酿酒酵母敏感细胞和抗性细胞对制霉菌素的摄取。
Uptake of nystatin by sensitive and resistant cells of Saccharomyces cerevisiae.
作者信息
Beezer A E, Miles R J, Park W B, Smith A R
出版信息
Microbios. 1986;47(192-193):165-76.
PMID:3537640
Abstract
The uptake of nystatin by sensitive and by resistant cells of Saccharomyces cerevisiae was studied as a function of nystatin concentration, temperature and pH. The presence or absence of glucose in nystatin uptake experiments was also studied. The rate data, effects of glucose and the derived activation energies for nystatin uptake revealed significant differences in response between sensitive and resistant cells. The role of the cell wall in the uptake process is discussed.
摘要
研究了酿酒酵母敏感细胞和抗性细胞对制霉菌素的摄取情况，该摄取是制霉菌素浓度、温度和pH值的函数。还研究了制霉菌素摄取实验中葡萄糖的存在与否。制霉菌素摄取的速率数据、葡萄糖的影响以及推导得到的活化能揭示了敏感细胞和抗性细胞在反应上的显著差异。文中讨论了细胞壁在摄取过程中的作用。
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