海藻糖在酿酒酵母抗铜胁迫中的作用.pdfVIP

中国农业科学 2011,44(23):4867-4873 Scientia Agricultura Sinica doi: 10.3864/j.issn.0578-1752.2011.23.013 海藻糖在酿酒酵母抗铜胁迫中的作用 赵 育，李海兰，杜 君，战吉宬 （中国农业大学食品科学与营养工程学院，北京100083） 摘要：【目的】研究铜胁迫下，酿酒酵母胞内海藻糖的积累情况及海藻糖对酿酒酵母的保护作用，为探讨铜 胁迫下酿酒酵母的防御保护机制提供理论依据。【方法】以改良模拟葡萄汁为发酵培养基，分别对菌株AWRI、BH8 和Freddo进行直接铜胁迫处理（Cu2+ -1 o 浓度为 1.00 mmol·L ）、热激预处理 （37 C，1 h）、再铜胁迫处理，同时，设 定无铜培养为对照。测定各种处理下酿酒酵母的存活率、胞内海藻糖的积累和6-磷酸海藻糖合成酶（TPS1）酶活 性的变化。【结果】与对照相比，1.00 mmol·L-1 2+ Cu 胁迫处理使酵母细胞内海藻糖的含量增加，TPS1 酶活性提高。 热激预处理可诱导海藻糖的积累，且铜胁迫下细胞的存活率也显著高于直接铜胁迫处理。相同处理条件下，菌株 Freddo胞内海藻糖的含量最多，细胞存活率也最高。【结论】铜胁迫处理可诱导胞内海藻糖的积累，并且这一积累 对铜胁迫下的酿酒酵母起到一定的保护作用。 关键词：铜胁迫；酿酒酵母；海藻糖 Effect of Trehalose in Resistance of Wine Yeast to Copper Stress ZHAO Yu, LI Hai-lan, DU Jun, ZHAN Ji-cheng (College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083) Abstract: 【Objective 】 The accumulation circumstances of trehalose in wine yeast under copper stress and the protection for trehalose to wine yeast were studied in order to provide a theoretical basis for the research on defense mechanism of wine yeast under copper stress. 【Method 】 In the present experiment, the modified model synthetic medium (MMSM) was used as yeast culture medium. Two treatment methods, direct-copper stress treatment (1.00 mmol ·L-1 Cu2+) and heat shock pre-treatment (37 ℃, 1 h) with subsequent copper stress treatment were used to treat the S. cerevisia AWRI, S. cerevisia BH8 and S. cerevisia Freddo, respectively. Non-Cu2+ treatment was used as control. The tests determine the survival percentage of wine yeast in different