作　　者： ; ; ; ; ; ;

机构地区： 华南理工大学生物科学与工程学院

出　　处： 《华南理工大学学报（自然科学版）》 2010年第5期139-143,共5页

摘　　要： 为深入探讨酵母的热响应机制,测定了热胁迫条件下耐热酿酒酵母(Saccharomyces cerevisiae)中海藻糖含量的变化,并通过实时定量聚合酶链式反应,分析了热胁迫下参与海藻糖代谢的相关基因的表达.结果表明:在42℃热胁迫下,酿酒酵母细胞内的海藻糖含量显著提高,在处理240min时达到0.20g/g(以细胞干重计),约为热胁迫前的4倍;随着胁迫时间的增加,胞内海藻糖的含量开始下降。参与海藻糖代谢的基因表达变化与海藻糖含量变化高度一致,说明海藻糖在酵母适应高温的过程中起重要作用. In order to fully reveal the heat-response mechenism of yeast,the content of trehalose in heat-resistant yeast Saccharomyces cerevisiae under heat stress was determined,and the expression of the genes involved in the trehalose metabolism was analyzed via the real-time quantitative polymerase chain reaction.The results show that,under the heat stress at 42℃,the content of intracellular trehalose significantly is up to 0.20g per gram of dry cell after 240min,which is about 4 times that without heat stress,and that,with the further prolonging of stress time,the content of intracullar trehalose decreases.The change of expression of the genes involved in the trehalose metabolism shows high consistency with that of the content of intracullular trehalose,which means that trehalose plays an important role in the adaptive process of yeast to a high temperature.

关 键 词： 酿酒酵母 耐热性 实时定量聚合酶链式反应 海藻糖

领　　域： [生物学]