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.
研究影响酵母冻伤的因素,阐明冷冻面团体系中酵母的耐冻机制。结果发现,冷冻储存的温度和时间对液体培养基中酵母细胞的活力有显着影响,而这取决于酵母菌株的冷冻敏感性。用小麦中的一种抗酵母蛋白嘌呤硫素冻融后,冷冻敏感菌株的发酵活性随着该化合物用量的增加而降低,而耐冷冻菌株的影响很小。在两种菌株中,从冻融细胞中泄漏出的紫外线吸收物质的量在PH 3-4时均达到最大值,并且根据冷冻敏感菌株比耐冷冻菌株的不同,该量随嘌呤硫素浓度的增加而增加。结果表明,根据酵母菌株的冷冻敏感性,在嘌呤硫素存在下进行冻融处理可能会发生酵母细胞(可能是细胞膜)的裂解。还发现,添加杜硫肽可大大促进冷冻敏感菌株的酵母细胞膜部分的磷脂酶活性,而耐冷冻菌株的酶活性则不受影响。 通过嘌呤硫氨酸。因此,推测酵母对冻伤的敏感性取决于催化酵母细胞膜中磷脂降解的磷脂酶的活性。由于加入磷脂酰丝氨酸或磷脂酰肌醇会抑制嘌呤硫蛋白对冷冻敏感菌株磷脂酶的激活,因此我们得出结论,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)
科研奖励数量(0)
会议论文数量(0)
专利数量(0)
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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    0
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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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