Cryoprotective Activity of Shortened Locust Bean Gum Prepared by Using Food Yeast <I>Candia utilis</I>
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Screening various food yeast strains revealed the growth capabililty of <I>Candida utilis</I> NBRC1086 on the medium of locust bean gum (LBG) . The composition of the LBG medium (pH 5.0) was 0.5% (w/v) LBG, 0.3% (w/v) (NH<SUB>4</SUB>) <SUB>2</SUB>SO<SUB>4</SUB>, 0.02% (w/v) MgSO<SUB>4</SUB>⋅7H<SUB>2</SUB>O, 0.01% (w/v) Yeast extract, 0.15% (w/ v) NaH<SUB>2</SUB>PO<SUB>4</SUB>, 0.1% (w/v) KH<SUB>2</SUB>PO<SUB>4</SUB>. <I>C. utilis</I> has been cultivated for 24 hours, degraded by producing the β-mannosidase into the culture broth when transferred to shorten LBG (120 kDa) from LBG (300 kDa) . Each LBG could be separated by gel filtration chromatography. The homogeneity of shortened LBG was confirmed by paper chromatography and gel permeation chromatography (GPC) . The mannose / galactose ratio in the acid hydrolysate in shortened LBG was found to be 2.8: 1 using HPLC. The purified shortened LBG had a high level of cryoprotective activity (100%) at a concentration of 50μg⋅m1<SUP>-1</SUP>. Furthermore, the activity of the purified shortened LBG was higher than those of LBG, mannan and other sugars. This cryoprotective activity was specified for lactate dehydrogenase (LDH) and alcohol dehydrogenase (ADH) . The CP<SUB>50</SUB> of purified shortened LBG was 8.3×10nM, which was almost one-fifth of the CP<SUB>50</SUB> of BSA. The cryoprotective activity of shortened LBG against a freeze-labile enzyme, had the possibility of protecting protein component in food materials, <I>e.g.</I> eggs, meats <I>etc</I>. from freezing damage, then shortened LBG could provide for various frozen foods such as good appetite feelings. The shortened LBG is expected to be more effective as a cryprotectant than LBG for various frozen foods.
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