Optimization of protein extraction from the yeast Saccharomyces cerevisiae

Detalhes bibliográficos
Autor(a) principal: Oliveira, Antonio Martins
Data de Publicação: 2005
Outros Autores: Gómez, Raul Jorge Hernan C.
Tipo de documento: Artigo
Idioma: por
Título da fonte: Semina. Ciências Agrárias (Online)
Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2341
Resumo: This work aimed to determine the optimum temperature, pH and sodium chloride sodium concentration for protein extraction of yeast cells during autolysis process. The cellular extract was obtained using commercial compressed baker’s yeast Saccharomyces cerevisiae and for statistical analysis and definition of the variation levels of temperature (32,0 to 52,0°C), pH (1,32 to 7,00) and NaCl (2,0 to 75%) the Response Surface Analysis Methodology was used. The result obtained showed that the best extraction conditions were: temperature between 49,0 and 51,0°C combined with pH values between 3,8 and 5,0 and sodium chloride concentration between 10,0 and 12,0% (w/v), however, sodium chloride concentration higher than 12% was not recommended.
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spelling Optimization of protein extraction from the yeast Saccharomyces cerevisiaeOtimização da extração de proteínas da levedura Saccharomyces cerevisiaeYeastExtraction of proteinsAutolysis.LeveduraExtração de proteínasAutólise.This work aimed to determine the optimum temperature, pH and sodium chloride sodium concentration for protein extraction of yeast cells during autolysis process. The cellular extract was obtained using commercial compressed baker’s yeast Saccharomyces cerevisiae and for statistical analysis and definition of the variation levels of temperature (32,0 to 52,0°C), pH (1,32 to 7,00) and NaCl (2,0 to 75%) the Response Surface Analysis Methodology was used. The result obtained showed that the best extraction conditions were: temperature between 49,0 and 51,0°C combined with pH values between 3,8 and 5,0 and sodium chloride concentration between 10,0 and 12,0% (w/v), however, sodium chloride concentration higher than 12% was not recommended.Este trabalho objetivou determinar os melhores níveis de temperatura, pH e concentração de cloreto de sódio para a extração de proteínas de células de levedura pelo processo de autólise. O extrato celular foi obtido a partir da levedura comercial prensada Saccharomyces cerevisiae e para análise estatística e definição dos níveis das variáveis temperatura (32,0 a 52,0°C), pH (1,32 a 7,00) e NaCl (2,0 a 75,0%) utilizou-se a metodologia da Análise de Superfície de Resposta. Os resultados obtidos por meio desta metodologia mostraram como melhores condições: temperaturas entre 49,0 e 51,0°C combinadas com valores de pH entre 3,8 e 5,0 e concentrações de cloreto de sódio entre 10,0 e 12,0% (p/v), entretanto, concentrações de NaCl superiores a 12,0% não se mostraram favoráveis.UEL2005-06-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/234110.5433/1679-0359.2005v26n4p521Semina: Ciências Agrárias; Vol. 26 No. 4 (2005); 521-534Semina: Ciências Agrárias; v. 26 n. 4 (2005); 521-5341679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELporhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2341/2014Oliveira, Antonio MartinsGómez, Raul Jorge Hernan C.info:eu-repo/semantics/openAccess2009-06-09T18:36:02Zoai:ojs.pkp.sfu.ca:article/2341Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2009-06-09T18:36:02Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false
dc.title.none.fl_str_mv Optimization of protein extraction from the yeast Saccharomyces cerevisiae
Otimização da extração de proteínas da levedura Saccharomyces cerevisiae
title Optimization of protein extraction from the yeast Saccharomyces cerevisiae
spellingShingle Optimization of protein extraction from the yeast Saccharomyces cerevisiae
Oliveira, Antonio Martins
Yeast
Extraction of proteins
Autolysis.
Levedura
Extração de proteínas
Autólise.
title_short Optimization of protein extraction from the yeast Saccharomyces cerevisiae
title_full Optimization of protein extraction from the yeast Saccharomyces cerevisiae
title_fullStr Optimization of protein extraction from the yeast Saccharomyces cerevisiae
title_full_unstemmed Optimization of protein extraction from the yeast Saccharomyces cerevisiae
title_sort Optimization of protein extraction from the yeast Saccharomyces cerevisiae
author Oliveira, Antonio Martins
author_facet Oliveira, Antonio Martins
Gómez, Raul Jorge Hernan C.
author_role author
author2 Gómez, Raul Jorge Hernan C.
author2_role author
dc.contributor.author.fl_str_mv Oliveira, Antonio Martins
Gómez, Raul Jorge Hernan C.
dc.subject.por.fl_str_mv Yeast
Extraction of proteins
Autolysis.
Levedura
Extração de proteínas
Autólise.
topic Yeast
Extraction of proteins
Autolysis.
Levedura
Extração de proteínas
Autólise.
description This work aimed to determine the optimum temperature, pH and sodium chloride sodium concentration for protein extraction of yeast cells during autolysis process. The cellular extract was obtained using commercial compressed baker’s yeast Saccharomyces cerevisiae and for statistical analysis and definition of the variation levels of temperature (32,0 to 52,0°C), pH (1,32 to 7,00) and NaCl (2,0 to 75%) the Response Surface Analysis Methodology was used. The result obtained showed that the best extraction conditions were: temperature between 49,0 and 51,0°C combined with pH values between 3,8 and 5,0 and sodium chloride concentration between 10,0 and 12,0% (w/v), however, sodium chloride concentration higher than 12% was not recommended.
publishDate 2005
dc.date.none.fl_str_mv 2005-06-30
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2341
10.5433/1679-0359.2005v26n4p521
url https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2341
identifier_str_mv 10.5433/1679-0359.2005v26n4p521
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2341/2014
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv UEL
publisher.none.fl_str_mv UEL
dc.source.none.fl_str_mv Semina: Ciências Agrárias; Vol. 26 No. 4 (2005); 521-534
Semina: Ciências Agrárias; v. 26 n. 4 (2005); 521-534
1679-0359
1676-546X
reponame:Semina. Ciências Agrárias (Online)
instname:Universidade Estadual de Londrina (UEL)
instacron:UEL
instname_str Universidade Estadual de Londrina (UEL)
instacron_str UEL
institution UEL
reponame_str Semina. Ciências Agrárias (Online)
collection Semina. Ciências Agrárias (Online)
repository.name.fl_str_mv Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)
repository.mail.fl_str_mv semina.agrarias@uel.br
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