タウリン蓄積による酵母の耐凍性向上の試み

本城 賢一, 西 孝太郎, 町田 豪, 宮本 敬久, 飯尾 雅嘉

研究成果: Contribution to journalArticle査読

抄録

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.
寄稿の翻訳タイトルImprovement of Freezing Tolerance in Yeast by Accumulation of Taurine
本文言語日本語
ページ(範囲)47-51
ページ数5
ジャーナル低温生物工学会誌 = Cryobiology and cryotechnology
53
1
出版ステータス出版済み - 6 30 2007

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