Shahid Beheshti University of Medical Sciences
  • New Submission
  • Privacy Statement
  • Register
  • Copyright Notice
  • Archiving
  • Login
  1. Home
  2. Archives
  3. Vol. 1 No. 3 (2017)
  4. Original Articles

Focus and Scope

Announcements

Metrics

Author Guideline

Author Guideline (PDF)

Using Artificial Intelligence (AI) in the Manuscript Preparation

Authorship Policies

Publication Ethics

conflict of interest

Privacy Statement

Copyright Notice

Archiving

Publication Fees

Peer Review Process

Peer-review policy (ethics and competing interest)

Preprint Policy

Ethical considerations of animals and human studies

Post-publication discussion and correction

Allegation of misconduct

Complaints and appeals

Yeast Enriched with Selenium: A Promising Source of Selenomethionine and Seleno-Proteins

  • Hamed Zare
  • Hossein Vahidi
  • Parviz Owlia
  • Maryam Hosseindokht Khujin
  • Ali Khamisabadi

Trends in Peptide and Protein Sciences, Vol. 1 No. 3 (2017), 8 Ordibehesht 2017 , Page 130-134
https://doi.org/10.22037/tpps.v1i3.16778 Published: 2017-05-08

  • View Article
  • Download
  • Cite
  • References
  • Statastics
  • Share

Abstract

Organic selenium compound such as selenomethionine plays a significant function in response to oxidative stress. Currently Saccharomyces cerevisiae is one of the best organisms that has ability to accumulate selenomethionine and selenium biotransformation. Addition of mineral selenium to medium culture is a very common practice in order to produce the selenomethionine and Seleno-proteins. Due to the toxicity of selenium for yeasts, selenium tolerant yeast isolation procedures are required. The aim of this investigation was to separate indigenous selenium tolerant S.cerevisiae strains which will not be affected by high selenium concentrations and are able to produce high levels of selenomethionine. In this study, 85 samples were collected from fermentative fruit. Screening was carried out in order to select high yeast cell density and also high selenomethionine accumulation. After confirming yeast strains, selected strains were cultured at a concentration of 25 mg/L sodium selenite and selenomethionine content was measured after 48 hours. The S18 isolate showed had maximum biomass production and selenomethionine accumulation (2655 ppm) and (3.73 g/L) compared to the other isolates.

Highlights

  • Selenomethionine is an important amino acid that has a significant role against oxidative stress.
  • Addition of inorganic selenium to the yeast media culture leads to produce the selenomethionine.
  • Saccharomyces cerevisiae is one of the best organisms for selenium biotransformation.
Keywords:
  • Biotransformation
  • Selenium
  • Selenomethionine
  • Seleno-protein
  • Yeast
  • PDF

How to Cite

1.
Zare H, Vahidi H, Owlia P, Hosseindokht Khujin M, Khamisabadi A. Yeast Enriched with Selenium: A Promising Source of Selenomethionine and Seleno-Proteins. Trends Pept. Protein Sci. [Internet]. 2017 May 8 [cited 2026 Jul. 8];1(3):130-4. Available from: https://journals.sbmu.ac.ir/protein/article/view/16778
  • ACM
  • ACS
  • APA
  • ABNT
  • Chicago
  • Harvard
  • IEEE
  • MLA
  • Turabian
  • Vancouver
  • Endnote/Zotero/Mendeley (RIS)
  • BibTeX

References

Alimadadi, N., Soudi, M.R., Wang, S.A., Wang, Q.M., Talebpour, Z. and F.Y. Bai, (2016). “Starmerella orientalis fa, sp. nov., an ascomycetous

yeast species isolated from flowers.” International Journal of Systematic and Evolutionary Microbiology, 66: 1476-1481.

Bierla, K., Szpunar, J., Yiannikouris, A. and R. Lobinski, (2012).“Comprehensive speciation of selenium in selenium-rich yeast.” TrAC Trends in Analytical Chemistry, 41:122-132.

Esmaeili, S., Khosravi-Darani, K., Pourahmad, R. and R. Komeili, (2012). “An experimental design for production of selenium-enriched yeast.” World Applied Sciences Journal, 19(1): 31-37.

Hampsey, M., (1997). “A review of phenotypes in Saccharomyces cerevisiae.” Yeast, 13(12): 1099-1133.

Josepa, S.N., Guillamon, J.N.M. And J.N. Cano, (2000). “PCR differentiation of Saccharomyces cerevisiae from Saccharomyces bayanus/Saccharomyces pastorianus using specific primers.” FEMS Microbiology Letters, 193(2): 255-259.

Kieliszek, M. and S. Blazejak, (2013). “Selenium: significance and outlook for supplementation.” Nutrition, 29(5):713-718.

Kokarnig, S., Tsirigotaki, A., Wiesenhofer, T., Lackner, V., Francesconi, K.A., Pergantis, S.A. and D. Kuehnelt, (2015). “Concurrent quantitative HPLC-ICP mass spectrometry profiling of small selenium species in human serum and urine after ingestion of selenium supplements.” Journal of Trace Elements in Medicine and Biology, 29:83-90.

Kurtzman, C., Fell, J.W. and T. Boekhout, (2011). “The Yeasts: A Taxonomic Study,” Elsevier, San Diego, USA, 5th ed., pp. 87-159.

Marinescu, G., Stoicescu, A.G. and L. Teodorof, (2011). “Industrial nutrient medium use for yeast selenium preparation.” Food Technology, 35: 45-53.

Oraby, M.M., Allababidy, T. and E.M. Ramadan, (2015). “The bioavailability of selenium in Saccharomyces cerevisiae.” Annals of Agricultural Sciences, 60(2): 307-315.

Rajashree, K. and T. Muthukumar, (2013a). “Selection of Culture medium and conditions for the production of Selenium enriched Saccharomyces cerevisiae.” African Journal of Biotechnology, 12(20):2972-2977.

Rajashree, K. and T. Muthukumar, (2013b). “Preparation of selenium tolerant yeast Saccharomyces cerevisiae.” Journal of Microbiology and Biotechnology Research, 3(3): 46-53.

Sanchez, M., Silva, E.G., Perez-Corona, T., Camara, C., Ferreira, S.L. and Y. Madrid, (2012). “Selenite biotransformation during brewing evaluation by HPLC-ICP-MS.” Talanta, 88: 272-276.

Suhajda, A., Hegoczki, J., Janzso, B., Pais, I. and G. Vereczkey, (2000). “Preparation of selenium yeasts I. Preparation of seleniumenriched

Saccharomyces cerevisiae.” Journal of Trace Elements in Medicine and Biology, 14(1): 43-47.

Tahmasebi, T., Nosrati, R., Zare, H., Saderi, H., Moradi, R. and P. Owlia, (2016). “Isolation of indigenous Glutathione producing Saccharomyces cerevisiae strains.” Iranian Journal of Pathology, 11(4):354-362.

Yang, B., Wang, D., Wei, G., Liu, Z. and X. Ge, (2013). “Seleniumenriched

Candida utilis: Efficient preparation with l-methionine and antioxidant capacity in rats.” Journal of Trace Elements in Medicine and Biology, 27(1): 7-11.

Yang, L., Sturgeon, R.E., McSheehy, S. and Z.E. Mester, (2004). “Comparison of extraction methods for quantitation of methionine and selenomethionine in yeast by species specific isotope dilution gas chromatography-mass spectrometry.” Journal of Chromatography A, 1055(1-2): 177-184.

Yin, H., Chen, Z., Gu, Z. and Y. Han, (2009). “Optimization of natural fermentative medium for selenium-enriched yeast by D-optimal mixture design.” LWT - Food Science and Technology, 42(1): 327-331.

Zare, H., Rajabibazl, M., Rasooli, I., Ebrahimizadeh, W., Bakherad, H., Ardakani, L.S. and S.L. Gargari, (2014). “Production of nanobodies against prostate-specific membrane antigen (PSMA) recognizing LnCaP cells.” The International journal of Biological Markers, 29:169-179.

  • Abstract Viewed: 1543 times
  • PDF Downloaded: 758 times

Download Statastics

  • Linkedin
  • Twitter
  • Facebook
  • Google Plus
  • Telegram

Developed By

Open Journal Systems

Make a Submission

Make a Submission

Information

  • For Readers
  • For Authors
  • For Librarians

society

Iranian Association of Pharmaceutical Scientists

  • Home
  • Archives
  • Submissions
  • About the Journal
  • Editorial Team
  • Contact

All open-access articles of TPPS are distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (CC BY-NC 4.0).

Journal Name:

Trends in Peptide and Protein Sciences (TPPS)

Journal Abbreviation:

Trends Pept. Protein Sci.

eISSN:

2538-2446

 

 

 

Powered by OJSPlus