外源脂肪酸对酒精诱导自絮凝颗粒酵母细胞膜磷脂脂肪酸组成变化的影响  

Impact of Exogenous Fatty Acid on Ethanol-induced Alterations in Phospholipid Fatty Acid Composition of Plasma Membranes of a Self-flocculating Yeast

作　　者：胡纯铿[1] 白凤武[2] 安利佳[2] 

机构地区：[1]华侨大学生物工程与技术系,泉州362011 [2]大连理工大学生物科学与工程系,大连116024

出　　处：《生物工程学报》2004年第6期922-927,共6页Chinese Journal of Biotechnology

基　　金：国家 8 63高科技研究发展计划项目 (No .2 0 0 2AA64 70 60 )~~

摘　　要：实验将自絮凝颗粒酵母培养于同时添加脂肪酸 (0 6mmol L)和酒精 (6 %～ 9% ,V V)条件下以考察其细胞膜磷脂脂肪酸组成的变化。与单独添加棕榈酸相比 ,同时添加酒精引起细胞膜磷脂棕榈酸含量明显增加 ,伴随 9 十四碳烯酸、棕榈油酸和油酸含量明显减少 ;与单独添加亚油酸相比 ,同时添加酒精未引起细胞膜磷脂亚油酸含量明显变化 ,但引起油酸含量明显增加 ,伴随 9 十四碳烯酸、棕榈油酸和棕榈酸含量减少 ;与单独添加亚麻酸相比 ,同时添加酒精引起细胞膜磷脂亚麻酸含量减少 ,伴随油酸含量显著增加 ,同时 9 十四碳烯酸、棕榈油酸和棕榈酸含量减少。存活率实验证实 ,上述变化是菌体对酒精刺激的适应性响应 ,因为 ,与培养于仅添加脂肪酸条件下的菌体相比 ,培养于同时添加酒精条件下的菌体耐酒精能力明显提高。研究表明 ,棕榈酸和油酸都可通过加强细胞膜渗透屏障而提高菌体的耐酒精能力 ,这是饱和脂肪酸 (SFA)与不饱和脂肪酸 (UFA)可提高同一菌株耐酒精能力的新的实验现象 。Ethanol-induced alterations in phospholipid fatty acid composition of plasma membranes of a self-flocculating fusant of Schizosaccharomyces pombe and Saccharomyces cerevisiae grown in the presence of exogenously supplemented fatty acid were investigated. The addition of palmitic acid (0.6 mmol/L) to the medium containing 6%～9% (V/V) ethanol resulted in a marked increase in the palmitic acid content and decreases in the contents of myristoleic, palmitoleic, and oleic acids in the phospholipid fatty acid composition of plasma membranes, as compared with their contents in the absence of ethanol. On the other hand, the addition of both linoleic acid (0.6 mmol/L) and ethanol (6%～9%, V/V) to the basal medium resulted in a striking increase in oleic acid and corresponding decreases in myristoleic, palmitoleic and palmitic acids, while the linoleic acid content was slightly increased. Moreover, the addition of both linolenic acid (0.6 mmol/L) and ethanol (6%～9%, V/V) also resulted in a significant increase in oleic acid and corresponding decreases in myristoleic, palmitoleic and palmitic acids, however, the linolenic acid levels were decreased. All these alterations (especially increases in palmitic acid and oleic acid) were confirmed to be the adaptive responses of cells to ethanol because cells grown with both fatty acid and ethanol acquired a pronounced increase in viability and a corresponding decrease in plasma membrane permeability when they were subsequently exposed to high concentration of ethanol. These data suggest that both palmitic acid and oleic acid are able to enhance the tolerance of the self-flocculating yeast to ethanol by strengthening plasma membrane permeability barrier of this strain subjected to ethanol stress. This is a novel phenomenon because enhancement by unsaturated and saturated fatty acids on ethanol tolerance occurs in the same strain.

关 键 词：耐酒精 磷脂脂肪酸组成 细胞膜渗透屏障 存活率 

分 类 号：Q93[生物学—微生物学]