毒黄素对酵母菌呼吸的影响

椰毒假单胞菌为引起酵米面和变质银耳中毒的病原菌。毒黄素是该菌产生的一种毒素。为探讨毒黄素中毒机理及寻找对毒黄素的解毒方法,我们用气体压力计法研究了毒黄素对啤酒酵母和缺陷酵母“58”两种菌株耗氧量的影响。实验结果表明,毒黄素有增加这两株酵母菌耗氧量的作用,实验也证实了毒黄素在促进这两株酵母菌耗氧量增加的同时有过氧化氢生成或生成增加。研究毒黄素对啤酒酵母氧化磷酸化的影响,显示毒黄素对氧化磷酸化有抑制作用,P/O比值降低,在0.5左右。

THE EFFECT OF TOXOFLAVIN ON THE RESPIRATION OF YEAST

Toxoflavin is the toxin produced by Pseudomonas cocovenenans which may cause fermented corn meal and deteriorated Tremella (white fungus) food poisoning. For studying the action mechanism of toxoflavin and finding the detoxicating methods, we have studied the effect of toxoflavin on respiration of S. cerevieae and the respiratory-chain defecting yeast "58" with Warburg apparatus. The studies suggest that toxoflavin causes the two kinds of yeast to have more Oo and, on the same time, proddce H_2O_2 or more H_2O_2. The studies of the effect of toxoflavin on oxidative phosphorylation of yeast show that toxoflvin can inhibit oxidative phosphorylation of the yeast, The P/O value of them is lower, about 0.5.