Control of Intracellular Trehalose of Baker's Yeast for Its Improvement of Freeze -Tolerance
| Project/Area Number |
14580168
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
食生活
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| Research Institution | Kansai University of Health and Welfare (2003)
Kansai Women's Junior College (2002) |
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Principal Investigator |
KAWAI Hiroyasu Kansai University of Health and Welfare, Department of Nutritional Sciences, Professor, 健康福祉学部, 教授 (80026525)
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| Co-Investigator(Kenkyū-buntansha) |
TSUCHIDA Yukie Kansai University of Health and Welfare, Department of Nutritional Sciences, Research Assistant, 健康福祉学部, 助手 (80353001)
ISOBE Yuka Mie University, Department of Education, Associate Professor, 教育学部, 助教授 (80218544)
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| Project Period (FY) |
2002 – 2003
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| Project Status |
Completed (Fiscal Year 2003)
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| Budget Amount *help |
¥3,600,000 (Direct Cost: ¥3,600,000)
Fiscal Year 2003: ¥600,000 (Direct Cost: ¥600,000)
Fiscal Year 2002: ¥3,000,000 (Direct Cost: ¥3,000,000)
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| Keywords | Baker's Yeast / Freeze-tolerant Yeast / Trehalose / Freeze-tolerance Mechanisim / Saccharomyces cerevisiae |
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| Research Abstract |
Trehalose, a reserve carbohydrate in yeast, is known to play an important role as a freeze-tolerance factor, and the intracellular content of trehalose has a close correlation to the freeze-tolerance of baker's yeast. This study was undertaken to develop a convenient method to obtain a freeze-tolerant yeast for the freeze-dough baking method by loading baker's yeast with exogenous trehalose under various conditions. The results obtained in the term of2002-2003 were as follows.
(1)Several types of commercial compressed baker's yeasts different in freeze-sensitivity and cultured baker's yeasts from laboratory collections were incubated or soaked in 0.5M-1M trehalose solution at 4〜30℃, and the change in intracellular trehalose content and freeze-tolerance of yeasts in dough was investigated.
(2)The intracellular trehalose content of compressed baker's yeasts tested was extremely increased along with the incubation time. The more the trehalose concentration in incubation solution was increas
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ed, the more the amount of intracellular trehalose which was incorporated into yeast cells was increased. The rate of trehalose incorporation into yeast cells was also influenced by the incubation temperature. Higher incubation temperature seemed to accelerate the exogenous trehalose to be incorporated into yeast cells.
(3)The freeze-tolerance of a compressed baker's yeast(Or), which was incubated in 1M trehalose solution, attained to a maximum rate in 3 day-incubation at 4〜15℃, and in 12 hr-incubation at 30℃, respectively.
(4)The increase in intracellular trehalose by loading baker's yeast with the exogenous trehalose had almost no effect on the dough leavening activity of yeast.
(5)Stocked yeast strains, which were originated from commercial baker's yeasts, were cultivated under the common culture conditions, and the cultured yeast mass was examined on the incorporation of trehalose by the same method as was done for the compressed baker's yeast. It was found that the intracellular trehalose increased by incubating in trehalose solution, but the freeze-tolerance was not correlated to the trehalose content of the cultured yeasts tested. Less
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Report
(3 results)
Research Products
(6 results)
