不同葡萄酒酵母菌株中乙醇耐受性、H⁺-ATP酶活性与质膜脂质组成之间的关系

Relationship between ethanol tolerance, H+ -ATPase activity and the lipid composition of the plasma membrane in different wine yeast strains.

作者信息

Aguilera F, Peinado R A, Millán C, Ortega J M, Mauricio J C

机构信息

Departamento de Microbiología, Universidad de Córdoba, Edificio Severo Ochoa, Campus Universitario de Rabanales, 14014 Córdoba, Spain.

出版信息

Int J Food Microbiol. 2006 Jul 1;110(1):34-42. doi: 10.1016/j.ijfoodmicro.2006.02.002. Epub 2006 May 11.

DOI:10.1016/j.ijfoodmicro.2006.02.002

PMID:16690148

Abstract

Ethanol tolerance, ATPase activity and the lipid composition of the plasma membrane to study potential relationship among them were examined in five different wine yeast strains. Yeast cells were subjected to ethanol stress (4% v/v). Principal component analysis of the results revealed that the wine yeasts studied can be distinguished in terms of ATPase activity and oleic acid (C18:1), and palmitoleic acid (C16:1), in plasma membrane. Multiple regression analysis was used to identify a potential influence of some components of the plasma membrane on ethanol tolerance and ATPase activity. Based on the results, the ergosterol, oleic acid and palmitoleic acid are highly correlated with ATPase activity and ethanol tolerance. Ethanol tolerance and the ATPase activity of the plasma membrane were correlated at the 96.64% level with the oleic acid and ergosterol in plasma membrane. The Saccharomyces cerevisiae var. capensis flor yeast strain, which exhibited the highest ergosterol concentration in plasma membrane when grown in the presence of 4% v/v ethanol, was found to be the most ethanol-tolerant.

摘要

研究了五种不同的葡萄酒酵母菌株的乙醇耐受性、ATP酶活性以及质膜的脂质组成，以探讨它们之间的潜在关系。酵母细胞受到乙醇胁迫（4% v/v）。结果的主成分分析表明，所研究的葡萄酒酵母可以根据质膜中的ATP酶活性以及油酸（C18:1）和棕榈油酸（C16:1）进行区分。多元回归分析用于确定质膜的某些成分对乙醇耐受性和ATP酶活性的潜在影响。基于结果，麦角固醇、油酸和棕榈油酸与ATP酶活性和乙醇耐受性高度相关。质膜的乙醇耐受性和ATP酶活性与质膜中的油酸和麦角固醇在96.64%的水平上相关。当在4% v/v乙醇存在下生长时，在质膜中表现出最高麦角固醇浓度的酿酒酵母变种卡普ensis弗洛酵母菌株被发现是最耐乙醇的。