抗衰老的研究新模型_酵母细胞活性氧代谢的研究进展_王郅媛.pdfVIP

354 2012, Vol. 33, No. 07 食品科学 ※专题论述 抗衰老研究新模型—酵母细胞活性氧代谢 研究进展 王郅媛，王友升* ，李丽萍 　　(北京工商大学食品学院 食品添加剂与配料北京高校工程研究中心，北京市食品风味化学重点实验室，北京 10004 8) 摘 要：衰老是机体正常代谢过程中产生自由基随机破坏性的作用结果，活性氧代谢在自由基的研究中具有重要意 义，而酵母作为衰老自由基学说的新模式生物，随着抗衰老活性物质与功能性食品的深入研究而被日益重视。基 于对酵母活性氧代谢机制的阐明，探讨其对于细胞氧化、衰老、凋亡和寿命的影响和在抗衰老研究中的应用，并 在此基础上提出仍然存在的问题和未来的发展前景。 关键词：酵母；活性氧；抗衰老；新模型 Research Progress of a New Model for Anti-aging: Metabolics of Reactive Oxygen Species in Yeast WANG Zhi-yuan ，WANG You-sheng* ，LI Li-ping ( Beij ing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beij ing Key Laboratory of Food Flavor Chemistry, School of Food and Chemical Engineering, Beij ing Technology and Business University, Beij ing 100048, China) Abstract ：Aging is cau sed by accidental damage through free radicals produced in normal metabolizing organism ，and metabolic mechanism of reactive oxygen species play a key role in studying free radicals. With the development of anti-aging active agent and functional food, people are paying more and more attention to yeast, which is the model organism of aging free- radical theory . On the basis of elucidating the metabolic mechanism of reactive oxygen species in yeast, not only the effect of mechanism on cellular oxidation, aging, apoptosis and life span in yeast, but the application of the mechanism in anti-aging discussion were described as well. The remaining problems and the future development prospect of the metabolic mechanism of reactive oxygen species in yeast were also discussed. Key w ords ：yeast ；reactive oxy gen species ；anti-aging ；new m odel 中图分类号：TS20 1.3 ；Q4 19 文献标识码：A 文章编号：1002-6630(20 12)07-0354-05 自由基是一类独立存在的至少含有一个未成对电子 量研