Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Original papers
Improvement of Freezing and Oxidative Stress Tolerance in Saccharomyces cerevisiae by Taurine
Ken-ichi HONJOHTakeshi MACHIDAKoutarou NISHIKanae MATSUURAKevin Webby SOLITakatoshi SAKAIHiroya ISHIKAWAKiyoshi MATSUMOTOTakahisa MIYAMOTOMasayoshi IIO
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2007 Volume 13 Issue 2 Pages 145-154

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Abstract

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.

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© 2007 by Japanese Society for Food Science and Technology
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