Studies on the Mechanism of Freeze-Injury and Freeze-Tolerance of Yeast

酵母冻伤及耐冻机制的研究

基本信息

  • 批准号:
    02680063
  • 负责人:
  • 金额:
    $ 1.28万
  • 依托单位:
  • 依托单位国家:
    日本
  • 项目类别:
    Grant-in-Aid for General Scientific Research (C)
  • 财政年份:
    1990
  • 资助国家:
    日本
  • 起止时间:
    1990 至 1991
  • 项目状态:
    已结题

项目摘要

Factors that influence the freeze-injury of yeast was investigated to clarify the mechanism of freeze-tolerance of yeast in frozen-dough system. It was found that the temperature and period for freeze-storage influenced markedly the viability of yeast cells in a liquid medium, which depended on the freeze-sensitivity of yeast strains.The fermentative activity of freeze-sensitive strain after frozen-thawed with purothionin, ananti-yeast protein from wheat, was depressed with increasing amounts of the compound, while little effect was observed in freeze-tolerant strain. The amount of UV-absorbing materials leaking out from frozen-thawed cells reached a maxiniuni at PH 3-4 in both strains, and it increased by the concentration of purothionin depending on the freeze-sensitive strain than the freeze-tolerant strain. The result indicated that the lysis of yeast cells, probably their cell membranes, might occur by the freeze-thaw treatment in the presence of purothionin, depending on the freeze-sensitivity of yeast strains.It was also found that the phospholipase activity of yeast cell membrane fraction from the freeze-sensitive strain was highly accelerated by addition of durothionin, while the enzyme activity of freeze-tolerant strain was not affected by purothionin. Therefore, the susceptibility to freeze-injury of yeast was assumed to depend on the activity of phospholipase that catalyzes the degradation of phospholipids in cell membranes of yeast. As the activation of phospholipase from the freeze-sensitive strain by purothionin was depressed by addition of phosphatidylserine or phosphatidylinositol, we concluded that the freeze-sensitivity of yeast was related to the composition of phospholipid in yeast cells.
为阐明酵母在冷冻面团体系中的耐冻机理,对影响酵母冻害的因素进行了研究。结果表明,冷冻温度和冻存时间对酵母细胞在液体培养中的活力有显著影响,这取决于酵母菌株对冻融的敏感性;小麦抗酵母蛋白腐硫素冻融后,冻敏菌株的发酵活力随化合物用量的增加而降低,而耐冻菌株的冻融效果不明显。在PH3-4时,两个菌株的冻融细胞中的紫外线吸收物质渗出量均达到最大值,且依赖于腐硫素浓度的增加,敏感菌株比耐冻菌株的紫外吸收物质渗出量增加。结果表明,依赖于酵母菌株对冷冻的敏感性,在腐硫素存在的情况下,冻融处理可能会引起酵母细胞,可能是细胞膜的裂解;添加腐硫素对冷冻敏感菌株的细胞膜磷脂酶活性有显著的促进作用,而耐冻菌株的磷脂酶活性不受腐硫素的影响。因此,推测酵母对冻害的敏感性取决于磷脂酶的活性,磷脂酶催化酵母细胞膜中磷脂的降解。由于磷脂酰丝氨酸或磷脂酰肌醇的加入抑制了腐硫素对冷冻敏感菌株磷脂酶的激活,因此,酵母的冷冻敏感性与酵母细胞中磷脂的组成有关。

项目成果

期刊论文数量(9)
专著数量(0)
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Y. S. Hahn and H. Kawai: "Isolation and Characterization of Freeze-Tolerant Yeasts from Nature Available for the Frozen-Dough Method." Agricultural and Biological Chemistry. 54. 829-831 (1990)
Y. S. Hahn 和 H. Kawai:“可用于冷冻面团方法的自然界耐冷冻酵母的分离和表征”。
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YoungーSook Hahn: "Isolation and Characterization of Freezeーtolerant Yeasts from Nature Available for the Frozenーdough Method" Agricultural and Biological Chemistry. 54. 829-831 (1990)
Young-Sook Hahn:“可用于冷冻面团方法的耐冻酵母的分离和表征”农业和生物化学 54. 829-831 (1990)。
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Y.S.Hahn: "Isolation and Choracterization of FreezeーTolerant geasts from Nature Available for the FrozenーDough Method" Agrieultural and Biological Chemistry. 54. 829-831 (1990)
Y.S.Hahn:“可用于冷冻面团方法的自然界耐冻酵母的分离和分类”农业和生物化学 54. 829-831 (1990)。
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    0
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Y.S.Hahn: "Isolation and Characterization of Freeze-tolerant Yeasts from Nature Auailable For the Forzen-Dough Method" Agricultural and Biological chemistry. 54. 829-831 (1990)
Y.S.Hahn:“可用于冷冻面团方法的自然耐冻酵母的分离和表征”农业和生物化学。
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    0
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藤池 美加子: "酵母の冷凍障害と凍結障害要因に関する研究" 平成2年度奈良女子大学大学院家政学研究科修士学位論文. 1-63 (1991)
藤池美佳子:“酵母冷冻损伤及冷冻损伤因素的研究”,奈良女子大学研究生院家政学研究科硕士学位论文,1990. 1-63 (1991)
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KAWAI Hiroyasu其他文献

KAWAI Hiroyasu的其他文献

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{{ truncateString('KAWAI Hiroyasu', 18)}}的其他基金

Studies on the Characterization of Novel Acidic Polysaccharide Produced by Bacteria for the Application to Food Industry
细菌产生的新型酸性多糖在食品工业中的表征研究
  • 批准号:
    08558002
  • 财政年份:
    1996
  • 资助金额:
    $ 1.28万
  • 项目类别:
    Grant-in-Aid for Scientific Research (B)
Correlation Between Freeze-tolerance of Bakers' Yeasts and Their Cellular Content of Trehalose
面包酵母的耐冻性与其细胞内海藻糖含量的相关性
  • 批准号:
    07680019
  • 财政年份:
    1995
  • 资助金额:
    $ 1.28万
  • 项目类别:
    Grant-in-Aid for Scientific Research (C)
The Study on the Mechanisms of Freeze-tolerance of Yeast in Frozen-dough.
冷冻面团中酵母菌的耐冻机制研究。
  • 批准号:
    05680021
  • 财政年份:
    1993
  • 资助金额:
    $ 1.28万
  • 项目类别:
    Grant-in-Aid for General Scientific Research (C)
Studies on the Fermentative and Microbial Properties of Sakadane.
Sakadane 的发酵和微生物特性的研究。
  • 批准号:
    63580056
  • 财政年份:
    1988
  • 资助金额:
    $ 1.28万
  • 项目类别:
    Grant-in-Aid for General Scientific Research (C)
Screening and breeding of freeze-tolerant baker's yeast
耐冻面包酵母的筛选与选育
  • 批准号:
    61580065
  • 财政年份:
    1986
  • 资助金额:
    $ 1.28万
  • 项目类别:
    Grant-in-Aid for General Scientific Research (C)
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