| D-氨基酸诱导的酿酒酵母细胞内活性氧的累积 |
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| 作者姓名： | 刘庆菊 何裕建 吴丽 李向军 |
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| 作者单位： | 中国科学院大学化学科学学院, 北京 101408 |
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| 基金项目： | 国家自然科学基金（21272263）资助 |
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| 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H2O2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H2O2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。
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| 关 键 词： | D-氨基酸 酿酒酵母 活性氧 过氧化氢 |
| 收稿时间： | 2017-03-20 |
| 修稿时间： | 2017-05-16 |
Reactive oxygen species accumulation induced by D-amino acid in Saccharomyces cerevisiae |
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| Authors: | LIU Qingju HE Yujian WU Li LI Xiangjun |
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| Institution: | School of Chemical Sciences, University of Chinese Academy of Sciences, Beijing 101408, China |
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| Abstract: | 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. |
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| Keywords: | D-amino acid Saccharomyces cerevisiae" target="_blank">Saccharomyces cerevisiae')">Saccharomyces cerevisiae reactive oxygen species hydrogen peroxide |
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