The aim of this work is the evaluation of selenium accumulation and catalase activity in pulsed electric field (PEF) treatedSaccharomyces cerevisiae cells. Cultures ofS. cerevisiae in the medium containing selenium as sodium selenite were treated with PEF. Applied range of field parameters (field frequency of 1 Hz, intensity of 1.5 kV/cm and pulse duration of 1 ms) does not influence the changes of catalase activity which depend only on the concentration of selenium accumulated in the yeast cells. It was noted for the non-PEF-treated cultures that the accumulation of selenium in the yeast cells increased to 60 μg/g dry mass (DM) together with the increase of selenium concentration in medium from 1 to 3 μg/mL. Consequently, the activity of extra- and intra-cellular catalase also increased. At higher selenium concentrations in medium (4–6 ug/mL) its accumulation in the cells reached 127 μg/g DM which resulted in the decrease of catalase activity. In the PEF-treated cultures, twofold higher accumulation of selenium in the cells was obtained in the whole rang e of concentrations applied, which caused the significant decrease of catalase activity.
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Chung Ang Univ, Dept Food Sci & Technol, Anseong 17546, South KoreaChung Ang Univ, Dept Food Sci & Technol, Anseong 17546, South Korea
Park, Gyeong-Seo
Seo, Hyeon
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Chung Ang Univ, Dept Food Sci & Technol, Anseong 17546, South KoreaChung Ang Univ, Dept Food Sci & Technol, Anseong 17546, South Korea
Seo, Hyeon
Lee, Han-Baek
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Chung Ang Univ, Dept Food Sci & Technol, Anseong 17546, South KoreaChung Ang Univ, Dept Food Sci & Technol, Anseong 17546, South Korea
Lee, Han-Baek
Lee, Ji-Won
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Chung Ang Univ, Dept Food Sci & Technol, Anseong 17546, South KoreaChung Ang Univ, Dept Food Sci & Technol, Anseong 17546, South Korea
Lee, Ji-Won
Shahbaz, Hafiz Muhammad
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United Arab Emirates Univ, Coll Med & Hlth Sci, Dept Nutr & Hlth, Al Ain 15551, U Arab EmiratesChung Ang Univ, Dept Food Sci & Technol, Anseong 17546, South Korea
Shahbaz, Hafiz Muhammad
Jeong, Se-Ho
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Chung Ang Univ, Dept Food Sci & Technol, Anseong 17546, South KoreaChung Ang Univ, Dept Food Sci & Technol, Anseong 17546, South Korea
Jeong, Se-Ho
Lee, Dong-Un
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Chung Ang Univ, Dept Food Sci & Technol, Anseong 17546, South KoreaChung Ang Univ, Dept Food Sci & Technol, Anseong 17546, South Korea
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S China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510641, Guangdong, Peoples R ChinaS China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510641, Guangdong, Peoples R China
Liu, Zhi-Wei
Zeng, Xin-An
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S China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510641, Guangdong, Peoples R ChinaS China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510641, Guangdong, Peoples R China
Zeng, Xin-An
Sun, Da-Wen
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S China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510641, Guangdong, Peoples R China
Natl Univ Ireland, Univ Coll Dublin, Dublin 4, IrelandS China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510641, Guangdong, Peoples R China
Sun, Da-Wen
Han, Zhong
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S China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510641, Guangdong, Peoples R ChinaS China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510641, Guangdong, Peoples R China
Han, Zhong
Aadil, Rana Muhammad
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S China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510641, Guangdong, Peoples R ChinaS China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510641, Guangdong, Peoples R China