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Catalases protect cellular proteins from oxidative modification in Saccharomyces cerevisiae.

机译:过氧化氢酶可保护细胞蛋白免受酿酒酵母中的氧化修饰。

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摘要

The yeast Saccharomyces cerevisiae cells had higher antioxidant enzyme activities under growth in ethanol than that in glucose as a carbon and energy source. The correlations between catalase activity and protein carbonyl level (r(2)=0.857), between catalase and glucose-6-phosphate dehydrogenase activities (r(2)=0.924) and between protein carbonyl levels and glucose-6-phosphate dehydrogenase activity (r(2)=0.988) under growth in ethanol were found. Growing in ethanol the strain deficient in cytosolic and peroxisomal catalases had 7.1-fold higher level of carbonyl proteins than that of wild-type strain. Our data suggest that in vivo catalases may protect glucose-6-phosphate dehydrogenase against oxidative inactivation.
机译:在乙醇中生长的酵母酿酒酵母细胞具有比在葡萄糖作为碳和能量源时更高的抗氧化酶活性。过氧化氢酶活性与蛋白质羰基水平之间的相关性(r(2)= 0.857),过氧化氢酶与葡萄糖6-磷酸脱氢酶活性之间的相关性(r(2)= 0.924)和蛋白质羰基水平与葡萄糖-6-磷酸脱氢酶活性之间的相关性( r(2)= 0.988)被发现在乙醇中生长。在乙醇中生长的缺乏胞质和过氧化物酶体过氧化氢酶的菌株的羰基蛋白水平比野生型菌株高7.1倍。我们的数据表明体内过氧化氢酶可以保护6磷酸葡萄糖脱氢酶免受氧化失活。

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