酵母中的氧化应激反应：谷胱甘肽对酿酒酵母适应过氧化氢胁迫的影响。

Oxidative stress response in yeast: effect of glutathione on adaptation to hydrogen peroxide stress in Saccharomyces cerevisiae.

作者信息

Izawa S, Inoue Y, Kimura A

机构信息

Research Institute for Food Science, Kyoto University, Japan.

出版信息

FEBS Lett. 1995 Jul 10;368(1):73-6. doi: 10.1016/0014-5793(95)00603-7.

DOI:10.1016/0014-5793(95)00603-7

PMID:7615092

Abstract

Role of intracellular glutathione in the response of Saccharomyces cerevisiae to H2O2 was investigated. Depletion of cellular glutathione or inhibition of gamma-glutamylcysteine synthetase (GSH-I) enhanced the sensitivity to H2O2 and suppressed the adaptation to H2O2. A mutant deficient in GSH-I also showed the hypersensitivity and could not adapt to H2O2. Incubation of the cell with amino acids constituting glutathione (L-Glu, L-Cys, Gly) increased the intracellular glutathione content, and subsequently the cell acquired resistance against H2O2. These results strongly suggest that intracellular glutathione plays an important role in the adaptive response in S. cerevisiae to oxidative damage.

摘要

研究了细胞内谷胱甘肽在酿酒酵母对过氧化氢反应中的作用。细胞内谷胱甘肽的耗竭或γ-谷氨酰半胱氨酸合成酶（GSH-I）的抑制增强了对过氧化氢的敏感性，并抑制了对过氧化氢的适应性。GSH-I缺陷型突变体也表现出超敏感性，且无法适应过氧化氢。用构成谷胱甘肽的氨基酸（L-谷氨酸、L-半胱氨酸、甘氨酸）孵育细胞会增加细胞内谷胱甘肽含量，随后细胞获得了对过氧化氢的抗性。这些结果有力地表明，细胞内谷胱甘肽在酿酒酵母对氧化损伤的适应性反应中起重要作用。