Magnesium capability to attenuate the toxicity of aluminum on the growth of Saccharomyces cerevisiae PE-2

Mariano-da-Silva, Samuel; Ducatti, Rafael Dal Bosco; Murari, Ivan Pedro; Pilon, Fabio

doi:10.1590/1981-6723.9415

Acessibilidade / Reportar erro

Brasil

Brazilian Journal of Food Technology

Español English

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

Original Article • Braz. J. Food Technol. 19 • 2016 • https://doi.org/10.1590/1981-6723.9415 copy

Magnesium capability to attenuate the toxicity of aluminum on the growth of Saccharomyces cerevisiae PE-2

A capacidade do magnésio em atenuar a toxicidade do alumínio no crescimento da levedura Saccharomyces cerevisiae PE-2

Authorship SCIMAGO INSTITUTIONS RANKINGS

Summary

The magnesium (Mg) capability to attenuate the toxicity of aluminum (Al) for the trehalose content, anaerobic growth, viability and budding rate of Saccharomyces cerevisiae, was studied in this work. Fermentations were carried out in triplicate with sterilized and diluted sugar cane media (4% total reducing sugars/pH 4.0) containing different Al (0.0, 50, 100 and 150 mg L^-1) and Mg (0.0, 50 and 100 mg L^-1) concentrations. The media were inoculated with 1 mL of 1% (wet basis) yeast suspension and incubated at 30ºC, 70 rpm for 20 hours in orbital shaker. At specific times during fermentation portions of cell suspension were taken out and the biomass concentration, yeast viability, budding rate and trehalose content on cells determined. The increase of Al levels, from 0.0 up to 150 mg L^-1, showed a reduction on the yeast growth of approximately 95%, 55% and 18% as Mg increased from 0.0 to 50 and 100 mg L^-1, respectively. The trehalose content experienced its lowest reduction when greater amounts of Mg were added to the fermentation process. Cell viability showed greater reductions as the content of Al in the media increased. Magnesium effectively protected yeast cells against the deleterious effects of Al on cell growth, viability, budding and trehalose content.

Keywords:
Yeast viability; Fermentation; Trehalose content

Treatments	Fermentation time (h)
Treatments	0		2	4		6			8	10			12	14			16		18	20
0.0 mg L^-1 Al X 0.0 mg L^-1 Mg	93.66^Aa	90.00^Aa			89.74^Aa		89.19^Aa	87.78^Aa			88.46^Aa	88.36^Aa			87.75^Aa	87.55^Aa		88.07^Aa		76.63^Bb
50 mg L^-1 Al X 0.0 mg L^-1 Mg	93.66^Aa	78.13^Bb			77.78^Bb		69.51^Cb	71.11^Cb			71.31^Cb	68.10^Cb			67.18^Cb	68.95^Cb		67.23^CDb		67.61^Cb
100 mg L^-1 Al X 0.0 mg L^-1 Mg	93.66^Aa	68.75^Cb			68.29^Cb		69.12^Cb	66.98^Db			67.20^Cb	64.67^Cb			65.02^Cb	62.45^Cb		60.33^Eb		60.06^Db
150 mg L^-1 Al X 0.0 mg L^-1 Mg	93.66^Aa	70.00^Cb			61.11^Cb		59.44^Db	46.96^Ec			47.92^Dc	46.53^Dc			43.59^Dc	40.00^Dc		38.89^Fc		37.50^Ec
0.0 mg L^-1 Al X 50 mg L^-1 Mg	93.66^Aa	94.44^Aa			87.56^Aa		88.81^Aa	89.24^Aa			88.97^Aa	88.48^Aa			87.23^Aa	88.28^Aa		86.29^Aa		87.12^Aa
50 mg L^-1 Al X 50 mg L^-1 Mg	93.66^Aa	80.95^Bb			80.49^Bb		77.22^Bb	75.82^BCb			76.19^Bb	77.31^Bb			76.28^Bb	69.86^Cb		71.43^Cb		67.03^Cb
100 mg L^-1 Al X 50 mg L^-1 Mg	93.66^Aa	78.77^Bb			77.61^Bb		75.26^Bb	74.90^BCb			73.00^Cb	72.76^Cb			73.82^Bb	69.33^Cb		68.94^CDb		67.07^Cb
150 mg L^-1 Al X 50 mg L^-1 Mg	93.66^Aa	78.13^Bb			77.78^Bb		69.14^Cb	70.10^Cb			69.26^Cb	69.16^Cb			68.55^Cb	69.31^Cb		65.98^Db		65.62^Cb
0.0 mg L^-1 Al X 100 mg L^-1 Mg	93.66^Aa	93.80^Aa			90.59^Aa		92.17^Aa	90.08^Aa			87.06^Aa	86.88^Aa			86.10^Aa	88.45^Aa		86.35^Aa		87.55^Aa
50 mg L^-1 Al X 100 mg L^-1 Mg	93.66^Aa	84.19^Bb			82.98^Bb		82.11^Bb	81.05^Bb			80.67^Bb	80.00^Bb			80.33^Bb	80.38^Bb		79.20^Bb		78.13^Bb
100 mg L^-1 Al X 100 mg L^-1 Mg	93.66^Aa	83.98^Bb			82.61^Bb		81.82^Bb	79.67^Bb			80.00^Bb	80.42^Bb			79.20^Bb	78.26^Bb		79.06^Bb		76.52^Bb
150 mg L^-1 Al X 100 mg L^-1 Mg	93.66^Aa	81.86^Bb			82.98^Bb		80.80^Bb	81.05^Bb			78.13^Bb	76.74^Bb			75.35^Bb	75.74^Bb		76.80^Bb		77.30^Bb
Standard deviation: 8.21%

Treatments	Fermentation time (h)
Treatments	0	2	4	6	8	10	12	14	16	18	20
0.0 mg L^-1 Al X 0.0 mg L^-1 Mg	14.2^Aab	9.8^Ab	10.2^Ab	10.8^Ab	12.9^Ab	16.0^Aa	17.1^Aa	17.8^Aa	18.1^Aa	15.3^Aab	15.1^Aab
50 mg L^-1 Al X 0.0 mg L^-1 Mg	14.2^Aa	9.7^Ab	10.0^Ab	9.6^Ab	9.6^Ab	10.0^Bb	11.0^Bb	10.4^Bb	10.5^Bb	9.0^Bb	8.9^Bb
100 mg L^-1 Al X 0.0 mg L^-1 Mg	14.2^Aa	9.9^Ab	7.1^ABb	4.2^Bc	1.9^Bd	0.5^Cd	0.7^Cd	0.3^Cd	0.5^Cd	0.6^Cd	0.2^Cd
150 mg L^-1 Al X 0.0 mg L^-1 Mg	14.2^Aa	8.7^Ab	4.3^Bc	0.0^Cd	0.0^Bd	0.0^Cd	0.0^Cd	0.0^Cd	0.0^Cd	0.0^Cd	0.0^Cd
0.0 mg L^-1 Al X 50 mg L^-1 Mg	14.2^Ab	10.0^Ac	11.2^Ac	11.9^Ac	12.8^Ac	15.7^Aab	17.5^Aa	18.0^Aa	18.3^Aa	17.4^Aa	15.3^Aab
50 mg L^-1 Al X 50 mg L^-1 Mg	14.2^Aa	8.6^Ab	8.8^Ab	8.5^Ab	7.9^Ab	7.9^Bb	7.9^Bb	7.8^Bb	6.9^Bb	6.9^Bb	6.7^Bb
100 mg L^-1 Al X 50 mg L^-1 Mg	14.2^Aa	9.0^Ab	8.2^Ab	8.1^Ab	7.2^Ab	7.8^Bb	7.5^Bb	7.1^Bb	6.9^Bb	6.3^Bb	6.1^Bb
150 mg L^-1 Al X 50 mg L^-1 Mg	14.2^Aa	9.4^Ab	7.0^ABc	6.9^ABc	6.4^Ac	6.7^Bc	5.9^BCcd	6.0^Bcd	6.3^Bc	5.9^BCcd	5.5^Bd
0.0 mg L^-1 Al X 100 mg L^-1 Mg	14.2^Aab	11.6^Ab	11.7^Ab	12.9^Aab	13.7^Aab	15.4^Aab	17.6^Aa	17.5^Aa	18.6^Aa	17.5^Aa	16.9^Aa
50 mg L^-1 Al X 100 mg L^-1 Mg	14.2^Aab	9.2^Ab	9.8^Ab	9.8^Ab	10.9^A	14.9^Aab	15.2^Aab	15.8^Aab	18.1^Aa	17.7^Aa	17.5^Aa
100 mg L^-1 Al X 100 mg L^-1 Mg	14.2^Aa	8.9^Ab	8.8^Ab	9.5^Ab	9.9^Ab	9.8^Bb	9.2^Bb	9.8^Bb	9.4^Bb	9.0^Bb	9.7^Bb
150 mg L^-1 Al X 100 mg L^-1 Mg	14.2^Aa	9.0^Ab	8.2^Abc	8.9^Ab	8.2^Abc	8.0^Bbc	8.1^Bbc	7.4^Bbc	7.9^Bbc	6.7^Bc	6.5^Bc
Standard deviation: 16.21%

Treatments	Fermentation time (h)
Treatments	0	2	4	6	8	10	12	14	16	18	20
0.0 mg L^-1 Al X 0.0 mg L^-1 Mg	5.00^Aa	4.92^Aa	4.67^Aa	4.38^Aab	4.10^Ab	3.89^Ab	3.51^Ab	3.26^Abc	3.20^Ac	3.16^Ac	3.14^Ac
50 mg L^-1 Al X 0.0 mg L^-1 Mg	5.00^Aa	4.90^Aa	4.56^Aa	4.25^Aab	4.00^Ab	3.70^Ab	3.47^Ab	3.20^Ac	3.13^A	3.04^Ac	2.99^Ac
100 mg L^-1 Al X 0.0 mg L^-1 Mg	5.00^Aa	4.88^Aa	4.57^Aa	4.23^Aab	4.01^Ab	3.75^Ab	3.43^Ab	3.21^Ac	3.12^A	3.05^Ac	2.98^Ac
150 mg L^-1 Al X 0.0 mg L^-1 Mg	5.00^Aa	4.90^Aa	4.60^Aa	4.49^Aab	4.31^Aab	4.17^Ab	3.90^Ab	3.77^Abc	3.55^Abc	3.28^Ac	3.12^Ac
0.0 mg L^-1 Al X 50 mg L^-1 Mg	5.00^Aa	4.92^Aa	4.67^Aa	4.50^Aa	4.29^Aab	4.15^Ab	3.89^Ab	3.69^Abc	3.53^Abc	3.30^Ac	3.11^Ac
50 mg L^-1 Al X 50 mg L^-1 Mg	5.00^Aa	4.88^Aa	4.66^Aa	4.49^Aa	4.30^Aab	4.12^Ab	3.90^Ab	3.67^Abc	3.55^A	3.28 ^A	3.14^Ac
100 mg L^-1 Al X 50 mg L^-1 Mg	5.00^Aa	4.93^Aa	4.60^Aa	4.37^Aab	4.05^Ab	3.77^Ab	3.44^Ab	3.29^Ab	3.15^A	3.09^Ac	3.00^Ac
150 mg L^-1 Al X 50 mg L^-1 Mg	5.00^Aa	4.86^Aa	4.59^Aa	4.28^Aab	4.00^Ab	3.79^Ab	3.49^Ab	3.24^Ac	3.14^A	3.09^Ac	2.98^Ac
0.0 mg L^-1 Al X 100 mg L^-1 Mg	5.00^Aa	4.90^Aa	4.63^Aa	4.42^Aab	4.34^Aab	3.80^Ab	3.67^Ab	3.59^Abc	3.37^Abc	3.29^Ac	3.10^Ac
50 mg L^-1 Al X 100 mg L^-1 Mg	5.00^Aa	4.88^Aa	4.65^Aa	4.46^Aab	4.35^Aab	3.93^Ab	3.70^Ab	3.55^Abc	3.42^Abc	3.30^Ac	3.09^Ac
100 mg L^-1 Al X 100 mg L^-1 Mg	5.00^Aa	4.90^Aa	4.66^Aa	4.44^Aab	4.35^Aab	4.20^Aab	3.93^Ab	3.74^Abc	3.55^Abc	3.23^Ac	3.12^Ac
150 mg L^-1 Al X 100 mg L^-1 Mg	5.00^Aa	4.91^A	4.59^Aa	4.45^Aab	4.33^Aab	4.21^Aab	3.92^Ab	3.75^Abc	3.54^Abc	3.22^Ac	3.13^Ac
Standard deviation: 14.89%

Instituto de Tecnologia de Alimentos - ITAL Av. Brasil, 2880, 13070-178 Campinas - SP / Brasil, Tel 55 19 3743-1762 - Campinas - SP - Brazil
E-mail: bjftsec@ital.sp.gov.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] *Samuel Mariano-da-Silva, Universidade Federal da Fronteira Sul (UFFS), Department of Agronomy, Caixa Postal: 181, CEP: 89802-112, Chapecó/SC - Brazil, e-mail: samuel.silva@uffs.edu.br