D-氨基酸诱导的酿酒酵母细胞内活性氧的累积

doi:10.7523/j.issn.2095-6134.2018.04.008

摘要/Abstract

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H₂O₂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H₂O₂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。

关键词: D-氨基酸, 酿酒酵母, 活性氧, 过氧化氢

Abstract: 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.

Key words: D-amino acid, Saccharomyces cerevisiae, reactive oxygen species, hydrogen peroxide

中图分类号:

TS201.3

刘庆菊, 何裕建, 吴丽, 李向军. D-氨基酸诱导的酿酒酵母细胞内活性氧的累积[J]. 中国科学院大学学报, 2018, 35(4): 473-480.

LIU Qingju, HE Yujian, WU Li, LI Xiangjun. Reactive oxygen species accumulation induced by D-amino acid in Saccharomyces cerevisiae[J]. , 2018, 35(4): 473-480.

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