Cell surface changes that advance the application of using yeast as a food emulsifier. (15th June 2020)

• Record Type: Journal Article
• Authors: Nerome, Shinsuke; Onishi, Masaya; Saito, Daiki; Mizobuchi, Ayano; Ando, Tatsuya; Daira, Yui; Matsumoto, Azusa; Ojima, Yoshihiro; Azuma, Masayuki
• Is Part Of: Food chemistry. Volume 315(2020)
• Publication Date: 2020-06-15
• Subjects: GPI glycosylphosphatidylinositol -- CWP cell wall protein -- TNF-α tumor necrosis factor-α -- MATa mating type a -- MATα mating type α -- WT wild type -- PBS phosphate-buffered saline -- YPD yeast extract peptone dextrose -- PBSS phosphate-buffered saline containing sorbitol -- MWCO molecular weight cutoff; Emulsification -- Yeast -- Cell wall -- Mannan -- Emulsifier; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.126264
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: This study focused on the emulsification ability of yeast cells. Reduction in cell wall mannan enhanced the emulsification ability. Substances released from the cells were involved in emulsion formation. Several cell wall mutations enhanced the emulsification ability. Yeast and/or yeast-derived substances could be used as excellent emulsifiers. Abstract: A previous study revealed that Saccharomyces cerevisiae mcd4 Δ, a cell wall mutant with a defect in the synthesis of the glycosylphosphatidylinositol anchor, has a strong macrophage activation ability. In this study, remarkable emulsion formation after cell suspensions of mcd4 Δ and anp 1Δ (which exhibit an extreme reduction of mannan) were mixed with oil was found. Moreover, the relationship between cell wall mutation and emulsion formation was investigated, suggesting that och 1Δ with a defect in the formation of N -linked glycans also had a strong emulsification ability and that high molecular weight materials released from the cells were involved in emulsion formation. Furthermore, two strains ( asc 1Δ and scp 160Δ) with a strong emulsification ability without a large decrease in mannan content were also found from the wide screening of strains that exhibit an emulsifying activity using more than 5000 gene-deficient strains. These results provide valuable information for the development of a yeast-derived emulsifier.