Increased sensitivity of heat-stressed Saccharomyces cerevisiae cells to food-grade antioxidants.

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Unheated and heat-stressed Saccharomyces cerevisiae cells were examined for their relative sensitivities to butylated hydroxyanisole (BHA), tertiary butylhydroquinone (TBHQ), and propyl gallate. Heated cells had significant (P less than or equal to 0.05) increases in sensitivity to 50 micrograms of BHA, 100 micrograms of TBHQ, and 1,000 micrograms of propyl gallate per ml as compared with unheated cells when surface plated on antioxidant-supplemented recovery agar. The rate of increase in size of colonies developed by heated cells was slower than that of unheated cells, and the presence of antioxidants in recovery agar enhanced this effect. Heat-stressed cells also had increased sensitivity to ethanol. Incubation temperatures of 15, 21, 30, and 37 degrees C for enumerating unheated cells had no significant effect on the numbers of colonies formed on unsupplemented recovery agar; however, incorporation of 100 micrograms of BHA, 200 micrograms of TBHQ, or 1,000 micrograms of propyl gallate per ml into agar resulted in significant decreases in the number of colonies formed by heated cells at various incubation temperatures. The detrimental effects of TBHQ and propyl gallate on repair of heat-injured cells are apparently expressed at a temperature higher than that observed for BHA. It is suggested that the adverse effects of antioxidants on repair of heat-injured S. cerevisiae cells may be associated with oxygen availability.

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