Document Detail


Autophagy in food biotechnology.
MedLine Citation:
PMID:  19556866     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The purpose of this review is not to explain autophagy (as clearly there is a plethora of reviews and research papers on the topic) but to provide the autophagy-savvy reader with an overview of the impact of autophagy research on a number of current topics in food biotechnology. To understand this connection, we need to remember that autophagy is, at the end of the day, a type of stress response. Since as humans we are heterotrophic eukaryotic organisms, our cells, and the cells of those organisms that we consume, use autophagy as part of the day-to-day business of living. Thus, a number of food biotechnology processes such as brewing and winemaking employ eukaryotic organisms under autophagy-inducing conditions, as noted below. In addition, food spoilage processes also involve eukaryotic organisms and these processes also involve physiological aspects that impinge on autophagy. Finally, the recently introduced concept of "functional foods" introduces the possibility of engineering foodstuff for the induction or inhibition of autophagy in the consumer, with a potential promise of health benefits that merits further research. In this review, we will provide a perspective on the current literature in these three areas, their relationship to current basic research in autophagy, and their future applicative potential.
Authors:
Hagai Abeliovich; Ramon Gonzalez
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't; Review     Date:  2009-10-05
Journal Detail:
Title:  Autophagy     Volume:  5     ISSN:  1554-8635     ISO Abbreviation:  Autophagy     Publication Date:  2009 Oct 
Date Detail:
Created Date:  2009-10-19     Completed Date:  2010-01-04     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101265188     Medline TA:  Autophagy     Country:  United States    
Other Details:
Languages:  eng     Pagination:  925-9     Citation Subset:  IM    
Affiliation:
Institute of Biochemistry, Food Science and Nutrition, The Hebrew University of Jerusalem, Rehovot, Israel. ahagai@agri.huji.ac.il
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MeSH Terms
Descriptor/Qualifier:
Autophagy / physiology*
Fermentation
Food Microbiology
Food Technology*
Food-Processing Industry
Functional Food
Humans
Saccharomyces cerevisiae / physiology

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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