Improvement of Freezing Tolerance in Yeast by Accumulation of Taurine(Papers presented at the Seminar, "Function and structure of thermo/moisture sensors in biosystem")

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  • タウリン蓄積による酵母の耐凍性向上の試み(セミナー「生体の温度・水分センサーの機能と構造」)
  • タウリン蓄積による酵母の耐凍性向上の試み
  • タウリン チクセキ ニ ヨル コウボ ノ タイトウセイ コウジョウ ノ ココロミ

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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.

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