• Biotechnology and Bioprocess Engineering:BBE
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• 제10권6호
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• pp.552-555
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• 2005

The influence of whole yeast cells $(0{\sim}15%\;w/v)$ on the protein adsorption performance in dye-ligand chromatography was explored. The adsorption of a model protein, bovine serum albumin (BSA), was selected to demonstrate this approach. The UpFront adsorbent $(p=1.5\;g/cm^3)$ derivatised with Cibacron Blue 3GA and a commercially available expanded bed column (20 mm i.d.) from UpFront Chromatography, Denmark, were employed in the batch binding and expanded bed operation. The BSA binding capacity was demonstrated to not be adversely affected by the presence of yeast cells. The dynamic binding capacity of BSA at a $C/C_0=0.1$ biomass concentration of 5, 10, 15% w/v were 9, 8, and 7.5mg/mL of settled adsorbent, respectively.

• BMB Reports
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• 제50권9호
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• pp.478-483
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• 2017

Budding yeast has dozens of prions, which are mutually dependent on each other for the de novo prion formation. In addition to the interactions among prions, transmissions of prions are strictly dependent on two chaperone systems: the Hsp104 and the Hsp70/Hsp40 (J-protein) systems, both of which cooperatively remodel the prion aggregates to ensure the multiplication of prion entities. Since it has been postulated that prions and the remodeling factors constitute complex networks in cells, a quantitative approach to describe the interactions in live cells would be required. Here, the researchers applied dual-color fluorescence cross-correlation spectroscopy to investigate the molecular network of interaction in single live cells. The findings demonstrate that yeast prions and remodeling factors constitute a network through heterogeneous protein-protein interactions.

• 미생물학회지
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• 제30권2호
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• pp.108-112
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• 1992

To investigate the expression and the secretion of heterologous proteins in yeast, we constructed an yeast secretion vector and produced a human secretory protein, .alpha.-1-antitrypsin (.alpha.-1-AT), from yeast cells. The secretion vector pGAT8 was constructed by inserting the signal sequence of yeast acid phosphatase gene (PH05) into the .alpha.1-AT expression vector pGAT6 which contained .alpha.-1-AT cDNA fused to GAL10-CYC1 promotor. The .alpha.-1-AT was produced efficiently in the yeast cells transformed with plasmid pGAT8, which was onfirmed both by the .alpha.-1-AT activity assay and by the immunoblot method using .alpha.-1-AT antibody. We also showed the secretion of .alpha.-1-AT into the culture media and into the periplasmic space by immunoblot.

• Journal of Microbiology and Biotechnology
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• 제33권10호
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• pp.1329-1336
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• 2023

Microbial fermentation is often used to improve the functionality of plant-based food materials. Herein, we investigated changes in the physicochemical and functional properties of cabbage during yeast fermentation to develop new products using fermented cabbage. Among the 8 types of food-grade yeast, both Saccharomyces cerevisiae and Saccharomyces boulardii fermented 10% cabbage powder solution (w/w) the most effectively, leaving no soluble sugars after 12 h of fermentation. In addition, the yeast fermentation of cabbage resulted in functionally positive outcomes in terms of sulforaphane content, antioxidant properties, and anti-inflammatory activity. Specifically, the yeast-fermented cabbages contained about 500% more sulforaphane. The soluble fraction (5 ㎍/ml) of yeast-fermented cabbage had no cytotoxicity in murine RAW 264.7 cells, and the radical-scavenging capacity was equivalent to 1 ㎍/ml of ascorbic acid. Moreover, cabbage fermented with S. boulardii significantly suppressed both lipopolysaccharides (LPS)-induced nitric oxide production and LPS-induced reactive oxygen species production in RAW 264.7 cells, suggesting a potential anti-inflammatory effect. These results support the idea that yeast fermentation is promising for developing functionally improved cabbage products.

• Mycobiology
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• 제40권1호
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• pp.35-41
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• 2012

A repeated batch fermentation system was used to produce ethanol using $Saccharomyces$ $cerevisiae$ strain (NCIM 3640) immobilized on sugarcane ($Saccharum$ $officinarum$ L.) pieces. For comparison free cells were also used to produce ethanol by repeated batch fermentation. Scanning electron microscopy evidently showed that cell immobilization resulted in firm adsorption of the yeast cells within subsurface cavities, capillary flow through the vessels of the vascular bundle structure, and attachment of the yeast to the surface of the sugarcane pieces. Repeated batch fermentations using sugarcane supported biocatalyst were successfully carried out for at least ten times without any significant loss in ethanol production from sugarcane juice and molasses. The number of cells attached to the support increased during the fermentation process, and fewer yeast cells leaked into fermentation broth. Ethanol concentrations (about 72.65-76.28 g/L in an average value) and ethanol productivities (about 2.27-2.36 g/L/hr in an average value) were high and stable, and residual sugar concentrations were low in all fermentations (0.9-3.25 g/L) with conversions ranging from 98.03-99.43%, showing efficiency 91.57-95.43 and operational stability of biocatalyst for ethanol fermentation. The results of the work pertaining to the use of sugarcane as immobilized yeast support could be promising for industrial fermentations.

• KSBB Journal
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• 제13권3호
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• pp.308-311
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• 1998

A novel process was developed to simultaneously produce invertase and yeast extract from baker's yeast using ultrafiltration (UF) and microfiltration (MF) membrane processing. After the extraction of invertase under the optimal condition obtained in this study, invertase was separated from yeast cells using a hollow fiber membrane with a pore size of 0.1 $\mu\textrm{m}$. The resulting permeate containing invertase was concentrated using a hollow fiber membrane with a nominal molecular weight cut-off of 30 kDa. The yeast cell and permeate solutions, which were obtained after MF and UF membrane processing, respectively, were mixed together, and the autolysis was performed at 50$^{\circ}C$ in the presence of 5% (w/v) ethanol and 1% (w/v) NaCl. As a result, the yeast extract and invertase could be simultaneously produced from baker's yeast by this novel process.

• 한국식품과학회지
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• 제33권2호
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• pp.205-208
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• 2001

맥주 공장 부산물인 맥주효모 슬러리의 쓴맛을 제거하기 위하여 가성소다 액을 이용한 세척 시험을 하였다. 효모 슬러리를 묽은 가성소다 액에 침지시키고 세척함에 따라 쓴맛이 감소하였는데, 가성소다 액의 농도를 0.05%(w/v)에서 0.25%(w/v)로 단계적으로 증가시킴에 따라 맥주 효모의 쓴맛 정도(bitterness unit)가 45 BU에서 3.0 BU까지 낮아진 반면 효모가 폐사되는 단점이 나타났다. 쓴맛 제거 정도와 세척 효모의 생존율을 동시에 고려할 때 $0.07{\sim}0.1%$(w/v) pH로는 $9.5{\sim}10.5$인 가성소다 액에 효모 슬러리를 넣고 $10{\sim}20$분 방치한 다음 0.85%(w/v) NaCl 용액으로 세척하는 것이 가장 좋은 것으로 나타났다. 세척된 효모 슬러리는 세척 전보다 백색(whiteness)이 증가되었으며 황색(yellowness)은 감소하였다. 이외에도 알코올 용액을 사용하여 세척해도 우수한 쓴맛제거 효과를 얻을 수 있었다.

• BMB Reports
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• 제33권5호
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• pp.422-425
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• 2000

Thioltransferase (TTase), also known as glutaredoxin (Grx), is an enzyme catalyzing the reduction of a variety of disulfide compounds and acting as a cofactor for various enzymes such as ribonucleotide reductase. The Schizosaccharomyces pombe cells, exponentially grown in rich medium at $30^{\circ}C$, were shifted to $20^{\circ}C$ and $35^{\circ}C$. The yeast cells, shifted to $35^{\circ}C$, showed higher TTase activity than the cells continuously grown at $30^{\circ}C$, whereas the yeast cells, shifted to $20^{\circ}C$, gave lower TTase activity. The S. pombe cells, exponentially grown in minimal medium and shifted from $30^{\circ}C$ to $35^{\circ}C$ and $40^{\circ}C$, produced higher TTase activity. When the S. pombe cells were initially incubated in rich and minimal media at three different temperatures ($25^{\circ}C$, $30^{\circ}C$ and $35^{\circ}C$), they showed higher TTase activity at higher temperature. These results suggest that the TTase activity of S. pombe is regulated by temperature.

• Journal of Microbiology and Biotechnology
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• 제7권1호
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• pp.62-67
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• 1997

To enhance the hyperproductive and low energy-consuming ethanol fermentation rate, the thermotolerant yeast S. cerevisiae RA-74-2 cells were immobilized. An efficient immobilization condition was proved to be $1.5{\%}$ (w/v) alginate solution, neutral pH and 20 h activation of beads. The fermentation characteristics and stability at various temperatures were examined as compared with free S. cerevisiae RA-74-2 cells. The immobilized cells had excellent fermentation rate at the range of pH 3-7 at 30-$42^{\circ}C$ in 15-$20{\%}$ glucose media. When the seed volume was adjusted to 0.12 (v/v) (6ml bead/50 ml medium), $11{\%}$ (w/v) ethanol was produced during the first 34 hand $12.15{\%}$ (w/v) ethanol [$95{\%}$ (w/v) of theoretical yield] during the first 60 h in $25{\%}$ glucose medium. In repetitive fermentation using a 2 litre fermentor, 5.79-$7.27{\%}$ (w/v) ethanol [76-$95{\%}$ (w/v) of theoretical yield] was produced during the 40-55 h in $15{\%}$ glucose media. These data suggested the fact that alginate beads of thermotolerant S. cerevisiae RA-74-2 cells would contribute to economic and hyperproductive ethanol fermentation at high temperature.

• 생명과학회지
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• 제19권12호
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• pp.1685-1689
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• 2009

파이토킬레이트(PC)는 PCS에 의해 생성되는 작은 폴리펩타이드로서 여러 생물에서 발견되고 있다. PC의 역할은 카드뮴과 같은 중금속을 세포질에서 결합하며 이는 액포막에 존재하는 HMT에 의해서 액포 안으로 이동된다. HMT1은 분열효모에서 처음으로 알려졌으며 이후 선충, 초파리 등에서도 발견되었으며 세포 내 역할은 카드뮴 같은 중금속 해독에 관여를 하고 있다. 하지만 액포가 존재하지 않고 PC를 생성하지 않는 초파리에서의 HMT1의 발견은 그 동안 알려진 HMT1의 역할을 재 조명하게 된다. 따라서 PC를 생성하지 못하는 출아효모에 PC를 생성하는 분열효모 유래 SpHMT1을 발현시켜 카드뮴에 대한 저항성을 분석하였다. SpHMT1을 발현하는 출아효모는 카드뮴에 대한 저항성이 현저하게 증가되었고 이는 SpHMT1이 PC가 존재하지 않는 조건에서도 카드뮴에 대한 해독작용을 하는 것을 암시한다. 또한 SpHMT1을 발현하는 출아효모는 GSH에 대한 저항성을 보였고 카드뮴에 대한 저항성도 GHS에 의해서 더 증가되는 결과를 보였다. 이러한 결과는 HMT1이 PC와 결합된 카드뮴을 액포안으로 이동시키는 가능성보다 GSH와 결합된 카드뮴을 액포 안으로 이동시켜 카드뮴에 대한 해독작용을 한다는 것을 암시한다.