Taking a Look at Quorn

Introduction: Yeast (saccharomyces) is a common single-celled fungus. They are microscopic plants that exist naturally on Earth. They are known for their ability to ferment the carbohydrates in the flour and gain energy from this digestion. Some food products created by yeast include bread, beer, wine and cheese. Yeast is mistaken as lifeless, dry powder used to make bread, but, it becomes active in moist environments.

The purpose of this lab is to understand how non-living systems can make it easier for chemical reactions to occur. In this lab, raw wheat germ acid phosphate was used to detach it from other chemicals. Raw wheat germ is an example of an enzyme which is defined as, “a biological catalyst, all catalysts work by speeding up the rate at which a chemical reaction occurs.” (Krane, 2018). Enzymes are made up of proteins that can be isolated in two different ways, assay and precipitation. Assay is defined as, “generally readily available for most enzymes and depend on the ability to detect a change (often in color) as substrates are converted to products as the reaction occurs.” (Krane, 2018). Precipitation can be described as, “procedures often begin with a series of trial and error experiments. There is no standard protein isolation technique that can be applied to all proteins and some large classes of proteins, like membrane-bound proteins.” (Krane, 2018). This lab was performed in three different sections, the first one being wheat germ suspension, where heat was used to purify and isolate the wheat germ. In the second portion of the lab, examiners found the concentration of the wheat germ protein. In the final step of the experiment examiners found the amount of acid phosphatase in each of the tested microtubes.

The purpose of this lab was to test if yeast could or could not metabolize different types of sugars. The lab can also display how the different types of sugars affect the rate of respiration in yeast. The yeast was tested with each individual sugar to determine the rate of respiration. The smallest sugar had the highest rate of respiration and the largest sugar had the lowest rate of respiration.

Tyrosinase is an enzyme found in Portabella mushrooms. Tyrosinase is the enzyme most responsible for the brown color of Portabella mushrooms, as it is found in larger amounts than other pigmentations. Tyrosinase is also found in Tyrosinase vesicles in the cell wall of Portabella mushrooms. Tyrosinase plays a huge role in Portabella mushrooms in that it is active in most chemical reactions including oxidation, phosphorylation and other important mechanisms within the cell. The journal article examines the biochemical characteristics of Tyrosinase in Portabella mushrooms by specifically extracting it from the gill tissue. In order to effectively examine Tyrosinase, purification of this enzyme was to be extracted which

Conclusion: The yeast was tested multiple times at different concentrations of 100%, 50%, and 10%. As

β-(1,3)-D-glucan synthase is a glucosyltransferase enzyme that is involved in the generation of beta-glucan in fungi, serving as a pharmacological target for antifungal drugs.

Cellulase. Cellulase from Aspergillus niger (Cat: C1184, Sigma-Aldrich) was used in same concentration as pronase E i.e. 100 enzyme units (U) per 200 µl. The activity for cellulase was marked as 1.3 units/ mg solid and hence 1.92 grams of cellulase powder was added to 5 ml Tris (0.05 M, pH 7.4) to get desired stock solution concentration of 500 U/ml.

Table 1: Table of Results Showing the Effect of Yeast Mass on the Rate of Yeast-Facilitated Fermentation of Glucose

produced 13C, 15N-uniformly labeled A. fumigatus (Af293 strain) and the isotope-enrichment provides good sensitivity for structural characterization using multidimensional solid-state NMR (Fig. 2A, B). We will measure a series of 2D and 3D correlation spectra, both through-bond and through-space, on the fungus to assign NMR resonances and analyze cell wall composition. The 13C chemical shifts of protein and chitins are easily resolved from glucans due to differences in their chemical structures. The glucan linkage, however, is highly diverse and difficult to distinguish among different forms. We will thus systematically

A yeast is a fungus that can occur as a single cell and that reproduces by budding. An Ascomycete yeast like a Saccharomyces cerevisiae have a very long served as model systems for cellular, biochemical, genetic, and molecular research. (Cheney, W. (2013). Yeast.). The goal or objectives of this experiment is to identify which type of sugar will ferment with yeast and produce the most CO2. There are three main methods of this experiment. First, adding the yeast starter culture to the fermentation tubes that are containing different types of sugars. Second, mixing the solution fermentation tube. The third, placing the six test tubes into the rack in the water bath (Lab Manual). The main observation of this experiment is that us we produce Carbon Dioxide (CO2). Therefore a test tube that is containing a greater volume of yeast, rather than glucose would have the most CO2 production because fermentation of glucose is dependent on yeast.

After determining the concentration of the unknown protein sample (_mg/mL), the isolated protein sample will now be separated based on protein size by gel electrophoresis. Gel electrophoresis allows the movement of a molecule with a net charge using an electric field. In addition, the gel serves as a molecular sieve, which reinforces the separation of proteins. Thus, protein molecules that are large in size are usually found at the top of the gel, whereas the protein molecules that are smaller in size are found at the bottom of the gel. This is because the protein molecules that is smaller in size more easily and faster through the pores of the gel where the large ones move more slowly. Consequently, the type of gel used in this experiment is a polyacrylamide gel electrophoresis (PAGE) which is a vertical gel flowing top to bottom for the proteins to move through the positive pole, which the bottom of the gel. The isolated protein sample was then coated with sodium dodecyl sulfate (SDS), which serves as an anionic detergent and purposely coats the proteins with a negative charge. This allows the proteins to move through the gel from the top of the gel (negative pole) to the bottom of the gel (positive pole). Moreover, β-Mercaptoethanol is also added to the isolated protein sample as it serves as a reducing agent by breaking disulfide bridges allowing the proteins to separate easily throughout the gel based on size. Furthermore, upon loading the isolated protein sample to

To prepare experiment 1, labels were put on four separate 50 mL plastic tubes. They were each labeled, “Negative control A”, “Positive control B”, “Positive control”, and “Experimental”. Fermentation tubes were also labeled in the same way as the vials. Next, glucose in the amount of either 2% or 6% and water was extracted from beakers using a pipette pump. The water and glucose were then mixed in the plastic tubes before adding the yeast from a separate beaker, also extracted by a pipette pump. It was important to make sure that the yeast is added last, as the reaction will happen as soon as yeast and sugar come into contact. After the solutions were mixed together, they were put into their previously labeled fermentation tubes. After the

In the conversion of xylose to ethanol by xylose-fermenting microorganisms, xylose is first transported across the cell membrane by a proton symport where xylose is reduced to xylitol via a xylose reductase (XR). Then, xylitol is oxidized to xylulose by a xylitol dehydrogenase (XDH). The xylulose is then phosphorylated to xylulose-5-phosphate before entering the pentose phosphate pathway (PPP). Thereafter, the xylulose-5-phosphate is metabolized to glyceralde-hyde-3-phosphate, and then these compounds are converted to pyruvate where it is finally con-verted to acetaldehyde, which further reduced to ethanol, as demonstrated in Figure 2.1 (McMil-lan, 1993). Yeasts and fungi use this two-step oxidoreduction reaction to convert xylose to xylu-lose.

Quantification of proteins is needed to determine the progress of protein purification. As the protein becomes more purified, its specific activity will increase as well. In Experiment 4.1, dilutions of PNP are prepared, and the Bradford Method was used to measure protein concentration.

Chitinase has been widely used as one of the mycobiocontrol agent as it degrades chitin which is a chain homopolymer of N- acetylglucosamine (GlcNAc) connected by β-1,4 glycosidic linkages. 21 different chitinase, endochitinase and chit proteins / gene retrieved from Swiss-Prot database are analysed and characterized. Various Bioinformatics and molecular modeling approaches are adopted to explore the structure and properties of chitinase gene in Entomopathogenic fungi. Primary structural analysis predicts the physicochemical properties such as pI, Extinction Coefficient (EC), Aliphatic Index (AI), Grand average of hydropathicity (GRAVY) and Instability Index (II) and provides data about these proteins and their properties. Subcellular localizations are predicted by MultiLoc software. Prediction of motifs, patterns, disulfide bridges and secondary structures are performed for functional characterization. Three dimensional structures for chitinase like proteins are not available as yet at PDB. Therefore, homology models are developed. The 3D structured of modeling these proteins show that models generated by Modeller were more acceptable in comparison to that by Geno3D and Swiss