources such as dairy products, eggs and soybeans. With the use of the limited data available, per capita sphingolipid consumption in the United States can be estimated to be on the order of 150-180 mmol (approximately 115-140 g) per year, or 0.3-0.4 g/d. There is no known nutritional requirement for sphingolipids; nonetheless, they are hydrolyzed throughout the gastrointestinal tract to the same categories of metabolites (ceramides and sphingoid bases) that are used by cells to regulate growth, differentiation, apoptosis and other cellular functions. Studies with experimental animals have shown that feeding sphingolipids inhibits colon carcinogenesis, reduces serum LDL cholesterol and elevates HDL, suggesting that sphingolipids represent a "functional" constituent of food. Sphingolipid metabolism can also be modified by constituents of the diet, such as cholesterol, fatty acids and mycotoxins (fumonisins), with consequences for cell regulation and disease. Additional associations among diet, sphingolipids and health are certain to emerge as more is learned about these compounds.
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                Author and article information

                Journal
                Journal ID (nlm-ta): Nutrients
                Journal ID (iso-abbrev): Nutrients
                Journal ID (publisher-id): nutrients
                Title: Nutrients
                Publisher: MDPI
                ISSN (Electronic): 2072-6643
                Publication date (Electronic): 23 February 2019
                Publication date Collection: February 2019
                Volume: 11
                Issue: 2
                Electronic Location Identifier: 471
                Affiliations
                [1 ]Institute of Food Technology of Plant Origin, University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland; artursz@ 123456up.poznan.pl (A.S.); magdar@ 123456up.poznan.pl (M.R.)
                [2 ]Department of Biotechnology and Food Microbiology, University of Life Sciences, Wojska Polskiego 48, 60-627 Poznań, Poland; kmyszka@ 123456up.poznan.pl (K.M.); joannap@ 123456up.poznan.pl (J.P.-K.)
                [3 ]Department of Chemistry, University of Life Sciences, Wojska Polskiego 75, 60-625 Poznań, Poland; kstuper@ 123456up.poznan.pl
                [4 ]Department of Environmental Chemistry, University of Łódź, Pomorska 163, 90-236 Łódź, Poland; grazyna.chwatko@ 123456chemia.uni.lodz.pl
                Author notes
                [* ]Correspondence: ankaje@ 123456gmail.com ; Tel.: +48-61-8487276; Fax: +48-61-8487314
                Author information
                https://orcid.org/0000-0002-0529-3725
                https://orcid.org/0000-0002-3574-3117
                https://orcid.org/0000-0003-4570-7221
                https://orcid.org/0000-0001-9247-5131
                Article
                Publisher ID: nutrients-11-00471
                DOI: 10.3390/nu11020471
                PMC ID: 6412655
                PubMed ID: 30813404
                SO-VID: 18c87a16-24c3-4181-8105-30a645b28984
                Copyright © © 2019 by the authors.
                License:

                Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license ( http://creativecommons.org/licenses/by/4.0/).

                History
                Date received : 12 January 2019
                Date accepted : 19 February 2019
                Categories
                Subject: Article

                ScienceOpen disciplines: Nutrition & Dietetics
                Keywords: g. geotrichum,ergosterol,vitamin b2,trehalose,protein analysis
                Data availability:
                ScienceOpen disciplines: Nutrition & Dietetics
                Keywords: g. geotrichum, ergosterol, vitamin b2, trehalose, protein analysis

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