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[酵母红酵母细胞壁的研究;培养条件对深红酵母磷酸酶的影响(作者译)]

[Study of the cell walls of yeasts Rhodotorulamv'nfluence of the conditions of culture on the phosphatases of Rh; rubra (author's transl)].

作者信息

Touimi-Benjelloun A, Bonaly R

出版信息

Biochim Biophys Acta. 1975 May 5;392(1):39-50.

PMID:804936
Abstract
  1. Acid and alkaline phosphatase activities have been characterized on intact yeast cells and isolated cell walls Rh. rubra. These activities are sensitive to inhibition by orthophosphate. 2. The mechanical disruption does not increase the acid phosphatase activity and almost the entire activity is in the particular fraction. Its response to physicochemical factors is uniform, whatever the state of the preparation. It seemed to be entirely localized in the cell wall. The mechanical disruption of Rh. rubra yeast cells provokes only a small increase in alkaline phosphatase activity. Almost all the activity is in the particular fractions after centrifuging. The response to the physicochemical factors studied differs according to the state of the preparation. This alkaline phosphatase activity is for the most part cell wall localized, but seems also to be located in the periplasmic space or inside the plasmic membrane of Rh. rubra. 3. Trypsine or "beta-glucanase complex" treatments of the yeast cells eliminate much of peptidic and glucidic compounds and provoke a more important increase of the phosphatase activities of yeasts cultivated in rich phosphate media than that obtained after treatments of yeast cultivated in poor phosphate medium. These treatments which affect only the superficial structures of the cell envelope and do not touch the enzymic molecule (the phosphatase Km values are unchanged after treatments, and Ki values are the same before and after treatments) are favourable to a masking of the cell wall phosphatases by culture of Rh. rubra with high concentrations of phosphate. This phenomenon is corroborated by electron microscopy studies.
摘要
  1. 已对完整的酵母细胞和红酵母(Rh. rubra)分离的细胞壁中的酸性和碱性磷酸酶活性进行了表征。这些活性对正磷酸盐抑制敏感。2. 机械破碎不会增加酸性磷酸酶活性,几乎所有活性都在特定组分中。无论制剂状态如何,其对物理化学因素的反应都是一致的。它似乎完全定位于细胞壁中。红酵母酵母细胞的机械破碎仅引起碱性磷酸酶活性的小幅增加。离心后几乎所有活性都在特定组分中。对所研究的物理化学因素的反应因制剂状态而异。这种碱性磷酸酶活性大部分定位于细胞壁,但似乎也位于红酵母的周质空间或质膜内部。3. 用胰蛋白酶或“β - 葡聚糖酶复合物”处理酵母细胞会去除许多肽类和糖类化合物,并使在富含磷酸盐培养基中培养的酵母的磷酸酶活性比在贫磷酸盐培养基中培养的酵母处理后获得的活性有更显著的增加。这些仅影响细胞膜表面结构且不接触酶分子的处理(处理后磷酸酶的Km值不变,处理前后Ki值相同)有利于通过用高浓度磷酸盐培养红酵母来掩盖细胞壁磷酸酶。电子显微镜研究证实了这一现象。

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