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酿酒酵母麦芽糖转运的低亲和力组分是一种人为现象。

The low-affinity component of Saccharomyces cerevisiae maltose transport is an artifact.

作者信息

Benito B, Lagunas R

机构信息

Instituto de Investigaciones Biomédicas, Consejo Superior de Investigaciones Científicas, Madrid, Spain.

出版信息

J Bacteriol. 1992 May;174(9):3065-9. doi: 10.1128/jb.174.9.3065-3069.1992.

DOI:10.1128/jb.174.9.3065-3069.1992
PMID:1314809
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC205962/
Abstract

It has been reported by several laboratories that maltose transport in Saccharomyces cerevisiae consists of two components with high- and low-affinity constants for maltose. We have investigated the characteristics of the low-affinity component and have found that it shows an abnormal behavior without similarity to any transport mechanism described in this organism. The results strongly indicate that this apparent transport activity is due not to a genuine transport process but to nonspecific binding of maltose to the cell wall and plasma membrane.

摘要

几个实验室报告称，酿酒酵母中的麦芽糖转运由两个对麦芽糖具有高亲和力常数和低亲和力常数的成分组成。我们研究了低亲和力成分的特性，发现它表现出异常行为，与该生物体中描述的任何转运机制都不相似。结果强烈表明，这种明显的转运活性不是由于真正的转运过程，而是由于麦芽糖与细胞壁和质膜的非特异性结合。

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J Bacteriol. 1992 May;174(9):3065-9. doi: 10.1128/jb.174.9.3065-3069.1992.
2
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本文引用的文献

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Transport of maltose in Saccharomyces cerevisiae. Effect of pH and potassium ions.麦芽糖在酿酒酵母中的转运。pH值和钾离子的影响。
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