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

研究成果: Contribution to journalArticle査読

5 被引用数 (Scopus)

抄録

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.

本文言語英語
ページ(範囲)145-154
ページ数10
ジャーナルFood Science and Technology Research
13
2
DOI
出版ステータス出版済み - 5 2007

All Science Journal Classification (ASJC) codes

  • バイオテクノロジー
  • 食品科学
  • 化学工学(全般)
  • 産業および生産工学
  • マーケティング

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