为阐述肌醇对酵母抗老化性能的影响,研究了在外源添加肌醇的条件下传代培养Saccharomyces cerevisiae 2144,测定了不同世代酵母降糖能力、絮凝速率、胞内O2-·含量及抗氧化酶活性。结果表明,外源肌醇能有效降低酵母絮凝速率和胞内O2-·含量,同时提高酵母降糖能力及胞内抗氧化酶活性。与对照组相比,在第15代时,酵母絮凝速率减慢了23.04%,胞内O2-·含量降低了26.19%,酵母降糖终点提前了9 h,胞内SOD、CAT、POD酶活性最大值分别提高了16.45%、19.69%和30.65%,且出现的代数比对照组延滞了两代。证明外加肌醇可提高酵母抗氧化能力,进而增强酵母抗老化性能。

In order to clarify the effect of inositol on the anti-aging in yeast,0. 5g /L of exogenous inositol was added to the fermentation medium during the sub-culturing process of Saccharomyces cerevisiae 2144 and the dynamic of growth rate,fermentablity of glucose and flocculation rates were monitored. In parallel,the content of super oxygen anion( O2-·) and the activities of antioxidant enzymes were also determined. The results showed that the rate of flocculation and the content of O2-· were reduced 23. 04% and 26. 19% respectively in 15th generation fermentations with 0. 5g / L of exogenous inositol compared to those in the groups without inositol. Furthermore,the maximum activities value of superoxide dismutase( SOD),catalase( CAT) and peroxidase( POD) were increased 16. 39%,19. 67% and 42. 86% respectively,and the maximum values were delayed for two generations. Those results indicated that the exogenous inositol would enhance antioxidant ability in sub-culture of yeast and thereby improve the anti-aging of the cell.