泛酸盐对酿酒酵母硫酸盐代谢及硫同位素分馏的影响。

The effect of pantothenate on sulfate metabolism and sulfur isotope fractionation by Saccharomyces cerevisiae.

作者信息

McCready R G, Din G A, Krouse H R

出版信息

Can J Microbiol. 1979 Oct;25(10):1139-44. doi: 10.1139/m79-177.

Abstract

Growth of Saccharomyces cerevisiae in minimal salts-glucose-SO4(2-) medium with varying concentrations of pantothenate (0-1000 microgram/L) produced changes in the cellular lipid content and in the ratio of saturated to unsaturated fatty acids. Substantial differences in SO4(2-) diffusion were also observed with changes in pantothenate concentration. During sulfate reduction, the delta 34S value of the evolved sulfide varied with the pantothenate concentration ranging from -31% in the absence of pantothenate to 0% at 400-1000 microgram/L pantothenate. The isotope selectivity is related to the effect of pantothenate concentration on cellular metabolism.

摘要

酿酒酵母在含有不同浓度泛酸盐（0 - 1000微克/升）的微量盐 - 葡萄糖 - SO4(2-) 培养基中生长时，细胞脂质含量以及饱和脂肪酸与不饱和脂肪酸的比例会发生变化。随着泛酸盐浓度的改变，还观察到SO4(2-) 扩散存在显著差异。在硫酸盐还原过程中，释放出的硫化物的δ34S值随泛酸盐浓度而变化，在无泛酸盐时为 - 31%，在泛酸盐浓度为400 - 1000微克/升时为0%。同位素选择性与泛酸盐浓度对细胞代谢的影响有关。