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[铁离子对酿酒酵母抗氧化酶活性的影响]

[Effect of iron ions on the antioxidant enzyme activities in yeast Saccharomyces cerevisiae].

作者信息

Hospodar'ov D V, Lushchak V I

出版信息

Ukr Biokhim Zh (1999). 2004 Nov-Dec;76(6):100-5.

PMID:16350751
Abstract

A complex of physiological and biochemical indices has been compared in wild and isogenic catalase-deficient strains of Saccharomyces cerevisiae grown on the media with different iron ion concentrations is 2 times higher in cytosolic catalase deficient yeast. Superoxide dismutase activity grown in the medium with 500 microM of ferrous sulphate. Under such conditions, peroxisomal catalase deficient yeast had a 2-fold decreased activity of superoxide dismutase. There is a significant difference between TBA-reactive substances content of the wild and cytosolic catalase deficient strain. It has been suggested that the repletion of iron ions in the growth medium leads to the formation of lipid oxidation products. Catalase prevents TBA-reactive substances formation in the given conditions and plays a protective role.

摘要

已对在不同铁离子浓度培养基上生长的野生型和同基因过氧化氢酶缺陷型酿酒酵母菌株的一系列生理和生化指标进行了比较。在胞质过氧化氢酶缺陷型酵母中,铁离子浓度为2倍时,其含量更高。在含有500微摩尔硫酸亚铁的培养基中生长时超氧化物歧化酶活性。在这种条件下,过氧化物酶体过氧化氢酶缺陷型酵母的超氧化物歧化酶活性降低了2倍。野生型和胞质过氧化氢酶缺陷型菌株的硫代巴比妥酸反应性物质含量存在显著差异。有人认为,生长培养基中铁离子的补充会导致脂质氧化产物的形成。过氧化氢酶在给定条件下可防止硫代巴比妥酸反应性物质的形成,并起到保护作用。

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