磷酸在酿酒酵母液泡中的转运。

Microbiologia (Madrid, Spain) Pub Date : 1997-03-01

T V Kulakovskaya, I S Kulaev

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引用次数: 0

摘要

酿酒酵母的分离液泡在pH值6-7时积累了正磷酸盐。这种积累被MgATP抑制，并且对原载体不敏感。Triton X-100阻止了这个过程。任何磷酸盐浓度(从0.2到10 mM)的积累都呈线性增加。研究表明，磷酸盐通过一个与液泡膜上的电化学质子梯度无关的通道运输系统被输送到酵母液泡中。

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Transport of phosphate into vacuoles of Saccharomyces cerevisiae.

Isolated vacuoles of the yeast Saccharomyces cerevisiae accumulated orthophosphate at pH 6-7. This accumulation was inhibited by MgATP, and was insensitive to protonophores. Triton X-100 blocked this process. The accumulation increased linear by any phosphate concentrations employed (from 0.2 to 10 mM). It is proposed that phosphate is transported into yeast vacuoles via a channel transport system independent of the electrochemical proton gradient on the vacuolar membrane.

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Microbiologia (Madrid, Spain)

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