autolytische

Autolytische is an adjective describing processes related to autolysis, the self-digestion or self-demolition of cellular material by its own enzymes. The term derives from Greek autos, meaning “self,” and lysis, meaning “dissolution.” In practice, autolytische refers to events where cellular components are broken down by the organism’s own hydrolases.

Mechanism: Autolysis occurs when the integrity of cellular membranes is compromised, allowing lysosomal enzymes to escape into the cytoplasm. These enzymes, including proteases, nucleases, and lipases, degrade proteins, nucleic acids, and membranes. In living tissue, autolysis is normally tightly controlled, but after cell death it proceeds more rapidly and contributes to tissue decomposition. In bacteria, autolysins are enzymes that remodel or rupture the cell wall, facilitating cell separation or self-destruction under certain conditions.

Contexts and significance: In pathology, autolysis describes postmortem changes and tissue degradation driven by endogenous enzymes; autolytic necrosis is a pattern of tissue death dominated by enzymatic digestion rather than primary ischemic injury. The extent of autolysis influences histological interpretation and may be affected by fixation and handling of specimens. In microbiology, autolysis is a natural process that can influence bacterial growth and release of intracellular contents.

Applications in food science and industry: Yeast autolysis occurs during fermentation and aging, releasing compounds that contribute flavor and mouthfeel; autolysates are employed as flavor enhancers in some products. A related concept in baking is autolyse, a dough-resting step that hydrates flour and improves gluten development, drawing on similar principles of enzymatic activity and cellular breakdown.

See also: autolysis, autolytic necrosis, autolysosome, yeast autolysis.