Green tea polyphenols function as prooxidants to activate oxidative-stress-responsive transcription factors in yeasts

Article Abstract:

Epigallocatechin gallate (EGCG) and green tea extracts (GTE) have caused oxidative stress-related responses in the budding yeast Saccharomyces cerevisiae and the fission yeast Schizosaccharomyces pombe under weak alkaline conditions in terms of the activation of oxidative-stress-responsive transcription factors. The analysis has shown that tea polymorphs have acted as prooxidants to cause a response to oxidative stress in yeasts under certain conditions.

Science & research, Genetic aspects, Yeast fungi, Yeasts (Fungi), Polyphenols, Chemical properties, Green tea, Oxidative stress, Report

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Balance of activities of alcohol acetyltransferase and esterase in Saccharomyces cerevisiae is important for production of isoamyl acetate

Article Abstract:

A study was conducted to analyze alcohol acetyltransferase and esterase activities in Saccharomyces cerevisiae, with emphasis on its importance on the production of isoamyl acetate. Yeast strains supporting different numbers of copies of the alcohol acetyltransferase gene were utilized to carry out the analysis. Results indicated that the balance of the activities is critical to the accumulation of isoamyl acetate in sake mash.

Esterases, Alcohol, Ethanol, Saccharomyces, Acetates

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