タウリン蓄積による酵母の耐凍性向上の試み

Translated title of the contribution: Improvement of Freezing Tolerance in Yeast by Accumulation of Taurine

本城 賢一, 西 孝太郎, 町田 豪, 宮本 敬久, 飯尾 雅嘉

Research output: Contribution to journalArticlepeer-review

Abstract

The effect of taurine on the survival of Saccharomyces cerevisiae after freezing and oxidative stress was investigated. In addition, proline and NaCl were used as a comparison. The accumulation of taurine in yeast cells seemed to lead to the enhancement of tolerance to freezing and oxidative stress in yeast. The stress tolerance was positively correlated with the concentrations of taurine added to the medium. Although taurine appeared to be less effective than proline in the development of freezing tolerance, based on intracellular amounts, taurine protected cells more effectively than proline. Our results suggest that taurine, as well as proline, may function as a cryoprotectant and/or an antioxidant in yeast.
Translated title of the contributionImprovement of Freezing Tolerance in Yeast by Accumulation of Taurine
Original languageJapanese
Pages (from-to)47-51
Number of pages5
Journal低温生物工学会誌 = Cryobiology and cryotechnology
Volume53
Issue number1
Publication statusPublished - Jun 30 2007

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