کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
10540236 963403 2013 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Intracellular proteins of ethanol-treated yeast cells involved in iron sorption
ترجمه فارسی عنوان
پروتئین های داخل سلولی از سلول های مخمر تحت درمان با اتانول درگیر در جذب آهن
کلمات کلیدی
اهن، جذب بیولوژیک، مخمر، اتانول، پروتئین، شراب،
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Iron is essential for human health, but it sometimes causes an unpleasant taste, rusty colour and a decrease in the stability of food products. Previously, we found that ethanol-treated yeast (ETY) cells could remove iron from wine and juice, and reduce the fishy aftertaste induced by iron in wine-seafood pairings. However, the mechanism of iron sorption by ETY cells is undefined; thus, there is no indicator that can be used to estimate the iron sorption capacity of these cells. In this study, we showed that cell wall components are not mainly associated with iron sorption by investigating ETY cells with the cell wall removed. Moreover, plasma membrane permeability was correlated with the iron sorbing capacity of the cells. Microscopic analysis showed that iron accumulated within ETY cells. Proteinase-treated ETY cells had no iron sorbing capacity. On the basis of these results, we conclude that intracellular proteins are involved in iron sorption by ETY cells.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 141, Issue 3, 1 December 2013, Pages 2314-2320
نویسندگان
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