Thermal and surface behavior of yeast protein fractions from Saccharomyces cerevisiae

Autores
Sceni, Paula; Palazolo, Gonzalo Gastón; Vasallo, María del Carmen; Puppo, Maria Cecilia; Otero, Miguel A.; Wagner, Jorge Ricardo
Año de publicación
2009
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
An easy and inexpensive method of fractionation of a yeast homogenate was proposed and it is based on differential centrifugation steps of insoluble components and subsequent precipitations of soluble fractions. In this fractionation, the effect of addition of protease inhibitor was studied. The procedure, which was performed in mild conditions in order to minimize protein denaturation, produced four fractions that proceed from distinct parts of the yeast cell and with a different chemical composition: Fr I, Fr II, Fr III and Fr IV. Thermal and surface behavior of these samples was also analyzed. Fr I and Fr II, mainly composed by cell wall debris and membrane cell components, respectively, exhibited an adsorption rate (Δγ/Δt1/2) ten-fold higher than Fr III and Fr IV, composed by nucleoproteins and cytoplasmic proteins. All fractions exhibited a unique DSC endotherm with different peak temperature (Tp) and enthalpy values (ΔH). Fr IV exhibited the highest Tp value (74 °C) and less affected by inhibitor absence. Fr I and Fr II showed the highest ΔH values (27-47 J/g protein) but they were markedly affected reducing their enthalpy values and increasing their surface properties in absence of protease inhibitor.
Fil: Sceni, Paula. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Palazolo, Gonzalo Gastón. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Vasallo, María del Carmen. Instituto Cubano de Investigaciones de los Derivados de la Caña de Azúcar; Cuba
Fil: Puppo, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Otero, Miguel A.. Instituto Cubano de Investigaciones de los Derivados de la Caña de Azúcar; Cuba
Fil: Wagner, Jorge Ricardo. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
CHEMICAL COMPOSITION
SACCHAROMYCES CEREVISIAE
SURFACE PROPERTIES
THERMAL BEHAVIOR
YEAST PROTEIN FRACTIONS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/148890
Acceder
id CONICETDig_7827612e20564288c3d9ee5e3df43c59
oai_identifier_str oai:ri.conicet.gov.ar:11336/148890
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Thermal and surface behavior of yeast protein fractions from Saccharomyces cerevisiaeSceni, PaulaPalazolo, Gonzalo GastónVasallo, María del CarmenPuppo, Maria CeciliaOtero, Miguel A.Wagner, Jorge RicardoCHEMICAL COMPOSITIONSACCHAROMYCES CEREVISIAESURFACE PROPERTIESTHERMAL BEHAVIORYEAST PROTEIN FRACTIONShttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1An easy and inexpensive method of fractionation of a yeast homogenate was proposed and it is based on differential centrifugation steps of insoluble components and subsequent precipitations of soluble fractions. In this fractionation, the effect of addition of protease inhibitor was studied. The procedure, which was performed in mild conditions in order to minimize protein denaturation, produced four fractions that proceed from distinct parts of the yeast cell and with a different chemical composition: Fr I, Fr II, Fr III and Fr IV. Thermal and surface behavior of these samples was also analyzed. Fr I and Fr II, mainly composed by cell wall debris and membrane cell components, respectively, exhibited an adsorption rate (Δγ/Δt1/2) ten-fold higher than Fr III and Fr IV, composed by nucleoproteins and cytoplasmic proteins. All fractions exhibited a unique DSC endotherm with different peak temperature (Tp) and enthalpy values (ΔH). Fr IV exhibited the highest Tp value (74 °C) and less affected by inhibitor absence. Fr I and Fr II showed the highest ΔH values (27-47 J/g protein) but they were markedly affected reducing their enthalpy values and increasing their surface properties in absence of protease inhibitor.Fil: Sceni, Paula. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Palazolo, Gonzalo Gastón. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Vasallo, María del Carmen. Instituto Cubano de Investigaciones de los Derivados de la Caña de Azúcar; CubaFil: Puppo, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Otero, Miguel A.. Instituto Cubano de Investigaciones de los Derivados de la Caña de Azúcar; CubaFil: Wagner, Jorge Ricardo. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier Science2009-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/148890Sceni, Paula; Palazolo, Gonzalo Gastón; Vasallo, María del Carmen; Puppo, Maria Cecilia; Otero, Miguel A.; et al.; Thermal and surface behavior of yeast protein fractions from Saccharomyces cerevisiae; Elsevier Science; LWT - Food Science and Technology; 42; 6; 7-2009; 1098-11060023-64381096-1127CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643809000334info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2009.02.010info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:44:21Zoai:ri.conicet.gov.ar:11336/148890instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:44:21.938CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Thermal and surface behavior of yeast protein fractions from Saccharomyces cerevisiae
title Thermal and surface behavior of yeast protein fractions from Saccharomyces cerevisiae
spellingShingle Thermal and surface behavior of yeast protein fractions from Saccharomyces cerevisiae
Sceni, Paula
CHEMICAL COMPOSITION
SACCHAROMYCES CEREVISIAE
SURFACE PROPERTIES
THERMAL BEHAVIOR
YEAST PROTEIN FRACTIONS
title_short Thermal and surface behavior of yeast protein fractions from Saccharomyces cerevisiae
title_full Thermal and surface behavior of yeast protein fractions from Saccharomyces cerevisiae
title_fullStr Thermal and surface behavior of yeast protein fractions from Saccharomyces cerevisiae
title_full_unstemmed Thermal and surface behavior of yeast protein fractions from Saccharomyces cerevisiae
title_sort Thermal and surface behavior of yeast protein fractions from Saccharomyces cerevisiae
dc.creator.none.fl_str_mv Sceni, Paula
Palazolo, Gonzalo Gastón
Vasallo, María del Carmen
Puppo, Maria Cecilia
Otero, Miguel A.
Wagner, Jorge Ricardo
author Sceni, Paula
author_facet Sceni, Paula
Palazolo, Gonzalo Gastón
Vasallo, María del Carmen
Puppo, Maria Cecilia
Otero, Miguel A.
Wagner, Jorge Ricardo
author_role author
author2 Palazolo, Gonzalo Gastón
Vasallo, María del Carmen
Puppo, Maria Cecilia
Otero, Miguel A.
Wagner, Jorge Ricardo
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv CHEMICAL COMPOSITION
SACCHAROMYCES CEREVISIAE
SURFACE PROPERTIES
THERMAL BEHAVIOR
YEAST PROTEIN FRACTIONS
topic CHEMICAL COMPOSITION
SACCHAROMYCES CEREVISIAE
SURFACE PROPERTIES
THERMAL BEHAVIOR
YEAST PROTEIN FRACTIONS
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv An easy and inexpensive method of fractionation of a yeast homogenate was proposed and it is based on differential centrifugation steps of insoluble components and subsequent precipitations of soluble fractions. In this fractionation, the effect of addition of protease inhibitor was studied. The procedure, which was performed in mild conditions in order to minimize protein denaturation, produced four fractions that proceed from distinct parts of the yeast cell and with a different chemical composition: Fr I, Fr II, Fr III and Fr IV. Thermal and surface behavior of these samples was also analyzed. Fr I and Fr II, mainly composed by cell wall debris and membrane cell components, respectively, exhibited an adsorption rate (Δγ/Δt1/2) ten-fold higher than Fr III and Fr IV, composed by nucleoproteins and cytoplasmic proteins. All fractions exhibited a unique DSC endotherm with different peak temperature (Tp) and enthalpy values (ΔH). Fr IV exhibited the highest Tp value (74 °C) and less affected by inhibitor absence. Fr I and Fr II showed the highest ΔH values (27-47 J/g protein) but they were markedly affected reducing their enthalpy values and increasing their surface properties in absence of protease inhibitor.
Fil: Sceni, Paula. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Palazolo, Gonzalo Gastón. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Vasallo, María del Carmen. Instituto Cubano de Investigaciones de los Derivados de la Caña de Azúcar; Cuba
Fil: Puppo, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Otero, Miguel A.. Instituto Cubano de Investigaciones de los Derivados de la Caña de Azúcar; Cuba
Fil: Wagner, Jorge Ricardo. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description An easy and inexpensive method of fractionation of a yeast homogenate was proposed and it is based on differential centrifugation steps of insoluble components and subsequent precipitations of soluble fractions. In this fractionation, the effect of addition of protease inhibitor was studied. The procedure, which was performed in mild conditions in order to minimize protein denaturation, produced four fractions that proceed from distinct parts of the yeast cell and with a different chemical composition: Fr I, Fr II, Fr III and Fr IV. Thermal and surface behavior of these samples was also analyzed. Fr I and Fr II, mainly composed by cell wall debris and membrane cell components, respectively, exhibited an adsorption rate (Δγ/Δt1/2) ten-fold higher than Fr III and Fr IV, composed by nucleoproteins and cytoplasmic proteins. All fractions exhibited a unique DSC endotherm with different peak temperature (Tp) and enthalpy values (ΔH). Fr IV exhibited the highest Tp value (74 °C) and less affected by inhibitor absence. Fr I and Fr II showed the highest ΔH values (27-47 J/g protein) but they were markedly affected reducing their enthalpy values and increasing their surface properties in absence of protease inhibitor.
publishDate 2009
dc.date.none.fl_str_mv 2009-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/148890
Sceni, Paula; Palazolo, Gonzalo Gastón; Vasallo, María del Carmen; Puppo, Maria Cecilia; Otero, Miguel A.; et al.; Thermal and surface behavior of yeast protein fractions from Saccharomyces cerevisiae; Elsevier Science; LWT - Food Science and Technology; 42; 6; 7-2009; 1098-1106
0023-6438
1096-1127
CONICET Digital
CONICET
url http://hdl.handle.net/11336/148890
identifier_str_mv Sceni, Paula; Palazolo, Gonzalo Gastón; Vasallo, María del Carmen; Puppo, Maria Cecilia; Otero, Miguel A.; et al.; Thermal and surface behavior of yeast protein fractions from Saccharomyces cerevisiae; Elsevier Science; LWT - Food Science and Technology; 42; 6; 7-2009; 1098-1106
0023-6438
1096-1127
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643809000334
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2009.02.010
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844613396284047360
score 13.070432

Publicaciones similares