Effects Of The Different Nutrients On The Growth And Aging Of The Yeast

Saccharomyces cerevisiae is the most human of all eukaryotic unicellular microorganisms, is a representative in the scientific research in model organisms. Basic study on Saccharomyces cerevisiae to provide theoretical support for the study of other higher eukaryotes human. In Saccharomyces cerevisiae fermentation, strain aging, slow metabolism, secretion of a large number of secondary metabolites, will seriously affect the quality and yield of product. In this paper, using Saccharomyces cerevisiae as the research object, to study the growth of yeast and aging.The traditional yeast aging time aging model is divided into two major categories and replicative senescence. At present, people began to pay more attention to study the metabolism of active oxygen, which is a new model of yeast aging. Free radicals in Saccharomyces cerevisiae is oxygen free radicals, commonly known as reactive oxygen species, including superoxide anion free radical, hydroxyl free radical of oxygen free radical, lipid, nitrogen dioxide and nitric oxide free radical and so on. The free radicals produced during the growth of Saccharomyces cerevisiae in constantly, and constantly being antioxidase clear. Yeast aging and free radical scavenging ability is abate, the growing free radicals can damage biological molecules, especially DNA, biological membrane and various proteins, including enzymes. Influence of antioxidant enzymes activity and free radical levels on the growth and aging of the yeast. Therefore, this article on the cell growth of yeast in the process of reducing sugar concentration, reduce the rate of yeast flocculation rate of all kinds of anti oxidase activity and superoxide anion level, looking for one or a kind of material to the yeast aging can play a positive role.To yeast 2144 growth and senescence were measured in this experiment, in the culture medium were added to resveratrol, pomegranate extract and cysteine on Saccharomyces cerevisiae growth and senescence were determined, adding histone acetyltransferase inhibitors assay growth and senescence of Saccharomyces cerevisiae.The experimental results are as follows: In the process of continuous passage culture of yeast metabolism, decreased significantly, in reducing sugar degradation rate decreased, cell growth slowed down. In resveratrol, pomegranate extract and cysteine, resveratrol and pomegranate seed extract mainly improve the activity of antioxidant enzymes SOD, CAT, POT three in order to reduce the content of O2-., and the addition of cysteine glutathione levels in the yeast cells increased obviously, increase the reduced glutathione can also be a substrate effectively reduce the intracellular O2-. content in different ways so as to effectively delay the cell aging. And in the process of brewing yeast culture after adding acetyl transferase inhibitor, yeast cells acetyltransferase content reduce, improve to acetylation enzyme is closely related to the content, as a result of the change of the intracellular acetylation level, and reported to acetylation enzyme level high homology sir2 gene expression, affected the intracellular antioxidant enzyme activity, the antioxidant enzyme activity enhanced, reduced O2-. Content, effectively delay the aging of the yeast cells.