Dilsiz N, Celik S, Yilmaz O, Digrak M
Department of Biology, Faculty of Science, Firat University, Elazig, Turkey.
Cell Biochem Funct. 1997 Dec;15(4):265-9. doi: 10.1002/(SICI)1099-0844(199712)15:4<265::AID-CBF750>3.0.CO;2-D.
The aim of our studies was to test the effect and role of vitamin E and selenium supplements on yeast cell. In this study, the effects of selenium (Se), vitamin E (Vit. E), and their combination (Se plus Vit. E) on the composition of fatty acids and proteins were examined in Saccharomyces cerevisiae strains WET136 and 522. S. cerevisiae cells were grown up in YEPD medium supplemented with Se, Vit. E or their combination. It was found that the level of stearic acid was increased in all supplemented groups (p < 0.05; p < 0.001). The content of saturated and unsaturated fatty acids was decreased (p < 0.05; p < 0.01; p < 0.001) in Vit. E and Vit. E plus Se supplemented S. cerevisiae. On the other hand, Se alone caused an increase (p < 0.001) in the saturated fatty acids but a decrease (p < 0.05; p < 0.001) in the unsaturated fatty acids. Total proteins in S. cerevisiae were significantly increased (p < 0.001) by Vit. E supplement. There was no significant change observed in S. cerevisiae supplemented with Se. These findings indicate that membrane composition of S. cerevisiae is affected by both Vit. E and Se supplements.
我们研究的目的是测试维生素E和硒补充剂对酵母细胞的作用及影响。在本研究中，检测了硒（Se）、维生素E（Vit.E）及其组合（Se加Vit.E）对酿酒酵母菌株WET136和522中脂肪酸和蛋白质组成的影响。酿酒酵母细胞在添加了Se、Vit.E或其组合的YEPD培养基中培养。结果发现，所有添加组中硬脂酸水平均升高（p<0.05；p<0.001）。在添加Vit.E和Vit.E加Se的酿酒酵母中，饱和脂肪酸和不饱和脂肪酸含量均降低（p<0.05；p<0.01；p<0.001）。另一方面，单独添加Se导致饱和脂肪酸增加（p<0.001），但不饱和脂肪酸减少（p<0.05；p<0.001）。添加Vit.E可使酿酒酵母中的总蛋白显著增加（p<0.001）。添加Se的酿酒酵母中未观察到显著变化。这些发现表明，Vit.E和Se补充剂均会影响酿酒酵母的膜组成。
