脉冲电场处理对酿酒酵母细胞膜的影响(英文)  

SACCHARAOMYCES CEREVISIAE CELLS MEMBRANE DAMAGE BY PULSED ELECTRIC FIELD

作　　者：张 鹰[1] 曾新安[1] 温其标[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《陕西科技大学学报（自然科学版）》2006年第6期28-33,共6页Journal of Shaanxi University of Science & Technology

基　　金：广东省自然科学基金项目(04020063)

摘　　要：应用脉冲电场(pulsed electric field,简称PEF)连续式处理系统对酿酒酵母进行了灭菌实验,并推测了PEF对酵母细胞致死作用与细胞膜结构改变之间的关系。结果显示,电场强度达到10 kV·cm-1时,电场能使酵母细胞显著失活(P<0 .05) ,并随电场强度的增大和作用时间的延长灭菌效果越好。采用紫外分光光度计法和荧光偏振法分别检测了PEF处理对酿酒酵母细胞膜通透性和细胞膜流动性的影响。结果显示,电场强度仅达到5 kV·cm-1时,细胞膜的通透性和荧光各项异性值已显著增加(P<0 .05) ,膜通透性随电场强度增大而增大,膜流动性随电场强度的增大和作用时间的延长而减小。这些现象表明,PEF对酿酒酵母作用时细胞膜是一个关键位点,细胞膜通透性增加和细胞膜流动性减小导致的细胞膜破坏是PEF致死酿酒酵母的主要原因。The effect of pulsed electric field （PEF） treatment, applied in a continuous system, on Saccharomyces cerevisiae cells was investigated. Ultraviolet spectrophotometer and fluorescence polarization methods were used to investigate the cell membrane permeability and membrane fluidity respectively. The plate counting method was used to determine the viability of the cells. Results showed that S. cerevisiae cells were significantly inactivated when electric field strength was up to 10 kV · cm^-1 （P〈0.05）, but the cells membrane permeability and fluorescence anisotropy increased remarkably when the electric field strength was only up to 5 kV· cm^-1（P〈0.05）, indicating the membrane of S. cerevisiae cells were damaged by PEF treatment. The cell membrane fluidity decreased with the increasing electric field strength and treatment time, and the membrane permeability increased with the increasing electric field strength. Results in this paper suggest that cell membrane is one of the most key site during the pulsed electric field treatment, and the increased membrane permeability and the decreased cell membrane fluidity are responsible for the cell death.

关 键 词：脉冲电场 酒酵母 细胞膜 

分 类 号：TS261.11[轻工技术与工程—发酵工程]