Production and characterization of a β-glucosidase from Issatchenkia terricola and its use for hydrolysis of aromatic precursors in Cabernet Sauvignon wine

New enzymes isolated from the biodiversity of native wine ecosystems could contribute to increase the varietal character of regional wines. This study reports on the production and characterization of Issatchenkia terricola, beta-glucosidase and its potential to release red-wine aromatic compounds. The enzyme, a monomer of 48 kDa with an isoelectric point of 3.5 is tolerant to glucose and ethanol, properties compatible with enological use. Although fed-batch is usually the most suitable system for enzyme production in submerged culture, in this case the yield was practically the same as in batch culture. Enzyme productivity was increased 2-fold in synthetic medium with glucose with respect to the YPG and 3 to 8-fold with respect to other media assayed. After enzymatic treatment, GC-MS analysis of the released aglycones demonstrated significant increases in the concentration of phenols (83%) and norisoprenoids (65%). According to the judges of the sensory panel, the treatment resulted in a wine with dried fruits and raisins notes, as compared to the control, which was found more sweet and fruity. This, together with the lack of activity on anthocyanin glycosides, highlights the potential of this enzyme in enology, since its high selectivity allowed the development of aroma without compromising wine color.Centro de Investigación y Desarrollo en Fermentaciones Industriale

Production and characterization of a β-glucosidase from Issatchenkia terricola and its use for hydrolysis of aromatic precursors in Cabernet Sauvignon wine

New enzymes isolated from the biodiversity of native wine ecosystems could contribute to increase the varietal character of regional wines. This study reports on the production and characterization of Issatchenkia terricola, beta-glucosidase and its potential to release red-wine aromatic compounds. The enzyme, a monomer of 48 kDa with an isoelectric point of 3.5 is tolerant to glucose and ethanol, properties compatible with enological use. Although fed-batch is usually the most suitable system for enzyme production in submerged culture, in this case the yield was practically the same as in batch culture. Enzyme productivity was increased 2-fold in synthetic medium with glucose with respect to the YPG and 3 to 8-fold with respect to other media assayed. After enzymatic treatment, GC-MS analysis of the released aglycones demonstrated significant increases in the concentration of phenols (83%) and norisoprenoids (65%). According to the judges of the sensory panel, the treatment resulted in a wine with dried fruits and raisins notes, as compared to the control, which was found more sweet and fruity. This, together with the lack of activity on anthocyanin glycosides, highlights the potential of this enzyme in enology, since its high selectivity allowed the development of aroma without compromising wine color.Centro de Investigación y Desarrollo en Fermentaciones Industriale

Production and characterization of a β-glucosidase from Issatchenkia terricola and its use for hydrolysis of aromatic precursors in Cabernet Sauvignon wine

New enzymes isolated from the biodiversity of native wine ecosystems could contribute to increase the varietal character of regional wines. This study reports on the production and characterization of Issatchenkia terricola, beta-glucosidase and its potential to release red-wine aromatic compounds. The enzyme, a monomer of 48 kDa with an isoelectric point of 3.5 is tolerant to glucose and ethanol, properties compatible with enological use. Although fed-batch is usually the most suitable system for enzyme production in submerged culture, in this case the yield was practically the same as in batch culture. Enzyme productivity was increased 2-fold in synthetic medium with glucose with respect to the YPG and 3 to 8-fold with respect to other media assayed. After enzymatic treatment, GC-MS analysis of the released aglycones demonstrated significant increases in the concentration of phenols (83%) and norisoprenoids (65%). According to the judges of the sensory panel, the treatment resulted in a wine with dried fruits and raisins notes, as compared to the control, which was found more sweet and fruity. This, together with the lack of activity on anthocyanin glycosides, highlights the potential of this enzyme in enology, since its high selectivity allowed the development of aroma without compromising wine color.Centro de Investigación y Desarrollo en Fermentaciones Industriale

Informe final del proyecto: Obtención de una cepa de Saccharomyces cerevisiae productora de una beta-glucosidasa de Issatchenkia terricola y explotación del genoma de esta levadura nativa para la identificación de nuevas enzimas con potencial aplicación en enología

El desarrollo del aroma del vino depende en gran parte de la existencia durante la elaboración, de enzimas (glicosidasas) capaces de actuar eficientemente sobre los sustratos glicosídicos existentes, generando compuestos volátiles. Estudios previos de nuestro grupo con enzimas aisladas de la microbiota de viñedos uruguayos, demostraron que una beta-glucosidasa de la cepa Issatchenkia terrícola presenta propiedades muy promisorias en condiciones enológicas y se destaca por impartir características aromáticas propias a los vinos locales. Sin embargo, los bajos niveles producidos por la cepa autóctona constituyen una limitante para la manipulación y posible aplicación biotecnológica de dicha glucosidasa. Con el objetivo de clonarla y expresarla en Saccharomyces cerevsiae con mayor rendimiento, nos encontramos actualmente focalizados en obtener la secuencia de dicha glucosidasa mediante el diseño de cebadores degenerados, dado que no disponemos aún del genoma de I. terrícola. La cepa generada será utilizada en ensayos de microvinificaciones y análisis químico y sensorial de aromas de los vinos obtenidos. Complementariamente, se propone avanzar en la caracterización molecular mediante secuenciación masiva del genoma de I. terrícola. Esto permitirá identificar la presencia de otros genes codificantes para beta-glucosidasas así como otras glicosidasas. Asimismo, la interpretación del genoma permitirá identificar otras actividades enzimáticas con potencial interés biotecnológico. El proyecto implica el diseño y uso racional del potencial existente en la microbiota nativa enológica, integrando conocimientos desde un enfoque multidisciplinario desde las áreas de bioquímica, biología molecular, genómica y química de aromas. Los resultados podrían generar productos potencialmente transferibles a la industria enológica.Agencia Nacional de Investigación e Innovació

Epigenetic effects of healthy foods and lifestyle habits from the southern european atlantic diet pattern: a narrative review

Recent scientific evidence has shown the importance of diet and lifestyle habits for the proper functioning of the human body. A balanced and healthy diet, physical activity, and psychological well-being have a direct beneficial effect on health and can have a crucial role in the development and prognosis of certain diseases. The Southern European Atlantic diet, also named the Atlantic diet, is a unique dietary pattern that occurs in regions that present higher life expectancy, suggesting that this specific dietary pattern is associated with positive health effects. In fact, it is enriched with nutrients of high biological value, which, together with its cooking methods, physical activity promotion, reduction in carbon footprint, and promoting of family meals, promote these positive effects on health. The latest scientific advances in the field of nutri-epigenetics have revealed that epigenetic markers associated with food or nutrients and environmental factors modulate gene expression and, therefore, are involved with both health and disease. Thus, in this review, we evaluated the main aspects that define the Southern European Atlantic diet and the potential epigenetic changes associated with them based on recent studies regarding the main components of these dietary patterns. In conclusion, based on the information existing in the literature, we postulate that the Southern European Atlantic diet could promote healthy aging by means of epigenetic mechanisms. This review highlights the necessity of performing longitudinal studies to demonstrate this proposalS

El reto de la inclusión de los Objetivos de Desarrollo Sostenible en la formación inicial de profesores de secundaria: creación del MOOC curso cero sobre educación y ODS, inclusión en asignaturas y en trabajos fin de máster

Memoria ID-041. Ayudas de la Universidad de Salamanca para la innovación docente, curso 2021-2022

CIBERER : Spanish national network for research on rare diseases: A highly productive collaborative initiative

Altres ajuts: Instituto de Salud Carlos III (ISCIII); Ministerio de Ciencia e Innovación.CIBER (Center for Biomedical Network Research; Centro de Investigación Biomédica En Red) is a public national consortium created in 2006 under the umbrella of the Spanish National Institute of Health Carlos III (ISCIII). This innovative research structure comprises 11 different specific areas dedicated to the main public health priorities in the National Health System. CIBERER, the thematic area of CIBER focused on rare diseases (RDs) currently consists of 75 research groups belonging to universities, research centers, and hospitals of the entire country. CIBERER's mission is to be a center prioritizing and favoring collaboration and cooperation between biomedical and clinical research groups, with special emphasis on the aspects of genetic, molecular, biochemical, and cellular research of RDs. This research is the basis for providing new tools for the diagnosis and therapy of low-prevalence diseases, in line with the International Rare Diseases Research Consortium (IRDiRC) objectives, thus favoring translational research between the scientific environment of the laboratory and the clinical setting of health centers. In this article, we intend to review CIBERER's 15-year journey and summarize the main results obtained in terms of internationalization, scientific production, contributions toward the discovery of new therapies and novel genes associated to diseases, cooperation with patients' associations and many other topics related to RD research

Immobilization on biomimetic silica nanoparticles as a highly effective strategy for the stabilization of Issatchenkia orientalis β-glucosidase in wine conditions

β-Glucosidases (BGLs) are key enzymes for the hydrolysis of glycosidic aroma precursors of wines. However, BGLs produced by oenological yeasts are often inactive or unstable at typical wine pH values. In this work, different immobilization strategies on biomimetic NPs were tested to enhance the stability of Issatchenkia orientalis BGL and compared with traditional methods on agarose and Eupergit. Immobilization to biomimetic silica NPs by ionic interactions proved to be the most efficient method to achieve enzyme stabilization in model wine at pH 4.0. In particular, the subsequent glutaraldehyde crosslinking, achieved a high immobilization efficiency (71%) with an outstanding stabilization factor of 240-fold with respect to the soluble enzyme. This enzyme derivative preserved practically all the activity (98%) after15 days in model wine supplemented with Muscat glycosides, making possible its application for the release of aroma compounds relevant to the typicity of wine

Informe final del proyecto: Obtención de una cepa de Saccharomyces cerevisiae productora de una beta-glucosidasa de Issatchenkia terricola y explotación del genoma de esta levadura nativa para la identificación de nuevas enzimas con potencial aplicación en enología

El desarrollo del aroma del vino depende en gran parte de la existencia durante la elaboración, de enzimas (glicosidasas) capaces de actuar eficientemente sobre los sustratos glicosídicos existentes, generando compuestos volátiles. Estudios previos de nuestro grupo con enzimas aisladas de la microbiota de viñedos uruguayos, demostraron que una beta-glucosidasa de la cepa Issatchenkia terrícola presenta propiedades muy promisorias en condiciones enológicas y se destaca por impartir características aromáticas propias a los vinos locales. Sin embargo, los bajos niveles producidos por la cepa autóctona constituyen una limitante para la manipulación y posible aplicación biotecnológica de dicha glucosidasa. Con el objetivo de clonarla y expresarla en Saccharomyces cerevsiae con mayor rendimiento, nos encontramos actualmente focalizados en obtener la secuencia de dicha glucosidasa mediante el diseño de cebadores degenerados, dado que no disponemos aún del genoma de I. terrícola. La cepa generada será utilizada en ensayos de microvinificaciones y análisis químico y sensorial de aromas de los vinos obtenidos. Complementariamente, se propone avanzar en la caracterización molecular mediante secuenciación masiva del genoma de I. terrícola. Esto permitirá identificar la presencia de otros genes codificantes para beta-glucosidasas así como otras glicosidasas. Asimismo, la interpretación del genoma permitirá identificar otras actividades enzimáticas con potencial interés biotecnológico. El proyecto implica el diseño y uso racional del potencial existente en la microbiota nativa enológica, integrando conocimientos desde un enfoque multidisciplinario desde las áreas de bioquímica, biología molecular, genómica y química de aromas. Los resultados podrían generar productos potencialmente transferibles a la industria enológica.Agencia Nacional de Investigación e Innovació

Planta de producción de ácido adípico

El objetivo de este proyecto es el diseño y estudio de una planta en continuo para la producción de 60000 Tn/año de ácido adípico a partir de la oxidación del ciclohexanol con ácido nítrico. Debe incluir también la construcción, el diseño de los equipos, el montaje, la puesta en marcha de la planta y la operación de ésta en estado estacionario