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Appl. Environ. Microbiol. doi:10.1128/AEM.02597-06
Copyright (c) 2006, American Society for Microbiology and/or the Listed Authors/Institutions. All Rights Reserved.

Efficient Extraction of Thioreodoxin from Saccharomyces cerevisiae with Ethanol

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

^* To whom correspondence should be addressed. Email: y_inoue{at}kais.kyoto-u.ac.jp.

	Abstract

Thioredoxin, an antioxodant protein, is promising for the development of functional foods because it protects the gastric mucosa and reduces the allergenicity of allergens. To establish a method of supplying an ample amount of yeast thioredoxin, here we show that thioredoxin is released from Saccharomyces cerevisiae by treatment with 20% ethanol. We also found that Japanese sake contains a considerable amount of thioredoxin.