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Applied and Environmental Microbiology, March 2007, p. 1672-1675, Vol. 73, No. 5
0099-2240/07/$08.00+0     doi:10.1128/AEM.02597-06
Copyright © 2007, American Society for Microbiology. All Rights Reserved.

SHORT REPORT

Efficient Extraction of Thioreodoxin from Saccharomyces cerevisiae by Ethanol{triangledown}

Yoshiharu Inoue,1* Wataru Nomura,1 Yoko Takeuchi,1 Takumi Ohdate,1 Shogo Tamasu,2 Atsushi Kitaoka,3 Yoshifumi Kiyokawa,3 Hiroshi Masutani,4 Kazuo Murata,2 Yoshinori Wakai,3 Shingo Izawa,1 and Junji Yodoi4

Laboratory of Molecular Microbiology, Graduate School of Agriculture, Kyoto University, Uji, Kyoto,1 Redox Bioscience Inc., Sakyo-ku, Kyoto,2 Kizakura Co., Ltd., Fushimi-ku, Kyoto,3 Institute for Viral Research, Kyoto University, Kyoto, Japan4

Received 8 November 2006/ Accepted 19 December 2006

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.

* Corresponding author. Mailing address: Laboratory of Molecular Microbiology, Division of Applied Life Sciences, Graduate School of Agriculture, Kyoto University, Uji, Kyoto 611-0011, Japan. Phone: 81 774-38-3773. Fax: 81 774-33-3004. E-mail: y_inoue{at}kais.kyoto-u.ac.jp.

{triangledown} Published ahead of print on 5 January 2007.

Applied and Environmental Microbiology, March 2007, p. 1672-1675, Vol. 73, No. 5
0099-2240/07/$08.00+0     doi:10.1128/AEM.02597-06
Copyright © 2007, American Society for Microbiology. All Rights Reserved.





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