组氨酸对Starmerella bacillaris R5香草醛耐受性的影响  

The Effect of Histidine on the Tolerance of Starmerella Bacillis R5 to Vanillin

作　　者：王睿 姚兰 杨海涛 WANG Rui;YAO Lan;YANG Haitao(School of Material and Chemistry Engineering,Hubei Univ.of Tech.,Wuhan 430068,China;School of Biological Engineering and Food,Hubei Univ.of Tech.,Wuhan 430068,China)

机构地区：[1]湖北工业大学材料与化学工程学院,湖北武汉430068 [2]湖北工业大学生物工程与食品学院,湖北武汉430068

出　　处：《湖北工业大学学报》2025年第1期76-81,共6页Journal of Hubei University of Technology

基　　金：湖北省教育厅重点项目(D20211404);湖北省中青年科技创新团队计划项目(T2022011)。

摘　　要：为了增强酵母对香草醛的耐受性,并探究其潜在机理,以Starmerella bacillaris R5为研究对象,评估外源组氨酸的添加对R5菌株香草醛耐受情况的影响,并进一步通过酵母测定胞内的过氧化氢、过氧化氢酶和超氧化物歧化酶(SOD)的活性,以及细胞膜的通透性和胞内活性氧的变化,来揭示组氨酸对提高酵母香草耐受性的机理。结果表明,添加组氨酸可缩短R5菌株的生长延滞期,提高其对香草醛的耐受性。具体而言,胞内过氧化氢含量降低79.37%,SOD酶活性提升17.78%,而CAT酶活性提高1405倍。此外,PI染色的细胞数目降低了79.17%,ROS染色细胞数降低了48.89%。这说明组氨酸的添加能够减少菌株胞内活性氧含量和降低氧化胁迫,有效提高了Starmerella bacillaris R5对香草醛的耐受性。The development of renewable energy can reduce the dependence of human society on fossil fuels.Bioenergy,which is renewable,has received increasing attention in recent years.At present,the inhibitors generated during biomass pretreatment,especially vanillin,could inhibit yeast growth and reduce ethanol productivity.In order to improve the tolerance of yeast to vanillin,this study was focused on Starmerella bacilli R5.Furthermore,different concentrations of histidine on the tolerance of R5 strain to vanillin and the underlying mechanism was investigated by comparing intracellular hydrogen peroxide,catalase,SOD,cell membrane permeability,and reactive oxygen species.The results showed that adding of histidine could enhance the tolerance of R5 strains to high concentrations of vanillin by reducing lag phase.Compared with the control group,adding histidine showed a 79.37%decrease in intracellular hydrogen peroxide content,an increase in SOD enzyme activity of 17.78%,and a 1405 fold increase in CAT enzyme activity.The number of cells stained with PI decreased by 79.17%,while the number of cells stained with ROS decreased by 48.89%.The results indicate that the addition of histidine can reduce the intracellular reactive oxygen species content of the strain and reduce oxidative stress to increase vanillin tolerance of Starmerella bacilli R5.

关 键 词：组氨酸 香草醛 Starmerella bacillaris 耐受性 乙醇生产 

分 类 号：TS7[轻工技术与工程—制浆造纸工程]