Open AccessHydrostatic pressure promotes the acidification of vacuoles in Saccharomyces cerevisiae
Author(s) -
Abe Fumiyoshi,
Horikoshi Koki
Publication year - 1995
Publication title -
fems microbiology letters
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.899
H-Index - 151
eISSN - 1574-6968
pISSN - 0378-1097
DOI - 10.1111/j.1574-6968.1995.tb07736.x
Subject(s) - saccharomyces cerevisiae , vacuole , hydrostatic pressure , chemistry , biophysics , microbiology and biotechnology , biochemistry , environmental chemistry , biology , yeast , physics , thermodynamics , cytoplasm
Application of hydrostatic pressure caused a delay or cessation of cell growth in Saccharomyces cerevisiae The yeast vacuole is an acidic organelle involved in cellular ion homeostasis and degradation of proteins. Hydrostatic pressure promoted the acidification of the vacuoles in the strain IFO 2347. A pressure of 40 to 60 MPa reduced the vacuolar pH, defined using 6‐carboxyfluorescein, from 6.05 to 5.88, while a pressure of 20 MPa did not affect the pH. Similar results were obtained with the strain X2180. Bafilomycin A 1 , a specific inhibitor of vacuolar H + ‐ATPase (V‐H + ‐ATPase), caused a significant alkalization of vacuoles in the strain X2180. The pHs rose to 7.34 and 6.84 at both atmospheric pressure and a pressure of 40 MPa, respectively. Meanwhile, vacuolar accumulation of the weak base quinacrine was increased by a pressure of 40 MPa, suggesting that uptake of the dye was induced by the increased pH gradient across the vacuolar membrane.