摘要
酿酒酵母(Saccharomyces cerevisiae)孢子壁是一个多层结构,其最外层为二酪氨酸层,由酚类化合物NN′-二甲酰基二酪氨酸组成。二酪氨酸层是酵母孢子壁独有的结构,在酵母营养细胞的细胞壁中不存在。因为许多细胞酚类化合物能够清除自由基,我们猜测NN′-二甲酰基二酪氨酸可以作为一种抗氧化剂。为了研究孢子的抗氧化性,将营养细胞、野生型孢子和dit1?驻孢子培养在强氧化剂H2O2中,观察现象。本研究发现相对于酵母营养细胞,含有二酪氨酸层的野生型孢子具有抗自由基的能力使孢子具有抗氧化活性,同时二酪氨酸层缺陷型菌株dit1?驻孢子对自由基敏感。另外,本研究发现NN′-二甲酰基二酪氨酸能够清除自由基。因此,NN′-二甲酰基二酪氨酸可在未来用作一种新型的抗氧化材料。
The spore wall of the budding yeast Saccharomyces cerevisiae has a multilaminar structure and its outermost layer,termed the dityrosine layer,is mainly composed of a phenolic compound,N,N′-bisformyl dityrosine.Since many cellular phenolic compounds are capable of scavenging free radicals,we hypothesized that N,N′-bisformyl dityrosine could work as an antioxidant.Thus,we investigated whether the dityrosine layer could protect cells from oxidative stresses and N,N′-bisformyl dityrosine have antioxidant activity.Yeast spores with or without the dityrosine layer were treated with reactive oxygen species and their sensitivities to the stresses were assessed.Additionally,N,N′-bisformyl dityrosine was produced by using vegetative cells and its antioxidant activity was measured.Compared to wild-type spores,dit1?驻spores,which lack the dityrosine layer,were sensitive to free radicals.Thus,the dityrosine layer can protect spores from oxidative stresses.Furthermore,we found that N,N′-bisformyl dityrosine can scavenge free radicals.The results suggest that N,N′-bisformyl dityrosine is an intriguing material as an antioxidant.
作者
MUKAMA Omar
LEO Bemena
王晓文
高晓冬
中西秀树
MUKAMA Omar;LEO Bemena;WANG Xiaowen;GAO Xiaodong;NAKANISHI Hideki(School of Biotechnology,Jiangnan University,Wuxi 214122,China)
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2019年第10期119-125,共7页
Journal of Food Science and Biotechnology
基金
国家“111计划”资助项目(111-2-06)
江南大学自主科研项目(JUSRP311A02)
关键词
酿酒酵母
孢子
二酪氨酸层
NN′-二甲酰基二酪氨酸
抗氧化
Saccharomyces cerevisiae spores
dityrosine layer
N
N′-bisformyl dityrosine
antioxidant activity
