摘要
目的研究丙烯酰胺处理酿酒酵母的抗氧化降解动力学。方法以酿酒酵母为模型,测定丙烯酰胺对酿酒酵母的生长影响及抗氧化指标。结果丙烯酰胺对酿酒酵母的生长有抑制作用,且呈剂量依赖性。与对照组相比,大部分丙烯酰胺处理组的丙二醛(malondialdehyde,MDA)含量、谷胱甘肽(glutathione,GSH)含量、总超氧化物歧化酶(total superoxide dismutase,T-SOD)活力增加,总抗氧化能力(total antioxidant capacity,T-AOC)降低,且MDA含量、T-AOC的变化符合动力学方程。结论在培养前期,处理组各抗氧化指标的波动比对照组大,这表明丙烯酰胺对酿酒酵母具有氧化损伤,且在培养前期较为明显,这可能与丙烯酰胺的半衰期及酿酒酵母自身抗氧化防御系统有关。
Objective To explore the anti-oxidative degradation kinetics of Saccharomyces cerevisiae treated with acrylamide.Methods Taking Saccharomyces cerevisiae as a model,the effect of acrylamide on the growth of Saccharomyces cerevisiae and its antioxidant indexes were determined.Results The growth of Saccharomyces cerevisiae was inhibited by acrylamide in a dose-dependent manner.Compared with control cells,the content of malondialdehyde(MDA)and glutathione(GSH),and total superoxide dismutase(T-SOD)activity in most acrylamide treatment group increased,while total antioxidant capacity(T-AOC)decreased.Degradation of MDA and T-AOC conformed to the kinetic equation.Conclusion In the early stage of culture,the fluctuation of antioxidant indexes in the treatment group is larger than that in the control group,which indicates that acrylamide has oxidative damage to Saccharomyces cerevisiae,and it is more obvious in the early stage of culture,which may be related to the half-life of acrylamide and the antioxidant defense system of Saccharomyces cerevisiae.
作者
张育
谭晓慧
刘华忠
ZHANG Yu;TAN Xiao-Hui;LIU Hua-Zhong(College of Chemistry and Environment,Guangdong Ocean University,Zhanjiang 524088,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2021年第8期3205-3211,共7页
Journal of Food Safety and Quality
基金
广东海洋大学应用型人才培养课程项目(570319017,571119165)。
关键词
丙烯酰胺
酿酒酵母
氧化应激
动力学
acrylamide
Saccharomyces cerevisiae
oxidative stress
kinetics
