抗菌肽CM4对酿酒酵母原生质体再生抑制作用的研究  

THE ANTIBACTERIAL PEPTIDE CM4 INHIBITS REGENERATION OF SACCHAROMYCES CEREVISIAE PROTOPLAST BY DAMAGING ON THE PLASMA MEMBRANES

作　　者：徐进署[1] 张双全[1] 闫晓梅[1] 刘平[1] 刘楠[1] 

机构地区：[1]南京师范大学生命科学学院,南京210097

出　　处：《微生物学通报》2001年第3期56-59,共4页Microbiology China

基　　金：国家自然科学基金!资助项目 (No.3 970 1 1 7)&&

摘　　要：抗菌肽CM4能抑制酿酒酵母原生质体的再生 ,随着加入抗菌肽浓度的增大 ,原生质体的再生率下降。用荧光素FITC标记的抗菌肽处理原生质体 ,激光共聚焦扫描电镜观察 ,抗菌肽分子覆盖于膜 ,破坏了原生质体的膜结构 ,改变了原生质体的膜渗透性。The antibacterial peptide CM4 having potent antifungal activity on inhibitiong the cell wall regeneration of Saccharomyces cerevisiae protoplasts.When the peptide increased,the ratio of the regenerated colonies drop obviously.To study the antifungal mechanism of the antibacterial peptide,fluorescence\|labeled peptide mixted with the protoplast of yeast,then confocal laser scanning microscopy were performed.The results indicated that the peptides interactted with the protoplast membrane and damaged the structure of the membrane,then the permeation of protoplast changed.Finally the protoplasts with the peptide failed to regenerate the cell walls leading to killing the cell.

关 键 词：抗菌肽CM4 酿酒酵母原生质体 再生率 激光共聚焦扫描分析 抑制作用 

分 类 号：Q939.9[生物学—微生物学]