Showing posts with label Yeast. Show all posts
Showing posts with label Yeast. Show all posts

Thursday, February 2, 2012

Powerful fungal infection drug amphotericin kills yeast by simply binding ergosterol

Led by chemistry professor and Howard Hughes Medical Institute early career scientist Martin Burke, the researchers demonstrated that the top drug for treating systemic fungal infections works by simply binding to a lipid molecule essential to yeast's physiology, a finding that could change the direction of drug development endeavors and could lead to better treatment not only for but also for diseases caused by ion channel deficiencies.

"Dr. Burke's elegant approach to synthesizing amphotericin B, which has been used extensively as an antifungal for more than 50 years, has now allowed him to expose its elusive mode of action," said Miles Fabian, who oversees medicinal chemistry research grants at the National Institute of General Medical Sciences. The institute is part of the National Institutes of Health, which supported the work. "This work opens up avenues for improving upon current and developing novel approaches for the discovery of new agents."

Systemic fungal infections are a problem worldwide and affect patients whose immune systems have been compromised, such as the elderly, patients treated with chemotherapy or dialysis, and those with HIV or other immune disorders. A drug called amphotericin (pronounced AM-foe-TARE-uh-sin) has been medicine's best defense against fungal infections since its discovery in the 1950s. It effectively kills a of and yeast, and has eluded the resistance that has dogged other antibiotics despite its long history of use.

The downside? Amphotericin is highly toxic.

"When I was in my medical rotations, we called it 'ampho-terrible,' because it's an awful medicine for patients," said Burke, who has an M.D. in addition to a Ph.D. "But its capacity to form ion channels is fascinating. So my group asked, could we make it a better drug by making a derivative that's less toxic but still powerful? And what could it teach us about avoiding resistance in clinical medicine and possibly even replacing missing ion channels with small molecules? All of this depends upon understanding how it works, but up until now, it's been very enigmatic."

While amphotericin's efficacy is clear, the reasons for its remarkable infection-fighting ability remained uncertain. Doctors and researchers do know that amphotericin creates ion channels that permeate the cell membrane. Physicians have long assumed that this was the mechanism that killed the infection, and possibly the patient's cells as well. This widely accepted dogma appears in many scientific publications and textbooks.

However, several studies have shown that channel formation alone may not be the killing stroke. In fact, as Burke's group discovered, the mechanism is much simpler.

Amphotericin binds to a lipid molecule called ergosterol, prevalent in fungus and yeast cells, as the first step in forming the complexes that make ion channels. But Burke's group found that, to kill a cell, the drug doesn't need to create ion channels at all – it simply needs to bind up the cell's ergosterol.

Burke's group produced a derivative of amphotericin using a molecule synthesis method Burke pioneered called iterative cross-coupling (ICC), a way of building designer molecules using simple chemical "building blocks" called MIDA boronates joined together by one simple reaction. They created a derivative that could bind ergosterol but could not form , and tested it against the original amphotericin.

If the widely accepted model was true, and ion channel formation was the drug's primary antifungal action, then the derivative would not be able to wipe out a yeast colony. But the ergosterol-binding, non-channel-forming derivative was almost equally potent to natural amphotericin against both of the yeast cell lines the researchers tested, once of which is highly pathogenic in humans. The researchers detailed their findings in the journal Proceedings of the National Academy of Sciences.

"The results are all consistent with the same conclusion: In contrast to half a century of prior study and the textbook-classic model, amphotericin kills yeast by simply binding ergosterol," Burke said.

"The beauty is, because we now know this is the key mechanism, we can focus squarely on that goal. Now we can start to think about drug discovery programs targeting lipid binding."

The researchers currently are working to synthesize a derivative that will bind to ergosterol in yeast cells, but will not bind to cholesterol in human cells, to see if that could kill an infection without harming the patient. They also hope to explore other derivatives that would target lipids in fungi, bacteria and other microbes that are not present in human cells. Attacking these lipids could be a therapeutic strategy that may defy resistance.

In addition to exploiting amphotericin's lipid-binding properties for antimicrobial drugs, Burke and his group hope to harness its channel-creating ability to develop treatments for conditions caused by ion-channel deficiencies; for example, cystic fibrosis. These new findings suggest that the ion-channel mechanism could be decoupled from the cell-killing mechanism, thus enabling development of derivatives that could serve as "molecular prosthetics," replacing missing proteins in cell membranes with small-molecule surrogates.

"Now we have a road map to take ampho-terrible and turn it into ampho-terrific," Burke said.

More information: "Amphotericin Primarily Kills Yeast by Simply Binding Ergosterol," PNAS (2012).

Provided by University of Illinois at Urbana-Champaign (news : web)

Saturday, July 9, 2011

DSM strengthens yeast technology leadership for 2G biofuels

 Royal DSM announced that it has reached an agreement to acquire C5 Yeast Company B.V. from Royal Cosun. The acquisition will allow DSM to combine C5 Yeast Company’s business with its own advanced yeast and enzyme technologies for second generation biofuels, further increasing its leadership position in this field. Financial details of the acquisition will not be disclosed. Completion of the transaction is subject to customary approvals and notifications.


DSM already has a unique position in the development of second generation biofuels (cellulosic ethanol derived from agricultural residues and non-edible crops), being the only company capable of offering both enzyme and yeast fermentation technologies to increase conversion rates to make the technology commercially viable. The yield of DSM’s advanced yeast technology for second generation bio-fuels on cellulose derived C5/C6 sugars can exceed 90% conversion rate, recent tests have shown.


Microorganisms such as yeast are essential to the biofuel production process as they are needed to convert the fermentable sugars generated by enzymes from biomass into ethanol. There are two primary classes of fermentable sugars that are liberated from cellulosic biomass during hydrolysis, six carbon sugars (C6) and five carbon sugars (C5). Typically yeasts only consume C6 sugars, but DSM’s advanced yeast technology is capable of converting both C6 and C5 sugars to ethanol. DSM wants to be the technology provider for the second generation biorefineries, providing enzymes to convert the biomass into a sugar mix and yeast to convert the C6 sugars as well as the C5 sugars. DSM is convinced this will be a winning combination.


C5 Yeast Company has developed a key yeast technology and extensive patent position with its team of R&D experts. The acquisition of C5 Yeast Company adds additional technology for the conversion of specific fractions of biomass (C5 sugars/arabinose) to DSM’s portfolio, allowing DSM to further optimize its yeast technology.


Rob van Leen, Chief Innovation Officer at DSM said: “This acquisition represents a key strategic step as we further strengthen our existing yeast platform and portfolio of bio-conversion technologies for second generation biofuels and biomaterials. We further increase our leadership position in the field of fermentation technology for mixed sugars derived from agricultural residues and non-edible crops. With our bright science and strong technology position we are bringing second generation biofuels closer to mass-scale production, reducing society’s dependence on fossil feed stocks and avoiding the food versus fuel dilemma.”

Thursday, May 12, 2011

Yeast Alive! Watch Yeast Live and Breathe

 


Introduction
Have you ever looked closely at a piece of sandwich bread—really closely? Notice all of those tiny holes? They probably got there thanks to tiny living organisms called yeast. Even though these organisms are too small to see with the naked eye (each granule is a clump of single-celled yeasts), they are indeed alive just like plants, animals, insects and humans. In fact, we have some interesting things in common with these little creatures!


When you breathe out, part of what you are exhaling is a gas known as carbon dioxide. Yeast also releases carbon dioxide when it is active (although it's way too small and simple an organism to have lungs). Yeast are so small you can't see individual ones very well. So how can you tell if they are alive or not? You can enlist a whole bunch of them to blow up a balloon for you!


Background
When you buy a packet of baker's yeast at the store, the organisms inside are in a state of inactivity so they don't need to eat (keeping them cool and dry helps keep them preserved this way). But when you mix them into dough, they wake up and begin eating—and making carbon dioxide.


When you make yeast-based bread, you often have to wait for it to rise. During this step the dough might appear to be growing. But what is really happening is that you're giving the tiny yeast organisms time to eat and create small pockets of carbon dioxide inside the dough, which is what makes the dough seem to grow larger—and which leads to fluffy bread! (Bread products that don't have yeast rise during baking thanks to other ingredients, such as baking powder.)


Why do the yeast organisms "wake up" when you put them into a dough mixture? Like other living organisms, they need food and water. So by putting them in a moist environment with nutrients (such as sugar), they become "active."


Materials
•    Fresh packet of baker's yeast (check the expiration date)
•    Tablespoon of sugar
•    Clear plastic bottle with a small opening (such as a water bottle)
•    Funnel
•    Small balloon
•    Warm water


Preparation •    Carefully stretch out the balloon by blowing it up a few times (might as well give the tiny yeast a hand!).
•    Pour an inch or two of warm water into the clear plastic bottle.


Procedure
•    Pour the packet of yeast into the bottle and swirl it around.
•    Now add the sugar, and swirl the mixture around a little bit more.
•    Stretch the balloon opening over the top of the plastic bottle.
•    Look through the bottle—do you see any signs of life?
•    Leave the balloon-covered, yeast-filled bottle in a warm place for 15 or 20 minutes.
•    Any signs of life? Do you see any changes in the balloon?
•    Will the yeast keep making more and more carbon dioxide? Why might it stop?
•    Extra: If you have more yeast, try making a loaf of bread from scratch. You can find simple recipes—with the science behind them—on the Exploratorium's "Science of Cooking" website.



[To get the full effect for the time-lapse section in our video we used three tablespoons of yeast, three tablespoons of sugar, and we allowed the mixture to sit for 40 minutes.]


Read on for observations, results and more resources.