酵母菌复制衰老过程中絮凝机理分析  

Mechanism analysis of yeast flocculation in the process of replicative aging

作　　者：安文涛[1] 杨迪[1] 尹亚辉[1] 刘宝祥[1] 曲晶[1] 董亮[1] 赵长新[1] 

机构地区：[1]大连工业大学生物工程学院,辽宁大连116034

出　　处：《微生物学通报》2013年第12期2189-2195,共7页Microbiology China

摘　　要：【目的】通过对连续传代过程中酵母菌的生理性质和细胞壁蛋白的观察与检测,分析复制衰老过程中酵母菌絮凝变化的原因。【方法】分别采用双向电泳法和红外光谱法对连续传代过程中酵母菌细胞壁蛋白进行检测。【结果】随着酵母菌传代次数的增加,双向电泳图谱上能清晰显示的蛋白质点在增加,同时,红外光谱图中在指纹区890.51 cm–1和808.48 cm–1处的吸收峰在减弱。【结论】在连续传代过程中,酵母菌细胞壁蛋白质的糖基化修饰程度在减弱,细胞壁表面蛋白质基团发生变化,可能引起细胞壁表面各种力的变化,最终导致酵母菌絮凝加强。[Objective] An analysis of the reason for the yeast flocculation in the process of replicative aging by observation and determination to the physiological properties and cell wall proteins was done in the process of yeast continuous subculture. [Methods] 2-D gel elec- trophoresis method and infrared spectroscopy method were used to detect the protein on yeast cell wall in the process of continuous subculture. [Results[ As the process of subculture con- tinued, the number of sports that could be shown clearly in the 2-D gel electrophoresis picture increased. At the same time, the absorption at the wavelength of 890.51 cm 1 and 808.48 cm 1 decreased in the infrared spectroscopy picture. [Conclusion] In the process of yeast continu- ous subculture, the degree of glycosylation modification is gradually reducing and the protein groups on the yeast cell wall are getting different which brings changes on the strength of cell wall surface to make the flocculation of yeast stronger.

关 键 词：酵母菌 连续传代 双向电泳 红外光谱 细胞壁蛋白 絮凝 

分 类 号：Q93[生物学—微生物学]