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

doi:10.7523/j.issn.2095-6134.2018.04.008

Abstract

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

CLC Number:

TS201.3

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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