原花色素对酿酒酵母细胞膜特性的影响  

Effect of proanthocyanidins on cell membrane properties of Saccharomyces cerevisiae

作　　者：丁芮 赵宏伟 李静媛[1] DING Rui;ZHAO Hongwei;LI Jingyuan(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China;College of Food Engineering,Qingdao Institute of Technology,Qingdao 266300,China)

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]青岛工学院食品工程学院,山东青岛266300

出　　处：《中国酿造》2024年第11期64-69,共6页China Brewing

基　　金：国家自然科学基金青年基金(31501458)。

摘　　要：为了从细胞膜的角度考察原花色素的作用机制,该研究考察了添加量为0.5 g/L和1.0 g/L的原花色素对酿酒酵母(Saccharomyces cerevisiae)细胞膜特性的影响,分别测定了不同发酵体系中胞外核酸和蛋白质含量、脂肪酸组成和丙二醛含量等变化。结果表明,与未添加原花色素的体系相比,经原花色素处理的酵母细胞膜的通透性、完整性和流动性有所增加,其中1.0 g/L原花色素对细胞膜流动性影响最大,且添加1.0 g/L原花色素使细胞膜通透性在72 h内增加到24 ms/cm;不同的脂肪酸含量变化不同,其中花生酸含量的变化最为明显,1.0 g/L原花色素组增加了7%。膜脂的过氧化产物分析结果表明,添加原花色素降低了胁迫条件下丙二醛含量,其中添加1.0 g/L原花色素组的变化最为明显,在第5天时丙二醛含量最低,为1.3μmol/L。因此推断在葡萄酒发酵过程中,原花色素通过增强细胞膜的完整性和通透性等特性,增加底物和代谢物的交换速度,进而促进酵母的生长和代谢。In order to investigate the action mechanism of proanthocyanidins from the perspective of cell membrane,the effects of 0.5 g/L and 1.0 g/L proanthocyanidins on the characteristics of the cell membrane of Saccharomyces cerevisiae were studied.The changes of extracellular nucleic acid and protein contents,fatty acid composition and malondialdehyde content in different fermentation systems were measured.The results showed that compared with the system without proanthocyanidins,the permeability,integrity and fluidity of the yeast cell membrane treated with proanthocyanidins increased,and 1.0 g/L proanthocyanidins had the greatest effect on cell membrane fluidity,and the addition of 1.0 g/L proanthocyanidins increased the permeability of the cell membrane to 24 ms/cm within 72 h.The content of different fatty acids changed differently,and the change of arachidic acid content was the most obvious.The content of arachidic acid increased by 7%in 1.0 g/L proanthocyanidin group.The analysis results of peroxidation products of membrane lipids showed that the addition of proanthocyanidins decreased the content of malondialdehyde under stress conditions,the change was most obvious in the 1.0 g/L proanthocyanidin group,and the content of malondialdehyde was the lowest on the 5th day(1.3μmol/L).Therefore,it was concluded that proanthocyanidins increased the exchange rates of substrates and metabolites by enhancing the integrity and permeability of cell membrane during wine fermentation,thus promoting the growth and metabolism of yeast.

关 键 词：原花色素 酿酒酵母 细胞膜 脂肪酸 

分 类 号：TQ920.1[轻工技术与工程—发酵工程]