Ding W J, Qian Q F, Hou X L, Feng W Y, Chen C Y, Chai Z F, Zhang B R, Wang K
Institute of High Energy Physics, Chinese Academy of Sciences, Beijing, People's Republic of China.
Biol Trace Elem Res. 2002 Aug;88(2):193-9. doi: 10.1385/BTER:88:2:193.
The purpose of this study was to assess the chromium (Cr) distribution in chromium-rich brewer's yeast cell. The chromium concentrations in the cell wall and protoplast fractions of the chromium-rich yeast were determined by neutron activation analysis (NAA). Moreover, the combined state of chromium and amino acid content in the Cr-rich brewer's yeasts was analyzed and measured. The experimental results indicate that the introduction of water-soluble chromium(III) salt as a component of the culture medium for yeasts results in a substantial amount of chromium absorbed through the cell wall by the yeast, among which 80.9% are accumulated in the protoplast. It implies that, under optimal conditions, yeasts are capable of accumulating large amounts of chromium and incorporating chromium into organic compounds.
本研究的目的是评估富铬啤酒酵母细胞中铬（Cr）的分布情况。通过中子活化分析（NAA）测定了富铬酵母细胞壁和原生质体部分的铬浓度。此外，还对富铬啤酒酵母中铬的结合状态和氨基酸含量进行了分析和测定。实验结果表明，将水溶性铬（III）盐作为酵母培养基的一种成分引入后，酵母会通过细胞壁吸收大量铬，其中80.9%积累在原生质体中。这意味着，在最佳条件下，酵母能够积累大量铬并将其整合到有机化合物中。
