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dc.contributor.author
Valcarce, G.
dc.contributor.author
Nusblat, Alejandro David
dc.contributor.author
Florin-Christensen, Jorge
dc.contributor.author
Nudel, Berta Clara
dc.date.available
2022-07-18T11:32:56Z
dc.date.issued
2002-08
dc.identifier.citation
Valcarce, G.; Nusblat, Alejandro David; Florin-Christensen, Jorge; Nudel, Berta Clara; Bioconversion of egg cholesterol to pro-vitamin D sterols with Tetrahymena thermophila; Wiley Blackwell Publishing, Inc; Journal of Food Science; 67; 6; 8-2002; 2405-2409
dc.identifier.issn
0022-1147
dc.identifier.uri
http://hdl.handle.net/11336/162290
dc.description.abstract
The potential use of the non-pathogenic ciliate Tetrahymena thermophila for converting cholesterol into pro-vitamin D sterols in egg suspensions was investigated. Conditions screened for efficient conversion included inoculum size and age, egg and egg yolk dilution, initial pH, and aeration. By optimizing these parameters, 55% ± 6 cholesterol reduction was obtained in 24 hours incubation. Tetrahymena converted cholesterol into three unsaturated sterols, D7, 22 bis-dehydrocholesterol, an ergosterol analog (27%), D7-dehydrocholesterol, also known as pro-vitamin D3 (4%), and A22- dehydrocholesterol (8%). Despite significant proteolysis, culturing with Tetrahymena did not result in net consumption of total amino acids content, which was in fact increased by 16% ± 2. These findings emphasize the potential use of Tetrahymena in the food industry.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley Blackwell Publishing, Inc
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
CHOLESTEROL BIOCONVERSION
dc.subject
EGG
dc.subject
EGG YOLK SUSPENSIONS
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PRO-VITAMIN D FORMATION
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TETRAHYMENA THERMOPHILA
dc.subject.classification
Biología Celular, Microbiología
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Ciencias Biológicas
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CIENCIAS NATURALES Y EXACTAS
dc.title
Bioconversion of egg cholesterol to pro-vitamin D sterols with Tetrahymena thermophila
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2022-07-15T15:23:32Z
dc.journal.volume
67
dc.journal.number
6
dc.journal.pagination
2405-2409
dc.journal.pais
Reino Unido
dc.journal.ciudad
Londres
dc.description.fil
Fil: Valcarce, G.. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina
dc.description.fil
Fil: Nusblat, Alejandro David. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay; Argentina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina
dc.description.fil
Fil: Florin-Christensen, Jorge. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay; Argentina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina
dc.description.fil
Fil: Nudel, Berta Clara. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay; Argentina
dc.journal.title
Journal of Food Science
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.2002.tb09561.x
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/j.1365-2621.2002.tb09561.x
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