How  is coenzyme Q10 fermentatively produced as a dietery suupplement?
91201
Coenzyme Q-10 can be produced by fermentation of yeast from which it is extracted or by biosynthesis involving dimethoxyhydroquinone and specific terpenoids. It is produced by three Japanese and several Chinese companies.\n\nCoenzyme Q-10 has applications as a pharmaceutical supplement for enhancing cell activity [treatment of tumours] and as dietary supplement. Coenzyme Q-10 is often combined with other anti-oxidants including vit E and a-lipoic acid. In Japan coenzyme Q-10 is used in energy drinks. Within the past three years coenzyme Q-10 has been widely used as cosmetic ingredient [anti-wrinkle] especially in Beiersdorf's Nivea crème. \n\n \nThe consumption of coenzyme Q-10 has increased considerably over the past two years due to its popularity as nutraceutical supplement and cosmetic [anti-wrinkle] ingredient. \n\nThe details of the production process to make lots of CoQ10 commercially from fermentations are trade secrets. The most usual raw materials are algae, yeasts or shark cartilage(!!!). The extraction is very temperature dependent and often involves hexane (gasoline). So not something we could easily do in our kitchens.\n\nSorry that my answer is unsatisfactory but my web-searches do not want to give up the information. I have trawled through the usual Biochemistry and Pharmaceatical journals but none have illuminated my knowledge.\n\nRegards,\nBumperbuffer.
700527
Glyco- for glucose and -lysis for destruccion\n\nBecause it's the way glucose is oxidized to obtain ATP (a bioenergetic molecule) by the cell...and the cell is universal unit of the living beings, so glycolysis is a universal pathway in bacteria, plants and animals.\nBy this pathway glucose is transformed into pyruvate and then lactose, in this transformation we obtain the ATP wich is used as energy to move our body and enable the cellular metabolism...\nExamples: \n- fermentation is a glycolysis, when you ferment fruits, sugar, yeast the glucose in it becomes alcohol...\n- when you go to the gym and you do a lo of workout you use glucose stocks in your body and from that you create ATP lots of energy to weightlifting or running...all that glucose turns into lactose and then that will be a heavy burden in the day afer the workout...it's the lactic acid low pH that disturbs now and make us sooo weak the few days after workout ...lol
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1. What is it? the 2nd stage of celluar respiration that prepares high energy electrons for the electron tansport chian\n2. Where does it take place? in the membrane of the mitochondrion\n3. What are the chemicals used to make it happen? Acetyl-CoA + 3 NAD+ + FAD + GDP + Pi + 2 H2O + 1 CoA-SH\n4. What are the products?2 CoA-SH + 3 NADH + 3 H+ + FADH2 + GTP + 2 CO2 + 1 H2O
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Yeast has the ability to enzymatically convert simple sugars into Ethyl alcohol and Carbon dioxide.\n\nNormally this is a two step process.  The first step is the aerobic budding and multiplication phase where the yeast grows in numbers.  The second is an anaerobic phase where the actual fermentation takes place.\n\nThis is true for both baker's yeast (to leaven breads) and brewer's yeast (for alcohol production).  Yeasts are single-celled (unicellular) fungi, not bacteria.
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That's an excellent explanation!  \nYes, when your muscle cells are worked out, they need to produce a lot of energy, and they usually use oxygen and a process called aerobic (meaning that it uses oxygen) cellular respiration to get that energy from the energy molecule, ATP, which stands for adenosine triphosphate.  However, when you need that much energy, your oxygen supply runs short, so to convert ATP to ADP (adenosine diphosphate) and release energy, your body has to use an alternate form of cellular respiration called lactic acid fermentation.  Lactic acid fermentation is a form of anaerobic respiration because it doesn't use oxygen.  It's not as efficient as normal aerobic respiration.  It also forms lactic acid, which is the chemical that causes the sensation of muscle fatigue.
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1) Fermentation - when making bread dough, yeast, sugar, salt, and water are combined. The yeast eat the sugar and ferment it creating alcohol and carbon dioxide. The carbon dioxide is responsible for bread raising.\n\n2) Acid/base chemistry - when making biscuits and other quick breads, the bubbles in the dough are formed by the reaction between baking soda (base) and an acid. The acid can be buttermilk, lemon juice, or vinegar.\n\n3) Caramelization - when sauteing meat, the goal is to develop a deep brown crust. This crust gives most meat its distinctive taste and is a hallmark of French cooking. Caramelization is the result of heat breaking down proteins into simple sugars giving the food a slightly sweet and complex taste.
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you are correct in what you have said.\nevery cycle of respiration starts with a molecule of glucose which after several steps converts into pyruvate.(2 molecules)\nif then ,O2 is present, krebs cycle will occur, otherwise, fermentation takes place. end product of fermentation is a molecule of CO2 and either ethanol(plants) or lactic acid(animals). krebs cycle produces energy molecules (NADH AND FADH2 + ATP) NADH and FADH2 undergo electron transport system to yield 11 molecules of each pyruvate. thus, a total of 24(22 +1+1) ATP's are formed in kreb's cycle.CO2 is also released.\n4NAD+ +FAD +2H2O +ADP +Pi +pyruvate = ATP +3CO2 +4NADH+FADH2+4H+  = 3CO2 +24 ATP (IN KREB'S CYCLE)\nat the end of whole process of respiration, however, 36 ATP's are gained net (including ATP gain in other processes as well)
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1. glycolysis\n2. lactic acid\n3. I'm not sure what the question is asking. 4 ATP molecules are produced by glycolysis but 2 are used up so there is only a net of 2 ATP.\n4.Fermentation\n5. NADH and FADH2 (2 is subscript)
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fermentation?  i dunno, i'll look it up online\n\nhere, look at the bottom of this page:\nhttp://www.tis-gdv.de/tis_e/ware/oelsaat/mohnsaat/mohnsaat.htm#selbsterhitzung\n\n(for the public, there are two ways this can happen: oxidative fat cleavage and Hydrolytic/enzymatic fat cleavage.  both are ways fat can decompose, causing self-heating in oil seed)
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Co-enzyme Q10 is involved in the process of releasing energy from sugar. This process occurs in the mitochondria of all cells (the Krebs Cycle).\n\nCo-enzyme Q10 is sold only as a dietary supplement.\nIt is not prescribed by doctors (well, certainly not here in the UK).\nCo-enzyme Q10 is not a vitamin.\n\nRecent SCIENTIFIC studies have suggested that Co-enzyme Q10 may alleviate some of the symptoms of Parkinsons Disease.\n\nYou do not need medicine to reduce cholesterol. Eat less of the foods that contain cholesterol.
781149
beer is a product formed by yeast metabolism - there are yeast wastes contained in beer - so stretching things theoretically, you CAN say beer CONTAINS yeast pee (and poo!)!!!
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Two ways.  Proteins can be converted to pyruvate by a process called Gluconeogensis.  However, fats can be shuttle directly into the mitochondria of a eukaryotic cell and be hydrolyzed into Acetyl CoA to be used in the citric acid cycle and the Electron Transport Chain.  Hope this helps.  An overview is below:
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Fermentation is one of the oldest ways humans have used microbes. Fermentation is carried out by both bacteria (prokaryotes) and fungi (eukaryotes) during their metabolism. Both groups of organisms also figure in the world of human disease, as they are both sources of antibiotics, as we'll see throughout this module. \n\nFermentation results in a number of byproducts that have many different uses. The most well-known product of fermentation is ethyl alcohol. This substance is both a beverage as well as a starter molecule for synthesizing other compounds. Since fermentation is carried out in the absence of oxygen, we call it an anaerobic process. It is a method by which organisms such as yeast obtain their energy by converting sugars into other chemical compounds, particularly carbon dioxide and water. \n\nOur bodies also use this same anaerobic fermentation to obtain energy from sugars when oxygen is in low supply in our blood, such as during vigorous exercise. The products of this process are lactic acid and water rather than the carbon dioxide and water that human metabolism normally produces.
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Yeast is an organism that metabolizes sugar much the same way you do and produces carbon dioxide.  This carbon dioxide forms bubbles in liquids or dough.  A yeast colony will typically deplete its growth medium of oxygen, (as in the case of bread making or beer making) and use an organic terminal electron acceptor producing alcohol.
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As quoted by a website..\n\n"..D-Ribose is produced by cultivating a strain belonging to the genus Bacillus, which lacks sporulation ability or has high 2-deoxy-D-glucose-oxidizing activity or has both of these two properties and also lacks at least one of transketolase and D-ribulose phosphate 3-epimerase, to cause said strain to elaborate and accumulate a large amount of D-ribose. The thus accumulated D-ribose can be recovered in good yield..."\n\n.:Fishie:.
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G.W. Jr. Shipps, U.P. Spitz, J. Jr. Rebek, Solution-Phase Generation of Tetraurea Libraries, Bioorganic & Medicinal Chemistry \nfound at the site... \nhttp://www1.elsevier.com/cdweb/journals/09680896/viewer.htt?viewtype=keywords&rangeselected=32\n\nlooks like fun stuff :) don't inhale
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OK. watch this.\nThe FADH and NADH from the Krebs cycle enters the electron transport chain. This is on the cristae on the mitochondria (those Lil protrusions). there, the NADH and FADH separate in to the Hydrogen and electons. The electrons are passed from electron acceptor to electron acceptor. The energy level of each electron acceptor is lower than that of the previous, so the elctrons are losing energy. This energy is used to drive hydrogen ions into the spaces between the mitochondrial membrane. By the process of chemiosmosis, the Hydrogen then passes through a special protein (ATP Synthase) in the membrane back into the cristae. When Hydrogen passes through this protein it stimulates the production of ATP. Simply, the protein which catalyse ATP production is an enzyme, activated by the passage of Hydrogen through it. Get it? [Cambrigde A'Level Whooohoo!lol] \n\nWell it is more than three NADH. The cycle goes around twice per glucose molecule so it is 6 NADH (3 each time), and 2 FADH (1 each time) plus the 4 NADH from the stages before the Krebs cycle. All of these enter the electron transport chain. That is the purpose of the NAD and FAD, to take hydrogen and electrons from the Krebs cycle etc. to the next stage (oxidative phosphorylation). That is partially right. The NADH itself does not enter the membrane. It stays on the surface. It is The HYDROGEN that passes into the membrane.