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Banerjee J, Bar N, Basu RK, Das SK. Biosorption of Ni(II) by Ni(II) resistant S. cerevisiae AJ208: potential study with nutritive elements and GA modeling. J DISPER SCI TECHNOL 2023. [DOI: 10.1080/01932691.2023.2175692] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/16/2023]
Affiliation(s)
| | - Nirjhar Bar
- Department of Chemical Engineering, Kolkata, West Bengal, India
- St. James’ School, Kolkata, West Bengal, India
| | | | - Sudip Kumar Das
- Department of Chemical Engineering, Kolkata, West Bengal, India
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Choi JY, Hwang HJ, Cho WY, Choi JI, Lee PC. Differences in the Fatty Acid Profile, Morphology, and Tetraacetylphytosphingosine-Forming Capability Between Wild-Type and Mutant Wickerhamomyces ciferrii. Front Bioeng Biotechnol 2021; 9:662979. [PMID: 34178960 PMCID: PMC8220092 DOI: 10.3389/fbioe.2021.662979] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Accepted: 04/19/2021] [Indexed: 11/13/2022] Open
Abstract
One tetraacetylphytosphingosine (TAPS)-producing Wickerhamomyces ciferrii mutant was obtained by exposing wild-type W. ciferrii to γ-ray irradiation. The mutant named 736 produced up to 9.1 g/L of TAPS (218.7 mg-TAPS/g-DCW) during batch fermentation in comparison with 1.7 g/L of TAPS (52.2 mg-TAPS/g-DCW) for the wild type. The highest production, 17.7 g/L of TAPS (259.6 mg-TAPS/g-DCW), was obtained during fed-batch fermentation by mutant 736. Fatty acid (FA) analysis revealed an altered cellular FA profile of mutant 736: decrease in C16:0 and C16:1 FA levels, and increase in C18:1 and C18:2 FA levels. Although a significant change in the cellular FA profile was observed, scanning electron micrographs showed that morphology of wild-type and mutant 736 cells was similar. Genetic alteration analysis of eight TAPS biosynthesis-related genes revealed that there are no mutations in these genes in mutant 736; however, mRNA expression analysis indicated 30% higher mRNA expression of TCS10 among the eight genes in mutant 736 than that in the wild-type. Collectively, these results imply that the enhancement of TAPS biosynthesis in mutant 736 may be a consequence of system-level genetic and physiological alterations of a complicated metabolic network. Reverse metabolic engineering based on system-level omics analysis of mutant 736 can make the mutant more suitable for commercial production of TAPS.
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Affiliation(s)
- Jun Young Choi
- Department of Molecular Science and Technology, Ajou University, Suwon, South Korea.,Department of Applied Chemistry and Biological Engineering, Ajou University, Suwon, South Korea
| | - Hee Jin Hwang
- Department of Molecular Science and Technology, Ajou University, Suwon, South Korea.,Department of Applied Chemistry and Biological Engineering, Ajou University, Suwon, South Korea
| | - Woo Yeon Cho
- Department of Molecular Science and Technology, Ajou University, Suwon, South Korea.,Department of Applied Chemistry and Biological Engineering, Ajou University, Suwon, South Korea
| | - Jong-Il Choi
- Department of Biotechnology and Bioengineering, Chonnam National University, Gwangju, South Korea
| | - Pyung Cheon Lee
- Department of Molecular Science and Technology, Ajou University, Suwon, South Korea.,Department of Applied Chemistry and Biological Engineering, Ajou University, Suwon, South Korea
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Martins V, Lopez R, Garcia A, Teixeira A, Gerós H. Vineyard calcium sprays shift the volatile profile of young red wine produced by induced and spontaneous fermentation. Food Res Int 2020; 131:108983. [PMID: 32247465 DOI: 10.1016/j.foodres.2020.108983] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2019] [Revised: 01/04/2020] [Accepted: 01/05/2020] [Indexed: 01/06/2023]
Abstract
Calcium supplements have increasingly been used at pre-harvest stages for improving fruit firmness, aiming at mitigating environmental stress. However, as recent studies demonstrated that calcium modifies the polyphenolic profile of grape berries, we hypothesize in this study that it also affects wine volatile profile. In a two-year study, grapevines cv. "Vinhão" were sprayed with 2% CaCl2 throughout the fruiting season, and musts were prepared at a laboratory scale. Musts from calcium-treated fruits contained higher calcium levels and less anthocyanins. Increased calcium content did not affect the course of fermentation induced with a S. cerevisiae starter inoculum, but impacted the course of spontaneous fermentations carried out by endogenous berry microflora. Several compounds associated to varietal and fermentative aromas were largely influenced by the calcium treatment. For instance, volatile phenols decreased, together with β-damascenone, benzaldehyde and γ-nonalactone, while several acetates and alcohols increased. Principal component analysis showed that the volatile profile of control wines produced by spontaneous fermentation substantially differed between replicates, but calcium treatment lowered replicate variability. Volatile profiles were also influenced by the vintage and fermentation type. The shift in wine volatile profile upon calcium treatment may be relevant from an oenological perspective.
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Affiliation(s)
- Viviana Martins
- Centre of Molecular and Environmental Biology, Department of Biology, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal; Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro, 5001-801 Vila Real, Portugal.
| | - Ricardo Lopez
- Laboratory for Flavor Analysis and Enology, Instituto Agroalimentario de Aragón (IA2), Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, E-50009 Zaragoza, Spain.
| | - Ana Garcia
- Centre of Molecular and Environmental Biology, Department of Biology, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - António Teixeira
- Centre of Molecular and Environmental Biology, Department of Biology, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
| | - Hernâni Gerós
- Centre of Molecular and Environmental Biology, Department of Biology, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal; Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro, 5001-801 Vila Real, Portugal; Centre of Biological Engineering (CEB), Department of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
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Xu E, Wu Z, Chen J, Tian J, Cheng H, Li D, Jiao A, Ye X, Liu D, Jin Z. Calcium—lactate-induced enzymatic hydrolysis of extruded broken rice starch to improve Chinese rice wine fermentation and antioxidant capacity. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108803] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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5
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Bromberg SK, Bower PA, Duncombe GR, Fehring J, Gerber L, Lau VK, Tata M. Requirements for Zinc, Manganese, Calcium, and Magnesium in Wort. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-55-0123] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Susan K. Bromberg
- Miller Brewing Co., 3939 W. Highland Blvd., Milwaukee, WI 53208-2866
| | - Patricia A. Bower
- Miller Brewing Co., 3939 W. Highland Blvd., Milwaukee, WI 53208-2866
| | - G. R. Duncombe
- Miller Brewing Co., 3939 W. Highland Blvd., Milwaukee, WI 53208-2866
| | - Jeffrey Fehring
- Miller Brewing Co., 3939 W. Highland Blvd., Milwaukee, WI 53208-2866
| | - LuAnn Gerber
- Miller Brewing Co., 3939 W. Highland Blvd., Milwaukee, WI 53208-2866
| | - Vera K. Lau
- Miller Brewing Co., 3939 W. Highland Blvd., Milwaukee, WI 53208-2866
| | - Murthy Tata
- Miller Brewing Co., 3939 W. Highland Blvd., Milwaukee, WI 53208-2866
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Chandrasena G, Walker GM, Staines HJ. Use of Response Surfaces to Investigate Metal Ion Interactions in Yeast Fermentations. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-55-0024] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Gamarallage Chandrasena
- School of Molecular and Life Sciences, University of Abertay Dundee, Dundee, DD1 1 HG, Scotland, UK
| | - Graeme M. Walker
- School of Molecular and Life Sciences, University of Abertay Dundee, Dundee, DD1 1 HG, Scotland, UK
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Walker GM, Birch RM, Chandrasena G, Maynard AI. Magnesium, Calcium, and Fermentative Metabolism in Industrial Yeasts. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-54-0013] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- G. M. Walker
- Department of Molecular and Life Sciences, University of Abertay Dundee, Dundee DD1 1HG, Scotland
| | - R. M. Birch
- Department of Molecular and Life Sciences, University of Abertay Dundee, Dundee DD1 1HG, Scotland
| | - G. Chandrasena
- Department of Molecular and Life Sciences, University of Abertay Dundee, Dundee DD1 1HG, Scotland
| | - A. I. Maynard
- Department of Molecular and Life Sciences, University of Abertay Dundee, Dundee DD1 1HG, Scotland
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Mochaba F, O'Connor-Cox ESC, Axcell BC. Metal Ion Concentration and Release by a Brewing Yeast: Characterization and Implications. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-54-0155] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- F. Mochaba
- Brewing Research Department, The South African Breweries Beer Division, P. O. Box 782178, Sandton 2146, South Africa;
| | - E. S. C. O'Connor-Cox
- Brewing Research Department, The South African Breweries Beer Division, P. O. Box 782178, Sandton 2146, South Africa;
| | - B. C. Axcell
- Brewing Research Department, The South African Breweries Beer Division, P. O. Box 782178, Sandton 2146, South Africa;
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Effect of exogenous metal ions and mechanical stress on rice processed in thermal-solid enzymatic reaction system related to further alcoholic fermentation efficiency. Food Chem 2017; 240:965-973. [PMID: 28946368 DOI: 10.1016/j.foodchem.2017.08.033] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2017] [Revised: 08/07/2017] [Accepted: 08/09/2017] [Indexed: 11/21/2022]
Abstract
Metal-rich thermal-solid enzymatic processing of rice combined with yeast fermentation was investigated. 8 Metal ions were exogenously supplied at 0.05, 0.5 and 5mmol/100g (MG) rice prior to static high pressure enzymatic cooking (HPEC) and dynamic enzymatic extrusion cooking (EEC). Treated rice and its fermentation efficiency (FE) were characterized by rapid viscosity analyzer (RVA), UV-Vis, FT-IR and atomic absorption spectrophotometer (AAS). The optimum pH range of enzyme in solid system (>4.9) was broader than in a liquid system (>5.5). Cations decreased enzymatic activity in HPEC probably due to metal-induced aggregation of rice matrix with reduced reacting area as well as strengthened structure of starch/polysaccharides modified by metals. While using the EEC with mechanical mixing/shearing, relative activity was activated to 110 and 120% by Mg2+ (0.05-0.5MG) and Ca2+ (0.05-5MG), respectively. Furthermore, the effectiveness of residual ions to promote further FE was found to follow the order: Ca2+>K+>Zn2+>Mg2+>Mn2+>Na+≈Control>Fe2+>Cu2+, individually.
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Gildenhuys PT, Slaughter JC. THE METABOLISM OF PUTRESCINE, SPERMIDINE AND SPERMINE BY YEAST IN RELATION TO THE AVAILABILITY OF MAGNESIUM. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1983.tb04198.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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11
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Mochaba FM, O'Connor-Cox ESC, Axcell BC. A NOVEL AND PRACTICAL YEAST VITALITY METHOD BASED ON MAGNESIUM ION RELEASE. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1997.tb00941.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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12
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D'Amore T. CAMBRIDGE PRIZE LECTURE IMPROVING YEAST FERMENTATION PERFORMANCE. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1992.tb01119.x] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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13
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Rees EMR, Stewart GG. THE EFFECTS OF INCREASED MAGNESIUM AND CALCIUM CONCENTRATIONS ON YEAST FERMENTATION PERFORMANCE IN HIGH GRAVITY WORTS*. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1997.tb00958.x] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Aleksander P, Piotr A, Tadeusz T, Makarewicz M. Accumulation and Release of Metal Ions by Brewer's Yeast During Successive Fermentations. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2009.tb00347.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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15
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Gibson BR. 125th Anniversary Review: Improvement of Higher Gravity Brewery Fermentation via Wort Enrichment and Supplementation. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2011.tb00472.x] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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16
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Rees EMR, Stewart GG. Effects of Magnesium, Calcium and Wort Oxygenation on the Fermentative Performance of Ale and Lager Strains Fermenting Normal and High Gravity Worts*. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.1999.tb00021.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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17
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Venkateshwar M, Chaitanya K, Altaf M, Mahammad EJ, Bee H, Reddy G. Influence of micronutrients on yeast growth and β-d-fructofuranosidase production. Indian J Microbiol 2010; 50:325-31. [PMID: 23100848 PMCID: PMC3450060 DOI: 10.1007/s12088-010-0005-1] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2008] [Accepted: 12/07/2008] [Indexed: 10/19/2022] Open
Abstract
β-d-fructofuranosidase is one of the most important enzymes of the food industry especially due to its application in preparation of soft centered candies, confectioneries and to produce fructose syrups. Although several bacteria and filamentous fungi are reported for its production, yeasts are the most preferred source for this enzyme. In the present study mineral nutrients were screened for their effect on yeast growth and the enzyme production using Plackett-Burman design. Of the 11 nutrients screened, three variables (KH(2)PO(4), FeCl(3) and CoCl(2)) were significantly effecting yeast growth while six variables, i.e. KH(2)PO(4), CaCl(2), MnSO(4), Na(2)MoO(4), ZnSO(4) and CoCl(2) had significant effect on enzyme production.
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Affiliation(s)
- M. Venkateshwar
- Department of Microbiology, Osmania University, Hyderabad, 500 007 India
| | - K. Chaitanya
- Department of Microbiology, Osmania University, Hyderabad, 500 007 India
| | - Md. Altaf
- Department of Microbiology, Osmania University, Hyderabad, 500 007 India
| | - E. J. Mahammad
- Department of Microbiology, Osmania University, Hyderabad, 500 007 India
| | - Hameeda Bee
- Department of Microbiology, Osmania University, Hyderabad, 500 007 India
| | - Gopal Reddy
- Department of Microbiology, Osmania University, Hyderabad, 500 007 India
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Birch RM, Ciani M, Walker GM. Magnesium, Calcium and Fermentative Metabolism in Wine Yeasts. ACTA ACUST UNITED AC 2010. [DOI: 10.1080/0957126032000114973] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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19
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Affiliation(s)
- Graeme M Walker
- Division of Biotechnology and Forensic Science, School of Contemporary Sciences, University of Abertay Dundee, Bell Street, Dundee DD1 1HG, United Kingdom
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Abstract
This review highlights the important roles played by magnesium in the growth and metabolic functions of microbial and animal cells, and therefore assigns a key role for magnesium ions in biotechnology. The fundamental biochemical and physiological actions of magnesium as a regulatory cation are outlined. Such actions are deemed to be relevant in an applied sense, because Mg2+ availability in cell culture and fermentation media can dramatically influence growth and metabolism of cells. Manipulation of extracellular and intracellular magnesium ions can thus be envisaged as a relatively simplistic, but nevertheless versatile, means of physiological cell engineering. In addition, biological antagonism between calcium and magnesium at the molecular level may have profound consequences for the optimization of biotechnological processes that exploit cells. In fermentation, for example, it is argued that the efficiency of microbial conversion of substrate to product may be improved by altering Mg:Ca concentration ratios in industrial feedstocks in a way that makes more magnesium available to the cells. With particular respect to yeast-based biotechnologies, magnesium availability is seen as being crucially important in governing central pathways of carbohydrate catabolism, especially ethanolic fermentation. It is proposed that such influences of magnesium ions are expressed at the combined levels of key enzyme activation and cell membrane stabilization. The former ensures optimum flow of substrate to ethanol and the latter acts to protect yeasts from physical and chemical stress.
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Affiliation(s)
- G M Walker
- Department of Molecular and Life Sciences, University of Abertay Dundee, Scotland
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22
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Jones RP, Gadd GM. Ionic nutrition of yeast—physiological mechanisms involved and implications for biotechnology. Enzyme Microb Technol 1990. [DOI: 10.1016/0141-0229(90)90051-q] [Citation(s) in RCA: 57] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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