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Evaluation of Biotechnological Active Peptides Secreted by Saccharomyces cerevi...
Mauricio, Elisabete; Branco, Patricia; Araújo, Ana Luiza Barros; Roma-Rodrigues, Catarina; Lima, Katelene; Duarte, Maria Paula; Fernandes, AlexandraABSTRACT:Biotechnological active peptides are gaining interest in the cosmetics industry due to their antimicrobial, anti-inflammatory, antioxidant, and anti-collagenase (ACE) effects, as well as wound healing properties, making them suitable for cosmetic formulations. The antimicrobial activity of peptides (2–10 kDa) secreted by Saccharomyces cerevisiae Ethanol-Red was evaluated against dermal pathogens using ...
Exploring the Multifaceted Potential of a Peptide Fraction Derived from Sacchar...
Branco, Patricia; Mauricio, Elisabete; Costa, Ana; Ventura, Diogo; Roma-Rodrigues, Catarina; Duarte, Maria Paula; Fernandes, AlexandraABSTRACT: The rising demand for minimally processed, natural, and healthier food products has led to the search for alternative and multifunctional bioactive food components. Therefore, the present study focuses on the functional proprieties of a peptide fraction derived from Saccharomyces cerevisiae metabolism. The antimicrobial activity of the peptide fraction is evaluated against various foodborne pathogens,...
Role of p-Coumaric Acid and Micronutrients in Sulfur Dioxide Tolerance in Brett...
Chandra, Mahesh; Branco, Patricia; Prista, Catarina; Malfeito-Ferreira, ManuelSulfite is a common preservative in wine, but the spoilage yeast Brettanomyces bruxellensis can produce volatile phenols even with the recommended sulfite dose. The purpose of this study was to examine how wine components, p-coumaric acid (a precursor of volatile phenols), and micronutrients influence culturability, viability, and volatile phenols production by B. bruxellensis under sulfite stress. In red wine,...
Evaluation of the biocontrol potential of a commercial yeast starter against fu...
Branco, Patricia; Diniz, Mário; Albergaria, HelenaABSTRACT: Lactic acid bacteria (LAB) and Brettanomyces bruxellensis are the main contaminants of bioethanol fermentations. Those contaminations affect Saccharomyces cerevisiae performance and reduce ethanol yields and productivity, leading to important economic losses. Currently, chemical treatments such as acid washing and/or antibiotics are used to control those contaminants. However, these control measures c...
Wine Microbial Consortium: Seasonal Sources and Vectors Linking Vineyard and Wi...
Camilo, Sofia; Chandra, Mahesh; Branco, Patricia; Malfeito-Ferreira, ManuelABSTRACT: Winemaking involves a wide diversity of microorganisms with different roles in the process. The wine microbial consortium (WMC) includes yeasts, lactic acid bacteria and acetic acid bacteria with different implications regarding wine quality. Despite this technological importance, their origin, prevalence, and routes of dissemination from the environment into the winery have not yet been fully unravel...
Wine Spoilage Control: Impact of Saccharomycin on Brettanomyces bruxellensis an...
Branco, Patricia; Coutinho, Rute; Malfeito-Ferreira, Manuel; Prista, Catarina; Albergaria, HelenaABSTRACT: The yeast Brettanomyces bruxellensis is one of the most dangerous wine contaminants due to the production of phenolic off-flavors such as 4-ethylphenol. This microbial hazard is regularly tackled by addition of sulfur dioxide (SO2). Nevertheless, B. bruxellensis is frequently found at low levels (ca 10(3) cells/mL) in finished wines. Besides, consumers health concerns regarding the use of sulfur dioxi...
Cartografando memórias de uma prática educativa integral: analisando a experiên...
Branco, PatriciaSubmitted by DSpace Unilasalle (dspace@unilasalle.edu.br) on 2020-11-17T16:44:33Z No. of bitstreams: 1 pbranco.pdf: 2702282 bytes, checksum: 5d3ba307a377d09faceb3a93277583ff (MD5); Made available in DSpace on 2020-11-17T16:44:33Z (GMT). No. of bitstreams: 1 pbranco.pdf: 2702282 bytes, checksum: 5d3ba307a377d09faceb3a93277583ff (MD5) Previous issue date: 2020; A presente Dissertação traz a reflexão das questões ...
Effect of GAPDH-derived antimicrobial peptides on sensitive yeasts cells: membr...
Branco, Patricia; Albergaria, Helena; Arneborg, Nils; Prista, CatarinaABSTRACT: Saccharomyces cerevisiae secretes antimicrobial peptides (AMPs) derived from glyceraldehyde-3-phosphate dehydrogenase (GAPDH), which induce the death of several non-Saccharomyces yeasts. Previously, we demonstrated that the naturally secreted GAPDH-derived AMPs (i.e. saccharomycin) caused a loss of culturability and decreased the intracellular pH (pHi) of Hanseniaspora guilliermondii cells. In this st...
Purification and biochemical/molecular characterisation of antimicrobial peptid...
Branco, PatriciaABSTRACT: The antagonistic effect exerted by Saccharomyces cerevisiae against other microbial species during wine fermentations was recently ascribed to its capacity to secrete antimicrobial peptides (AMPs). The main goal of the present work was to purify, identify and characterize those AMPs. Firstly, the AMPs were purified by means of chromatographic techniques (size-exclusion and ion-exchange) and then chara...
RNA-FISH for investigating Cultural Heritage Microbiology- Autofluorescence of ...
González-Pérez, Marina; Vieira, Ricardo; Branco, Patricia; Candeias, António; Caldeira, Ana TeresaThis work was focused on: i) the investigation of the autofluorescence of various materials that are found forming part of Cultural Heritage objects (parchment, paper, wood, fabric, rock, mortar and plastic among others) by epifluorescence microscopy using fluorescence flter sets targeted at commonly used fluorophores (TRITC/CY5/6-FAM); ii) the detection of RNA-FISH stained microbial cells on the selected materials...