Cryoprotective effect of silver carp muscle hydrolysate on baker's yeast Saccharomyces cerevisiae and its underlying mechanism
Abstract Cryoprotective effect of silver carp muscle hydrolysate (SCMH) on baker's yeast (Saccharomyces cerevisiae) was examined by analyzing the growth and survival of the yeast during freeze–thaw cycles, and the physicochemical properties [ultrastructure, intracellular proteins and fatty acid...
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| Format: | Article |
| Language: | English |
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Wiley
2020-01-01
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| Series: | Food Science & Nutrition |
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| Online Access: | https://doi.org/10.1002/fsn3.1290 |
| _version_ | 1797221365617524736 |
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| author | Faxiang Wang Sijia Xiong Xianghong Li Jian Yu Yiqun Huang Yongle Liu |
| author_facet | Faxiang Wang Sijia Xiong Xianghong Li Jian Yu Yiqun Huang Yongle Liu |
| author_sort | Faxiang Wang |
| collection | DOAJ |
| description | Abstract Cryoprotective effect of silver carp muscle hydrolysate (SCMH) on baker's yeast (Saccharomyces cerevisiae) was examined by analyzing the growth and survival of the yeast during freeze–thaw cycles, and the physicochemical properties [ultrastructure, intracellular proteins and fatty acids, external ice formation (EIF) and internal ice formation (IIF), freezable water content] of yeast cells with or without SCMH through transmission electron microscopy, SDS‐PAGE, GC‐MS, and differential scanning calorimetry. The 4% of SCMH treatment exhibited good yeast cryoprotective activity and increased the yeast survival rate from 0.71% to 90.95% after 1 freeze–thaw cycle as compared to the control. The results demonstrated that the addition of SCMH could attenuate the freeze damage of yeast cells, prevent the degradation or loss of soluble proteins, and increase the composition and absolute content of fatty acids. Besides, the addition of 4% SCMH caused a drop in the EIF peak temperature (from −17.95℃ to −25.14℃) and a decrease in the IIF and freezable water content of yeast cells. |
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| id | doaj.art-9c7b31206c4446b2a6adda1313b80b8d |
| institution | Directory Open Access Journal |
| issn | 2048-7177 |
| language | English |
| last_indexed | 2024-04-24T13:04:17Z |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Science & Nutrition |
| spelling | doaj.art-9c7b31206c4446b2a6adda1313b80b8d2024-04-05T09:16:02ZengWileyFood Science & Nutrition2048-71772020-01-018119019810.1002/fsn3.1290Cryoprotective effect of silver carp muscle hydrolysate on baker's yeast Saccharomyces cerevisiae and its underlying mechanismFaxiang Wang0Sijia Xiong1Xianghong Li2Jian Yu3Yiqun Huang4Yongle Liu5Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing School of Chemistry and Food Engineering Changsha University of Science and Technology Changsha ChinaHunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing School of Chemistry and Food Engineering Changsha University of Science and Technology Changsha ChinaHunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing School of Chemistry and Food Engineering Changsha University of Science and Technology Changsha ChinaHunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing School of Chemistry and Food Engineering Changsha University of Science and Technology Changsha ChinaHunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing School of Chemistry and Food Engineering Changsha University of Science and Technology Changsha ChinaHunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing School of Chemistry and Food Engineering Changsha University of Science and Technology Changsha ChinaAbstract Cryoprotective effect of silver carp muscle hydrolysate (SCMH) on baker's yeast (Saccharomyces cerevisiae) was examined by analyzing the growth and survival of the yeast during freeze–thaw cycles, and the physicochemical properties [ultrastructure, intracellular proteins and fatty acids, external ice formation (EIF) and internal ice formation (IIF), freezable water content] of yeast cells with or without SCMH through transmission electron microscopy, SDS‐PAGE, GC‐MS, and differential scanning calorimetry. The 4% of SCMH treatment exhibited good yeast cryoprotective activity and increased the yeast survival rate from 0.71% to 90.95% after 1 freeze–thaw cycle as compared to the control. The results demonstrated that the addition of SCMH could attenuate the freeze damage of yeast cells, prevent the degradation or loss of soluble proteins, and increase the composition and absolute content of fatty acids. Besides, the addition of 4% SCMH caused a drop in the EIF peak temperature (from −17.95℃ to −25.14℃) and a decrease in the IIF and freezable water content of yeast cells.https://doi.org/10.1002/fsn3.1290cryoprotective effectfish muscle hydrolysateinternal ice formationultrastructureyeast |
| spellingShingle | Faxiang Wang Sijia Xiong Xianghong Li Jian Yu Yiqun Huang Yongle Liu Cryoprotective effect of silver carp muscle hydrolysate on baker's yeast Saccharomyces cerevisiae and its underlying mechanism Food Science & Nutrition cryoprotective effect fish muscle hydrolysate internal ice formation ultrastructure yeast |
| title | Cryoprotective effect of silver carp muscle hydrolysate on baker's yeast Saccharomyces cerevisiae and its underlying mechanism |
| title_full | Cryoprotective effect of silver carp muscle hydrolysate on baker's yeast Saccharomyces cerevisiae and its underlying mechanism |
| title_fullStr | Cryoprotective effect of silver carp muscle hydrolysate on baker's yeast Saccharomyces cerevisiae and its underlying mechanism |
| title_full_unstemmed | Cryoprotective effect of silver carp muscle hydrolysate on baker's yeast Saccharomyces cerevisiae and its underlying mechanism |
| title_short | Cryoprotective effect of silver carp muscle hydrolysate on baker's yeast Saccharomyces cerevisiae and its underlying mechanism |
| title_sort | cryoprotective effect of silver carp muscle hydrolysate on baker s yeast saccharomyces cerevisiae and its underlying mechanism |
| topic | cryoprotective effect fish muscle hydrolysate internal ice formation ultrastructure yeast |
| url | https://doi.org/10.1002/fsn3.1290 |
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