A previous study revealed that Saccharomyces cerevisiae mcd4Δ, a cell wall mutant with a defect in the synthesis of the glycosylphosphatidylinositol anchor, has a strong macrophage activation ability. In this study, remarkable emulsion formation after cell suspensions of mcd4Δ and anp1Δ (which exhibit an extreme reduction of mannan) were mixed with oil was found. Moreover, the relationship between cell wall mutation and emulsion formation was investigated, suggesting that och1Δ with a defect in the formation of N-linked glycans also had a strong emulsification ability and that high molecular weight materials released from the cells were involved in emulsion formation. Furthermore, two strains (asc1Δ and scp160Δ) with a strong emulsification ability without a large decrease in mannan content were also found from the wide screening of strains that exhibit an emulsifying activity using more than 5000 gene-deficient strains. These results provide valuable information for the development of a yeast-derived emulsifier.

中文翻译：

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细胞表面的变化促进了将酵母用作食品乳化剂的应用。

先前的研究表明，酿酒酵母mcd4Δ是在糖基磷脂酰肌醇锚合成中存在缺陷的细胞壁突变体，具有很强的巨噬细胞激活能力。在这项研究中，发现将mcd4Δ和anp1Δ（表现出甘露聚糖的极度减少）的细胞悬浮液与油混合后，形成了显着的乳液。此外，研究了细胞壁突变与乳液形成之间的关系，这表明在N-连接聚糖形成方面存在缺陷的och1Δ也具有很强的乳化能力，并且从细胞释放的高分子量物质也参与了乳液形成。此外，通过使用超过5000个基因缺陷型菌株对具有乳化活性的菌株进行了广泛筛选，还发现了两个具有强乳化能力而甘露聚糖含量没有大幅降低的菌株（asc1Δ和scp160Δ）。这些结果为开发酵母来源的乳化剂提供了有价值的信息。