方波脉冲电穿孔法提高酵母菌细胞通透性的条件优化-食品科学.pdfVIP

50 2010, Vol. 31, No. 15 食品科学 ※基础研究 冀照君，孙 波 * ，迟玉杰，徐 宁 (东北农业大学食品学院，黑龙江 哈尔滨 150030) ：为了采用电穿孔法提高酵母菌细胞的通透性，将通过离心得到的酵母菌制成 1 ×108CFU/mL 的菌悬液， 采用不同的方波电脉冲条件对其进行处理。结果表明：在 0.6mol/L 的蔗糖等渗电脉冲介质中，当酵母菌细胞的处 理条件为电场强度 7kV/cm ，脉冲宽度50 μs ，脉冲数 14，间隔时间2s 时，细胞的存活率平均为 81.16% ，电穿孔 率平均为 65.14% 。这表明电穿孔法可以有效增强酵母菌细胞的通透性。 ：方波脉冲；电穿孔法；酵母菌；通透性 Optimization of Square-wave Electroporation for Increasing the Permeability of Yeast Cells JI Zhao-jun ，SUN Bo*，CHI Yu-jie ，XU Ning (College of Food Science, Northeast Agricultural University, Harbin 150030, China) Abstract ：Yeast (Saccharomyces cerevisiae CICC 1012) cells were statically cultured in YEPD medium at 30 ℃ for 24 h and then separated by centrifugation at 3000 r/min after the end of culture and suspended in an electric pulse medium (containing 8 sucrose, Tris-HCl and MgCl2, at pH 7.5) at a cell concentration of 1 ×10 CFU/mL before square-wave electric pulse treatment under different operating conditions. Electric field strength of 7 kV/cm, pulse duration of 50 μs, pulse number of 14, time interval of 2 s, and sucrose concentration of 0.6 mol/L were found optimum. The percentage survival of yeast cells was 81.16% and the percentage of electroporated yeast cells was 65.14% under these optimum conditions. This study suggests that the permeability of yeast cells can be increased by square-wave electroporation. Key words ：square-wave electric pulse ；electroporation ；yeast ；permeability 中图分类号：Q93.31 文献标识码：A 文章编号：1002-6630(2010)15-0050-05 [1] 等方面的应用研究越来越多。研究者们利用适当的电穿 电穿孔是一种利用电脉冲克服细胞膜屏障的过程 。 即在电场作用下