Journal
FOOD CHEMISTRY
Volume 127, Issue 4, Pages 1862-1865Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.02.006
Keywords
Polyamines; Debaryomyces hansenii; HPLC
Funding
- Mexican Consejo Nacional de Ciencia y Tecnologia (CONACYT) [164653]
- Ministerio de Ciencia e Innovacion, Spain [AGL2008-05119-C02-01]
- Fundacion Seneca of Murcia, Spain [04538/GERM/06]
Ask authors/readers for more resources
Polyamines (putrescine, spermidine and spermine) participate in many biochemical processes that are indispensable for cell differentiation and proliferation. In the present study, polyamine types were determined in 13 Debaryomyces hansenii strains isolated from different sources by high pressure liquid chromatography. Very low putrescine levels were observed in the strains DhhBCS007, DhfBCS001 and DhfBCS002. Spermidine and spermine were the most prevalent amines detected in all the yeasts, ranging from 7.71 to 18.42 mg/kg of spermidine in the strain 12 and 9.39-18.96 mg/kg for spermine in strain DhhCBS004. D. hansenii strain 12 and CBS004 isolated from citrus fruit and marine water, respectively, were the main polyamine-secreting yeasts. The results will contribute to our ability to select the most appropriate strains for use, as dietary complement (probiotic) in the animal food industry, including aquaculture. (C) 2011 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available