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In frozen dough baking technology, baker’s yeast Saccharomyces cerevisiae encounter freeze-thaw injury. After thawing, dramatically decrease in cell viability and fermentation activity is caused by freeze-thaw injury. The freezing period is critical factor in freeze-thaw injury, thus we focused an...
ORGANISM(S): Saccharomyces cerevisiae 
Saccharomyces cerevisiae is exposed to freeze-thaw stress in commercial processes including frozen dough baking. The cell viability and fermentation activity after freeze-thaw were dramatically decreased due to freeze-thaw injury. Because freeze-thaw injury involves complex phenomena, the mechanis...
ORGANISM(S): Saccharomyces cerevisiae 
EOS1 is required for tolerance to oxidative stress in Saccharomyces cerevisiae; mutants are defective in the gene sensitive to hydrogen peroxide and tolerant to tunicamycin. To clarify the function of Eos1, we screened yeast genomic DNA libraries for heterologous genes that, when overexpressed from ...
ORGANISM(S): Saccharomyces cerevisiae 
This is the first report of the metabolic and metaproteomic integrated changes in the gut and liver by the swallowed periodontopathogen. Periodontal disease pathogen Porphyromonas gingivalis are observed in faeces as peptides level in proteomic analysis and make changes in bowel microbial compositio...
ORGANISM(S): Cellular Organisms 
Acetylcholine (ACh) has been considered a neurotransmitter residing in central, parasympathetic and neuromuscular synapses of mammals. Here, experiments using crypt-villus organoids that lack nerve and immune cells in culture led us to suggest that endogenous ACh is synthesized in the intestinal epi...
ORGANISM(S): Mus musculus 
To reveal comprehensive gene expression profiles and their characteristics of the rice egg and synergid cell, we performed cell type-specific microarray analysis using nonenzymatic cell isolation technique. 40 and 50 genes expressed specifically in the egg cell and synergid cell were identified by c...
ORGANISM(S): Oryza sativa 
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