酿酒酵母中线粒体活性对甲酸处理下细胞死亡率的影响

Effect of Mitochondrial Activity to the Cell Survivla Rate of Saccharomyces cerevisiae After Formic Acid Treatment

已知甲酸可抑制线粒体呼吸链末端的细胞色素氧化酶,低浓度的甲酸可导致细胞内线粒体活性氧的快速爆发并进一步杀死酵母细胞。因此,对可能影响酿酒酵母细胞线粒体产生活性氧的因素进行了研究,分析了菌龄、低温预处理、还原剂、线粒体ATP酶基因突变等对甲酸毒性的影响。结果表明,酿酒酵母对甲酸的抗性与线粒体活性密切相关,通过线粒体突变降低线粒体活性可增强酿酒酵母对甲酸的抗性。

Basing on the discovery that formic acid can inhibit the cytochrome oxidase which is located at the end of mitochondrial respiratory chain, and low concentration of formic acid can lead to the rapid outbreak of the reactive oxygen species which can kill yeast ceils further, factors affecting the production of reactive oxygen species in Saccha- romyces cerevisiae ceils were studied. Effects of cell age, low-temperature, reducing agents pretreatment, and mito- chondrial ATPase gene mutation to formic acid toxicity were analyzed. The results show that formic acid resistance of Saccharomyces cerevisiae is closely related to mitochondrial activity, reducing mitochondrial activity by mitochondrial mutation can enhance cellular resistance to formic acid.