Efficient extraction of thioreodoxin from Saccharomyces cerevisiae by ethanol.
Thioredoxin, an antioxidant protein, is a promising molecule for development of functional foods because it protects the gastric mucosa and reduces the allergenicity of allergens. To establish a method for obtaining an ample amount of yeast thioredoxin, we found here that thioredoxin is released from Saccharomyces cerevisiae by treatment with 20% ethanol. We also found that Japanese sake contains a considerable amount of thioredoxin.
Inoue
Yoshiharu
Y
Laboratory of Molecular Microbiology, Division of Applied Life Sciences, Graduate School of Agriculture, Kyoto University, Uji, Kyoto 611-0011, Japan. y_inoue@kais.kyoto-u.ac.jp
Nomura
Wataru
W
Takeuchi
Yoko
Y
Ohdate
Takumi
T
Tamasu
Shogo
S
Kitaoka
Atsushi
A
Kiyokawa
Yoshifumi
Y
Masutani
Hiroshi
H
Murata
Kazuo
K
Wakai
Yoshinori
Y
Izawa
Shingo
S
Yodoi
Junji
J
D000431:Ethanol / Q000494:pharmacology*; D005285:Fermentation; D005656:Fungal Proteins / Q000032:analysis / Q000302:isolation & purification; D007218:Industrial Microbiology / Q000379:methods*; D012441:Saccharomyces cerevisiae / Q000737:chemistry / Q000201:enzymology* / Q000254:growth & development; D029701:Saccharomyces cerevisiae Proteins / Q000032:analysis / Q000302:isolation & purification; D013879:Thioredoxins / Q000032:analysis / Q000302:isolation & purification*; D014920:Wine / Q000032:analysis
D005656:Fungal Proteins; D029701:Saccharomyces cerevisiae Proteins; D000431:Ethanol; D013879:Thioredoxins