Efficient extraction of thioreodoxin from Saccharomyces cerevisiae by ethanol |
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| Authors: | Inoue Yoshiharu Nomura Wataru Takeuchi Yoko Ohdate Takumi Tamasu Shogo Kitaoka Atsushi Kiyokawa Yoshifumi Masutani Hiroshi Murata Kazuo Wakai Yoshinori Izawa Shingo Yodoi Junji |
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| Institution: | Laboratory 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 |
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| 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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