Modification of yeast characteristics by soy peptides: cultivation with soy peptides represses the formation of lipid bodies

被引：0
作者：
Kayo Ikeda
Sayuri Kitagawa
Takakiyo Tada
Haruyuki Iefuji
Yoshiharu Inoue
Shingo Izawa
机构：
[1] Kyoto University,Laboratory of Molecular Microbiology, Graduate School of Agriculture
[2] Fuji Oil Co. Ltd.,Food Science Research Institute
[3] KRI Inc.,Laboratory of Microbial Technology, Graduate School of Science and Technology
[4] National Research Institute of Brewing,undefined
[5] Kyoto Institute of Technology,undefined
来源：
Applied Microbiology and Biotechnology | 2011年 / 89卷
关键词：
Lipid bodies; Soy peptide; Food microorganisms; Triacylglycerol;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
We have previously reported that the cultivation of yeast cells with soy peptides can improve the tolerance of yeast to freeze–thaw stress (Izawa et al. Appl Microbiol Biotechnol 75:533–538, 2007), indicating that soy peptides can modify the characteristics of yeast cells. To gain a greater understanding of the potencies of soy peptides, we further investigated the effects of cultivation with soy peptides on yeast physiology and found that soy peptides repress the formation of lipid bodies (also called lipid droplets or lipid particles), in which neutral lipids are accumulated. Compared with casein peptone, bacto peptone, yeast nitrogen base, and free amino acid mixtures having the same amino acid composition as soy peptides, cultivation with soy peptides caused decreased levels of mRNAs of neutral lipid synthesis-related genes, such as DGA1, and repressed the formation of lipid bodies and accumulation of triacylglycerol. These results indicate that soy peptides affect the lipid metabolism in yeast cells, and also demonstrate a potentiality of edible natural ingredients as modifiers of the characteristics of food microorganisms.
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页码：1971 / 1977
页数：6
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