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《Journal of Changshu Institute of Technology》 2012-10
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A Study on Cell Derivative of Waste Beer Yeast under H_2O_2 Oxidative Stress

ZHU Yi-bo1,ZHU Ming2,ZHU Xue1(1.School of Biotechnology and Food Engineering,Changshu Institute of Technology,Changshu 215500,China;2.Dafuhao Brewery(Changshu) Ltd.,Changshu 215500,China)  
For the purpose of utilizing abundant waste yeast resource,the activity of living yeast cell derivative(LYCD) from yeast cell under H2O2 oxidative stress was studied.Results showed that:the activity of LYCD reached peak level after 15-minute stress with final concentration 0.2 mmol/L H2O2;Superoxide dismutase(SOD) activity was 18 times as high as that of the control,whereas malonaldehyde(MDA) concentration was about 40% of that in control;SOD activity and MDA concentration presented inverse ratio relationship;Reduced glutathione concentration was 2.7 times as high as that of control after 30-minute stress with final concentration 0.2mmol/L H2O2;The active substances in LYCD did not simultaneously reach the highest level.
【Fund】: 江苏省高校自然科学研究计划资助项目“新型非降解技术提取啤酒酵母β-D葡聚糖的工艺研究”(08KJD180006)
【CateGory Index】: X797
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