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酿酒酵母敏感细胞和抗性细胞原生质体对制霉菌素的摄取。

Uptake of nystatin by protoplasts of 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;48(194):7-16.

PMID:3540533
Abstract

The uptake of nystatin by protoplasts derived from sensitive and resistant cells of Saccharomyces cerevisiae has been studied as a function of nystatin concentration, temperature and pH. The presence or absence of glucose in the uptake experiments was also studied. Activation energies (Ea) for nystatin uptake revealed profound differences between protoplasts derived from sensitive and resistant cells. Those for the latter closely resembled their whole cell counterparts. The values of Ea for the uptake of nystatin under all the conditions studied indicate the importance of the cell wall in the uptake process.

摘要

已研究了从酿酒酵母敏感细胞和抗性细胞衍生的原生质体对制霉菌素的摄取情况,该摄取是制霉菌素浓度、温度和pH的函数。还研究了摄取实验中葡萄糖的存在与否。制霉菌素摄取的活化能(Ea)揭示了源自敏感细胞和抗性细胞的原生质体之间存在显著差异。后者的活化能与它们的完整细胞对应物非常相似。在所研究所有条件下制霉菌素摄取的Ea值表明细胞壁在摄取过程中的重要性。

相似文献

10
Nystatin-induced changes in Saccharomyces cerevisiae.制霉菌素诱导的酿酒酵母变化。
Antimicrob Agents Chemother. 1975 Feb;7(2):121-7. doi: 10.1128/AAC.7.2.121.

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