11. 酵母のアルコール耐性発現におけるトレハロースの役割(平成13年度第47回低温生物工学会研究報告)

概要

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It is known that yeast cells which contain trehalose exhibit ethanol tolerance. The survival ratio against ethanol shock increases with an increase in trehalose content when its value is below 2.5 w% /dry solid. In the range of larger trehalose content, the survival ratio is saturated with a high value of 80-90 %. To explain such phenomena, we measured the amount of bound water in cells using thermogravimetry. Consequently, the amount of bound water steeply decreases when the trehalose content is less than2.5 w%, and is kept constant at a low level in more concentrated range. Thus, the tendencies of the survival and the bound water against torehalose concentration are similar to each other. On the basis of these results, we discuss the mechanism of ethanol tolerance induced by trehalose, and show that the water replacement mechanism, early proposed to explain the desiccation tolerance, are also hold in ethanol tolerance.
低温生物工学会の論文
2001-12-28