Involvement of Irreversible Vacuolar Membrane Fragmentation in the Lethality of Food Emulsifier Diglycerol Monolaurate against Budding Yeast,Journal of Agricultural and Food Chemistry

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Involvement of Irreversible Vacuolar Membrane Fragmentation in the Lethality of Food Emulsifier Diglycerol Monolaurate against Budding Yeast
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2017-07-03 00:00:00 , DOI: 10.1021/acs.jafc.7b01580
Chikako Ikegawa , Akira Ogita , Takeshi Doi ₁ , Fumitaka Kumazawa ₁ , Ken-ichi Fujita , Toshio Tanaka

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Diglycerol monolaurate (DGL) has been manufactured as a novel type of food emulsifier and is being considered for further application as a food preservative. DGL lethality was thus examined against Saccharomyces cerevisiae as a model of a yeast that causes food spoilage. In spite of its molecular structure as a nonionic surfactant, DGL could exhibit lethality at a concentration lower than that which caused disruptive damage to the yeast plasma membrane. DGL lethality was rather accompanied by a dynamic intracellular event such as a marked vacuolar membrane fragmentation. In DGL-treated cells, the tiny dots or particles of fragmented vacuolar membranes failed to fuse into the original large rounded architecture after its removal from medium, which were distinguished from those generated as a result of vacuolar fission normally accelerated under hyperosmotic conditions. Such an irreversible structural damage of the organelle membrane was considered a cause of DGL lethality.

中文翻译：

不可逆的液泡膜碎片参与食品乳化剂甘油单月桂酸酯甘油单月桂酸酯对抗发芽酵母的致死性

单月桂酸甘油二酯（DGL）已被制造为新型食品乳化剂，并被考虑进一步用作食品防腐剂。因此检查了针对酿酒酵母的DGL杀伤力作为导致食物变质的酵母菌的模型。尽管其分子结构为非离子表面活性剂，但DGL的致死性浓度低于对酵母质膜造成破坏性破坏的浓度。DGL致死率伴随着动态的细胞内事件，例如明显的液泡膜破裂。在用DGL处理的细胞中，液泡膜的细小点或微粒在从培养基中移出后未能融合到原始的大圆形结构中，这与通常在高渗条件下加速的液泡裂变所产生的那些不同。认为细胞器膜的这种不可逆的结构损伤是DGL致死性的原因。

更新日期：2017-07-03

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