青蛤凝集素CSL对酿酒酵母细胞形态的影响

Effect of a lectin CSL on the morphology of yeast Saccharomyces cerevisiae

通过研究青蛤凝集素CSL与酵母细胞壁肽聚糖的相互作用及CSL与酿酒酵母细胞结合后其表面积的变化,分析CSL对酿酒酵母细胞作用的影响。结果表明,固相吸附测试中,CSL可与酵母细胞壁肽聚糖结合,两者的结合具有浓度依赖关系,该结合位点受甘露糖(D-Mannose)及N-乙酰-D-半乳糖胺(N-acetyl-D-galactosamine)的抑制。CSL与酿酒酵母细胞壁相互作用,导致了它的表面积发生了改变,这表明其细胞壁发生了变化。对照组与CSL添加组两组酵母菌内的Ca^(2+)含量未发生明显变化。扫描电镜观察表明,对照组酵母细胞表面较圆润光滑,CSL添加组酵母细胞表面有较多赘附凸起。研究结果为CSL促进酵母发酵能力的机理提供基础数据。

The objectives of this study were to investigate the reaction of CSL with peptidoglycan and the effect of a lectin CSL on the ultrastructure of the yeast Saccharomyces cerevisiae,the surface area of yeast with CSL was measured.The result showed that the solid phase assay revealed that CSL binding to peptidoglycan was concentration- dependent and inhibited by D-Mannose or GalNAc.The interaction of CSL with the yeast cell wall leaded to the change of yeast surface area and cell wall. The concentration of Ca2＋ content of yeast cell had no obvious change with and without CSL.The smooth surface of yeast and the scraggy surface of yeast with CSL were observed by scanning electron microscope.The result would provide the basic data for the mechanism of CSL to promote yeast fermentation.