Project description:Whole genome sequencing of S. cerevisiae strain F45, progeny of a cross between YO502, a modified haploid progeny of diploid strain DBVPG1853 (white-tecc strain), and YO486, a modified version of strain UC5 (sake strain).
Project description:Excess/residual urea is a pervasion problem in wine and Sake fermentation. We sought to reduce residual urea levels (to reduce ethyl carbamate leves) by engineering the Sake yeast strain K7 to constitutively express either the urea amidolyase (Dur1,2) or urea importer (Dur3). We sought to then compare the gene expression profiles of the metabolically engineered yeast strains to the parental strain during fermentation. Engineered strains would hopefully have gene expression profiles that were minimally different from the parental strain.
Project description:According to our previous discovery that miR-552-3p could regulate the gene expression both in cytoplasm and nucleus. Furthermore, we found the sequence in miR-552-3p was similar with cis-elements of NR1 subfamily, the important regulator of glycolipid metabolism, suggesting miR-552-3p may play a pivotal role in metabolism. To find the genes regulated by miR-5523-p, RNA-seq was used and the difference expression genes in HepG2 cells transfected with miR-552-3p or negative control was detected. Meanwhile, to found which genes are regulated by cytoplasmic miR-552-3p or nuclear miR-552-3p, importin8 expression was silenced by siRNA in the HepG2 cell and the effect of miR-552-3p on the genes expression was detected. The results of this study are showed the genes regulated by miR-552-3p and distinguish which genes are regulated by the cytoplasmic miR-552-3p or nuclear miR-552-3p.
Project description:White fat browning is a highly variable genetic trait in mice (Guerra et al., 1998). To gain an overview of strain variations in browning capacities, we performed transcriptome analysis of white fat browning in (1) 5 inbred mouse strains (C57BL/6J, 129S6sv/ev, A/J, AKR/J, and SWR/J) with distinct browning propensities in WAT, and (2) F1 hybrids derived from a high (129S6sv/ev) and low browning strain (C57BL/6J) cross. White fat browning is a highly variable genetic trait in mice (Guerra et al., 1998). To gain an overview of strain variations in browning capacities, we performed transcriptome analysis of white fat browning in three genetic models (Figure 1A), including (1) 5 inbred mouse strains (C57BL/6J, 129S6sv/ev, A/J, AKR/J, and SWR/J) with distinct browning propensities in WAT, (2) F1 hybrids derived from a high (129S6sv/ev) and low browning strain (C57BL/6J) cross.
Project description:Excess/residual urea is a pervasion problem in wine and Sake fermentation. We sought to reduce residual urea levels (to reduce ethyl carbamate leves) by engineering the Sake yeast strain K7 to constitutively express either the urea amidolyase (Dur1,2) or urea importer (Dur3). We sought to then compare the gene expression profiles of the metabolically engineered yeast strains to the parental strain during fermentation. Engineered strains would hopefully have gene expression profiles that were minimally different from the parental strain. Yeast strains were used to ferment Chardonnay grape must and total RNA harvested at 24 hrs into fermentation. 10 ug of total RNA was made into cDNA, and then labelled cRNA, with the Affymetrix GeneChip one cycle target amplification and labelling system. Fragmented cRNA was then hybridized to an Affymetrix YGS98 array in biological duplicate.
