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MARCH 2012 (published: 01.03.2012)
Number 1(13)
Home > Issue > THE STUDY OF THIOL SUBSTANCES IN THE BAKER’S YEAST
Shleykin A.G., Zhilinskaya N.Т. , Kabanov A.V.
Both protein and low-molecular thiol-containing substances were studied in water extracts from baker's yeast. After 35-days of storage, the thiol level in proteins was measured and found to be reduced by 31%. At the same time the content of low-molecular thiols in the solute, on average, increased twofold under the same storage conditions. The putative reasons and biologic implications of the observed phenomena are currently being discussed.
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Keywords: Saccharomyces cerevisiae, thiol compounds, reactive oxygene species, oxidative stress
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 577
THE STUDY OF THIOL SUBSTANCES IN THE BAKER’S YEAST
Both protein and low-molecular thiol-containing substances were studied in water extracts from baker's yeast. After 35-days of storage, the thiol level in proteins was measured and found to be reduced by 31%. At the same time the content of low-molecular thiols in the solute, on average, increased twofold under the same storage conditions. The putative reasons and biologic implications of the observed phenomena are currently being discussed.
Read the full article
Keywords: Saccharomyces cerevisiae, thiol compounds, reactive oxygene species, oxidative stress
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License