Accumulation and Enrichment of Trace Elements by Yeast Cells and Their Applications: A Critical Review

Sun, Jie; Xu, Shoufang; Du, Yongbao; Yu, Kechen; Jiang, Yi; Wu, Hao; Yuan, Wei

doi:10.3390/microorganisms10091746

Cited by 15 publications

(2 citation statements)

References 140 publications

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“…Furthermore, organic anions such as glutamate and citrate are considered to contribute to temporary zinc storage in the vacuoles [58,62,63]. Aside from that, cytoplasmic proteins and peptides (metallothionein, glutathione, phytochelatins) also contribute to zinc storage in yeast cells [61,[64][65][66]. However, these mechanisms have limitations to their capacity.…”

Section: Discussionmentioning

confidence: 99%

Zinc Tolerance of Special Yeasts and Lactic Acid Bacteria for Use in the Food Industry

et al. 2023

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In order to address human zinc deficiency, fortifying staple foods with zinc is a safe and cost-effective solution. To ensure the nutritional properties and quality of a final product, zinc tolerance of the microorganisms involved in the fermentation is necessary. Bread, which is widely consumed, occupies a substantial place in many people’s diets, and is often based on a sourdough making process; thus, it might be an important headlining product. This study investigated the zinc tolerance of yeasts and lactic acid bacteria that are specifically suited to produce sourdough bread made with cricket powder hydrolysate and wheat flour. Amongst the yeasts, Kazachstania servazzii KAZ2 and Kazachstania unispora FM2 were only slightly affected in regard to cell growth and colony-forming ability when cultured in YPD broth spiked with 0.5 or 1 mM ZnSO4, respectively. Yarrowia lipolytica RO25 showed a higher tolerance for up to 2.5 mM zinc (ZnSO4). All the yeast strains were capable of accumulating zinc in the range between 200 and 400 fg/cell. The heterofermentative lactic acid bacterium Fructilactobacillus sanfranciscensis DG1 appeared to have a moderate zinc requirement and was homeostatically balanced, even under a high 20 mM extracellular ZnSO4 load. A better understanding of zinc homeostasis in yeast and lactic acid bacteria for food industry applications may lead to improvements in zinc fortification, which might contribute to diminishing Zn deficiencies, especially in vulnerable population groups.

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Section: Discussionmentioning

confidence: 99%

Zinc Tolerance of Special Yeasts and Lactic Acid Bacteria for Use in the Food Industry

et al. 2023

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“…It is required for various highly complex processes, including the transport of oxygen from the lungs to tissues via red blood cell hemoglobin, DNA synthesis, electron transfers, and as a significant component of enzyme systems in various tissues (Pandrangi et al, 2022). Iron is also involved in many crucial biochemical processes, such as the synthesis of amino acids, lipids, deoxyribonucleotides, and sterols (Sun et al, 2022). Many diseases are related to abnormal iron metabolism, which results in iron overload or deficiency.…”

Section: Introductionmentioning

confidence: 99%

Iron content in leafy plants cultivated in Bosnia and Herzegovina

PAZALJA,

LINDOV,

SPAHIĆ

et al. 2023

BUASVMCN-FST

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Iron deficiency anemia is one of the main health issues that has an impact on cognitive function, physical ability, immune function, and reproductive performance. Therefore, this study focused on the determination of iron content in leafy plants cultivated in Bosnia and Herzegovina, and the average daily intake of iron via consumption of these plants. The plant samples were prepared by wet digestion with nitric acid (HNO3), and iron content was determined using flame atomic absorption spectrometry (FAAS). The mean concentration of Fe ranged from 41.97 mg/kg for Brassica oleracea var. acephala to 338.73 mg/kg for Spinacia oleracea. Daily intakes for different leafy plants were also calculated. The leafy plants were arranged by daily iron intake in the following decreasing order Spinacia oleracea > Beta vulgaris > Atriplex hortensis > Urtica dioica > Brassica oleracea var. acephala. Results from this study indicate that leafy plants can be a significant source of iron. The findings conclusively suggest that our local leafy plants are good source of iron through diet.

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Rapid Fluorescence Assay for Polyphosphate in Yeast Extracts Using JC‐D7

Deitert,

Fees,

Mertens

et al. 2024

Yeast

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Polyphosphate (polyP) is an intriguing molecule that is found in almost any organism, covering a multitude of cellular functions. In industry, polyP is used due to its unique physiochemical properties, including pH buffering, water binding, and bacteriostatic activities. Despite the importance of polyP, its analytics is still challenging, with the gold standard being 31P NMR. Here, we present a simple staining method using the fluorescent dye JC‐D7 for the semi‐quantitative polyP evaluation in yeast extracts. Notably, fluorescence response was affected by polyP concentration and polymer chain length in the 0.5–500 µg/mL polyP concentration range. Hence, for polyP samples of unknown chain compositions, JC‐D7 cannot be used for absolute quantification. Fluorescence of JC‐D7 was unaffected by inorganic phosphate up to 50 mM. Trace elements (FeSO4 > CuSO4 > CoCl2 > ZnSO4) and toxic mineral salts (PbNO3 and HgCl2) diminished polyP–induced JC‐D7 fluorescence, affecting its applicability to samples containing polyP–metal complexes. The fluorescence was only marginally affected by other parameters, such as pH and temperature. After validation, this simple assay was used to elucidate the degree of polyP production by yeast strains carrying gene deletions in (poly)phosphate homeostasis. The results suggest that staining with JC‐D7 provides a robust and sensitive method for detecting polyP in yeast extracts and likely in extracts of other microbes. The simplicity of the assay enables high‐throughput screening of microbes to fully elucidate and potentially enhance biotechnological polyP production, ultimately contributing to a sustainable phosphorus utilization.

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Accumulation and Enrichment of Trace Elements by Yeast Cells and Their Applications: A Critical Review

Cited by 15 publications

References 140 publications

Zinc Tolerance of Special Yeasts and Lactic Acid Bacteria for Use in the Food Industry

Zinc Tolerance of Special Yeasts and Lactic Acid Bacteria for Use in the Food Industry

Iron content in leafy plants cultivated in Bosnia and Herzegovina

Rapid Fluorescence Assay for Polyphosphate in Yeast Extracts Using JC‐D7

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