{"id":12839,"date":"2015-06-24T17:38:28","date_gmt":"2015-06-24T16:38:28","guid":{"rendered":"http:\/\/www.thomasvino.ch\/?p=12839"},"modified":"2015-06-24T17:38:28","modified_gmt":"2015-06-24T16:38:28","slug":"des-levures-pour-eviter-le-mal-de-tete-du-vin","status":"publish","type":"post","link":"https:\/\/thomasvino.ch\/?p=12839","title":{"rendered":"Des levures pour \u00e9viter le mal de t\u00eate du vin?"},"content":{"rendered":"<div><strong>Une levure capable de r\u00e9duire la pr\u00e9sence de sous-produits toxiques dans le vin, responsables d&rsquo;effets secondaires comme les maux de t\u00eate, vient d&rsquo;\u00eatre d\u00e9velopp\u00e9e par une \u00e9quipe de recherche de l&rsquo;Universit\u00e9 d&rsquo;Illinois (Etats-Unis), lit-on sur le site Internet Infowine. On sait aussi que la FML, la \u00abmalo\u00bb, peut causer des maux de t\u00eate!<br \/>\n<\/strong><\/div>\n<div><\/div>\n<div><strong>Yong-Su Jin<\/strong>, de l&rsquo;institut Biosciences Energy Institute, affirme que les aliments ferment\u00e9s comme la bi\u00e8re, le vin et le pain, sont \u00e9labor\u00e9s avec des souches de levure polyplo\u00efdes, autrement dit qui contiennent plusieurs copies de g\u00e8nes dans leur g\u00e9nome. \u00a0Jusqu&rsquo;\u00e0 maintenant, travailler dans le domaine du g\u00e9nie g\u00e9n\u00e9tique avec des souches polyplo\u00efdes avait \u00e9t\u00e9 difficile.<\/div>\n<div><\/div>\n<div>R\u00e9cemment, les scientifiques ont d\u00e9velopp\u00e9 un <em>\u00abcouteau suisse g\u00e9nome\u00bb<\/em> qui coupe autour de copies multiples d&rsquo;un g\u00e8ne cible dans le g\u00e9nome d&rsquo;une mani\u00e8re tr\u00e8s pr\u00e9cise, jusqu&rsquo;\u00e0 ce que toutes les copies soient d\u00e9coup\u00e9es. Ce groupe de chercheurs a utilis\u00e9 la <em>nucl\u00e9ase Cas9-ARN guide<\/em> pour appliquer l&rsquo;ing\u00e9nierie m\u00e9tabolique pr\u00e9cise aux souches polyplo\u00efdes de <em>Saccharomyces cerevisiae<\/em>, dont l&rsquo;usage est tr\u00e8s r\u00e9pandu dans les industries des fermentations et, en particulier, l&rsquo;industrie \u0153nologique.<\/div>\n<div><\/div>\n<div>Les possibilit\u00e9s d&rsquo;am\u00e9liorer la valeur nutritionnelle des aliments sont innombrables. Avec la levure ing\u00e9ni\u00e9ris\u00e9e, il est possible d&rsquo;augmenter la quantit\u00e9 de resv\u00e9ratrol dans une vari\u00e9t\u00e9 d\u00e9termin\u00e9e ou d&rsquo;ajouter d&rsquo;autres voies m\u00e9taboliques dans la levure de vin pour introduire des compos\u00e9s bioactifs \u00e0 partir d&rsquo;autres aliments. Elle offre \u00e9galement la possibilit\u00e9 de cloner l&rsquo;enzyme pour am\u00e9liorer <strong>le processus de fermentation malolactique, phase qui g\u00e9n\u00e8re les sous-produits toxiques pouvant provoquer des sympt\u00f4mes non d\u00e9sir\u00e9s, tels que les maux de t\u00eate, selon de r\u00e9cents travaux scientifiques.<\/strong><\/div>\n<div><\/div>\n<div>La recherche a \u00e9t\u00e9 publi\u00e9e r\u00e9cemment dans la revue <a href=\"http:\/\/aem.asm.org\/content\/early\/2014\/09\/29\/AEM.02310-14.abstract\" target=\"_blank\"><strong>Applied and Environmental Microbiology<\/strong>.<\/a><\/div>\n<div><\/div>\n<div>Reference:<\/div>\n<div>\u00ab\u00a0<em>Construction of a Quadruple Auxotrophic Mutant of an Industrial PolyploidSaccharomyces cerevisiae Strain by Using RNA-Guided Cas9 Nuclease<\/em>\u201d, Guochang Zhang, In Iok Kong, Heejin Kim, Jingjing Liu, Jamie H D Cate and Yong-Su Jin, \u00a0<strong> <a href=\"http:\/\/aem.asm.org\/content\/early\/2014\/09\/29\/AEM.02310-14.abstract\">doi:10.1128\/AEM.02310-14<\/a><\/strong><\/div>\n<div><\/div>\n<div><em>\u201cCRISPR\/Cas9: a molecular Swiss army knife for simultaneous introduction of multiple genetic modifications inSaccharomyces cerevisiae\u201d<\/em>, R. Mans , H. M. van Rossum , M. Wijsman , A. Backx , N. G.A. Kuijpers , M. van den Broek , P. Daran-Lapujade , J. T. Pronk , A. J.A. van Maris , J.-M. G. Daran; \u00a0<a href=\"http:\/\/femsyr.oxfordjournals.org\/content\/15\/2\/fov004.abstract\" target=\"_blank\"><strong>doi: http:\/\/dx.doi.org\/10.1093\/femsyr\/fov004<\/strong><\/a><\/div>\n<div><\/div>\n<div><em>\u00a9thomasvino.ch<\/em><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Une levure capable de r\u00e9duire la pr\u00e9sence de sous-produits toxiques dans le vin, responsables d&rsquo;effets secondaires comme les maux de t\u00eate, vient d&rsquo;\u00eatre d\u00e9velopp\u00e9e par une \u00e9quipe de recherche de l&rsquo;Universit\u00e9 d&rsquo;Illinois (Etats-Unis), lit-on sur le site Internet Infowine. On sait aussi que la FML, la \u00abmalo\u00bb, peut causer des maux de t\u00eate! Yong-Su Jin, [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[33],"tags":[1057,876,1056,1055],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Des levures pour \u00e9viter le mal de t\u00eate du vin? - thomasvino<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/thomasvino.ch\/?p=12839\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Des levures pour \u00e9viter le mal de t\u00eate du vin? - thomasvino\" \/>\n<meta property=\"og:description\" content=\"Une levure capable de r\u00e9duire la pr\u00e9sence de sous-produits toxiques dans le vin, responsables d&rsquo;effets secondaires comme les maux de t\u00eate, vient d&rsquo;\u00eatre d\u00e9velopp\u00e9e par une \u00e9quipe de recherche de l&rsquo;Universit\u00e9 d&rsquo;Illinois (Etats-Unis), lit-on sur le site Internet Infowine. On sait aussi que la FML, la \u00abmalo\u00bb, peut causer des maux de t\u00eate! 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Le jeudi 2 d\u00e9cembre 2010, Claire Muller consacrait une page sur la controverse sur l\u2019utilisation des levures industrielles comme agent de fermentation des\u2026","rel":"","context":"Dans &quot;Actus - News&quot;","img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":9527,"url":"https:\/\/thomasvino.ch\/?p=9527","url_meta":{"origin":12839,"position":1},"title":"Vins naturels et vieux mill\u00e9simes Arsenic et vieilles piquettes","date":"2 f\u00e9vrier 2013","format":false,"excerpt":"Vous voulez para\u00eetre dans le vent\u00a0? Alors parlez de \u00abvins naturels\u00bb et de \u00abvieux mill\u00e9simes\u00bb. Les deux th\u00e8mes sont r\u00e9cup\u00e9r\u00e9s ces prochains jours (d\u00e9but 2013) par des organisateurs de manifestations qui ont flair\u00e9 le bon filon\u2026 Surtout, ce sont l\u00e0 deux th\u00e8mes hautement controvers\u00e9s. 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