阳离子与酿酒酵母磷酸盐吸收的相互作用。表面电位的影响。
Interaction of cations with phosphate uptake by Saccharomyces cerevisiae. Effects of surface potential.
作者信息
Roomans G M, Borst-Pauwels G W
出版信息
Biochem J. 1979 Mar 15;178(3):521-7. doi: 10.1042/bj1780521.
Abstract
The effect of bivalent cations on phosphate uptake by Saccharomyces cerevisiae was investigated. Phosphate uptake via the Na+-dependent transport system at pH 7.2 is stimulated by bivalent cations. The apparent affinity of phosphate for the transport mechanism is increased, but the apparent affinity for Na+ is decreased. Uptake of phosphate via the Na+-independent transport system is accompanied by a net proton influx of 2H+ and an efflux of 1 K+ for each phosphate ion taken up. At pH 4.5 phosphate uptake via the Na+-independent system is stimulated by bivalent cations, whereas at pH 7.2 uptake is inhibited. The effect of bivalent cations on phosphate uptake can be ascribed to a decrease in the surface potential.
摘要
研究了二价阳离子对酿酒酵母摄取磷酸盐的影响。在pH 7.2时，通过Na⁺依赖转运系统的磷酸盐摄取受到二价阳离子的刺激。磷酸盐对转运机制的表观亲和力增加，但对Na⁺的表观亲和力降低。通过Na⁺非依赖转运系统摄取磷酸盐时，每摄取一个磷酸根离子伴随着2H⁺的净质子内流和1K⁺的外流。在pH 4.5时，通过Na⁺非依赖系统的磷酸盐摄取受到二价阳离子的刺激，而在pH 7.2时摄取受到抑制。二价阳离子对磷酸盐摄取的影响可归因于表面电位的降低。
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