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[Isolation and basic properties of thiamine pyrophosphokinase from brewing yeast].

Thiamine pyrophosphokinase (EC 2.7.7.2) isolated from dry brewing yeast has been purified 20-fold with a 70% yield. Certain properties of the enzyme have been determined: pH and temperature optima, donor and acceptor concentrations, and relationship between the rate of cocarboxylase biosynthesis and the incubation time and the enzyme quantity. The effects of concentrations of bivalent metal ions Co2+, Mg2+ and Mn2+ on the rate of the enzymic reaction has been studied. A change in the pH optimum as a function of the nature of the ion-activator has been investigated. It has been shown that neopyrithiamin is a competitive inhibitor and oxythiamin inhibits the enzymic reaction insignificantly. Thiamine phosphate cannot be transformed into thiamine diphosphate by the purified enzyme.

Cations, Divalent↗
PubMed2003

Sonication effect on cellular material in sedimentation and gravitational field flow fractionation.

Sonication procedures are generally used prior to field flow fractionation (FFF) separation in order to produce suspensions without aggregates. Yeast cells manufactured in active dry wine yeast (ADWY) were placed in an ultrasound water bath in order to disrupt possible clumps and to obtain a single-cell suspension to be used in optimal conditions during fermentation processes. In order to determine whether this sample preparation procedure meets absolute needs, different yeast samples before and after sonication were analysed by two field flow fractionation techniques. It is shown that 2 min of sonication in the sample preparation process is sufficient to obtain an optimal dispersion of the yeast cells, that is, without critical percentage of aggregates. To demonstrate this effect, photographs of the yeast cell suspensions were performed with non-sonicated and sonicated yeast sample dispersion. The resulting data are compared with the elution profiles obtained from the two different FFF techniques. It is demonstrated that fractogram profiles prove the effectiveness of sonication methodologies.

Fractionation, Field Flow↗
PubMed1995

Effects of a colostrum substitute and of dietary brewer's yeast on the health and performance of dairy calves.

We tested the effects of substituting a whey protein concentrate for dam's colostrum at first feeding and of 1% brewer's yeast in dry feed on calf health and performance. Eighty-four calves were assigned to four preweaning and eight postweaning treatments based on feeding either dam's colostrum or a whey protein concentrate at birth and either yeast or no yeast in the dry feed both before and after weaning. After the first feeding, all calves were fed colostrum through 4 d of age and an all milk protein milk replacer from d 5 to 46 of age. Daily feed intakes, health measurements, and weekly BW were recorded. Calves fed whey protein concentrate at birth had similar health parameters and greater feed efficiency than calves fed colostrum over the preweaning period. Addition of 1% brewer's yeast to the dry feed apparently reduced the incidence of fever and the number of associated antibiotic treatments during the preweaning period, but had no effects thereafter. Under the conditions of this study, whey protein concentrate was an effective substitute for dam's colostrum at first feeding, and 1% brewer's yeast fed in dry feed may reduce susceptibility to infection prior to weaning.

Analysis of Variance↗