A novel approach to regulate cell membrane permeability for ATP and NADH formation in Saccharomyces cerevisiae induced by air cold plasma

Air cold plasma has been used as a novel method for enhancing microbial fermentation. The aim of this work was to explore the effect of plasma on membrane permeability and the formation of ATP and NADH in Saccharomyces cerevisiae, so as to provide valuable information for largescale application of plasma in the fermentation industry. Suspensions of S. cerevisiae cells were exposed to air cold plasma for 0, 1, 2, 3, 4 and 5 min, and then subjected to various analyses prior to fermentation （Oh） and at the 9 and 21 h stages of fermentation. Compared with nonexposed cells, cells exposed to plasma for 1 min exhibited a marked increase in cytoplasmic free Ca2＋ concentration as a result of the significant increase in membrane potential prior to fermentation. At the same time, the ATP level in the cell suspension decreased by about 40%, resulting in a reduction of about 60% in NADH prior to culturing. However, the levels of ATP and NADH in the culture at the 9 and 21 h fermentation stages were different from the level at 0 h. Taken together, the results indicated that exposure of S. cerevisiae to air cold plasma could increase its cytoplasmic free Ca2＋ concentration by improving the cell membrane potential, consequently leading to changes in ATP and NADH levels.

Non-Thermal Biological Effect of Graphene Far-Infrared Ray on Saccharomyces cerevisiae Cells

Graphene materials can emit far-infrared ray, but the biological effects of graphene far-infrared ray have not been studied. Furthermore, the non-thermal biological effect of far-infrared ray on organism has not been systematically studied independently of the thermal effect. The purpose of this study was to investigate the non-thermal biological effect of graphene far-infrared ray (gFIR) on Saccharomyces cerevisiae cells. In this work, stringent control of the cultivation conditions was carried out to ensure the stability and constancy of the culture and its temperature. Flow cytometry was used to detect the non-thermal effect of gFIR irradiation on cell membrane permeability, mitochondrial membrane potential (MMP) and intracellular reactive oxygen species (ROS) content. Compared with the control group, cell membrane permeability of the gFIR exposure cells decreased by 4.7%, MMP increased by 16% and intracellular ROS reduced by 10.7%. The results revealed the valuable features of the non-thermal biological effect of gFIR on Saccharomyces cerevisiae cells, and the further analysis demonstrated that graphene far-infrared materials should have great application value in disease prevention and health promotion.

超声对酵母细胞膜通透性的影响

用不同参数的变幅杆浸入式超声波作用酵母细胞,测定细胞内核酸、蛋白质及FDP(1,6-二磷酸果糖)3种物质渗出率,再用透射电镜观察细胞形态。探讨超声场对酵母细胞膜通透性影响的最佳参数及机理。结果表示,超声场的最佳参数是:电功率500W、脉冲时间3s、间隙时间4s、脉冲总时间共225s,影响酵母细胞膜通透性变化的主要机制是空化作用使细胞膜在一定程度上损伤产生穿孔效应,细胞膜的通透性提高。

酿酒酵母的乳酸抗性机制

以酿酒酵母(Saccharomyces cerevisiae)乳酸抗性单倍体突变株T-27-24(αtrp-ura-)和其亲株T-27(αtrp-ura-)为研究对象,考察于30℃在5%(V/V,下同)乳酸冲击条件下菌体存活率、细胞膜通透性以及菌体积累海藻糖和麦角固醇等方面的情况。结果表明,在5%乳酸冲击下,T-27-24菌体存活率明显高于T-27,且比T-27具有较强的降低细胞受冲击时细胞膜通透性的作用;同时T-27-24对海藻糖和麦角固醇的积累能力都明显高于T-27。因此,T-27-24具有较强的维持细胞膜完整性和积累海藻糖及麦角固醇的能力,这是其具有乳酸抗性的重要原因。

温度和压力对面包酵母细胞膜通透性的影响

以CO2和N2为加压介质,研究了温和压力(1.0 MPa)下加压时间对面包酵母CICC1447、CICC1339细胞膜通透性的影响。结果表明,在压力条件下面包酵母菌悬液的OD260、OD280和电导率增加,说明在温和压力作用下内溶物(核酸、蛋白质)、胞内电解液不断外渗,温和压力可以增强细胞膜的通透性。将酵母细胞在常压下培养至稳定期,制备菌悬液于1 MPa的压力条件下(N2为介质)分别处理1 h、3 h,以常压处理为对照,测定碘化丙啶(PI)与DNA结合产生的荧光强度。结果表明,加压后CICC1447的荧光强度比常压组分别提高了6%、13.56%;CICC1339的荧光强度比常压组分别提高了3%、7%,说明温和压力下酵母细胞膜通透性的变化与细胞膜结构受损相关,压力条件下细胞膜结构完整性受到损伤,导致细胞膜通透性增大。

离子液体氯化1-辛基-3-甲基咪唑对酵母细胞增殖生长和细胞膜通透性的影响

为探讨咪唑类离子液体氯化1-辛基-3-甲基咪唑([C8mim][Cl])对酵母细胞的增殖生长和细胞膜通透性的影响,以不同浓度的[C8mim][Cl]处理酵母细胞,研究离子液体对酵母细胞增殖和菌落形成的影响,通过测定酵母细胞外液蛋白质和核酸的含量,判断膜通透性的大小和[C8mim][Cl]对细胞膜性结构的损伤。结果显示,0.1 mmol·L-1的[C8mim][Cl]延长了酵母细胞到达对数生长期的时间,在6~9 h之间对酵母细胞的增殖存在明显的抑制作用。1 mmol·L-1的[C8mim][Cl]使酵母细胞增殖不能到达对数生长期,对酵母细胞的增殖一直具有较强的抑制作用。随着离子液体浓度的增加,小菌落的数量增多。当平板内[C8mim][Cl]浓度达到10 mmol·L-1时,完全抑制了菌落的形成。[C8mim][Cl]处理酵母细胞后,细胞外液中OD280、OD260的值显著升高。研究表明,细胞膜等膜性结构通透性的增加是离子液体[C8mim][Cl]抑制酵母细胞增殖生长的原因之一。

甲酸对酿酒酵母的细胞毒性

研究甲酸对酿酒酵母(Saccharomyces cerevisiae)GGSF16的毒害作用,测定不同质量浓度甲酸对酿酒酵母生长代谢的影响,结果表明,甲酸质量浓度为1.8 g/L时能够明显抑制酵母细胞的生长和降低乙醇产量,延长细胞发酵周期;酵母细胞外的核酸、蛋白质和丙二醛含量分别是对照组的1.4、1.67倍和5.3倍,胞内己糖激酶活力提高到3.95倍(P<0.05);从扫描电子显微镜结果可以看出酵母细胞经甲酸处理后光滑的表面出现了空洞、皱褶,细胞之间出现粘黏现象;傅里叶变换红外光谱分析结果表明甲酸通过改变蛋白质和糖类的结构破坏酵母细胞壁,同时增大了细胞膜通透性,使得细胞内容物外露,最终导致细胞的死亡。

过氧化氢诱导酿酒酵母细胞膜透性和组成的变化

以下简述了过氧化氢(H2O2)作为一种信号分子诱导并调节酿酒酵母(Saccharomyces cerevisiae)细胞膜的变化。H2O2是一种强氧化剂,可以跨膜扩散进入细胞中,形成跨膜梯度;当外源H2O2达到亚致死剂量时,酿酒酵母的细胞膜透性和流动性降低,产生跨膜梯度,从而限制H2O2向细胞内的扩散速率,保护细胞免受氧化胁迫的伤害。研究表明,由H2O2引起的膜透性和流动性的变化与膜的组成有关:当酵母细胞对H2O2产生适应时,与膜组成和微区域变化有关的几个基因的表达发生了改变。膜组成的变化和微区域的调整还可能与H2O2依赖的信号途径有关,即以H2O2为信号分子,调节膜的变化并赋予细胞对氧化压力更高的适应性,但这种信号分子的具体传递途径及机制还需要进一步研究。