Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

The use of non-Saccharomyces yeast species is currently a biotechnology trend in enology for which they are being broadly used to improve the sensory profile of wines because they affect aroma, color, and mouthfeel. They have become a powerful biotool to modulate the influence of global warming on grape varieties, helping to maintain the acidity, decrease the alcoholic degree, stabilize wine color, and increase freshness. In cool climates, some non-Saccharomyces can promote demalication or color stability by the formation of stable derived pigments. Additionally, non-Saccharomyces yeasts open new possibilities in biocontrol for removing spoilage yeast and bacteria or molds that can produce and release mycotoxins and, thereby, help in reducing applied SO2 levels.

Technology: general issues --- Metschnikowia pulcherrima --- Lachancea thermotolerans --- Torulaspora delbrueckii --- Grenache --- Graciano --- ochratoxin A (OTA) --- mycotoxins --- biogenic amines (BAs) --- ethyl carbamate (EC) --- organic wines --- non-Saccharomyces --- alcohol reduction --- native yeast --- sequential fermentation --- wine --- uninoculated fermentation --- yeast --- sulphur dioxide --- non-Saccharomyces yeasts --- mixed starter cultures --- fermentation --- Sangiovese --- sensory analysis --- antimicrobial peptides --- Brettanomyces bruxellensis --- Candida intermedia --- Pichia guilliermondii --- reactive oxygen species --- Hanseniaspora vineae --- alcoholic fermentation --- ageing on lees --- polysaccharides --- white wines --- winemaking --- aging-on-lees --- yeast assimilable nitrogen --- Saccharomyces non-cerevisiae --- ethanol --- glycerol --- glycolysis --- pyruvate kinase --- fermentation evolution clade --- sensory improvement --- dealcoholization --- SO2 --- grape variety --- Schizosaccharomyces pombe

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

The use of non-Saccharomyces yeast species is currently a biotechnology trend in enology for which they are being broadly used to improve the sensory profile of wines because they affect aroma, color, and mouthfeel. They have become a powerful biotool to modulate the influence of global warming on grape varieties, helping to maintain the acidity, decrease the alcoholic degree, stabilize wine color, and increase freshness. In cool climates, some non-Saccharomyces can promote demalication or color stability by the formation of stable derived pigments. Additionally, non-Saccharomyces yeasts open new possibilities in biocontrol for removing spoilage yeast and bacteria or molds that can produce and release mycotoxins and, thereby, help in reducing applied SO2 levels.

Technology: general issues --- Metschnikowia pulcherrima --- Lachancea thermotolerans --- Torulaspora delbrueckii --- Grenache --- Graciano --- ochratoxin A (OTA) --- mycotoxins --- biogenic amines (BAs) --- ethyl carbamate (EC) --- organic wines --- non-Saccharomyces --- alcohol reduction --- native yeast --- sequential fermentation --- wine --- uninoculated fermentation --- yeast --- sulphur dioxide --- non-Saccharomyces yeasts --- mixed starter cultures --- fermentation --- Sangiovese --- sensory analysis --- antimicrobial peptides --- Brettanomyces bruxellensis --- Candida intermedia --- Pichia guilliermondii --- reactive oxygen species --- Hanseniaspora vineae --- alcoholic fermentation --- ageing on lees --- polysaccharides --- white wines --- winemaking --- aging-on-lees --- yeast assimilable nitrogen --- Saccharomyces non-cerevisiae --- ethanol --- glycerol --- glycolysis --- pyruvate kinase --- fermentation evolution clade --- sensory improvement --- dealcoholization --- SO2 --- grape variety --- Schizosaccharomyces pombe --- Metschnikowia pulcherrima --- Lachancea thermotolerans --- Torulaspora delbrueckii --- Grenache --- Graciano --- ochratoxin A (OTA) --- mycotoxins --- biogenic amines (BAs) --- ethyl carbamate (EC) --- organic wines --- non-Saccharomyces --- alcohol reduction --- native yeast --- sequential fermentation --- wine --- uninoculated fermentation --- yeast --- sulphur dioxide --- non-Saccharomyces yeasts --- mixed starter cultures --- fermentation --- Sangiovese --- sensory analysis --- antimicrobial peptides --- Brettanomyces bruxellensis --- Candida intermedia --- Pichia guilliermondii --- reactive oxygen species --- Hanseniaspora vineae --- alcoholic fermentation --- ageing on lees --- polysaccharides --- white wines --- winemaking --- aging-on-lees --- yeast assimilable nitrogen --- Saccharomyces non-cerevisiae --- ethanol --- glycerol --- glycolysis --- pyruvate kinase --- fermentation evolution clade --- sensory improvement --- dealcoholization --- SO2 --- grape variety --- Schizosaccharomyces pombe

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Although sphingolipids are ubiquitous components of cellular membranes, their abundance in cells is generally lower than glycerolipids or cholesterol, representing less than 20% of total lipid mass. Following their discovery in the brain—which contains the largest amounts of sphingolipids in the body—and first description in 1884 by J.L.W. Thudichum, sphingolipids have been overlooked for almost a century, perhaps due to their complexity and enigmatic nature. When sphingolipidoses were discovered, a series of inherited diseases caused by enzyme mutations involved in sphingolipid degradation returned to the limelight. The essential breakthrough came decades later, in the 1990s, with the discovery that sphingolipids were not just structural elements of cellular membranes but intra- and extracellular signaling molecules. It turned out that their lipid backbones, including ceramide and sphingosine-1-phosphate, had selective physiological functions. Thus, sphingolipids emerged as essential players in several pathologies including cancer, diabetes, neurodegenerative disorders, and autoimmune diseases. The present volume reflects upon the unexpectedly eclectic functions of sphingolipids in health, disease, and therapy. This fascinating lipid class will continue to be the subject of up-and-coming future discoveries, especially with regard to new therapeutic strategies.

Research & information: general --- Biology, life sciences --- S1P receptor --- inflammation --- S1P transporter --- spinster homolog 2 --- barrier dysfunction --- anxiety --- depression --- sphingolipids --- sphingomyelinase --- ceramidase --- Smpd1 --- acid sphingomyelinase --- forebrain --- depressive-like behavior --- anxiety-like behavior --- ceramide --- ceramides --- ceramidases --- neurodegenerative diseases --- infectious diseases --- sphingosine 1-phoshate --- sphingosine 1-phosphate receptor --- S1P1-5 --- sphingosine 1-phosphate metabolism --- sphingosine 1-phosphate antagonistst/inhibitors --- sphingosine 1-phosphate signaling --- stroke --- multiple sclerosis --- neurodegeneration --- fingolimod --- Sphingosine-1-phosphate --- obesity --- type 2 diabetes --- insulin resistance --- pancreatic β cell fate --- hypothalamus --- sphingosine-1-phosphate --- ischemia/reperfusion --- cardioprotection --- vasoconstriction --- coronary flow --- myocardial function --- myocardial infarct --- albumin --- type 1 diabetes --- beta-cells --- islets --- insulin --- cytokines --- S1P --- animal models --- cystic fibrosis --- autophagy --- myriocin --- Aspergillus fumigatus --- CLN3 disease --- Cln3Δex7/8 mice --- flupirtine --- allyl carbamate derivative --- apoptosis --- cancer --- gangliosides --- immunotherapy --- metastasis --- phenotype switching --- sphingosine 1-phosphate --- Sphingosine 1-phosphate (S1P) --- S1P-lyase (SGPL1) --- tau --- calcium --- histone acetylation --- hippocampus --- cortex --- astrocytes --- neurons --- sphingosine kinase --- G-protein-coupled receptors --- Gαq/11 --- sphingosine kinase 1 --- SK1 --- microRNA --- transcription factor --- hypoxia --- long non-coding RNA --- S1P receptor --- inflammation --- S1P transporter --- spinster homolog 2 --- barrier dysfunction --- anxiety --- depression --- sphingolipids --- sphingomyelinase --- ceramidase --- Smpd1 --- acid sphingomyelinase --- forebrain --- depressive-like behavior --- anxiety-like behavior --- ceramide --- ceramides --- ceramidases --- neurodegenerative diseases --- infectious diseases --- sphingosine 1-phoshate --- sphingosine 1-phosphate receptor --- S1P1-5 --- sphingosine 1-phosphate metabolism --- sphingosine 1-phosphate antagonistst/inhibitors --- sphingosine 1-phosphate signaling --- stroke --- multiple sclerosis --- neurodegeneration --- fingolimod --- Sphingosine-1-phosphate --- obesity --- type 2 diabetes --- insulin resistance --- pancreatic β cell fate --- hypothalamus --- sphingosine-1-phosphate --- ischemia/reperfusion --- cardioprotection --- vasoconstriction --- coronary flow --- myocardial function --- myocardial infarct --- albumin --- type 1 diabetes --- beta-cells --- islets --- insulin --- cytokines --- S1P --- animal models --- cystic fibrosis --- autophagy --- myriocin --- Aspergillus fumigatus --- CLN3 disease --- Cln3Δex7/8 mice --- flupirtine --- allyl carbamate derivative --- apoptosis --- cancer --- gangliosides --- immunotherapy --- metastasis --- phenotype switching --- sphingosine 1-phosphate --- Sphingosine 1-phosphate (S1P) --- S1P-lyase (SGPL1) --- tau --- calcium --- histone acetylation --- hippocampus --- cortex --- astrocytes --- neurons --- sphingosine kinase --- G-protein-coupled receptors --- Gαq/11 --- sphingosine kinase 1 --- SK1 --- microRNA --- transcription factor --- hypoxia --- long non-coding RNA