摘要
本文对酿酒酵母在低温和H2O2两种应激条件下产生的LYCD进行了研究,主要探讨了其中抗氧化物质的变化情况。结果表明:低温预处理能够显著增加细胞内谷胱甘肽(GSH)含量,提高SOD、CAT活性。低温预处理可以诱导对致死浓度H2O2的抗性。低温和H2O2刺激酵母细胞形成的LYCD对细胞具有抗氧化作用。
This study was based on Live Yeast Cell Derivative （LYCD）, especially on change of antioxidants,which was produced by live yeast cell stressed with low temperature and H2O2. The results showed that pretreatment of low temperature could increase the content of GSH and activities of SOD and CAT. Pretreatment of low temperature could induce resistance to lethal concentration of H2O2. It indicated that LYCD could have resistance to oxidative condition.
出处
《食品研究与开发》
CAS
北大核心
2005年第6期54-57,共4页
Food Research and Development
基金
国家自然科学基金资助项目(No.20206025)
