乙醇诱导的酿酒酵母糖脂变化
Ethanol-induced changes in glycolipids of Saccharomyces cerevisiae.
作者信息
Malhotra Renuka, Singh Balwant
机构信息
Department of Molecular Biology and Biochemistry, Guru Nanak Dev University, Amritsar, India 143005.
出版信息
Appl Biochem Biotechnol. 2006 Mar;128(3):205-13. doi: 10.1385/abab:128:3:205.
Total glycolipid content of Saccharomyces cerevisiae cells increased in ethanol-treated yeast cells. Sialic acid and hexosamine contents of glycolipids from ethanol-treated cells decreased, whereas those of hexoses increased. Increased sialidase activity in the presence of ethanol may be responsible for the decrease in sialic acid content of glycolipids. The saccharide moieties of glycolipids of S. cerevisiae consisted of fucose, mannose, galactose, and glucose. Ethanol treatment of yeast cells caused an increase in glucose and a decrease in galactose content of glycolipids. The changes in glucose content can be related to changes in beta-glucosidase activity under alcohol stress. The content of cerebrosides, sulfatides, and monoglucosyldiglycerides was enhanced following ethanol treatment. An increase in cerebroside as well as in sulfatide content during alcohol stress might play an important role in stabilizing the membrane both physically and structurally. Such variations in glycolipid content and composition of S. cerevisiae cells may represent an adaptive response to ethanol stress.
乙醇处理的酵母细胞中，酿酒酵母细胞的总糖脂含量增加。乙醇处理细胞的糖脂中唾液酸和己糖胺含量降低，而己糖含量增加。乙醇存在下唾液酸酶活性增加可能是糖脂中唾液酸含量降低的原因。酿酒酵母糖脂的糖部分由岩藻糖、甘露糖、半乳糖和葡萄糖组成。乙醇处理酵母细胞导致糖脂中葡萄糖含量增加，半乳糖含量降低。葡萄糖含量的变化可能与酒精胁迫下β-葡萄糖苷酶活性的变化有关。乙醇处理后，脑苷脂、硫脂和单葡萄糖甘油二酯的含量增加。酒精胁迫期间脑苷脂和硫脂含量的增加可能在物理和结构上稳定膜方面发挥重要作用。酿酒酵母细胞糖脂含量和组成的这种变化可能代表对乙醇胁迫的适应性反应。
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