The Autolysis Or autodigestion is the destruction of a cell through the action of its own enzymes. It can also refer to the digestion of one enzyme by another molecule of the same enzyme.
This process of tissue decomposition is caused by a number of factors. Some of these factors include a breakdown of enzymes, insect activity and bacterial action.
During this process, the colors change, the consistency of tissue is transformed and the normal forms of the organism can be deformed by the accumulation of gas and decomposition.
In nature, it is common to see decaying organisms. Over time, accumulated"false injuries"begin to clog true lesions that provide clues about the body's true cause of death. Therefore, fresh individuals provide the most detailed information about their mortality.
Knowing how to determine the extent or degree of autolysis Post mortem Is an important skill that must be taken to analyze the discoveries at a necropsy. This procedure can be used to determine the cause of death of an organism.
The destruction Of cells in autolysis
The autolytic destruction of cells is not common in living adult organisms; Usually occurs in wounded cells or in dying tissue.
Autolysis is initiated by the lysosomes of the cells, releasing digestive enzymes into the cytoplasm. These enzymes are released due to the cessation of active processes in the cell, not as an active process of the same.
In other words, although autolysis bears a resemblance to the active processes of the digestion of nutrients by living cells, dead cells are not actively digesting themselves. This confusion is common, since it is said that the synonym of autolisis is the autodigestión.
Autolysis of the individual organelles of a cell can be delayed or reduced if the organelle is stored in an isotonically frozen barrier after cell fractionation.
Why do bacteria undergo autolysis?
Because it is part of the horizontal genetic transfer. Autolysis releases DNA into the extracellular environment.
This external genomic DNA can be recombined with genomic DNA to create new variations that may enhance the survival opportunity of a species.
Additionally, it is believed to be important for the growth of bacteria. Enzymes may be essential for creating openings in cell walls; These enzymes can also remodel these walls so that new cells can be created.
Autolysis can also be important when splitting two newly formed bacteria.
Uses of autolisis in the world
In the food industry, autolysis involves killing the yeast and encouraging the breakdown of its cells by several enzymes. The resulting autolyzed yeast is used as a flavoring or as a flavor enhancement.
When this process is triggered by the addition of salt, as for example to make yeast extract, it is known as plasmolysis.
Bread loaf
In bread baking, the term is described as a rest period, after the initial combination of flour and water. This rest is done before the other ingredients (such as salt and yeast) are added to the dough.
With this procedure the kneading time can be reduced; In this way the taste and color of the bread can be improved.
Long kneading times cause the bread mass to be exposed to the oxygen in the atmosphere; This whitens the carotenoids occurring normally in the flour, robbing the mass of its color and natural flavor.
In addition, autolysis also makes dough more manageable and easier to shape; Also improves its structure.
Fermented beverages
In brewing fermented beverages, autolysis can occur when the wort is left in the lees or deposits for long periods of time.
In brewing, autolysis causes unwanted flavors; In winemaking, long times of autolysis are also considered undesirable.
However, in the elaboration of the best champagnes, it is a vital component in the creation of flavors and in the oral texture.
Autolysis in wine
The effects of autolysis on wine contribute to the liquid feeling creamy, in other words make the wine have body. The release of enzymes inhibits oxidation which improves the wine storage potential.
Mannoproteins improve the overall stability of wine proteins by reducing the amount of tartrate that is precipitated out. They can also join with the tannins in the wine to reduce the perception of bitterness or astringency in the drink.
As the wine ages, more complex notes of flavor can develop thanks to the effects of autolysis.
Autolysis in the champagne
In scientific settings, autolysis only means the destruction of yeast cells by their own enzymes. But in this branch, autolysis is one of the characteristics of champagne; It is more, this characteristic separates it from other sparkling wines.
The increased production of amino acids leads to the development of several flavors associated with a superior champagne. This includes scents of biscuits, bread dough, walnuts and acacia.
The longer a wine remains in the lees of yeast, the more pronounced the autolytic character will become. This process leads to the development of a greater character and complexity, while adding texture, mouth texture and quality.
The effects of autolysis do not begin for months after the primary fermentation has begun; It takes a minimum of 18 months for an initial development I can do observed.
This is the reason why many houses age their wines about two or three years. This period can last up to 20 or 50 years, as the wine gains complexity through contact with yeast lees.
In champagne, lees of yeast will have dug any available oxygen and the wine is saturated with dissolved carbon dioxide.
As the yeast cells are dissolved by their own hydrolytic enzymes, they are returned back to the wine; Amino acids, proteins, and volatile compounds that enrich the wine. This is what creates the classic character of champagne.
These processes of autolisis prevent the deterioration of the wine and can grant him great longevity. It is this lack of aging and maturation that separates champagne from other types of sparkling wine.
References
- Artifacts: autolysis. Retrieved from mmapl.ucsc.edu
- Autolysis (wine). Recovered from revolvy.com
- Autolysis. Retrieved from champagnegallery.com.au
- Autolysis (biology). Recovered from revolvy.com
- Why does bacteria undergo autolysis? (2012) Recovered from symposcium.com.