Simple improvement in freeze-tolerance of bakers' yeast with poly-γ-glutamate

Yokoigawa, Kumio; Sato, Machiko; Soda, Kenji

doi:10.1263/jbb.102.215

Cited by 27 publications

(6 citation statements)

References 24 publications

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“…Therefore, the potential applications of PGA have been of interest in a broad range of industrial fields such as medicine, food, and cosmetics (Bajaj and Singhal ). Previously, we reported that PGA suppressed the decrease in leavening ability during prolonged fermentation time, probably because PGA adsorbed the inhibitory metabolites that accumulated in the dough (Yokoigawa and others ). We also reported that PGA showed high antimutagenic activity by adsorbing chemical mutagens (Sato and others ).…”

Section: Discussionmentioning

confidence: 87%

Adsorption of Shiga Toxin to Poly‐γ‐Glutamate Precipitated

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Tsuji

Kanemaru

et al. 2016

Journal of Food Science

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We screened foods containing indigestible ingredients in the ability to adsorb Shiga toxin (Stx). When 5 mg of foods and dietary fibers such as dry vegetables and inulin were mixed and incubated with 0.5 mL of Stx solution (100 ng/mL) containing 0.5% bovine serum albumin, both Stx1 and Stx2 seemed to be adsorbed by only a fermented food, natto (a traditional Japanese food prepared from steamed soybeans by the biological action of Bacillus subtilis). We purified the Stx-adsorbing substance from natto by extraction with H O, acid treatment, Proteinase K treatment, and an ion exchange chromatography. The purified substance showed an average molecular mass of about 600 kDa. We identified it as poly-γ-glutamate (PGA) by amino acid analysis of its hydrolysate and peptide analysis after its treatment with Proteinase K. Purified PGA (MW: molecular weight = about 600 kDa) was considered to adsorb both Stx1 and Stx2 when we separated adsorbed and unadsorbed Stxs (MW = about 72 kDa) by an ultrafiltration method with a centrifugal filter unit (MWCO: molecular weight cut-off = 100 K). However, PGA with the ability to adsorb Stx was an insoluble form precipitated in the filter unit during centrifugation. PGA precipitated beyond the saturated density was also confirmed to well adsorb both Stx1 and Stx2 by an equilibrated dialysis method. To the best of our knowledge, this is the 1st report on food-adsorbing Stx.

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Section: Discussionmentioning

confidence: 87%

Adsorption of Shiga Toxin to Poly‐γ‐Glutamate Precipitated

Goto

Tsuji

Kanemaru

et al. 2016

Journal of Food Science

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“…Other approaches devoid of genetic engineering were also taken. Cells were cultured in diverse conditions, including media with high concentration of trehalose or glycerol Izawa et al, 2004a); with poly-γ-glutamate (Yokoigawa et al, 2006), and with soy peptides (Izawa et al, 2007) acquiring improved tolerance to freezethaw stress and also retaining high leavening ability. The benefits of cryoprotectants, substances that promote the excretion of water, thus decreasing the formation of ice crystals that happens during the freezing process, were also addressed.…”

Section: Improving Baker's Yeast Frozen Dough Performancementioning

confidence: 99%

Yeast, the Man’s Best Friend

Tulha¹,

Carvalho²,

Armada³

et al. 2012

Scientific, Health and Social Aspects of the Food Industry

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“…The application of g-PGA in the baking industry, the use of g-PGA as a cryoprotectant for frozen dough, is demonstrated (Yokoigawa et al 2006). They examined the effect of g-PGA on the freeze-tolerance of several types of commercial baker's yeast and as a result, confirmed improvement of the freeze-tolerance.…”

Section: Antifreeze Activitymentioning

confidence: 99%

Food Applications of Poly-Gamma-Glutamic Acid

Tanimoto

2010

Amino-Acid Homopolymers Occurring in Nature

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Simple improvement in freeze-tolerance of bakers' yeast with poly-γ-glutamate

Cited by 27 publications

References 24 publications

Adsorption of Shiga Toxin to Poly‐γ‐Glutamate Precipitated

Adsorption of Shiga Toxin to Poly‐γ‐Glutamate Precipitated

Yeast, the Man’s Best Friend

Food Applications of Poly-Gamma-Glutamic Acid

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