摘要
D-氨基酸在食品中广泛存在。研究D-氨基酸诱导的酿酒酵母细胞内的活性氧的累积及其生物损伤。实验结果显示D-氨基酸抑制细胞生长,引起细胞内H_2O_2含量的升高,导致细胞内过氧化氢酶和过氧化物酶的活性增强。该结果表明H_2O_2是D-氨基酸诱导产生的活性氧的主要类型,氧化损伤是D-氨基酸对酿酒细胞毒性的主要机制。
D-amino acids occur widely in food. Reactive oxygen species accumulation and biochemical damage caused by D-amino acids to Saccharomyces cerevisiae are evaluated. The results show that cell growth is inhibited and level of H2O2 increases after exposure to D-amino acids,which leads to high levels of catalase and peroxidase activities. All these facts suggest that hydrogen peroxide is the main ROS induced by D-amino acids and oxidative damage is the primary mechanism by which D-amino acids exert toxic effect on Saccharomyces cerevisiae cells.
作者
刘庆菊
何裕建
吴丽
李向军
LIU Qingju;HE Yujian;WU Li;LI Xiangjun(School of Chemical Sciences, University of Chinese Academy of Sciences, Beijing 101408, China)
出处
《中国科学院大学学报(中英文)》
CSCD
北大核心
2018年第4期473-480,共8页
Journal of University of Chinese Academy of Sciences
基金
国家自然科学基金(21272263)资助
关键词
D-氨基酸
酿酒酵母
活性氧
过氧化氢
D-amino acid
Saccharomyces cerevisiae
reactive oxygen species
hydrogen peroxide