The distribution of iron in iron-enriched cells of Saccharomyces cerevisiae
2001
Gaudreau, H. | Tompkins, T.A. | Champagne, C.P.
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 vall, 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).
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