Premium
Increase of anion and proton permeability of Saccharomyces carlsbergensis plasmalemma by n‐alcohols as a possible cause of its de‐energization
Author(s) -
Petrov Valery V,
Okorokov Lev A.
Publication year - 1990
Publication title -
yeast
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.923
H-Index - 102
eISSN - 1097-0061
pISSN - 0749-503X
DOI - 10.1002/yea.320060404
Subject(s) - yeast , membrane , permeability (electromagnetism) , vesicle , atpase , biophysics , biology , saccharomyces , biochemistry , membrane potential , ion , alcohol , membrane permeability , chromatography , saccharomyces cerevisiae , chemistry , enzyme , organic chemistry
The effect on n‐alcohols on ATP‐dependent generation of ΔpH and E m across the plasma membrane vesicles of the yeast Saccharomyces carlsbergenesis was investigated. The alcohols were shown to collapse ΔpH and E m in the order C 2 C 8 >C 11 , the dissipation of E m being more pronounced. Inhibition of the plasmalemma H + ‐ATPase was insignificannt: at low alcohol concentrations its activity even increased. The basic reason for the toxic effect of the alcohols on the yeast cells was suggested to be due to the increase in the anion and proton permeability of the plasma membrane. Mg 2+ partially prevented the increase in the plasmalemma ion permeability by the alcohols investigated.