Lesuisse E, Raguzzi F, Crichton R R
Université Catholique de Louvain, Unité de Biochimie, Louvain-la-Neuve, Belgium.
J Gen Microbiol. 1987 Nov;133(11):3229-36. doi: 10.1099/00221287-133-11-3229.
Among several parameters affecting the rate and amount of iron uptake by Saccharomyces cerevisiae, the oxidation state of iron appeared to be determinant. Iron presented as Fe(II) was taken up faster than Fe(III) and the kinetic parameters were different. Iron was taken up by the cells from different ferric chelates, at rates that did not depend on their stability constants, and uptake was strongly inhibited by an iron(II)-trapping reagent like ferrozine. Iron was physiologically reduced by a transplasmamembrane redox system, which was induced in iron-deficient conditions. We propose that iron must be reduced to be taken up by the cells in the same way as other divalent cations.
在影响酿酒酵母铁摄取速率和摄取量的几个参数中，铁的氧化态似乎是决定性因素。以Fe(II)形式存在的铁比Fe(III)摄取得更快，且动力学参数不同。细胞从不同的铁螯合物中摄取铁，摄取速率与它们的稳定常数无关，并且铁摄取受到像亚铁嗪这样的铁(II)捕获试剂的强烈抑制。铁通过跨质膜氧化还原系统在生理上被还原，该系统在缺铁条件下被诱导。我们提出，铁必须被还原才能像其他二价阳离子一样被细胞摄取。
