温度诱导的高加索假丝酵母微粒体（Na +，K +）-ATP酶及脂质组成的变化
Temperature induced changes in microsomal (Na+,K+)-ATPase and lipid composition of Candida kefyr.
作者信息
Singh B, Sarabjit K, Randhawa S, Sharma C, Gupta S
机构信息
Department of Molecular Biology and Biochemistry, Guru Nanak Dev University, Amritsar, India.
出版信息
Acta Microbiol Hung. 1991;38(2):133-40.
Growth temperature affected both the membrane lipid composition and microsoma (Na+, K+)-ATPase activity of Candida kefyr. Higher growth, temperature (37 degrees C) increased the amount of total lipids, phospholipids and free sterol. Ratios of phosphatidylcholine to phosphatidylethanolamine as well saturated to unsaturated fatty acids increased with a rise in growth temperature. Km of the ATPase isolated from the yeast grown at 27 degrees C was minimum, suggesting that the membranes of C. kefyr grown at optimal growth temperature provide the most suitable environment for the activity of ATPase.
生长温度影响了高加索假丝酵母的膜脂组成和微粒体（Na⁺，K⁺）-ATP酶活性。较高的生长温度（37摄氏度）增加了总脂质、磷脂和游离甾醇的含量。随着生长温度的升高，磷脂酰胆碱与磷脂酰乙醇胺的比例以及饱和脂肪酸与不饱和脂肪酸的比例均增加。从在27摄氏度下生长的酵母中分离出的ATP酶的米氏常数最小，这表明在最适生长温度下生长的高加索假丝酵母的膜为ATP酶的活性提供了最适宜的环境。
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