| 葡萄柚种子提取物对酿酒酵母抑制机理的研究 |
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| 引用本文： | 张南,曹思硕,黄昆仑,罗云波,郭星,元延芳,许文涛. 葡萄柚种子提取物对酿酒酵母抑制机理的研究[J]. 食品科学, 2010, 31(5): 137-140. DOI: 10.7506/spkx1002-6300-201005031 |
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| 作者姓名： | 张南 曹思硕 黄昆仑 罗云波 郭星 元延芳 许文涛 |
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| 作者单位： | 1.中国农业大学食品科学与营养工程学院 2.农业部转基因生物食用安全监督检验测试中心(北京) |
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| 基金项目： | 国家“863”计划项目(2006AA10Z440); 国家自然科学基金项目(308007708) |
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| 摘 要： | 通过揭示葡萄柚种子提取物(GSE)诱导酿酒酵母凋亡的现象，探讨其对酵母抑制的机理。结果表明：GSE有效抑制酿酒酵母的最低质量浓度为0.13mg/mL。DAPI 和TUNEL 核酸荧光染色表明GSE 能使酿酒酵母细胞核浓缩并导致核裂及DNA 断链。ROS 检测表明GSE 能引起酿酒酵母细胞内活性氧大幅增加。
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| 关 键 词： | 葡萄柚种子提取物 酿酒酵母 抑制机理 |
| 收稿时间： | 2009-03-17 |
Preliminary Study on Mechanism of GSE-induced Apoptosis in Saccharomyces cerevisiae |
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| ZHANG Nan,CAO Si-shuo,HUANG Kun-lun,,LUO Yun-bo,GUO Xing,YUAN Yan-fang,XU Wen-tao. Preliminary Study on Mechanism of GSE-induced Apoptosis in Saccharomyces cerevisiae[J]. Food Science, 2010, 31(5): 137-140. DOI: 10.7506/spkx1002-6300-201005031 |
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| Authors: | ZHANG Nan CAO Si-shuo HUANG Kun-lun LUO Yun-bo GUO Xing YUAN Yan-fang XU Wen-tao |
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| Affiliation: | 1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China；2. Supervision,Inspection and Testing Center of Genetically Modified Food Safety, Ministry of Agriculture, Beijing 100083, China |
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| Abstract: | In this study, grape seed extract (GSE) was used to induce apoptosis of Saccharomyces cerevisia and explore the mechanism of GSE-induced apoptosis. Results indicated that the minimum inhibition concentration of GSE on the growth of Saccharomyces cerevisiae was 0.13 mg/mL. Meanwhile, GSE resulted in nuclear condensation and DNA strand break of Saccharomyces cerevisiae cells according to TUNEL and DAPI staining. Detection of reactive oxygen species (ROS) also revealed that GSE could lead to a larger increase ... |
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| Keywords: | grape seed extract (GSE) Saccharomyces cerevisiae mechanism of GSE-induced |
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