Evidence map›Paper›PMID 36201138›Full record

ArticleFolia microbiologica2023

Protein engineering of invertase for enhancing yeast dough fermentation under high-sucrose conditions.

Yijin Zhao, Kaiwen Meng, Jinyu Fu, Shijie Xu, Guang Cai, Geng Meng, Jens Nielsen, Zihe Liu, Yueping Zhang

Abstract read
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In one paragraph

Article in Folia microbiologica, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
1.2field-weighted citation impact, top 23% of its field
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed, 11 citations in OpenAlex.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

9 authors at 3 institutions in 2 countries.

Yijin ZhaoCollege of Veterinary Medicine, China Agricultural University, Beijing, 100193, China.
Kaiwen MengCollege of Veterinary Medicine, China Agricultural University, Beijing, 100193, China.
Jinyu FuBeijing Advanced Innovation Center for Soft Matter Science and Engineering, College of Life Science and Technology, State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, Beijing, 100029, China.
Shijie XuBeijing Advanced Innovation Center for Soft Matter Science and Engineering, College of Life Science and Technology, State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, Beijing, 100029, China.
Guang CaiBeijing Advanced Innovation Center for Soft Matter Science and Engineering, College of Life Science and Technology, State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, Beijing, 100029, China.
Geng MengCollege of Veterinary Medicine, China Agricultural University, Beijing, 100193, China.
Jens NielsenBeijing Advanced Innovation Center for Soft Matter Science and Engineering, College of Life Science and Technology, State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, Beijing, 100029, China.
Zihe LiuBeijing Advanced Innovation Center for Soft Matter Science and Engineering, College of Life Science and Technology, State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, Beijing, 100029, China. zihe@mail.buct.edu.cn.
Yueping ZhangCollege of Veterinary Medicine, China Agricultural University, Beijing, 100193, China. zhangyueping@cau.edu.cn.ORCID http://orcid.org/0000-0003-3204-6428
Beijing University of Chemical Technology · CNChina Agricultural University · CNChalmers University of Technology · SE

Funding

Fundamental Research Funds for the Central Universities buctrc201801National Natural Science Foundation of China 21908004National Natural Science Foundation of China 32100156
6 · The paper itself

Abstract

During yeast dough fermentation, such as the high-sucrose bread-making process, the yeast cells are subjected to considerable osmotic stress, resulting in poor outcomes. Invertase is important for catalyzing the irreversible hydrolysis of sucrose to free glucose and fructose, and decreasing the catalytic activity of the invertase may reduce the glucose osmotic stress on the yeast. In this study, we performed structural design and site-directed mutagenesis (SDM) on the Saccharomyces cerevisiae invertase (ScInV) in an Escherichia coli expression system to study the catalytic activity of ScInV mutants in vitro. In addition, we generated the same mutation sites in the yeast endogenous genome and tested their invertase activity in yeast and dough fermentation ability. Our results indicated that appropriately reduced invertase activity of yeast ScInV can enhance dough fermentation activity under high-sucrose conditions by 52%. Our systems have greatly accelerated the engineering of yeast endogenous enzymes both in vitro and in yeast, and shed light on future metabolic engineering of yeast.

Indexed as

beta-FructofuranosidaseSaccharomyces cerevisiaeFermentationGlucoseProtein EngineeringSucrosebeta-FructofuranosidaseGlucoseSucroseFermentation abilityInvertase activityProtein engineeringSite-directed mutagenesis

Identifiers

PMID36201138
OpenAlexW4302283555

What OpenQuestion holds

Textmetadata
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.