Gupta S, Sharma S C, Singh B
Department of Molecular Biology and Biochemistry, Guru Nanak Dev University, Amristar, India.
Acta Microbiol Immunol Hung. 1994;41(2):197-204.
Lipid peroxidation in Saccharomyces cerevisiae cells increased with ethanol treatment of the cells. Such cells have decreased amount of total lipid, phospholipid and free sterols. Sterol:phospholipid ratio decreased slightly in the cells treated with 4% ethanol. However, this ratio significantly increased with further rise in ethanol concentration to 12%. Relative content of glycolipids (glycolipid to phospholipid ratio) increased in ethanol-treated yeast cells. Diphosphatidylglycerol content increased significantly and phosphatidylcholine to phosphatidylethanolamine ratio decreased in ethanol-treated cells. The amount of alpha-tocopherol decreased during ethanol stress. Catalase failed to counter the effect of ethanol. The results from the present study indicated that ethanol might be interfering with the antioxidant defence mechanisms of the yeast cells.
用乙醇处理酿酒酵母细胞后，细胞内的脂质过氧化作用增强。此类细胞的总脂质、磷脂和游离固醇含量降低。用4%乙醇处理的细胞中，固醇与磷脂的比例略有下降。然而，随着乙醇浓度进一步升至12%，该比例显著增加。乙醇处理的酵母细胞中糖脂的相对含量（糖脂与磷脂的比例）增加。二磷脂酰甘油含量显著增加，乙醇处理的细胞中磷脂酰胆碱与磷脂酰乙醇胺的比例降低。在乙醇胁迫期间，α-生育酚的含量下降。过氧化氢酶无法抵消乙醇的作用。本研究结果表明，乙醇可能会干扰酵母细胞的抗氧化防御机制。
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