Improvement of freezing and oxidative stress tolerance in Saccharomyces cerevisiae by taurine

Ken-ichi Honjoh, Takeshi Machida, Koutarou Nishi, Kanae Matsuura, Kevin Webby Soli, Takatoshi Sakai, Hiroya Ishikawa, Kiyoshi Matsumoto, Takahisa Miyamoto, Masayoshi Iio

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4 Citations (Scopus)

Abstract

The effect of taurine on the survival of Saccharomyces cerevisiae after freezing and oxidative stress was investigated. Proline and NaCI were used in comparison. The accumulation of taurine in yeast cells seemed to lead to the enhancement of tolerance to both freezing and oxidative stress in yeast. Although taurine appeared to be less effective than proline in the development of freezing tolerance, when based on intracellular amounts taurine protected cells more effectively than proline. In order to clarify the effect of taurine on stress tolerance, the expression patterns of stress-responsive genes were observed using RT-PCR. In addition, the contents of glycerol and trehalose as well as the redox states of glutathione in the yeast cells were investigated. Our results suggest that taurine, as well as proline, may function as a cryoprotectant and/or an antioxidant in yeast.

Original languageEnglish
Pages (from-to)145-154
Number of pages10
JournalFood Science and Technology Research
Volume13
Issue number2
DOIs
Publication statusPublished - May 1 2007

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science
  • Chemical Engineering(all)
  • Industrial and Manufacturing Engineering
  • Marketing

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    Honjoh, K., Machida, T., Nishi, K., Matsuura, K., Soli, K. W., Sakai, T., Ishikawa, H., Matsumoto, K., Miyamoto, T., & Iio, M. (2007). Improvement of freezing and oxidative stress tolerance in Saccharomyces cerevisiae by taurine. Food Science and Technology Research, 13(2), 145-154. https://doi.org/10.3136/fstr.13.145