WordNet

of or relating to self-digestion
lysis of plant or animal tissue by an internal process (同)self-digestion

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出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2015/07/17 22:41:22」(JST)

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In biology, autolysis, more commonly known as self-digestion, refers to the destruction of a cell through the action of its own enzymes. It may also refer to the digestion of an enzyme by another molecule of the same enzyme.

The term derives from the Greek words αὐτο- ("self") and λύσις ("splitting").

Cell destruction

Autolytic cell destruction is uncommon in living adult organisms and usually occurs in injured cells or dying tissue. Autolysis is initiated by the cells' lysosomes releasing digestive enzymes into the cytoplasm. These enzymes are however released due to the cessation of active processes in the cell, not as an active process. In other words, though autolysis resembles the active process of digestion of nutrients by live cells, the dead cells are not actively digesting themselves as is often claimed and as the synonym self-digestion of autolysis seems to imply. Autolysis of individual cell organelles can be lessened if the organelle is stored in ice-cold isotonic buffer after cell fractionation.

Use

In the food industry, autolysis involves killing the yeast and encouraging breakdown of its cells by various enzymes. It is used to give different flavors. For yeast extract, when this process is triggered by the addition of salt, it is known as plasmolysis.^[1]

In bread baking, the term (or, more commonly, its French cognate autolyse) is best described as the hydration rest following initial mixing of only flour and water that occurs before kneading has fully developed the gluten; this simplifies the shaping process of the finished dough.^[2] The term was coined by French baking professor Raymond Calvel.

In the making of fermented beverages, autolysis can occur when the must or wort is left on the lees for a long time. In beer brewing, autolysis causes undesired off-flavors. Autolysis in winemaking is often undesirable, but in the case of the best Champagnes it is a vital component in creating flavor and mouth feel.^[3]

References

^ Kevin Kavanagh (2005). Fungi: biology and applications. Chichester: John Wiley & Sons. pp. 138–140. ISBN 0-470-86701-9. Retrieved 2010-07-25.
^ Gisslen, Wayne (2009). Professional baking (5th ed.). New York: John Wiley. p. 136. ISBN 0-471-78349-8.
^ J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 54 Oxford University Press 2006 ISBN 0-19-860990-6

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English Journal

Potential of high pressure homogenization to induce autolysis of wine yeasts.

Comuzzo P1, Calligaris S2, Iacumin L2, Ginaldi F2, Palacios Paz AE2, Zironi R2.
Food chemistry.Food Chem.2015 Oct 15;185:340-8. doi: 10.1016/j.foodchem.2015.03.129. Epub 2015 Apr 4.
High pressure homogenization (HPH) was tested for inducing autolysis in a commercial strain of Saccharomyces bayanus for winemaking. The effects on cell viability, the release of soluble proteins, glucidic colloids and amino acids in wine-like medium and the volatile composition of the autolysates w
PMID 25952877

An efficient method to eliminate the protease activity contaminating commercial bovine pancreatic DNase I.

Le T1, Lee HJ2, Jin HJ3.
Analytical biochemistry.Anal Biochem.2015 Aug 15;483:4-6. doi: 10.1016/j.ab.2015.04.030. Epub 2015 May 2.
A method was developed to eliminate the proteases contaminating commercial DNase I, which can cause degradation of target protein during the purification process. Bio Basic DNase stock solution (in Tris-HCl buffer [pH 8.0] containing 5mM CaCl2) was first incubated at 50°C to generate autolysis of p
PMID 25944416

A Mutation of RNA Polymerase β' Subunit (RpoC) Converts Heterogeneously Vancomycin-Intermediate Staphylococcus aureus (hVISA) into "Slow VISA".

Matsuo M1, Hishinuma T2, Katayama Y2, Hiramatsu K3.
Antimicrobial agents and chemotherapy.Antimicrob Agents Chemother.2015 Jul;59(7):4215-25. doi: 10.1128/AAC.00135-15. Epub 2015 May 4.
Various mutations in the rpoB gene, which encodes the RNA polymerase β subunit, are associated with increased vancomycin (VAN) resistance in vancomycin-intermediate Staphylococcus aureus (VISA) and heterogeneously VISA (hVISA) strains. We reported that rpoB mutations are also linked to the expressi
PMID 25941225

Japanese Journal

The mechanism of action of sanguinarine against methicillin-resistant Staphylococcus aureus

Obiang-Obounou Brice W.,Kang Ok-Hwa,Choi Jang-Gi [他],KEUM Joon-Ho,KIM Sung-Bae,MUN Su-Hyun,SHIN Dong-Won,KIM Ki Woo,PARK Chung-Berm,KIM Young-Guk,HAN Sin-Hee,KWON Dong-Yeul
Journal of toxicological sciences 36(3), 277-283, 2011-06-01
… The treatment of the cells with sanguinarine induced the release of membrane-bound cell wall autolytic enzymes, which eventually resulted in lysis of the cell. …
NAID 10029135742

Autolytic activity of human calpain 7 is enhanced by ESCRT-III-related protein IST1 through MIT-MIM interaction

OSAKO Y.
FEBS J. 277, 4412-4426, 2010
NAID 80021376553

2007年度日本食品工学会産学官連携賞圧力酵素分解技術の実用化および同装置の開発

岡崎尚,野口賢二郎
日本食品工学会誌 9(4), 239-250, 2008-12
1990年代以降、日本に続き欧州、米国で静水圧を利用した食品の加工技術が研究された。筆者らも静水圧の研究を開始したが、実用的な観点から特に100 MPa以下の比較的低い静水圧の利用を考えた。その結果、微生物の発育を抑制できる静水圧は、微生物の種類によって異なるが、40-70 MPaの範囲にあった。例えば、酵母、乳酸菌、枯草菌はそれぞれ40 MPa、70 MPaおよび50 MPaで発育が抑制された。 …
NAID 120005318767