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78:. These enzymes are released due to the cessation of active processes in the cell that provide substrates in healthy, living tissue; autolysis in itself is not an active process. In other words, though autolysis resembles the active process of digestion of nutrients by live cells, the dead cells are not actively digesting themselves as is often claimed, and as the synonym self-digestion suggests. Failure of respiration and subsequent failure of
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141:, phosphoric acyl esters, and sulfates. This process requires compartmentalization and segregation of enzymes and substrates via a single intracellular membrane that prevents unwarranted destruction of other intracellular components. Under normal conditions, the molecular machinery of the cell is further protected from lysosomal enzyme activity by regulation of cytosolic pH. The activity of lysosomal
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typically are responsible for the breakdown of lipids, particularly long-chain fatty acids. In the absence of an active electron transport chain and associated cellular processes, there is no metabolic partner for the reducing equivalents in the breakdown of lipids. In terms of autolysis, peroxisomes
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is optimal at a moderately acidic pH of 5, which is significantly more acidic than the more basic average pH of 7.2 in the surrounding cytosol. However, the accumulation of products of glycolysis decreases the pH of the cell, reducing this protective effect. Furthermore, lysosomal membranes damaged
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pump. Failure of the pump results in loss of membrane potential as sodium ions accumulate within the cell and potassium ions are lost through ion channels. Loss of membrane potential encourages movement of calcium ions into the cell, followed by movement of water into the cell, as driven by osmotic
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The release of catabolically active enzymes from their sub-cellular locations initiates an irreversible process that results in the complete reduction of deceased organisms. Autolysis produces an acidic, anaerobic, nutrient-rich environment that nurtures the activity of invasive and opportunistic
249:) is described as a period of rest following initial mixing of flour and water, before other ingredients (such as salt and yeast) are added to the dough. Doing so makes the dough easier to shape and improves structure. The term was coined by French baking professor
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is the trigger of the autolytic process. The reduced availability and subsequent absence of high-energy molecules that are required to maintain the integrity of the cell and maintain homeostasis causes significant changes in the biochemical operation of the cell.
253:, who recommended the procedure as a means of reducing kneading time, thereby improving the flavor and color of bread. Calvel argues that long kneading times subject dough to atmospheric oxygen, which bleaches the naturally occurring
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Limited synthesis of adenosine triphosphate impairs many cellular transport mechanisms that utilize ATP to drive energetically unfavorable processes that transport ions and molecules across the cellular membrane. For example, the
94:, in which glucose is converted to pyruvate as an inefficient means of generating adenosine triphosphate. Glycolysis has a lower ATP yield than oxidative phosphorylation and generates acidic byproducts that decrease the
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by water retention in the cell will release lysosomal enzymes into the cytosol. These enzymes are likely to be active due to the decreased cytosolic pH and are thus free to utilize cellular components as substrates.
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provide catabolic potential for fatty acids and reactive oxygen species, which are released into the cytosol as the peroxisomal membrane is damaged by water retention and digestion by other catabolic enzymes.
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Molecular oxygen serves as the terminal electron acceptor in the series of biochemical reactions known as oxidative phosphorylation that are ultimately responsible for the synthesis of
90:, the main source of energy for otherwise thermodynamically unfavorable cellular processes. Failure of delivery of molecular oxygen to cells results in a metabolic shift to anaerobic
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and encouraging breakdown of its cells by various enzymes. The resulting autolyzed yeast is used as a flavoring or flavor enhancer. For
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pressure. Water retention, ionic changes, and acidification of the cell damages membrane-bound intracellular structures including the
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can be a helpful process, where the body breaks down and liquifies dead tissue so that it can be washed or carried away. Modern
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are membrane-bound organelles that typically contain a broad spectrum of enzymes capable of hydrolytic deconstruction of
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about how the bread term relates to the biological definition — what’s being hydrolyzed, protein granules?.
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The taste of bread : a translation of Le Goût du pain, comment le préserver, comment le retrouver
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166:. Autolysis and putrefaction are the main processes responsible for the decomposition of remains.
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39:. It may also refer to the digestion of an enzyme by another molecule of the same enzyme.
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Please expand the section to include this information. Further details may exist on the
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of the cell, which enables many of the enzymatic processes involved in autolysis.
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tissue as enzymes act on components of the cell that would not normally serve as
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Powers, Robert (2005). Rich, Jeremy; Dean, Dorothy E; Powers, Robert H (eds.).
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in bread flour, robbing the flour of its natural creamy color and flavor.
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Autolysis is uncommon in living adult organisms and usually occurs in
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Histopathology of thyroid parenchyma with autolytic changes seen at
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421:(Fourth ed.). New York, NY: W. H. Freeman. pp. 252–258.
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The destruction of a cell through the action of its own enzymes
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it is a vital component in creating flavor and mouth feel.
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that help keep the wound moist can assist in this process.
448:. Chichester: John Wiley & Sons. pp. 138–140.
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188:, when this process is triggered by the addition of
509:(5th ed.). New York: John Wiley. p. 136.
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284:is often undesirable, but in the case of the best
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180:In the food industry, autolysis involves killing
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394:(Seventh ed.). Wiley. pp. 1021–1027.
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484:. Gaithersburg: Aspen Publishers. p. 31.
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280:, autolysis causes undesired off-flavors.
50:Biochemical mechanisms of cell destruction
415:Lodish, H; Berk, A; Zipursky, SL (2000).
239:baking, the term (or, more commonly, its
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162:microorganisms in a process known as
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46:αὐτο- 'self' and λύσις 'splitting'.
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106:of the cell is maintained by the
66:sloughing off into the follicles.
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445:Fungi: biology and applications
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531:The Oxford Companion to Wine
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169:In the healing of wounds,
42:The term derives from the
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480:Calvel, Raymond (2001).
64:thyroid follicular cells
505:Gisslen, Wayne (2009).
442:Kevin Kavanagh (2005).
390:Devlin, Thomas (2010).
282:Autolysis in winemaking
108:sodium-potassium ATPase
418:Molecular Cell Biology
210:is missing information
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88:adenosine triphosphate
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562:Programmed cell death
298:Programmed cell death
171:autolytic debridement
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303:Post-mortem interval
276:for a long time. In
507:Professional baking
262:fermented beverages
557:Cellular processes
357:10.1385/1592598978
104:membrane potential
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529:J. Robinson (ed)
516:978-0-471-78349-7
401:978-0-470-28173-4
366:978-1-58829-269-8
308:Sub-lethal damage
260:In the making of
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278:beer brewing
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224:January 2022
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164:putrefaction
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255:carotenoids
150:Peroxisomes
551:Categories
491:0834216469
461:2010-07-25
372:9 December
319:References
286:Champagnes
143:hydrolases
117:peroxisome
92:glycolysis
76:substrates
216:talk page
123:Lysosomes
25:autolysis
313:Vegemite
292:See also
247:autolyse
131:proteins
113:lysosome
72:necrotic
244:cognate
62:, with
60:autopsy
37:enzymes
21:biology
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241:French
139:lipids
237:bread
182:yeast
44:Greek
535:ISBN
511:ISBN
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450:ISBN
423:ISBN
396:ISBN
374:2020
361:ISBN
274:lees
270:wort
266:must
190:salt
115:and
33:cell
353:doi
268:or
235:In
157:Use
19:In
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96:pH
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