Reduction of nucleic acid content in Candida yeast cells by bovine pancreatic ribonuclease A treatment.

TitleReduction of nucleic acid content in Candida yeast cells by bovine pancreatic ribonuclease A treatment.
Publication TypeJournal Article
Year of Publication1971
AuthorsCastro, AC, Sinskey, AJ, Tannenbaum, SR
JournalAppl Microbiol
Volume22
Issue3
Pagination422-7
Date Published1971 Sep
ISSN0003-6919
KeywordsAmino Acids, Animals, Calcium, Candida, Cattle, Culture Media, Food, Hot Temperature, Hydrogen-Ion Concentration, Hydrolysis, Magnesium, Nucleic Acid Denaturation, Nucleic Acids, Nucleotides, Pancreas, Proteins, Ribonucleases, Time Factors
Abstract

Yeast as a source of protein for human consumption is limited by its relatively high nucleic acid content. In this study, we developed an enzymatic method of decreasing the nucleic acid content. Candida utilis cells, heat-shocked at 80 C for 30 sec, were treated with bovine pancreatic ribonuclease A. Maximum leakage of nucleic acid was observed when the incubation temperature was between 55 and 65 C, the pH of the system from 6.75 to 8.0, and the enzyme-to-cell ratio 1:10,000 on a weight-by-weight basis. Other factors, such as yeast strain, age of cells, and method of propagation, did not influence the susceptibility of the yeast cells to the action of ribonuclease. Buffers and monovalent cations had no inhibiting effects. Magnesium and calcium ions at concentrations greater than 0.001 m showed marked inhibition on the rate of nucleic acid leakage. This enzymatic method reduced the nucleic acid content of yeast cells from 7.5 to 9.0% to 1.5 to 2.0% with no significant concomitant loss of protein.

DOI10.1128/am.22.3.422-427.1971
Alternate JournalAppl Microbiol
Citation Key156
PubMed ID5165838
PubMed Central IDPMC376325