Improvement of Freezing and Oxidative Stress Tolerance in Saccharomyces cerevisiae by Taurine
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概要
- 論文の詳細を見る
The effect of taurine on the survival of Saccharomyces cerevisiae after freezing and oxidative stress was investigated. Proline and NaCl 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.
- 社団法人 日本食品科学工学会の論文
- 2007-05-01
著者
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宮本 敬久
九州大学大学院農学研究院生物機能科学部門食品バイオ工学講座食品衛生化学分野
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ISHIKAWA Hiroya
Department of Polymer Science and Engineering, Faculty of Textile Science, Kyoto Institute of Techno
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宮本 敬久
Laboratory Of Food Hygienic Chemistry Division Of Food Biotechnology Department Of Bioscience And Bi
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HONJOH Ken-ichi
Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu Universi
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MIYAMOTO Takahisa
Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu Universi
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MACHIDA Takeshi
Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Scie
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NISHI Koutarou
Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Scie
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MATSUURA Kanae
Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Scie
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SOLI Kevin
Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Scie
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SAKAI Takatoshi
Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Scie
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MATSUMOTO Kiyoshi
Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu Universi
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IIO Masayoshi
Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu Universi
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Soli Kevin
Department Of Bioscience And Biotechnology Graduate School Of Bioresource And Bioenvironmental Scien
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Iio Masayoshi
Laboratory Of Food Hygienic Chemistry Division Of Food Biotechnology Department Of Bioscience And Bi
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Iio Masayoshi
Department Of Food And Nutrition Sciences Kumamoto Women's University
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Matsuura Kanae
Department Of Bioscience And Biotechnology Graduate School Of Bioresource And Bioenvironmental Scien
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Nishi K
Department Of Bioscience And Biotechnology Graduate School Of Bioresource And Bioenvironmental Scien
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Honjoh K
Kyushu Univ. Fukuoka Jpn
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Honjoh Ken-ichi
Laboratory Of Food Hygienic Chemistry Department Ofbioscience And Biotechnology Faculty Of Agricultu
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Honjoh Ken-ichi
Department Of Bioscience And Biotechnology Faculty Of Agriculture Graduate School Kyushu University
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Machida Takeshi
Kyushu Univ. Fukuoka Jpn
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Sakai Takatoshi
Graduate School Of Bioresource And Bioenvironmental Sciences Kyushu Unviersity
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Sakai Takatoshi
Japan Food Research Laboratories Kyushu Branch
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Machida Takeshi
Department Of Bioscience And Biotechnology Graduate School Of Bioresource And Bioenvironmental Scien
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Miyamoto T
Kyushu Univ. Fukuoka Jpn
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Matsumoto Kiyoshi
Department Of Applied Chemistry Faculty Of Engineering Kanagawa University
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Ishikawa Hiroya
Department Of Bioscience And Biotechnology Faculty Of Agriculture Graduate School Kyushu University
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Matsumoto Kiyoshi
Department Of Bioscience And Biotechnology Faculty Of Agriculture Graduate School Kyushu University
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