Linked Life Data

21103987

Source:http://linkedlifedata.com/resource/pubmed/id/21103987

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
6
pubmed:dateCreated
2011-2-24
pubmed:abstractText
We have previously reported that the cultivation of yeast cells with soy peptides can improve the tolerance of yeast to freeze-thaw stress (Izawa et al. Appl Microbiol Biotechnol 75:533-538, 2007), indicating that soy peptides can modify the characteristics of yeast cells. To gain a greater understanding of the potencies of soy peptides, we further investigated the effects of cultivation with soy peptides on yeast physiology and found that soy peptides repress the formation of lipid bodies (also called lipid droplets or lipid particles), in which neutral lipids are accumulated. Compared with casein peptone, bacto peptone, yeast nitrogen base, and free amino acid mixtures having the same amino acid composition as soy peptides, cultivation with soy peptides caused decreased levels of mRNAs of neutral lipid synthesis-related genes, such as DGA1, and repressed the formation of lipid bodies and accumulation of triacylglycerol. These results indicate that soy peptides affect the lipid metabolism in yeast cells, and also demonstrate a potentiality of edible natural ingredients as modifiers of the characteristics of food microorganisms.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Mar
pubmed:issn
1432-0614
pubmed:author
pubmed:issnType
Electronic
pubmed:volume
89
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
1971-7
pubmed:meshHeading
pubmed:year
2011
pubmed:articleTitle
Modification of yeast characteristics by soy peptides: cultivation with soy peptides represses the formation of lipid bodies.
pubmed:affiliation
Laboratory of Molecular Microbiology, Graduate School of Agriculture, Kyoto University, Uji, Kyoto, Japan.
pubmed:publicationType
Journal Article, Research Support, Non-U.S. Gov't