相关证据表明海藻糖可稳定酿酒酵母中的膜结构。
The correlative evidence suggesting that trehalose stabilizes membrane structure in the yeast Saccharomyces cerevisiae.
作者信息
Iwahashi H, Obuchi K, Fujii S, Komatsu Y
机构信息
National Institute of Bioscience and Human-Technology, Ibaraki, Japan.
出版信息
Cell Mol Biol (Noisy-le-grand). 1995 Sep;41(6):763-9.
The contribution of trehalose and hsp104 to membrane fluidity and the mobility of non-freezing cell water were examined on the basis of whole cell NMR analysis of the yeast Saccharomyces cerevisiae. Membrane fluidity was dependent on the accumulation of trehalose not hsp104 and non-freezing cell water was dependent on the accumulation of hsp104 not trehalose. Thus, the correlative evidence suggesting that trehalose protects yeast cells from temperature extremes by stabilizing the membrane structure was observed in vivo.
基于对酿酒酵母的全细胞核磁共振分析，研究了海藻糖和热休克蛋白104（Hsp104）对膜流动性及非结冰细胞水流动性的影响。膜流动性取决于海藻糖的积累而非Hsp104，非结冰细胞水则取决于Hsp104的积累而非海藻糖。因此，在体内观察到了相关证据，表明海藻糖通过稳定膜结构来保护酵母细胞免受极端温度的影响。
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