食品工业科技2017，Vol.38Issue(24)：114-119,6.DOI:10.13386/j.issn1002-0306.2017.24.023
青蛤凝集素CSL对酿酒酵母细胞形态的影响
Effect of a lectin CSL on the morphology of yeast Saccharomyces cerevisiae
摘要
Abstract
The objectives of this study were to investigate the reaction of CSL with peptidoglycan and the effect of a lectin CSL on the ultrastructure of the yeast Saccharomyces cerevisiae,the surface area of yeast with CSL was measured.The result showedthat the solid phase assay revealed that CSL binding to peptidoglycan was concentration-dependent and inhibited by D-Mannose or GalNAc.The interaction of CSL with the yeast cell wall leaded to the change of yeast surface area and cell wall.The concentration of Ca2+ content of yeast cell had no obvious change with and without CSL.The smooth surface of yeast and the scraggy surface of yeast with CSL were observed by scanning electron microscope.The result would provide the basic data for the mechanism of CSL to promote yeast fermentation.关键词
酿酒酵母/细胞壁/青蛤凝集素/肽聚糖/表面积Key words
Saccharomyces cerevisiae/cell wall/CSL/peptidoglycan/surface area分类
轻工纺织引用本文复制引用
刘帅,赵冠华,杨晴晴,佟长青,李伟..青蛤凝集素CSL对酿酒酵母细胞形态的影响[J].食品工业科技,2017,38(24):114-119,6.基金项目
国家自然科学基金项目(31571916). （31571916）
