Effects of Food Additives on Saccharomyces cerevisiae

Some phisiological effects of food additives on Saccharomyces cerevisiae cells were examined in the presence of sodium cholate (CA)or sodium laurylbenzensulfonate (LBS).Most of food additives inhibited 20~60%of oxygen uptake attended by oxidation of cellular respiratory substrates. These inhibitions were significantly increased in the presence of LBS.Some food additives addition to cells suspension resulted in a large release of magnesium ion from cells. Leakages were increased 50, 90 and 80%compared with one of control by phloxine, potassium sorbate and sodium dehydroacetate, respectively.These leakages were intensely increased in the presence of CA or LBS. Furthermore,intact cells and protoplasts treated with some food additives, CA and LBS were observed with scanning electron microscope, Remarked histological damages were scarcely observed in intact cells, but,in protoplasts, cells were dameged more badly by most of drugs.