姜黄素对酵母细胞影响的荧光分析  

Effect of Curcumin on Yeast Cells by Fluorescence Analysis

作　　者：陈晶鑫 连文华 程元初 许建华[2] 张连茹[1] 

机构地区：[1]细胞应激生物学国家重点实验室,厦门大学生命科学学院,厦门361102 [2]福建医科大学药学院药理系,福州350122

出　　处：《高等学校化学学报》2018年第1期71-77,共7页Chemical Journal of Chinese Universities

基　　金：国家自然科学基金(批准号：81373296); 厦门大学细胞应激生物学国家重点实验室开放课题(批准号：SKLCSB2017KF003)资助~~

摘　　要：以最简单的真核生物——酿酒酵母为材料,利用姜黄素的荧光性质,借助荧光光谱法和荧光显微镜研究了姜黄素在酵母细胞中的定位及其对酵母生长的影响.结果表明,姜黄素可以进入酵母细胞中并抑制酵母生长,初步得到了姜黄素对酵母作用的量效关系和时间效应结果,证明了姜黄素可以与酵母细胞线粒体结合.本文结果为以酵母为模型研究姜黄素通过线粒体影响细胞代谢及其与细胞凋亡的关系奠定了基础.The simplest eukaryotic Saccharomyces cerevisiae was studied as the material,with the help of fluorescence properties of curcumin,using fluorescence spectroscopy and fluorescence microscopy to observe the localization of curcumin in yeast cells and its impact on yeast growth. The results show that curcumin can enter the yeast cells bind to yeast mitochondrion and inhibit the growth of yeast with a dose and time depend manner. This study provides a basis for further study of how curcumin can influence the cell metabolism by its combination to mitochondria and its relationship with cell apoptosis.

关 键 词：姜黄素 酿酒酵母菌 线粒体 荧光光谱 

分 类 号：O621[理学—有机化学] Q932[理学—化学]