Maidan N N, Gonchar M V, Sibirny A A
Department of Cell Regulatory Systems, Palladin Institute of Biochemistry, National Academy of Sciences of Ukraine, Lvov, Ukraine.
Biochemistry (Mosc). 1997 Jun;62(6):636-40.
Nonmethylotrophic (Candida maltosa and Saccharomyces cerevisiae) and methylotrophic (Hansenula polymorpha) yeast cells acidified their incubation media in the presence of formaldehyde. This was associated with the release of formate. We studied the formaldehyde-dependent production of formic acid and the enzymatic properties of these strains grown on media containing various carbon sources. The acidifying potential was considerably lower in formaldehyde dehydrogenase-deficient cells of mutant strains of H. polymorpha. The rates of acidification by C. maltosa and S. cerevisiae depended on the activity of their nonspecific aldehyde dehydrogenases. We suggest that accumulation of formate by yeast cells incubated in the presence of formaldehyde is caused by the total activity of formaldehyde dehydrogenase and nonspecific aldehyde dehydrogenase in methylotrophic yeasts or aldehyde dehydrogenase only in nonmethylotrophic yeasts. This is probably an additional mechanism for detoxification of formaldehyde.
非甲基营养型（麦芽糖假丝酵母和酿酒酵母）和甲基营养型（多形汉逊酵母）酵母细胞在甲醛存在的情况下会酸化其培养介质。这与甲酸盐的释放有关。我们研究了在含有各种碳源的培养基上生长的这些菌株中，依赖甲醛产生甲酸的情况以及它们的酶学特性。多形汉逊酵母突变株中缺乏甲醛脱氢酶的细胞，其酸化潜力明显较低。麦芽糖假丝酵母和酿酒酵母的酸化速率取决于它们非特异性醛脱氢酶的活性。我们认为，在甲醛存在下培养的酵母细胞中甲酸盐的积累是由甲基营养型酵母中甲醛脱氢酶和非特异性醛脱氢酶的总活性引起的，或者仅由非甲基营养型酵母中的醛脱氢酶引起。这可能是甲醛解毒的另一种机制。
