Iron enriched Saccharomyces cerevisiae maintains its fermenting power and bakery properties

Gaensly, Fernanda; Wille, Grace Maria Ferreira de Castro; Brand, Débora; Bonfim, Tania Maria Bordin

doi:10.1590/s0101-20612011000400025

Cited by 18 publications

(15 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…We show here that laboratory strain BY4741 reached a maximum of 5 mg Fe/g DW (around 50 mM) when incubated in 8 mM FAS, which is a Ͼ100-fold-higher iron accumulation than when iron is not added to the medium. These intracellular iron concentrations fell within a range similar to those in recent reports in which a yeast strain grown in rich medium accumulated 3 or 8 mg Fe/g DW when incubated for either 20 h in 500 M FeSO 4 or 12 h in 1.8 mM FeSO 4 , respectively (2,31). We also observed that after 24 h of incubation in the same medium, iron-sensitive strains accumulated more iron than iron-resistant isolates (discussed below).…”

Section: Discussionsupporting

confidence: 90%

“…These iron-enriched yeasts could be used as a dietary iron supplement to help animals recover from dietary iron deficiency (3). Furthermore, iron-enriched baker's yeasts that maintain their biotechnological properties could be potentially used to enrich bread with iron (2).…”

Section: Discussionmentioning

confidence: 99%

“…Interestingly, iron-enriched yeasts are currently being evaluated as promising sources of iron to prevent and palliate iron deficiency in humans and animals (1). In fact, recent reports have indicated that iron-enriched baker's yeasts are efficient for helping animals recover from iron deficiency, while maintaining their fermentative and bakery properties (2,3).…”

mentioning

confidence: 99%

See 2 more Smart Citations

Responses of Saccharomyces cerevisiae Strains from Different Origins to Elevated Iron Concentrations

Martínez-Garay

Llanos

Romero

et al. 2016

Appl Environ Microbiol

View full text Add to dashboard Cite

Iron is an essential micronutrient for all eukaryotic organisms. However, the low solubility of ferric iron has tremendously increased the prevalence of iron deficiency anemia, especially in women and children, with dramatic consequences. Baker's yeast Saccharomyces cerevisiae is used as a model eukaryotic organism, a fermentative microorganism, and a feed supplement. In this report, we explore the genetic diversity of 123 wild and domestic strains of S. cerevisiae isolated from different geographical origins and sources to characterize how yeast cells respond to elevated iron concentrations in the environment. By using two different forms of iron, we selected and characterized both iron-sensitive and iron-resistant yeast strains. We observed that when the iron concentration in the medium increases, iron-sensitive strains accumulate iron more rapidly than iron-resistant isolates. We observed that, consistent with excess iron leading to oxidative stress, the redox state of iron-sensitive strains was more oxidized than that of iron-resistant strains. Growth assays in the presence of different oxidative reagents ruled out that this phenotype was due to alterations in the general oxidative stress protection machinery. It was noteworthy that iron-resistant strains were more sensitive to iron deficiency conditions than iron-sensitive strains, which suggests that adaptation to either high or low iron is detrimental for the opposite condition. An initial gene expression analysis suggested that alterations in iron homeostasis genes could contribute to the different responses of distant iron-sensitive and iron-resistant yeast strains to elevated environmental iron levels.

show abstract

Section: Discussionsupporting

confidence: 90%

Section: Discussionmentioning

confidence: 99%

mentioning

confidence: 99%

See 1 more Smart Citation

Responses of Saccharomyces cerevisiae Strains from Different Origins to Elevated Iron Concentrations

Martínez-Garay

Llanos

Romero

et al. 2016

Appl Environ Microbiol

View full text Add to dashboard Cite

show abstract

“…Iron salts as a dietary supplement have low bioavailability and can cause gastrointestinal discomforts. Iron enriched yeasts can provide a supplementation of this micronutrient to the diet because this mineral has a better bioavailability when bonded to yeast cell macromolecules (Gaensly et al (2011). Pirman & Drešnik (2012) reported a highly significant (P<0.001) better bioavailability of iron-enriched yeast biomass, which was on average 36% higher than the availability of Fe-sulphate-enriched diet.…”

Section: Discussionmentioning

confidence: 99%

“…At present, this is the first report on screening of the wild No.BY1109 strain from the natural environment, which grew well on PDA media at an iron concentration of 10,000 μg/mL. Gaensly et al (2011) and Pirman & Drešnik (2012) reported that S. cerevisiae can enrich iron, and iron content in some iron enriched yeast products reached 8.0 mg/g dry cells under optimized cultivation conditions. Yuan et al (2004) showed that the iron content in the iron-enriched strain ZYF-15 reached 25 mg/g dry cells.…”

Section: Distribution Of Iron In Cellsmentioning

confidence: 99%

Screening of iron-enriched fungus from natural environment and evaluation of organically bound iron bioavailability in rats

Zhang¹,

Peng²,

Li³

et al. 2015

Food Sci. Technol (Campinas)

View full text Add to dashboard Cite

Iron is an essential element for nearly all living organisms, and its deficiency is the most common form of malnutrition in the world. The organic forms of trace elements are considered more bioavailable than the inorganic forms. Although Saccharomyces cerevisiae can enrich metal elements and convert inorganic iron to organic species, its tolerability and transforming capacity are limited. The aim of this study was to screen higher biomass and other iron-enriched fungi strains besides Saccharomyces cerevisiae from the natural environment. A PDA medium containing 800 μg/mL iron was used for initial screening. Fifty strains that tolerated high iron concentration were isolated from the natural environment, and only one strain, No.BY1109, grew well at Fe (II) concentration of 10,000μg/ml. According to morphological characterization, 18S rDNA sequence analysis, and biophysical and biochemical characterization, the strain No.BY1109 was identified as Rhodotorula. The iron content of No.BY1109 (10 mg Fe/g dry cell) was determined using atomic absorption spectrometry. The results of distribution of iron in the cells showed that iron ion was mainly chelated in the cell walls and vacuoles. The bioavailability in rats confirmed that strain No.BY1109 had higher absorption efficiency than that of ferrous sulfate after single dose oral administration. The present study introduces new iron supplements, and it is a basis for finding new iron supplements from natural environment.Keywords: iron-rich fungus; screening and isolation; identification; cell-iron distribution; bioavailability.Practical Application: Iron is an essential element for nearly all living organisms, and its deficiency is the most common form of malnutrition in the world. The present study described the higher bioavailability of iron from natural environment grown in high iron medium. The result is interesting and shows some new data for finding new iron supplements from natural environment.

show abstract

Saccharomyces and Their Potential Applications in Food and Food Processing Industries

et al. 2021

View full text Add to dashboard Cite

Iron enriched Saccharomyces cerevisiae maintains its fermenting power and bakery properties

Cited by 18 publications

References 9 publications

Responses of Saccharomyces cerevisiae Strains from Different Origins to Elevated Iron Concentrations

Responses of Saccharomyces cerevisiae Strains from Different Origins to Elevated Iron Concentrations

Screening of iron-enriched fungus from natural environment and evaluation of organically bound iron bioavailability in rats

Saccharomyces and Their Potential Applications in Food and Food Processing Industries

Contact Info

Product

Resources

About