The distribution of iron in iron-enriched cells of Saccharomyces cerevisiae

Gaudreau, H. and Tompkins, T. A. and Champagne, C. P. (2001) The distribution of iron in iron-enriched cells of Saccharomyces cerevisiae. Acta Alimentaria, 30 (4). pp. 355-361. ISSN 0139-3006

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Abstract

Fresh or freeze-dried iron-enriched bakers' yeast (5% of total solids composed of iron) were fractionated, and the distribution of iron was examined. After centrifugation of fresh yeast creams, 89% of total iron was found in the supernatant, which contained only 23% of the total solids. Results suggest that only 13% of the iron is bound to cells in the fresh yeast suspension. Most of the cell-located iron was found on the cell wall, whereas the cytoplasm contained proportionally (iron content of total solids) almost 3 times less iron than the cell walls. Freeze-drying of the iron-enriched yeast had marked effects on the distribution of total solids and iron (in the fractionation procedures that were carried out following their rehydration). The freeze-drying process induced binding of free iron to the yeast cell wall, and twice as much iron was thus found on freeze-dried cells. In the freeze-dried product, it was estimated that 27% of iron was bound to cell fractions.

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