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Permeabilization of baker’s yeast with N-lauroyl sarcosine

  • Original Paper
  • Published:
Journal of Industrial Microbiology & Biotechnology

Abstract

N-Lauroyl sarcosine (LS), a cationic, non-toxic and biodegradable detergent readily permeabilized whole cells of baker’s yeast (Saccharomyces cerevisiae). Permeabilization was carried out to increase assayable cellular catalase activity, an enzyme of great physiological and industrial importance, and to release 5′-nucleotides which find food/nutritional applications. The event of permeabilization was concentration, time and temperature dependent. Maximum permeabilization of yeast cells were observed when 1 g wet weight (0.2 g dry wt) of cells were permeabilized with 1.0 ml of 2% LS at 45 °C for 15 min. LS-permeabilized cells showed 350-fold increase in catalase activity and the supernatant obtained after permeabilization was rich in 5′-nucleotides. LS-permeabilized baker’s yeast cells can be used as a source of biocatalyst and to isolate valuable by-products.

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Abbreviations

LS:

N-Lauroyl sarcosine

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Acknowledgments

The authors would like to thank Dr. Lalitha R Gowda, Scientist, Protein Chemistry and Technology, CFTRI, for useful suggestions and discussions. Jessy Abraham would like to thank DBT for the award of Junior Research Fellowship and CSIR for the award of Senior Research Fellowship.

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Authors and Affiliations

  1. Department of Biochemistry and Nutrition, Central Food Technological Research Institute, Mysore, 570013, India

    Jessy Abraham & S. G. Bhat

  2. Section on Molecular Neurobiology, Laboratory of Neurogenetics, National Institute on Alcohol Abuse and Alcoholism, 5625 Fishers Lane, Room 3S-32, MSC 9412, Bethesda, MD, 20892, USA

    Jessy Abraham

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  1. Jessy Abraham
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  2. S. G. Bhat
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Correspondence to Jessy Abraham.

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Abraham, J., Bhat, S.G. Permeabilization of baker’s yeast with N-lauroyl sarcosine. J Ind Microbiol Biotechnol 35, 799–804 (2008). https://doi.org/10.1007/s10295-008-0350-9

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  • DOI: https://doi.org/10.1007/s10295-008-0350-9

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