TOTAL ANTIOXIDANT ACTIVITY OF YEAST SACCHAROMYCES CEREVISIAE

被引：0
作者：
Lavova, Blazena [1 ]
Urminska, Dana [1 ,2 ]
机构：
[1] Slovak Univ Agr, Fac Biotechnol & Food Sci, Dept Biochem & Biotechnol, Tr A Hlinku 2, Nitra 94976, Slovakia
[2] Slovak Acad Sci, Inst Chem, Ctr Excellence White Green Biotechnol, Nitra 94976, Slovakia
来源：
JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES | 2013年 / 2卷
关键词：
antioxidant activity; ABTS; Saccharomyces cerevisiae;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Antioxidants are health beneficial compounds that can protect cells and macromolecules (e.g. fats, lipids, proteins and DNA) from the damage of reactive oxygen species (ROS). Sacchamomyces cerevisiae are know as organisms with very important antioxidative enzyme systems such as superoxide dismutase or catalase. The total antioxidant activity (mmol Trolox equivalent - TE.g(-1) d.w.) of Saccharomyces cerevisiae was measured by 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) during the yeast cultivation. It was found that the total antioxidant activity was the highest (1.08 mmol TE.g(-1) d.w.) in the strain Kolin after 32 hours of cultivation and the lowest (0.26 mmol TE.g(-1) d.w.) in the strain Gyong after 12 hours of cultivation.
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页码：1927 / 1933
页数：7
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