豆科植物伴刀豆球蛋白（7S 贮藏球蛋白）可抑制酵母生长以及酵母细胞对葡萄糖刺激的培养基酸化作用。
Legume vicilins (7S storage globulins) inhibit yeast growth and glucose stimulated acidification of the medium by yeast cells.
作者信息
Gomes V M, Okorokov L A, Rose T L, Fernandes K V, Xavier-Filho J
机构信息
Curso de Pós Graduação em Biologia Molecular, Escola Paulista de Medicina, Universidade Federal de São Paulo, Brazil.
出版信息
Biochim Biophys Acta. 1998 Feb 2;1379(2):207-16. doi: 10.1016/s0304-4165(97)00100-1.
Vicilin (7S storage proteins) isolated from different legume seeds were shown to inhibit yeast growth and glucose stimulated acidification of the medium by yeast cells. The degree of growth inhibition varied with the origin of vicilins. It was more than 90% for vicilins from cowpea (Vigna unguiculata, cultivar pitiuba) and equal to 65% for vicilins from Vigna radiata, in the case of Saccharomyces cerevisae. Vicilins from cowpea seeds inhibited the glucose stimulated acidification of the medium by S. cerevisae up to 60%. We have also observed that vicilins bind to yeast cells. We suggest that vicilins bind to chitin-containing structures of yeast cells and that such association could result in inhibition of H+ pumping, cell growth and spore formation. A final consequence of the yeast growth inhibition by vicilins is (probably) the formation of spores.
从不同豆类种子中分离出的豌豆球蛋白（7S贮藏蛋白）被证明可抑制酵母生长，并抑制酵母细胞对葡萄糖刺激的培养基酸化作用。生长抑制程度因豌豆球蛋白的来源而异。对于来自豇豆（Vigna unguiculata，品种pitiuba）的豌豆球蛋白，其对酿酒酵母的生长抑制率超过90%；而对于来自绿豆（Vigna radiata）的豌豆球蛋白，该抑制率为65%。来自豇豆种子的豌豆球蛋白可将酿酒酵母对葡萄糖刺激的培养基酸化作用抑制达60%。我们还观察到豌豆球蛋白可与酵母细胞结合。我们推测豌豆球蛋白与酵母细胞中含几丁质的结构结合，这种结合可能导致H⁺泵浦作用、细胞生长和孢子形成受到抑制。豌豆球蛋白对酵母生长抑制的最终结果（可能）是孢子的形成。
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