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红酵母中钠介导的压力保护作用。

Na+-mediated piezoprotection in Rhodotorula rubra.

作者信息

Aertsen Abram, Masschalck Barbara, Wuytack Elke Y, Michiels Chris W

机构信息

Laboratory of Food Microbiology, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Heverlee, Belgium.

出版信息

Extremophiles. 2003 Dec;7(6):499-504. doi: 10.1007/s00792-003-0350-7. Epub 2003 Oct 1.

Abstract

Sodium concentrations as low as 2 mM exerted a significant protective effect on the high-pressure inactivation (160-210 MPa) of Rhodotorula rubra at pH 6.5, but not on two other yeasts tested (Schizosaccharomyces pombe and Saccharomyces cerevisiae). A piezoprotective effect of similar magnitude was observed with Li+ (2 and 10 mM), and at elevated pH (8.0-9.0), but no effect was seen with K+, Ca2+, Mg2+, Mn2+, or NH4(+). Intracellular Na+ levels in cells exposed to low concentrations of Na+ or to pH 8.0-9.0 provided evidence for the involvement of a plasma membrane Na+/H+ antiporter and a correlation between intracellular Na+ levels and pressure resistance. The results support the hypothesis that moderate high pressure causes indirect cell death in R. rubra by inducing cytosolic acidification.

摘要

在pH 6.5条件下,低至2 mM的钠浓度对深红酵母在160 - 210 MPa高压下的失活具有显著的保护作用,但对另外两种受试酵母(粟酒裂殖酵母和酿酒酵母)则无此作用。用Li⁺(2 mM和10 mM)以及在较高pH值(8.0 - 9.0)条件下观察到了类似程度的压力保护作用,但K⁺、Ca²⁺、Mg²⁺、Mn²⁺或NH₄⁺则无此作用。暴露于低浓度Na⁺或pH 8.0 - 9.0环境中的细胞内Na⁺水平为质膜Na⁺/H⁺反向转运蛋白的参与以及细胞内Na⁺水平与耐压性之间的相关性提供了证据。这些结果支持了以下假设:适度的高压通过诱导胞质酸化导致深红酵母间接细胞死亡。

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