Exploring differential scanning calorimetry as a tool for evaluating freezing stress sensitivity in Baker's yeasts

Thermal transitions were analyzed after freezing and thawing of two commercial baker's yeast cells of Saccharomyces cerevisiae having high and low tolerance to sugar. Yeast in stationary phase of growth were exposed to two cycles of freezing (20 h and 4 h) at -20 °C after being exposed to vario...

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Autores principales:	Santagapita, Patricio Román, Cerrutti, Patricia, Buera, María del Pilar, Galvagno, Miguel Angel
Publicado:	2007
Materias:	Denaturation enthalpy Differential scanning calorimetry Freezing stress sensitivity Frozen yeast cells Trehalose Denaturation Freezing Sensitivity analysis Thawing Thermography (temperature measurement) Stress sensitivity Thawing stress Yeast cells Yeast
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00406031_v465_n1-2_p67_Santagapita http://hdl.handle.net/20.500.12110/paper_00406031_v465_n1-2_p67_Santagapita
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_00406031_v465_n1-2_p67_Santagapita
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spelling	paper:paper_00406031_v465_n1-2_p67_Santagapita2023-06-08T15:04:35Z Exploring differential scanning calorimetry as a tool for evaluating freezing stress sensitivity in Baker's yeasts Santagapita, Patricio Román Cerrutti, Patricia Buera, María del Pilar Galvagno, Miguel Angel Denaturation enthalpy Differential scanning calorimetry Freezing stress sensitivity Frozen yeast cells Trehalose Denaturation Differential scanning calorimetry Freezing Sensitivity analysis Thawing Thermography (temperature measurement) Stress sensitivity Thawing stress Yeast cells Yeast Thermal transitions were analyzed after freezing and thawing of two commercial baker's yeast cells of Saccharomyces cerevisiae having high and low tolerance to sugar. Yeast in stationary phase of growth were exposed to two cycles of freezing (20 h and 4 h) at -20 °C after being exposed to various physical and chemical mild stresses and differential scanning calorimetry (DSC) runs were performed at 10 °C/min from 20 °C to 100 °C. Thermograms showed two peaks that were attributed to low and high protein onset denaturation temperatures: 47-58 °C and 67-77 °C, respectively. Apparent enthalpy changes showed that the sugar tolerant strain had a relatively higher resistance to freezing and thawing than the non-tolerant one. On the other hand, some pre-stress treatments (e.g., temperature, ethanol and NaCl) increased both enthalpy values and survival after freezing and thawing. The analysis of data clearly showed that DSC can be a very useful tool to analyze the behavior of yeast cells after freezing and thawing stress. © 2007 Elsevier B.V. All rights reserved. Fil:Santagapita, P.R. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Cerrutti, P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Buera, M.P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Galvagno, M.A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2007 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00406031_v465_n1-2_p67_Santagapita http://hdl.handle.net/20.500.12110/paper_00406031_v465_n1-2_p67_Santagapita
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Denaturation enthalpy Differential scanning calorimetry Freezing stress sensitivity Frozen yeast cells Trehalose Denaturation Differential scanning calorimetry Freezing Sensitivity analysis Thawing Thermography (temperature measurement) Stress sensitivity Thawing stress Yeast cells Yeast
spellingShingle	Denaturation enthalpy Differential scanning calorimetry Freezing stress sensitivity Frozen yeast cells Trehalose Denaturation Differential scanning calorimetry Freezing Sensitivity analysis Thawing Thermography (temperature measurement) Stress sensitivity Thawing stress Yeast cells Yeast Santagapita, Patricio Román Cerrutti, Patricia Buera, María del Pilar Galvagno, Miguel Angel Exploring differential scanning calorimetry as a tool for evaluating freezing stress sensitivity in Baker's yeasts
topic_facet	Denaturation enthalpy Differential scanning calorimetry Freezing stress sensitivity Frozen yeast cells Trehalose Denaturation Differential scanning calorimetry Freezing Sensitivity analysis Thawing Thermography (temperature measurement) Stress sensitivity Thawing stress Yeast cells Yeast
description	Thermal transitions were analyzed after freezing and thawing of two commercial baker's yeast cells of Saccharomyces cerevisiae having high and low tolerance to sugar. Yeast in stationary phase of growth were exposed to two cycles of freezing (20 h and 4 h) at -20 °C after being exposed to various physical and chemical mild stresses and differential scanning calorimetry (DSC) runs were performed at 10 °C/min from 20 °C to 100 °C. Thermograms showed two peaks that were attributed to low and high protein onset denaturation temperatures: 47-58 °C and 67-77 °C, respectively. Apparent enthalpy changes showed that the sugar tolerant strain had a relatively higher resistance to freezing and thawing than the non-tolerant one. On the other hand, some pre-stress treatments (e.g., temperature, ethanol and NaCl) increased both enthalpy values and survival after freezing and thawing. The analysis of data clearly showed that DSC can be a very useful tool to analyze the behavior of yeast cells after freezing and thawing stress. © 2007 Elsevier B.V. All rights reserved.
author	Santagapita, Patricio Román Cerrutti, Patricia Buera, María del Pilar Galvagno, Miguel Angel
author_facet	Santagapita, Patricio Román Cerrutti, Patricia Buera, María del Pilar Galvagno, Miguel Angel
author_sort	Santagapita, Patricio Román
title	Exploring differential scanning calorimetry as a tool for evaluating freezing stress sensitivity in Baker's yeasts
title_short	Exploring differential scanning calorimetry as a tool for evaluating freezing stress sensitivity in Baker's yeasts
title_full	Exploring differential scanning calorimetry as a tool for evaluating freezing stress sensitivity in Baker's yeasts
title_fullStr	Exploring differential scanning calorimetry as a tool for evaluating freezing stress sensitivity in Baker's yeasts
title_full_unstemmed	Exploring differential scanning calorimetry as a tool for evaluating freezing stress sensitivity in Baker's yeasts
title_sort	exploring differential scanning calorimetry as a tool for evaluating freezing stress sensitivity in baker's yeasts
publishDate	2007
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00406031_v465_n1-2_p67_Santagapita http://hdl.handle.net/20.500.12110/paper_00406031_v465_n1-2_p67_Santagapita
work_keys_str_mv	AT santagapitapatricioroman exploringdifferentialscanningcalorimetryasatoolforevaluatingfreezingstresssensitivityinbakersyeasts AT cerruttipatricia exploringdifferentialscanningcalorimetryasatoolforevaluatingfreezingstresssensitivityinbakersyeasts AT bueramariadelpilar exploringdifferentialscanningcalorimetryasatoolforevaluatingfreezingstresssensitivityinbakersyeasts AT galvagnomiguelangel exploringdifferentialscanningcalorimetryasatoolforevaluatingfreezingstresssensitivityinbakersyeasts
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Exploring differential scanning calorimetry as a tool for evaluating freezing stress sensitivity in Baker's yeasts

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