The Research Of Anti-ageing Of Yeast

Saccharomyces cerevisiae is a common industrial microbial bacteria, which is used as a recognized model of aging research. In the fermentation production of yeast, strain aging, metabolism slows, and secrete a large number of secondary metabolites, which will affect the product quality and production rate seriously. In this study, which based on saccharomyces cerevisiae as the research object, and carried on the aging and anti-aging research of yeast.Traditional yeast aging model was divided into two categories, namely for chronological aging and replicative aging. And the new model about yeast aging-active oxygen metabolism study, more and more recognized by people. Antioxidant enzymes activity and free radical level has a great influence on the growth and aging of yeast. Therefore, in this article, which measured the level of antioxidant enzymes activity and the content of oxygen anion in the process of growth of yeast to establishe the model of yeast aging, and looking for a substance or a class to make it play a positive role on yeast anti-aging performance. The experiment results are as follows:Yeast in the process of continuous shake flask culture, metabolic capacity decreased obviously. Performance for bacteria growth speed was slow down, the reducing sugar degradation rate was decreased, the flocculation speed was increased, the cells surface became rough, such as flocculent material package. Intracellular, the content of O2-. Was increased, the activity of antioxidant enzymes were increased too, such as SOD, CAT and POD. But with the increase of incubation time, the concent of O2-. was exceed the limit concentration, intracellular self-healing system was destroyed, three kinds of antioxidant enzymes activity droped rapidly, and intracellular O2-. Levels continue to rise, the cells begin to aging, apoptosis. But added inositol, naringin and curcumin derivatives in the process of brewing yeast culture respectively, to some drgee, the hole three can maintain cell morphology, slow down the rate of yeast flocculation, and improve the intracellular antioxidant enzymes activity, reduce the content of O2-., thereby reducing reactive oxygen species oxidative damage of cell, then, cell senescence was delyed effectively. Therefore, exogenous inositol, naringin and curcumin derivatives can strengthen anti-aging performance of yeast, and the impact was decreased in turn.In addition, added exogenous naringin to the fermentation medium during the process of yeast, in addition to the part of the organic acids in fermented liquid were higher than the control group at the early stage of the culture, the overall content all lower than the control in different degrees. Therefore, exogenous naringin can promote the growth of yeast metabolism and maintain normal cell morphology effectively, in turn, promote TCA cycle and other metabolic pathways of yeast, and make full use of the material, thereby reducing organic acids content which secretion to extracellular, which has certain guiding significance to produce organic acids in the yeast fermentation.