酵母 Candida tropicalis pK233 培養液の抗酸化能  [in Japanese] Antioxidative Ability in Culture of Yeast Candida tropicalis pK233  [in Japanese]

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Abstract

<I>C. tropicalis</I> pK233をイノシトール欠如培地でエタノールを加えて培養すると仮性菌糸型で増殖するとともに菌体内成分の漏洩量が増加することから,この菌体培養液の抗酸化能を,エタノール無添加増殖菌体(酵母型)の培養液と比較した.エタノール無添加培地では増殖後急激にORPが低下し,その後徐々に増加した.一方,エタノール添加培地では増殖後ORPが低下し,その後も増加しなかった.エタノール無添加培地に比べて,エタノール添加培地の培養液は強いDPPHラジカル消去能とO<SUPB>-2</SUB>消去能を示した.本菌はイノシトール含有培地にエタノールを加えると酵母型で増殖するが,イノシトール欠如培地と同様に強い活性酸素消去能を示したので,菌の形態に関係なく,エタノールが本菌の抗酸化能物質の生産を促したものと思われる.

Ability of scavenging reactive oxygen species (ROS) in yeast <I>Candida tropicalis</I> pK 233 was investigated. Ethanol causes pseudohyphal development in <I>C. tropicalis</I> pK 233 in the absence of myo-inositol. Antioxidative ability of samples was investigated through of scavenging ability for DPPH and O<SUPB>-2</SUB>. Oxidation-reduction potential (ORP) of the culture without ethanol decreased with cell growth until 24h and then gradually increased, while that with 4% ethanol decreased with cell growth until 48h and remained at the decreased level. The cell culture grown with 4% ethanol showed strong scavenging ability for DPPH radical and O<SUPB>-2</SUB>, compared to that of without ethanol ; this scavenging ability of ROS by the culture with 4% ethanol increased with cultivating time until 120h. The cell culture grown with both ethanol and inositol was also able to scavenge ROS in a similar manner to that grown with 4% ethanol alone ; yeast cells could be grown under these conditions. Thus, ethanol appears to enhance antioxidative ability in <I>C. tropicalis</I> pK 233 regardless of the presence of inositol and cell morphology.

Journal

  • Nippon Shokuhin Kagaku Kogaku Kaishi

    Nippon Shokuhin Kagaku Kogaku Kaishi 56(5), 255-260, 2009-05-15

    Japanese Society for Food Science and Technology

References:  16

Codes

  • NII Article ID (NAID)
    10024855443
  • NII NACSIS-CAT ID (NCID)
    AN10467499
  • Text Lang
    JPN
  • Article Type
    ART
  • ISSN
    1341027X
  • NDL Article ID
    10221312
  • NDL Source Classification
    ZP34(科学技術--食品工学・工業)
  • NDL Call No.
    Z17-126
  • Data Source
    CJP  NDL  IR  J-STAGE 
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