Oligosaccharides extracted from cell walls of Kluyveromyces marxianus grown on whey |
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Authors: | M´rcio AF Belem Byong H Lee |
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Institution: | (1) Department of Food Science and Agriculture Chemistry, McGill University, 21,111 Lakeshore road, Ste Anne-de-Bellevue, Canada;(2) Agriculture and Agri-Food Canada Food Research and Development Centre, 3,600 Casavant Blvd, West Saint-Hyacinthe, Canada |
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Abstract: | After whey fermentation by Kluyveromyces marxianus var. marxianus (30°C, pH 4.5, 24 h) and autolysis of the cells (50°C, pH 6.5, 12 h), the subsequent extracts were centrifuged (10,000 × g, 4°C, 15 min), and the cell walls were separated from the autolysates. Cell walls were then treated with: (i) 0.75M NaOH (75°C, 20 h) ; or (ii) lytic enzymes, 0.0025–5.0% (w/v), in 5 mM phosphate buffer (pH 6.5–7.0) (40°C, 24 h). The lytic enzymes were denaturated (80°C, 15 min), and the alkali solutions were neutralized with 0.5M acetic acid, before centrifugation. The supernatants were concentrated by a Speed-Vac concentrator, and analyzed by HPLC, equipped with a TSK-Amide 80 column (1.0 ml/ min of water/acetonitrile, 35/65 ratio, 60°C, 40 min). Tetrasaccharides were detected. Gels were formed when cell walls were treated with NaOH. © Rapid Science Ltd. 1998 |
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