渗透压胁迫下酿酒酵母细胞内Na⁺、K⁺和甘油水平的调控

Regulation of intracellular level of Na+, K+ and glycerol in Saccharomyces cerevisiae under osmotic stress.

作者信息

Sunder S, Singh A J, Gill S, Singh B

机构信息

Department of Molecular Biology and Biochemistry, Guru Nanak Dev University, Amritsar, India.

出版信息

Mol Cell Biochem. 1996 May 24;158(2):121-4. doi: 10.1007/BF00225837.

DOI:10.1007/BF00225837

PMID:8817473

Abstract

The intracellular level of Na+ and K+ ofS. cerevisiae strain AB1375 revealed that under KCl as well as sorbitol stress, the cationic level was comparable to the level under no stress conditions. On the other hand, there was a sharp drop in the intracellular K+ content and increase in the Na+ content on addition of NaCl to the medium. However, the total cationic level was close to that under control conditions. In addition to changes in the cationic level, an enhanced production and accumulation of glycerol were also observed under osmotic stress. A regulatory mechanism co-ordinating the intracellular concentration of glycerol as well as Na+, K+ content under osmotic stress conditions has been proposed.

摘要

酿酒酵母菌株AB1375的细胞内Na⁺和K⁺水平显示，在KCl以及山梨醇胁迫下，阳离子水平与无胁迫条件下相当。另一方面，向培养基中添加NaCl后，细胞内K⁺含量急剧下降，Na⁺含量增加。然而，总阳离子水平接近对照条件下的水平。除了阳离子水平的变化外，在渗透胁迫下还观察到甘油产量和积累的增加。有人提出了一种在渗透胁迫条件下协调细胞内甘油浓度以及Na⁺、K⁺含量的调节机制。