蛋白酶A敲除对酿酒酵母抗氧化性的影响  

Effect of the Deletion of PEP4-Encoding Proteinase A on Antioxidant Characteristics by S. Cerevisiae

作　　者：冯宇[1] 徐滕洋[1] 蔡瑾[1] 王苏苏[1] 方若思[1] 陈启和[1] 何国庆[1] 

机构地区：[1]浙江大学食品科学与营养系,杭州310058

出　　处：《中国食品学报》2013年第2期13-18,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：科技部"863"科技计划专题项目(No.2007AA10Z315)

摘　　要：蛋白酶A(PrA)是酿酒酵母体内一种重要的非金属蛋白酶,参与液泡中多种酶的成熟加工和信号转导因子的调控等过程。本文考察蛋白酶A对单倍体酿酒酵母的抗氧化性影响。以正常单倍体酿酒酵母菌和蛋白酶A敲除的突变菌株为研究对象,探讨PEP4基因编码的蛋白酶A对酵母细胞氧化胁迫下的抗氧化调控作用。试验结果表明蛋白酶A敲除对酿酒酵母抗氧化能力有显著的负面影响。与对照菌相比,突变株在氧化应激下展现出抗氧化能力降低的特征。同时,逆境应激因子——海藻糖的积累也与酵母细胞中蛋白酶A的存在和氧化胁迫处理浓度有一定关联。Proteinase A（PrA） is an important nonmetallic proteinase in S. cerevisiae, it involves in a variety of vacuole enzymes＇ processing and maturation, as well as the regulation of some signal transduction factors. This paper mainly examines the influence of proteinase A on the oxidation resistance of haploid Saccharomyces cerevisiae. In this study, two strains, namely the wild-type haploid Saccharomyces cerevisiae strain and the mutant strain with complete deletion of PEP4 gene, are used to explore the effect of proteinase A on S. cerevisiae antioxidation ability. The results show that the knock-out of proteinase A has a negative influence on yeast＇s oxidative stress tolerant ability. Compared with the wild-type strain, the mutant under oxidative stress showed a reduced antioxidation capacity. At the same time, the accumulation of trehalose, an adversity response factor, is also related with the existence of proteinase A and the concentration of oxidative stress.

关 键 词：蛋白酶A 酿酒酵母 抗氧化物酶 

分 类 号：TS201.2[轻工技术与工程—食品科学]