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红酵母(红法夫酵母)中虾青素生物合成的研究。抑制剂和低温的影响。

Studies of astaxanthin biosynthesis in Xanthophyllomyces dendrorhous (Phaffia rhodozyma). Effect of inhibitors and low temperature.

作者信息

Ducrey Sanpietro L M, Kula M R

机构信息

Institut für Enzymtechnologie, Heinrich-Heine-Universität Düsseldorf, Jülich, Germany.

出版信息

Yeast. 1998 Aug;14(11):1007-16. doi: 10.1002/(SICI)1097-0061(199808)14:11<1007::AID-YEA307>3.0.CO;2-U.

Abstract

The effect of nicotine and diphenylamine on astaxanthin biosynthesis in Xanthophyllomyces dendrorhous was studied. The effects were analysed under standard and low temperature conditions. It was found that 10 mM-nicotine inhibits the cyclization of lycopene and de novo protein synthesis was not needed to reverse the inhibition. The oxidation of beta-carotene was irreversibly inhibited by 10 microM-diphenylamine while the dehydrogenation of phytoene was reversibly inhibited by 60 microM-diphenylamine. The simultaneous exposure to low temperature (4 degrees C) overcomes the inhibition of beta-carotene oxidation at low diphenylamine concentration.

摘要

研究了尼古丁和二苯胺对红酵母中虾青素生物合成的影响。在标准和低温条件下分析了这些影响。发现10 mM尼古丁抑制番茄红素的环化,且逆转这种抑制作用不需要从头合成蛋白质。10 microM二苯胺不可逆地抑制β-胡萝卜素的氧化,而60 microM二苯胺可逆地抑制八氢番茄红素的脱氢。同时暴露于低温(4℃)可克服低浓度二苯胺对β-胡萝卜素氧化的抑制作用。

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