清酒酵母の代謝に関する研究 : (第4報)α-フェネチルアルコールによる呼吸阻害作用に対するアミノ酸の影響, とくにL-α-アラニンの保護効果について

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In a previous paper, the authors reported that α-phenethyl alcohol (PEA) alters the balance between respiration and fermentation of Sacch. sake by inhibiting the biosynthesis of cytochrome c oxidase and enhancing the alcohol dehydrogenase reaction.This paper deals with a protecting effect of L-α-alanine on the inhibitory action of α-PEA. Cells of Sacch. sake were cultivated aerobically with 0.15% α-PEA in a modium containing various amino acids at a concentration of 1% and Qo_2 values were measured manometrically. Of the amino acids, L-α-alanine was most effective for the recovery of Qo_2 decreased by α-PEA. β-Alanine, L-tryptophan and L-phenylalanine also exhibited minor portective effect, but the other amino acids examined were not effective at all. The Qo_2 value of cells grown under coexistence of α-PEA and L-α-alanine was as high as that of "normal cells" (cells grown without α-PEA) and the specific activity of cytochrome c oxdase increased and alcohol dehydrogense decreased to the level of the "normal cells". Furthermore, its cytochrome pattern was identical with that of the "normal cells" and the ratio of NAD to NADH increased.In spite of the effect of L-α-alanine, the compounds closely relating to the L-α-ananine metabolism, such as pyruvate, α-ketoglutarate and glutamate, were not effective against the α-PEA action.These facts indicate that L-α-alanine specifically acts as an inhibitor against the inhibitory effect of α-PEA on the respiration of Sacch. sake. The mechanism of L-α-alanine effects has remained to be elucidated.
社団法人日本生物工学会の論文
1971-02-25

清酒酵母の代謝に関する研究 : (第4報)α-フェネチルアルコールによる呼吸阻害作用に対するアミノ酸の影響, とくにL-α-アラニンの保護効果について

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