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Modification of yeast characteristics by soy peptides: cultivation with soy peptides represses the formation of lipid bodies

  • Applied Microbial and Cell Physiology
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Abstract

We have previously reported that the cultivation of yeast cells with soy peptides can improve the tolerance of yeast to freeze–thaw stress (Izawa et al. Appl Microbiol Biotechnol 75:533–538, 2007), indicating that soy peptides can modify the characteristics of yeast cells. To gain a greater understanding of the potencies of soy peptides, we further investigated the effects of cultivation with soy peptides on yeast physiology and found that soy peptides repress the formation of lipid bodies (also called lipid droplets or lipid particles), in which neutral lipids are accumulated. Compared with casein peptone, bacto peptone, yeast nitrogen base, and free amino acid mixtures having the same amino acid composition as soy peptides, cultivation with soy peptides caused decreased levels of mRNAs of neutral lipid synthesis-related genes, such as DGA1, and repressed the formation of lipid bodies and accumulation of triacylglycerol. These results indicate that soy peptides affect the lipid metabolism in yeast cells, and also demonstrate a potentiality of edible natural ingredients as modifiers of the characteristics of food microorganisms.

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Acknowledgements

This study was supported by a grant from the Fuji Foundation for Protein Research and the Iijima Memorial Foundation for the Promotion of Food Science and Technology.

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Authors and Affiliations

  1. Laboratory of Molecular Microbiology, Graduate School of Agriculture, Kyoto University, Uji, Kyoto, 611-0011, Japan

    Kayo Ikeda & Yoshiharu Inoue

  2. Food Science Research Institute, Fuji Oil Co. Ltd., 4-3 Kinunodai, Tsukubamirai, Ibaraki, 300-2497, Japan

    Sayuri Kitagawa

  3. KRI Inc., 5-11-151 Torishima, Osaka, 554-0051, Japan

    Takakiyo Tada

  4. National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-hiroshima, Hiroshima, 739-0046, Japan

    Haruyuki Iefuji

  5. Laboratory of Microbial Technology, Graduate School of Science and Technology, Kyoto Institute of Technology, Matsugasaki, Kyoto, 606-8585, Japan

    Shingo Izawa

Authors
  1. Kayo Ikeda
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  2. Sayuri Kitagawa
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  3. Takakiyo Tada
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  4. Haruyuki Iefuji
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  5. Yoshiharu Inoue
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  6. Shingo Izawa
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Correspondence to Shingo Izawa.

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Ikeda, K., Kitagawa, S., Tada, T. et al. Modification of yeast characteristics by soy peptides: cultivation with soy peptides represses the formation of lipid bodies. Appl Microbiol Biotechnol 89, 1971–1977 (2011). https://doi.org/10.1007/s00253-010-3001-9

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  • DOI: https://doi.org/10.1007/s00253-010-3001-9

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