中文摘要：

以酿酒酵母为研究材料,分析真菌细胞壁抑制剂刚果红（CR）对酵母细胞凋亡的影响及其机制,为植物病原真菌细胞凋亡机制研究提供新的理论依据。结果表明：与正常对照组相比,CR处理后酵母细胞存活率下降、活性氧升高、磷脂酰丝氨酸外翻、细胞核裂解,发生细胞凋亡;外源添加抗氧化剂N-乙酰半胱氨酸（NAC）、过表达超氧化物歧化酶基因SOD1和缺失YCA1基因,均可以显著降低CR诱导的酵母细胞凋亡。以上结果说明,CR可以诱导ROS和Yca1p依赖的酵母细胞凋亡。

英文摘要：

This paper investigated the effect of fungal cell wall-perturbing agent Congo red（ CR） treatment on apoptosis of Saccharomyces cerevisiae and its underlying mechanisms,to provide a new theoretical foundation for study of plant pathogenic fungi apoptosis in future. The results showed that the CR-treated yeast cells displayed more serious apoptosis compared with the normal control group,including decrease of cell survival rate,increase of reactive oxygen species,phosphatidylserine externalization,and nuclei lysis.The CR-induced yeast apoptosis was suppressed by addition of antioxidant N-acetyl-L-cysteine（ NAC）,overexpression of Cu,Zn-superoxide dismutase encoding gene SOD1 or deletion of YCA1 gene. Taken together,CR could induce ROS and Yca1p-dependent yeast apoptosis.