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Last Updated: 3 months ago

Possible Interaction: Ethanol and Ergosterol

supplement:

Ethanol

Research Papers that Mention the Interaction

The ethanol extracts of Phyllanthus reticulatus, Coldenia procumbens, Thespesia populnea and Senna alata significantly lowered the release of ergosterol by 16.37, 19.53, 24.79, and 21.44%, respectively.
Journal de mycologie medicale  •  2018  |  View Paper
Unsaturated fatty acids, such as oleic acid, and ergosterol were shown to positively influence growth at high ethanol concentrations.
Microbial Cell Factories  •  2017  |  View Paper
A total of 140 mutants were selected for ethanol fermentation testing, and a significant positive correlation between ergosterol content and ethanol production was observed.
Journal of Industrial Microbiology & Biotechnology  •  2014  |  View Paper
Our results quantitatively show the concentration regime where ergosterol protects the membrane by reducing the membrane fraction that is interdigitated in the presence of ethanol.
Langmuir : the ACS journal of surfaces and colloids  •  2010  |  View Paper
These data … that ergosterol and cholesterol do enhance survivability … to high concentrations of ethanol and provide evidence that the appearance of the interdigitated (L(beta)I) phase bilayer is a major factor … of cellular activity, which typically occurs between approximately 12 and approximately 16 vol% ethanol in yeast fermentations.
Biophysical journal  •  2005  |  View Paper
A greater proportion of the total sterol pool is ergosterol in cells grown in the presence of alcohol.
Applied and environmental microbiology  •  1990  |  View Paper
An exogenous ternary complex composed of Tween 80, ergosterol , and albumin increased the final ethanol concentration of fermentation by sake yeasts from 17.2 to 19.0% (vol/vol) and reduced the fermentation time from 30 to 25 days.
Likewise, a complex of monoolein, albumin, and either ergosterol or ergosteryl oleate increased the final ethanol concentration of fermentation to 19.7 or 19.8% (vol/vol), respectively, and reduced the fermentation time to 25 days.
Applied and environmental microbiology  •  1983  |  View Paper