食品科学
• 基础研究 • 上一篇 下一篇
张佰清,王 嵘
发布日期:
ZHANG Bai-qing,WANG Rong
Published:
摘要:
通过脉冲强光处理啤酒酵母菌悬液,研究菌体细胞损伤及通透性的变化。结果表明:当光流量为1790.37mJ/cm2时,丙二醛含量达到8.01nmol/mL,超氧化物歧化酶的相对酶活力降低为53.02%,碱性磷酸酶的活力为1.17U/L。此外,菌体及菌液中Na+、K+的含量发生变化,透射电镜观察到菌体细胞出现变形和破裂。因此,脉冲强光作用后,啤酒酵母菌体细胞结构被破坏且内溶物流出,造成细胞通透性、离子通道发生变化,甚至造成菌体细胞死亡。
关键词: 脉冲强光, 啤酒酵母, 细胞损伤, 通透性
Abstract:
The study was designed to explore damage of Saccharomyces cerevisiae cell and the change of permeability after pulsed light treatment as a non-thermal physical sterilization technology on yeast suspension. When the light flux was 1790.37 mJ/cm 2, the leakage of MDA was 8.01 nmol/mL and the SOD activity was reduced to 53.02%. The AKP activity was 1.17 U/L. In addition, the contents of Na+ and K+ were changed. The transmission electron microscopy (TEM) showed the deformation and rupture of Saccharomyces cerevisiae cells. From these results, we draw the conclusion that Saccharomyces cerevisiae cells were damaged, which led to leakage of cell contents and changes of ion channels or even cell death.
Key words: pulsed light, Saccharomyces cerevisiae, cell damage, cell permeability
中图分类号:
TS201.1
张佰清,王 嵘. 脉冲强光对啤酒酵母细胞损伤及通透性的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201321023.
ZHANG Bai-qing,WANG Rong. Damage of Saccharomyces cerevisiae Cell and Permeability Induced by Pulsed Light Irradiation[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201321023.
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链接本文: https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201321023
https://www.spkx.net.cn/CN/Y2013/V34/I21/111