蛋白酶A敲除对酿酒酵母细胞抗辐射特性的影响  

Effect of the Deletion of PEP4-Encoding Proteinase A on Radioresistance Characteristics by S. cerevisiae

作　　者：蔡瑾[1] 冯宇[1] 戴忆宁 董亚晨[1] 范琳琳[1] 何国庆[1] 陈启和[1] 

机构地区：[1]浙江大学食品科学与营养系浙江省食品微生物技术研究重点实验室,杭州310058

出　　处：《中国食品学报》2015年第2期9-14,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);浙江省杰出青年基金项目(RI3C200003)资助

摘　　要：蛋白酶A(PrA)是啤酒酵母体内一种重要的天冬氨酸蛋白酶,由PEP4基因编码。它能够催化细胞内蛋白质水解,参与液泡中多种酶的加工和成熟过程。本文考察了蛋白酶A对酿酒酵母的抗辐射性影响。以正常单倍体酿酒酵母菌株和敲除PEP4基因的突变菌株为研究对象,比较两者抗辐射的特性。试验结果表明:蛋PEP4基因的敲除对啤酒酵母的抗氧化酶,即超氧化物歧化酶(SOD)和过氧化氢酶(CAT)有显著影响。蛋白酶A的缺失和辐射导致突变株细胞内海藻糖的积累量大幅增加。Proteinase A（Pr A） is an important aspartic protease in S. cerevisiae, which is encoded by PEP4 gene. It catalyzes intracellular proteolysis, meanwhile, involves in a variety of vacuole enzymes＇ processing and maturation. In this study, two strains, namely the wild-type haploid Saccharomyces cerevisiae and the mutant strain with complete deletion of PEP4 gene, were used to explore the effect of proteinase A on S. cerevisiae radio-resistance ability. The results showed that the knock-out of PEP4 gene had a negative influence on yeast＇s antioxidant enzymes, that was superoxide dismutase（SOD） and catalase（CAT）. Simultaneously, the accumulation of trehalose sharp increased as the result of depletion of proteinase A and radiation.

关 键 词：液泡蛋白酶A 酿酒酵母 抗辐射性 

分 类 号：TS261.11[轻工技术与工程—发酵工程]