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- 8Agricultural, Food and Nutritional Science, Department of
- 8Agricultural, Food and Nutritional Science, Department of/Journal Articles (Agricultural, Food and Nutritional Science)
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- 1Allen Good (Biological Sciences)
- 1Basu, Urmila (Department of Agricultural, Food & Nutritional Science)
- 1Holt, Andrew (Pharmacology)
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- 1Oba, Masahito (Agricultural, Food, and Nutritional Science)
- 1Rahman, Habibur (Department of Agricultural, Food & Nutritional Science)
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Improving the production of punicic acid in baker’s yeast by engineering genes in acyl channeling processes and adjusting precursor supply
Download2021-01-01
Wang, Juli, Xu, Yang, Holic, Roman, Yu, Xiaochen, Singer, Stacy D., Chen, Guanqun
ABSTRACT Punicic acid (PuA) is a high-value edible conjugated fatty acid with strong bioactivities and has important potential applications in nutraceutical, pharmaceutical, feeding and oleochemical industries. Since the production of PuA is severely limited by the fact that its natural source...
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Mammalian and Saccharomyces cerevisiae ER-mitochondria contact site regulation by small Rab GTPases and ER folding assistants
DownloadFall 2021
Membrane-bound organelles allow eukaryotes to compartmentalize components and processes in a highly organized manner. Organelles can communicate with one another through membrane contact sites (MCS): membrane appositions 10-50nm apart. MCS were not widely accepted as bona fide sites of organelle...
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Mechanisms of inactivation of Candida humilis and Saccharomyces cerevisiae by pulsed electric fields
Download2017-06-01
Ou, Qi-Xing, Nikolic-Jaric, Marija, Gänzle, Michael
Aims This study aimed to determine how electric field strength, pulse width and shape, and specific energy input relate to the effect of pulsed electric fields (PEF) on viability and membrane permeabilization in Candida humilis and Saccharomyces cerevisiae suspended in potassium phosphate...
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Multiple mechanisms contribute to increased neutral lipid accumulation in yeast producing recombinant variants of plant diacylglycerol acyltransferase 1
Download2017-09-01
Shah, Saleh, Xu, Yang, Ramakrishnan, Geetha, Caldo, Kristian Mark P., Chen, Guanqun, Ozga, Jocelyn, Greer, Michael S., Lemieux, M. Joanne, Wu, Limin, Weselake, Randall J.
The apparent bottleneck in the accumulation of oil during seed development in some oleaginous plant species is the formation of triacylglycerol (TAG) by the acyl-CoA-dependent acylation of sn-1,2- diacylglycerol catalyzed by diacylglycerol acyltransferase (DGAT, EC 2.3.1.20). Improving DGAT...
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Spring 2022
Self-cycling fermentation (SCF) is an advanced, automated, semi-continuous fermentation strategy that is used to improve the volumetric productivity of bioproduction. Typically, a microbial culture is grown in a reactor and half the reactor contents are harvested once a limiting nutrient is...
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Substrate preferences of long-chain acyl-CoA synthetase and diacylglycerol acyltransferase contribute to enrichment of flax seed oil with a-linolenic acid
Download2018-04-01
Xu, Yang, Holic, Roman, Li, Darren, Pan, Xue, Mietkiewska, Elzbieta, Chen, Guanqun, Ozga, Jocelyn, Weselake, Randall J.
Seed oil from flax (Linum usitatissimum) is enriched in a-linolenic acid (ALA; 18:3?9cis,12cis,15cis), but the biochemical processes underlying the enrichment of flax seed oil with this polyunsaturated fatty acid are not fully elucidated. Here, a potential process involving the catalytic actions...
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2022-04-12
Fermentation is one of the oldest methods of food processing and accounts for a substantial proportion of human foods, including not only staple foods such as bread, cereal porridges or fermented legumes but also fermented vegetables, meats, fish and dairy, alcoholic beverages as well as coffee,...