Molecules | |
Evaluation of the Efficiency of Different Disruption Methods on Yeast Cell Wall Preparation for β-Glucan Isolation | |
Anna Bzducha-Wrl1  Stanisᐪw Bᐪ៎jak1  Anna Kawarska1  Lidia Stasiak-Ró៊ńska1  Iwona Gientka1  Ewa Majewska2  | |
[1]Department of Biotechnology, Microbiology and Food Evaluation, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159c, Warsaw 02-776, Poland | |
[2] E-Mails: | |
[3]Department of Chemistry, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159c, Warsaw 02-776, Poland, E-Mail: | |
关键词: β-glucan; yeast cells wall; bead mill; autolysis; sonication; autoclaving; | |
DOI : 10.3390/molecules191220941 | |
来源: mdpi | |
【 摘 要 】
Selected methods for yeast cell disruption were evaluated to establish their suitability for cell wall preparation in the process of β-glucan isolation. The effect of different disruption methods on contents of total saccharides, β-glucans and proteins in the produced cell walls preparations was analyzed. The degree of cell wall purification from intracellular components was established on the basis of the ratio of solubilised material. The investigated methods included: cell exposure to hot water (autoclaving), thermally-induced autolysis, homogenization in a bead mill, sonication and their combinations. Experimental systems were prepared in water (pH 5.0 and pH 7.0) and Tris-HCl buffer (pH 8.0). The
【 授权许可】
CC BY
© 2014 by the authors; licensee MDPI, Basel, Switzerland.
【 预 览 】
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RO202003190018558ZK.pdf | 1680KB | download |