-
Article
Open AccessReal-world evidence of osimertinib in Chinese patients with EGFR T790M-positive non-small cell lung cancer: a subgroup analysis from ASTRIS study
ASTRIS study aimed the largest to evaluate the effectiveness and safety of second- or higher-line osimertinib in patients with advanced/metastatic epidermal growth factor receptor (EGFR) T790M mutation-positive n...
-
Article
Open AccessDetection of an anti-angina therapeutic module in the effective population treated by a multi-target drug Danhong injection: a randomized trial
It’s a challenge for detecting the therapeutic targets of a polypharmacological drug from variations in the responsed networks in the differentiated populations with complex diseases, as stable coronary heart ...
-
Article
Effect of ILV2 deletion and ILV3 or/and ILV5 overexpression in Saccharomyces uvarum on diacetyl and higher alcohols metabolism during wine fermentation
Diacetyl and higher alcohols, as the crucial flavour compounds, have been found to associate with the sensory properties of the wine. The genes ILV2, ILV3 and ILV5 in isoleucine–valine (ILV) biosynthetic pathway ...
-
Article
Overexpression of SNF4 and deletions of REG1- and REG2-enhanced maltose metabolism and leavening ability of baker’s yeast in lean dough
Maltose metabolism of baker’s yeast (Saccharomyces cerevisiae) in lean dough is suppressed by the glucose effect, which negatively affects dough fermentation. In this study, differences and interactions among SNF...
-
Article
Overexpression of different alcohol acetyltransferase genes with BAT2 deletion in Saccharomyces cerevisiae affects acetate esters and higher alcohols
Acetate esters and higher alcohols significantly determine the flavor profiles of Chinese Baijiu (Chinese liquor). The aminotransferase encoded by BAT2 and alcohol acetyltransferases encoded by ATF1, ATF2, and Lg
-
Article
Genetic engineering to alter carbon flux for various higher alcohol productions by Saccharomyces cerevisiae for Chinese Baijiu fermentation
Higher alcohols significantly influence the quality and flavor profiles of Chinese Baijiu. ILV1-encoded threonine deaminase, LEU1-encoded α-isopropylmalate dehydrogenase, and LEU2-encoded β-isopropylmalate dehydr...
-
Article
Open AccessFunctional analysis of the global repressor Tup1 for maltose metabolism in Saccharomyces cerevisiae: different roles of the functional domains
Tup1 is a general transcriptional repressor of diverse gene families coordinately controlled by glucose repression, mating type, and other mechanisms in Saccharomyces cerevisiae. Several functional domains of Tup...
-
Article
Regulation of Saccharomyces cerevisiae genetic engineering on the production of acetate esters and higher alcohols during Chinese Baijiu fermentation
Acetate esters and higher alcohols greatly influence the quality and flavor profiles of Chinese Baijiu (Chinese liquor). Various mutants have been constructed to investigate the interactions of ATF1 overexpressio...
-
Article
Open AccessAT-101 enhances gefitinib sensitivity in non-small cell lung cancer with EGFR T790M mutations
Although epidermal growth factor receptor tyrosine kinase inhibitors (EGFR TKIs) have become the standard care of patients with advanced EGFR-mutant non-small cell lung cancer (NSCLC), development of acquired ...
-
Article
Enhanced leavening properties of baker’s yeast by reducing sucrase activity in sweet dough
Leavening ability in sweet dough is required for the commercial applications of baker’s yeast. This property depends on many factors, such as glycolytic activity, sucrase activity, and osmotolerance. This stud...
-
Article
Open AccessMAL62 overexpression and NTH1 deletion enhance the freezing tolerance and fermentation capacity of the baker’s yeast in lean dough
Trehalose is related to several types of stress responses, especially freezing response in baker’s yeast (Saccharomyces cerevisiae). It is desirable to manipulate trehalose-related genes to create yeast strains t...
-
Article
Effects of MAL61 and MAL62 overexpression on maltose fermentation of baker’s yeast in lean dough
The predominant fermentable sugar in lean dough is maltose. To improve the leavening ability of baker’s yeast in lean dough, maltose metabolism should be improved. Maltase (alpha-glucosidase, encoded by MAL62) an...
-
Article
Enhanced leavening ability of baker’s yeast by overexpression of SNR84 with PGM2 deletion
Dough-leavening ability is one of the main aspects considered when selecting a baker’s yeast strain for baking industry. Generally, modification of maltose metabolic pathway and known regulatory networks of ma...
-
Article
Decreased production of higher alcohols by Saccharomyces cerevisiae for Chinese rice wine fermentation by deletion of Bat aminotransferases
An appropriate level of higher alcohols produced by yeast during the fermentation is one of the most important factors influencing Chinese rice wine quality. In this study, BAT1 and BAT2 single- and double-gene-d...
-
Chapter and Conference Paper
Expression, Purification and Characterization of Maltase from “Quick” Baker’s Yeast
The “quick” baker’s yeasts are capable to rapidly metabolize maltose, thereby improving leavening ability. Given that maltase is the determining factor in maltose fermentation for “quick” baker’s yeast, it is ...
-
Article
Open AccessEffects of MIG1, TUP1 and SSN6 deletion on maltose metabolism and leavening ability of baker’s yeast in lean dough
Glucose repression is a global regulatory system in baker’s yeast. Maltose metabolism in baker’s yeast strains is negatively influenced by glucose, thereby affecting metabolite productivity (leavening ability ...
-
Article
Increased esters and decreased higher alcohols production by engineered brewer’s yeast strains
Esters and higher alcohols produced by yeast during the fermentation of wort have the greatest impact on the smell and taste of beer. Alcohol acetyltransferase, which is mainly encoded by the ATF1 gene, is one of...
-
Article
Improving Cellular Properties for Genetic Manipulation by Dispersed Growing Mutagenesis in Myxococcus fulvus HW-1
One of the key limitations to genetic manipulation in myxobacteria is that the cells grow in clumps in liquid. A salt-tolerant strain HW-1 of Myxococcus fulvus was treated with UV irradiation and produced a compl...
-
Article
Adaptation of Salt-tolerant Myxococcus Strains and their Motility Systems to the Ocean Conditions
More and more studies have indicated that myxobacteria are able to live in seawater conditions, which, however, can decrease the fruiting body formation ability and also the adventurous (A) and social (S) moti...
