D-氨基酸诱导的酿酒酵母细胞内活性氧的累积  

Reactive oxygen species accumulation induced by D-amino acid in Saccharomyces cerevisiae

作　　者：刘庆菊 何裕建 吴丽 李向军 LIU Qingju;HE Yujian;WU Li;LI Xiangjun(School of Chemical Sciences, University of Chinese Academy of Sciences, Beijing 101408, China)

机构地区：[1]中国科学院大学化学科学学院,北京101408

出　　处：《中国科学院大学学报（中英文）》2018年第4期473-480,共8页Journal of University of Chinese Academy of Sciences

基　　金：国家自然科学基金(21272263)资助

摘　　要：D-氨基酸在食品中广泛存在。研究D-氨基酸诱导的酿酒酵母细胞内的活性氧的累积及其生物损伤。实验结果显示D-氨基酸抑制细胞生长,引起细胞内H_2O_2含量的升高,导致细胞内过氧化氢酶和过氧化物酶的活性增强。该结果表明H_2O_2是D-氨基酸诱导产生的活性氧的主要类型,氧化损伤是D-氨基酸对酿酒细胞毒性的主要机制。D-amino acids occur widely in food. Reactive oxygen species accumulation and biochemical damage caused by D-amino acids to Saccharomyces cerevisiae are evaluated. The results show that cell growth is inhibited and level of H2O2 increases after exposure to D-amino acids,which leads to high levels of catalase and peroxidase activities. All these facts suggest that hydrogen peroxide is the main ROS induced by D-amino acids and oxidative damage is the primary mechanism by which D-amino acids exert toxic effect on Saccharomyces cerevisiae cells.

关 键 词：D-氨基酸 酿酒酵母 活性氧 过氧化氢 

分 类 号：TS201.3[轻工技术与工程—食品科学]