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酿酒酵母中葡萄糖转运系统的低亲和力组分并非由被动扩散所致。

The low-affinity component of the glucose transport system in Saccharomyces cerevisiae is not due to passive diffusion.

作者信息

Gamo F J, Moreno E, Lagunas R

机构信息

Instituto de Investigaciones Biomédicas, CSIC, Madrid, Spain.

出版信息

Yeast. 1995 Nov;11(14):1393-8. doi: 10.1002/yea.320111407.

Abstract

It has been claimed that the low-affinity component of glucose transport in Saccharomyces cerevisiae is due to passive diffusion of the sugar across the plasma membrane. We have investigated this possibility. For this purpose we have measured the permeability coefficient of hexoses in this organism. We have found that this coefficient is at least two to three orders of magnitude lower than required to account for the low-affinity component of glucose transport, and have concluded that this component is not due to passive diffusion.

摘要

有人声称酿酒酵母中葡萄糖转运的低亲和力成分是由于糖通过质膜的被动扩散所致。我们研究了这种可能性。为此,我们测量了该生物体中己糖的渗透系数。我们发现该系数比解释葡萄糖转运的低亲和力成分所需的值至少低两到三个数量级,并得出结论,该成分不是由于被动扩散造成的。

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