番茄红素培养酵母的生物学效应研究

The Biologic Effect of Lycopene on Cultured Saccharomyces cerevisiae

以酵母菌为材料,在固体和液体培养基中添加不同浓度的番茄红素(0、10、20、30、40、50、60mg/L),进行4轮连续培养,对所得后代测定多种生理生化特征。结果表明,培养基中番茄红素浓度在50mg/L以下时,随着番茄红素浓度的增大,酵母菌细胞的体积、繁殖能力和内含物(可溶性糖、蛋白质和核酸等)含量均增长;当超过这一浓度后,上述特征都有所下降。

The physiological characters of yeast（Saccharomyces cerevisiae） after 4 generations of continuous cultivation in solid and liquid medium added with different concentrations of lycopene such as 0,10,20,30,40,50 and 60 mg/L were assayed.When the concentration of lycopene was below 50mg/L in the medium,the reproductive ability,the cell volume,and the content of many inclusion（soluble sugar,protein,nucleic acid,etc） in the cell of yeast would increase with increasing the lycopene supply.But these biologic indexes decreased when the lycopene concentration exceed 50 mg/L.