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Article

Cell surface changes that advance the application of using yeast as a food emulsifier.

Food chemistry - 15 Jun 2020

Nerome Shinsuke, Onishi Masaya, Saito Daiki, Mizobuchi Ayano, Ando Tatsuya, Daira Yui, Matsumoto Azusa, Ojima Yoshihiro, Azuma Masayuki

Abstract excerpt

A previous study revealed that Saccharomyces cerevisiae mcd4Δ, a cell wall mutant with a defect in the synthesis of the glycosylphosphatidylinositol anchor, has a strong macrophage activation ability. In this study, remarkable emulsion formation after cell suspensions of mcd4Δ and anp1Δ (which exhibit an extreme reduction of mannan) were mixed with oil was found. Moreover, the relationship between cell wall...

Topics

Animals
Cell Membrane
Cell Wall
Emulsifying Agents
Emulsions
Glucose
Macrophage Activation
Mannans
Mannose
Mice
Mutation
Polysaccharides

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

RAW 264.7 Cells

Saccharomyces cerevisiae

Saccharomyces cerevisiae Proteins

Source

Identifiers

PMID: 32006867
DOI: 10.1016/j.foodchem.2020.126264

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 30 Aug 2026.

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