Xu Xiangbin, Qin Guozheng, Tian Shiping
Key Laboratory of Photosynthesis and Environmental Molecular Physiology, Institute of Botany, the Chinese Academy of Sciences, Beijing 100093, China.
Int J Food Microbiol. 2008 Aug 15;126(1-2):153-8. doi: 10.1016/j.ijfoodmicro.2008.05.019. Epub 2008 May 23.
Levels of protein carbonylation in peach fruits inoculated with four antagonistic yeasts (Pichia membranaefaciens, Cryptococcus laurentii, Candida guilliermondii and Rhodotorula glutinis) were significantly reduced in response to reactive oxygen species (ROS) caused by Monilinia fructicola. In control fruit without yeast treatments, proteins carbonylation obviously increased after inoculation with M. fructicola, ranging from molecular mass 20 to 120 kDa. However, in yeast-treated fruits, no proteins carbonylation was detected at 1 d, only a small quantity of carbonylation ranging from 28.5 to 45 kDa was found at 2 d. Antagonistic yeasts significantly stimulated the activities of chitinase, beta-1,3-glucanase, catalase (CAT), peroxidase (POD) and the expressions of relevant genes during all storage periods. These results suggest that yeast treatments may be related to alleviating proteins carbonylation and mitigating pathogen-induced oxidative damage, which result in decrease of fruit decay and imply that antioxidant defense response may be involved in the mechanisms of microbial biocontrol agents against fungal pathogen.
接种四种拮抗性酵母（膜醭毕赤酵母、罗伦隐球酵母、季也蒙假丝酵母和粘红酵母）的桃果实中，由于褐腐病菌引起的活性氧（ROS），蛋白质羰基化水平显著降低。在未经酵母处理的对照果实中，接种褐腐病菌后蛋白质羰基化明显增加，分子量范围为20至120 kDa。然而，在经酵母处理的果实中，1天时未检测到蛋白质羰基化，2天时仅发现少量分子量在28.5至45 kDa之间的羰基化。在整个贮藏期间，拮抗性酵母显著刺激了几丁质酶、β-1,3-葡聚糖酶、过氧化氢酶（CAT）、过氧化物酶（POD）的活性以及相关基因的表达。这些结果表明，酵母处理可能与减轻蛋白质羰基化和减轻病原体诱导的氧化损伤有关，这导致果实腐烂减少，意味着抗氧化防御反应可能参与了微生物生物防治剂对抗真菌病原体的机制。
