Effect of calcium levels on structure and function of mitochondria in yeast under high glucose fermentation.

IF 1.8 4区 农林科学 Q3 CHEMISTRY, APPLIED Food Science and Technology International Pub Date : 2025-01-01 Epub Date: 2023-04-23 DOI:10.1177/10820132231170409
Dongdong Xie, Yingqi Sun, Xing Li, Shuncheng Ren
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Abstract

In this study, the effects of calcium levels on structure and function of mitochondria under high glucose environment were studied. In the high glucose environment, yeast growth capacity was inhibited, and intracellular reactive oxygen species (ROS) content was increased from 6 h to 12 h, while ROS content was reduced in group with 1 × 10-1 and 1 g/L CaCl2 level from 24 h to 36 h. Exogenous calcium addition had a significant effect on the elevation of intracellular Ca2+ and cytochrome C content in yeast from 6 h to 12 h; mitochondrial membrane potential decreased with the increase of CaCl2 level under high glucose levels. Mitochondrial swelling of yeast was influenced by high glucose levels and showed a regulatory dynamic change by Ca2+ levels. Isocitrate dehydrogenase activity increased in 1 × 10-3 g/L CaCl2 level from 6 h to 12 h, α-ketoglutarate dehydrogenase activity increased with an increase in CaCl2 level from 6 h to 24 h. Calcium affected the structure and function of mitochondria by regulating the intracellular signal, enzymes in tricarboxylic acid cycle, and cytochrome system of yeast under high glucose stress.

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钙水平对高葡萄糖发酵条件下酵母线粒体结构和功能的影响
本研究研究了钙水平对高糖环境下线粒体结构和功能的影响。在高糖环境中,酵母的生长能力受到抑制,细胞内活性氧(ROS)含量在 6 h 至 12 h 内增加,而在 1 × 10-1 和 1 g/L CaCl2 水平组中,ROS 含量在 24 h 至 36 h 内减少。外源钙的添加对酵母细胞内 Ca2+ 和细胞色素 C 含量在 6 h 至 12 h 的升高有显著影响;在高葡萄糖水平下,线粒体膜电位随 CaCl2 水平的升高而降低。酵母线粒体肿胀受高浓度葡萄糖的影响,并呈现出受 Ca2+ 水平调节的动态变化。异柠檬酸脱氢酶活性在 1 × 10-3 g/L CaCl2 水平下从 6 h 增加到 12 h,α-酮戊二酸脱氢酶活性在 6 h 至 24 h 随 CaCl2 水平的增加而增加。钙通过调节高糖胁迫下酵母的细胞内信号、三羧酸循环酶和细胞色素系统,影响线粒体的结构和功能。
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来源期刊
Food Science and Technology International
Food Science and Technology International 工程技术-食品科技
CiteScore
5.80
自引率
4.30%
发文量
63
审稿时长
18-36 weeks
期刊介绍: Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).
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