Autolysis

In biology autolysis or 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 αυτό ("self") and λύσις ("splitting").

Cell destruction

Autolytic cell destruction is uncommon in adult organisms and usually occurs in injured cells or dying tissue. Autolysis is initiated by the cells' lysosomes releasing the digestive enzymes they contain out into the cytoplasm. The cell then, in effect, starts to digest itself. Autolysis of individual cell organelles can be lessened if the organelle is stored in ice-cold isotonic buffer after cell fractionation.

Use

Because human children develop with webbed fingers and toes, autolysis occurs to break down the webbing as the fetus develops.

In the food industry, autolysis involves killing the yeast and encouraging the breakdown of the cells by enzymes. It is used to give different flavors. For yeast extract, this process is triggered by the addition of salt.

In bread baking, the term (or, more commonly, its French cognate autolyse) is used to describe a hydration rest between the mixing and kneading of the dough that allows the gluten in the dough to rest and simplifies the shaping process of the finished dough. 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.^[1]

See also

• Apoptosis
• Sub-lethal damage

References

1. ^ 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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