Tag Archives: Scientific Studies

Wine Benefits Increased by Jail Breaking Yeast? Vine Vera Reviews

A wine bottle and grapes on table with a brick wall background

Researchers have long explored the various benefits that wine has to offer to the human body. Modern day science has already come a long way in proving some of the benefits that red wine ingredients such as resveratrol offer to the skin and the body. Vine Vera came across a recent study conducted by researchers working for the University of Illinois that showed exciting findings on the health benefits of wine. This study was published in the Applied and Environmental Microbiology Journal.

According to researchers, jail breaking yeast could dramatically increase wine’s health benefits by reducing the toxic byproducts which often lead to headaches the next morning. Most fermented food items such as bread, beer and wine are made using a polyploid strain of yeast. This means that the products contain numerous copies of genes in their genomes. Yong-Su Jin, the principal investigator and associate professor at Energy Biosciences Institute, mentions that genetic engineering of polyploid strains was considered to be a difficult process because altering a gene in a single copy of the genome was rendered useless by the unaltered copy. The unaltered version of the genome brought back the altered gene into its original state.

Through this study, scientists managed to create a “genome knife” that could be used to cut through different copies of the targeted gene in a precise manner until all copies of the gene were cut. Researchers used this RNA-guided Cas9 nuclease to engineer the polyploid strains that are currently being used in the fermentation of beer and wine

Vine Vera discovered that the results obtained through the study have been astonishing. The researchers mention that wine already contains a healthy component called resveratrol. By adding engineered yeast into the picture, they managed to increase the amount of resveratrol by at least 10 times. Moreover, the engineered yeast also allowed researchers to add metabolic pathways that led to the introduction of other bioactive compounds such as ginseng into the wine yeast from different food items. Similarly, researchers also devised ways to transfer the resveratrol-producing pathways into the engineered strains of yeast that were used in the fermentation of beer, kimchee, kefir, pickles and cheese.

Another major benefit of this engineered yeast is that it allows winemakers to clone the enzyme which helps in enhancing the malolactic fermentation, a secondary process that is used to give the wine a smoother taste. Improper malolactic fermentation is one of the root causes of hangover symptoms and toxic byproducts. Yong-Su Jin also suggested that this “genome knife” could be used as a tool that allowed genetic engineers to crease precise mutations, something that was not possible before.

Designed mutations are important because they allow scientists to understand the functions of specific genes. Jin gives the examples of a yeast that creates a great wine flavor. It would be important to understand the reasons behind the flavor. This process can allow researchers to delete genes one by one, until that distinct flavor in the wine disappears, thereby isolating the gene responsible for giving the wine its flavor.

Vine Vera believes that such technologies should make genetically modified organisms less objectionable. Researchers have traditionally used antibiotic markers as a means of indicating the genetic alterations in organisms and people have objected to the use of such food items because of the dangers associated with enhanced antibiotic resistance. However, by using the “genome knife” concept, researchers should be able to precisely cut the genome, without having to resort to the use of antibiotic markers as a means of confirming the genetic event.

Vine Vera Reports: New Collagen Study – Vine Vera Reviews

Human collagen cells Human and animal bodies owe their strength to a structural protein that is better known as collagen. Collagen is found in abundance in the skin, the tendons, the bones and the ligaments. Vine Vera came across a new collagen study that was conducted by scientists working for the Massachusetts Institute of Technology in Cambridge and the researchers at the Max Planck Institute of Colloids and Interfaces in Potsdam-Golm. According to this study, water is intrinsic to body strength and the maintenance of collagen in the body. The study was also published in the Nature Communications Journal in the month of January 2015.

This study has shown that removing water from the collagen fibers in the body can have dramatic effects on the nanoscopic and molecular features. The findings of this study should help researchers in developing innovative materials because they suggest that collagen plays a more active role in living organisms than what was previously believed. In fact, collagen not only acts as a stabilizing framework, but also helps to generate tension during bone synthesis.

Collagen is known to have a hierarchical structure that consists of an extremely complex arrangement of molecules. These molecules act as the building blocks for collagen and are shaped like a rope, with three proteins twisted around each other. A majority of these ropes further combine to form a thick coil known as the Collagen fibrils. Numerous fibrils combine with each other to form the actual collagen fiber.

The researchers of this study investigated the characteristics of collagen and determined how the function of collagen is influenced by water. What makes this study so unique is that it combined a number of methods to investigate collagen at different levels of its hierarchy while controlling the water content of the natural material.

The results that were obtained were analyzed and compared with computer models of collagen fibrils that were developed as a part of the study. This approach actually helped the researchers to investigate the effects of water on the collagen structure in great details. According to Admir Masic, one of the authors of the study, water proved to be an integral component of collagen and it accounted for approximately 60% of collagen in terms of weight. The researchers used a process known as X-ray diffraction and revealed that the water molecules bind themselves to collagen. Therefore, it came as no surprise that the removal of water from collagen had dramatic effects. Reducing the water content practically forced the collagen to dry out, shortened the collagen molecules by 1.3% and the collagen fibrils by 2.5%.

Armed with this knowledge, researchers should actually be able to develop materials that behave in the opposite way when water is removed from them. As such, these findings could also be extremely useful when it comes to the fabrication of parchments and leather and enhancing their preservation. Moreover, Vine Vera discovered that the results are not just important from the engineering point of view. Although such levels of dehydration don’t occur in living organisms, the team found that removing water can be large enough, even under normal biological conditions, for the collagen to generate the same amount of tensile force as human muscles. The researchers now plan to investigate the physiological role that collagen contraction plays in various tissues.

Vine Vera Reports: Studies Show that Resveratrol Protects DNA – Vine Vera Reviews

DNA strands affected by Resveratrol

Resveratrol, the red wine antioxidant that is known to offer wonderful solutions for your skin care, has also shown to activate an ancient stress response mechanism in your cells that allow them to guard themselves against DNA damage. Vine Vera came across a study that was conducted by the scientists from the Scripps Research Institute, which explained the health benefits that have attributed to Resveratrol, a compound that is found in the skin of red grapes and in red wine.

According to the study, lower levels of Resveratrol are more than sufficient to activate the stress response system in your skin. These levels are far lower than what was previously believed and the study itself helps to clear up a lot of mystery that initially surrounded Resveratrol and the benefits that it had to offer.

Vine Vera found this study published in the Nature Journal. The study re-builds on the recent research conducted by the Scripps Research Institute, which had discovered the existence of unique mechanisms that were associated with the enzymes being studied. Resveratrol has already been attributed to the famous “French Paradox”. According to this paradox, people in France enjoy a lower cardiovascular disease rate despite their high saturated fat diet. One of the many problems in discovering the benefits that Resveratrol had to offer was to determine the correct dosage required to enjoy the benefits. Laboratory experiments had shown the need for large doses of Resveratrol in order to make it beneficial, yet the quantities consumed were tiny. This inconsistency in the argument was actually termed as the “Resveratrol Paradox”. However, thanks to the recent research from Scripps, solutions to this paradox seem to have finally been found.

The confusing results led people to challenge the French Paradox itself and the evidence of fraud tainted some of the Resveratrol research. However, despite these problems, Resveratrol continued to show amazing results when used in mice or on humans and it was shown to actually offer significant benefits. One trial showed it improved blood circulation in the human brain and helped to fight Alzheimer’s, another study found that it triggers a stress response system by targeting the tRNA synthetases enzyme and other studies found that it offered antioxidant and anti-inflammatory properties to the skin. The Schimmel lab finally cleared the mystery by confirming that Resveratrol was actually beneficial for the human body because there exists a molecular resemblance between tyrosine and the chemical and this allows it to easily fit into the TyrRS binding pockets that tryrosine tends to occupy. The resulting TyrRS/ Resveratrol complex migrates into the cell nucleus and attaches itself to the PARP-1 protein, a protein that is already known to be involved in the stress response system of the human body.

According to the research conducted by Scripps, Resveratrol triggers a response system that has been deeply imbibed into the genes and dates back to hundreds of millions of years ago. Sajish, the first author of the study, mentions that it is conceivable that moderate amounts of red wine would actually offer enough Resveratrol to evoke the protective effects that can be found using this pathway. Derek Lowe, a medicinal chemist, also found the study to be fairly convincing.