葡萄柚种子提取物对酿酒酵母抑制机理的研究

Preliminary Study on Mechanism of GSE-induced Apoptosis in Saccharomyces cerevisiae

通过揭示葡萄柚种子提取物(GSE)诱导酿酒酵母凋亡的现象,探讨其对酵母抑制的机理。结果表明:GSE有效抑制酿酒酵母的最低质量浓度为0.13mg/mL。DAPI和TUNEL核酸荧光染色表明GSE能使酿酒酵母细胞核浓缩并导致核裂及DNA断链。ROS检测表明GSE能引起酿酒酵母细胞内活性氧大幅增加。

In this study, grape seed extract （GSE） was used to induce apoptosis of Saccharomyces cerevisia and explore the mechanism of GSE-induced apoptosis. Results indicated that the minimum inhibition concentration of GSE on the growth of Saccharomyces cerevisiae was 0.13 mg/mL. Meanwhile, GSE resulted in nuclear condensation and DNA strand break of Saccharomyces cerevisiae cells according to TUNEL and DAPI staining. Detection of reactive oxygen species （ROS） also revealed that GSE could lead to a larger increase of ROS in Saccharomyces cerevisiae cells.