Efficient extraction of thioreodoxin from Saccharomyces cerevisiae by ethanol
Yoshiharu Inoue1, Wataru Nomura, Yoko Takeuchi
1Laboratory of Molecular Microbiology, Division of Applied Life Sciences, Graduate School of Agriculture, Kyoto University, Uji, Kyoto 611-0011, Japan. y_inoue@kais.kyoto-u.ac.jp
Applied and Environmental Microbiology
|January 9, 2007
Abstract:
Thioredoxin, an antioxidant protein, is a promising molecule for development of functional foods because it protects the gastric mucosa and reduces the allergenicity of allergens. To establish a method for obtaining an ample amount of yeast thioredoxin, we found here that thioredoxin is released from Saccharomyces cerevisiae by treatment with 20% ethanol. We also found that Japanese sake contains a considerable amount of thioredoxin.
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