The role of MTHFDL in mediating intracellular lipogenesis in oleaginous Mortierella alpina

Revealing the influence of Lacticaseibacillus paracasei C5 on the flavor formation of bread dough by metagenomics and flavouromics

This study investigated the impact of L. paracasei C5 on the generation of flavor compounds in bread through metagenomics and flavouromics. Metagenomic profiling revealed that L. paracasei C5 facilitated carbohydrate, amino acid, and lipid metabolism in the dough. Correlative analyses between specific microbial species and flavor compounds demonstrated a positive association between L. paracasei and key flavor compounds in bread, such as 2-nonenal,(E)-, 2-octenal,(E)-, benzeneacetaldehyde, and hexanoic acid, ethyl ester. A predictive network outlining the metabolic pathways responsible for L. paracasei C5 sourdough bread flavor compounds was established, elucidating the microbial annotation of pertinent genes and enzymes. The findings underscored the synergistic role of L. paracasei and S. cerevisiae in enhancing the activity of encoded enzymes involved in carbohydrate degradation, acetyl-CoA synthesis, succinate conversion, acyl-CoA production, transaminases, alcohol dehydrogenase, and carboxylesterases. These results offer novel insights into the mechanisms by which L. paracasei C5 augments bread flavor.

Isoquercitrin from Apocynum venetum L. produces an anti-obesity effect on obese mice by targeting C-1-tetrahydrofolate synthase, carbonyl reductase, and glutathione S-transferase P and modification of the AMPK/SREBP-1c/FAS/CD36 signaling pathway in mice in vivo

In the present study, mice with high-fat-diet-induced obesity were used in investigating the anti-obesity effects of an aqueous extract and isoquercitrin from Apocynum venetum L.

The role of phenylalanine hydroxylase in lipogenesis in the oleaginous fungus Mortierella alpina

Phenylalanine hydroxylase (PAH) catalyses the irreversible hydroxylation of phenylalanine to tyrosine, which is the rate-limiting reaction in phenylalanine metabolism in animals. A variety of polyunsaturated fatty acids can be synthesized by the lipid-producing fungus Mortierella alpina, which has a wide range of industrial applications in the production of arachidonic acid. In this study, RNA interference (RNAi) with the gene PAH was used to explore the role of phenylalanine hydroxylation in lipid biosynthesis in M. alpina. Our results indicated that PAH knockdown decreased the PAH transcript level by approximately 55% and attenuated cellular fatty acid biosynthesis. Furthermore, the level of NADPH, which is a critical reducing agent and the limiting factor in lipogenesis, was decreased in response to PAH RNAi, in addition to the downregulated transcription of other genes involved in NADPH production. Our study indicates that PAH is part of an overall enzymatic and regulatory mechanism supplying NADPH required for lipogenesis in M. alpina.