Moderate static magnetic fields induce higher coupling of the P-type H+-ATPase of fermentative yeast cells

Abstract

An up-regulation of the proton pumping capacity of S. cerevisiae cells has previously been correlated with the magnetic field effects on alcoholic fermentation. Here, we further explore the mechanism behind this phenomenon by determining the ATP hydrolysis and H⁺ transport activities in the total membrane vesicles isolated by cell fractionation of fermentation yeast cells. The results revealed a contrasting effect as the hydrolysis of ATP decreased under the same magnetic field (10 mT) treatment that induced an increase in H⁺ uptake by cell membranes. This behavior can be interpreted as a more efficient fermentative metabolism that occurs during exposure to magnetic fields with moderate magnetic flux density, since higher transmembrane electrochemical H⁺ gradients are sustained at the expense of less ATP expenditure (energy consumption) as the membrane proton pump appears to be operating in a higher coupling state to maintain yeast metabolic activity. These findings seem particularly compelling from a biophysical standpoint, as they reveal a previously uncharacterized mechanism by which magnetic fields can induce metabolic reprogramming in yeast, potentially extending to other eukaryotic systems, by integrating modulations in energy transduction pathways and actin cytoskeleton dynamics.