镰刀菌和漆斑菌霉菌毒素对酿酒酵母脱氢酶活性的影响。
Influence of Fusarium and Myrothecium mycotoxins on dehydrogenase activity of Saccharomyces cerevisiae.
作者信息
Reiss J
出版信息
Mycopathologia. 1983 Mar 22;81(3):187-9. doi: 10.1007/BF00436826.
PMID:6225024
Abstract
The Fusarium and Myrothecium mycotoxins roridin A, diacetoxyscirpenol, verrucarin A, T-2 toxin and zearalenone (10(-2) and 10(-3) mg/ml) inhibit the unspecific dehydrogenase activity of baker's yeast (Saccharomyces cerevisiae) in vivo. The action of these toxins is in the same order as that of aflatoxin B1. It is suggested that at least the trichothecenes decrease the dehydrogenase activity by an interaction with thiol groups of the active center of the enzymes.
摘要
镰刀菌和炭角菌的霉菌毒素，如萝里丁A、二醋酸藨草镰刀菌烯醇、疣孢菌素A、T-2毒素和玉米赤霉烯酮（10^(-2)和10^(-3)毫克/毫升）在体内可抑制面包酵母（酿酒酵母）的非特异性脱氢酶活性。这些毒素的作用顺序与黄曲霉毒素B1相同。有人提出，至少单端孢霉烯族毒素是通过与酶活性中心的巯基相互作用来降低脱氢酶活性的。
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