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酿酒酵母中锰离子(Mn2+)和锶离子(Sr2+)的摄取与积累

Uptake and accumulation of Mn2+ and Sr2+ in Saccharomyces cerevisiae.

作者信息

Nieuwenhuis B J, Weijers C A, Borst-Pauwels G W

出版信息

Biochim Biophys Acta. 1981 Nov 20;649(1):83-8. doi: 10.1016/0005-2736(81)90011-0.

Abstract

Initial uptake of Mn2+ and Sr2+ in the yeast Saccharomyces cerevisiae was studied in order to investigate the selectivity of the divalent cation uptake system and the possible involvement of the plasma-membrane ATPase in this uptake. The initial uptake rates of the two ions were not significantly different. This ruled out a direct role of the plasma-membrane ATPase, since this ATPase is specific for Mn2+ compared to Sr2+. After 1 h uptake, Mn2+ had accumulated 10-times more than Sr2+. Influx of Mn2+ and Sr2+ remained unchanged during that time, however. The differences in accumulation level found for Mn2+ and Sr2+ could be ascribed to a greater efflux of Sr2+ as compared with Mn2+. Probably this greater efflux of Sr2+ was only apparent, since differential extraction of the yeast cells revealed that Mn2+ is more compartmentalised than Sr2+, giving rise to a lower relative cytoplasmic Mn2+ concentration.

摘要

为了研究酿酒酵母对二价阳离子摄取系统的选择性以及质膜ATP酶在这种摄取中可能发挥的作用,对酿酒酵母对Mn2+和Sr2+的初始摄取进行了研究。两种离子的初始摄取速率没有显著差异。这排除了质膜ATP酶的直接作用,因为与Sr2+相比,这种ATP酶对Mn2+具有特异性。摄取1小时后,Mn2+的积累量比Sr2+多10倍。然而,在此期间,Mn2+和Sr2+的流入量保持不变。Mn2+和Sr2+积累水平的差异可能归因于与Mn2+相比,Sr2+的外流更大。Sr2+的这种更大外流可能只是表面现象,因为对酵母细胞的差异提取显示,Mn2+比Sr2+更具区室化,导致相对细胞质Mn2+浓度较低。

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