Biophysics Department, Faculty of Biology, M.V. Lomonosov State University, Lenin Hills, 117234, Moscow, USSR.
Planta. 1983 Nov;159(5):411-4. doi: 10.1007/BF00392076.
Unsaturated fatty acids at concentrations of 1-2 μmol mg(-1) chlorophyll decrease the intensity of long-lived delayed fluorescence and inhibit the Hill reaction in Pisum sativum L. chloroplasts in a pH-dependent and reversible manner. A charged form of the fatty acids is two times more effective than an undissociated form. Fatty acids, anionic and cationic detergents and urea inhibit activity and decrease the temperature of heat inactivation of the water-spilitting system. Sucrose at a concentration of 2.5 M protects chloroplasts against the effects of these compounds. It is concluded that their action can be explained by the denaturation of the water-splitting protein.
在浓度为 1-2 μmol mg(-1)叶绿素的不饱和脂肪酸以 pH 依赖和可逆的方式降低豌豆叶绿体中长寿命延迟荧光的强度并抑制希尔反应。脂肪酸的带电形式比非解离形式有效两倍。脂肪酸、阴离子和阳离子去污剂和尿素抑制活性并降低水分解系统热失活的温度。浓度为 2.5 M 的蔗糖保护叶绿体免受这些化合物的影响。因此，可以通过水分解蛋白的变性来解释它们的作用。
