Preservative Effect of Polyols on the Stability of Biocatalysts during Short-term Dehydration Stress

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概要

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• The preservative effects of different types of polyhydroxyl compounds on the stability of biocatalysts, β-amylase, pyruvate kinase and heat shock proteins, under dehydration stress were investigated. Polyhydroxyl compounds used in the present study were trehalose, sucrose, raffinose, maltose, lactose, glucose, glycerol, and dimethyl sulfoxide. The enzymatic activity of β-amylase was lost following both freeze-drying and air-drying; that of pyruvate kinase was lost only after air-drying. Non-reducing sugars, including trehalose, sucrose, and raffinose had marked preservative effects on the stability of these two biocatalysts. In contrast, glycerol caused the deterioration of their enzymatic activities. To our surprise, however, glycerol effectively retarded the inactivation of heat shock proteins, GroEL and Hsc73, caused by short-term dehydration. These findings are of considerable significance for understanding the interplay between heat shock proteins and the stress-induced accumulation of glycerol in anhydrobiotic organisms. Moreover, the utilization of non-reducing sugars as well as glycerol for storage of food materials and certain specific biocatalysts has been elucidated.

• 2011-07-01

著者

• Kitabatake Naofumi

  Research Institute Of Food Science Kyoto University

• Tani Fumito

  Department Of Food Science And Technology Faculty Of Agriculture Kyoto University

• Tani Fumito

  Research Institute For Food Science Kyoto University

• Tani F

  Institute For Fundamental Research Of Organic Chemistry Kyushu University

• Fumito Tani

  Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University

• Tani Fumito

  Laboratory Of Food And Environmental Sciences Division Of Food Science And Biotechnology Graduate Sc

• Tani Fumito

  Institute For Materials Chemistry And Engineering Kyushu University

• KITABATAKE Naofumi

  Laboratory of Food and Environmental Sciences, Division of Food Science and Biotechnology, Graduate

• Kitabatake N

  Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University

• Yasumoto K

  Department Of Food And Nutrition School Of Life Studies Sugiyama Jogakuen University

• Nishitani Iwao

  Planning & Development Center Ajinomoto Interamericana Ind.e Com. Ltda

• YASUMOTO Kyoden

  Kyoto University

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