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粟酒裂殖酵母中的细胞内pH值——与酿酒酵母的比较。

Intracellular pH in Schizosaccharomyces pombe--comparison with Saccharomyces cerevisiae.

作者信息

Haworth R S, Fliegel L

机构信息

Department of Pediatrics, University of Alberta, Edmonton, Canada.

出版信息

Mol Cell Biochem. 1993 Jul 21;124(2):131-40. doi: 10.1007/BF00929205.

Abstract

We examined cytoplasmic pH regulation in Schizosaccharomyces pombe and Saccharomyces cerevisiae using pH-sensitive fluorescent dyes. Of several different fluorescent compounds tested, carboxy-seminaphthorhodafluor-1 (C.SNARF-1) was the most effective. Leakage of C.SNARF-1 from S. pombe was much slower than leakage from C. cerevisiae. Using the pH-dependent fluorescence of C.SNARF-1 we showed that at an external pH of 7, mean resting internal pH was 7.0 for S. pombe and 6.6 for S. cerevisiae. We found that internal pH in S. pombe was maintained over a much narrower range in response to changes in external pH, especially at acidic pH. The addition of external glucose caused an intracellular alkalinization in both species, although the effect was much greater in S. cerevisiae than in S. pombe. The plasma membrane H(+)-ATPase inhibitor diethylstilbestrol reduced both the rate and extent of alkalinisation, with an IC50 of approximately 35 microM in both species. Amiloride also inhibited internal alkalinisation with IC50's of 745 microM for S. cerevisiae and 490 microM for S. pombe.

摘要

我们使用对pH敏感的荧光染料检测了粟酒裂殖酵母和酿酒酵母中的细胞质pH调节。在测试的几种不同荧光化合物中,羧基半萘荧光素-1(C.SNARF-1)最为有效。C.SNARF-1从粟酒裂殖酵母中的泄漏比从酿酒酵母中的泄漏慢得多。利用C.SNARF-1的pH依赖性荧光,我们发现,在外部pH值为7时,粟酒裂殖酵母的平均静息内部pH值为7.0,酿酒酵母为6.6。我们发现,粟酒裂殖酵母的内部pH值在响应外部pH值变化时保持在一个窄得多的范围内,尤其是在酸性pH值下。添加外部葡萄糖会导致两种酵母细胞内碱化,尽管酿酒酵母中的这种效应比粟酒裂殖酵母中的大得多。质膜H(+)-ATP酶抑制剂己烯雌酚降低了碱化的速率和程度,两种酵母的半数抑制浓度(IC50)约为35微摩尔。氨氯吡咪也抑制细胞内碱化,酿酒酵母的IC50为745微摩尔,粟酒裂殖酵母的IC50为490微摩尔。

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