On the importance of calcium and magnesium ions in yeast sporulation |
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| Affiliation: | 1. Gekkeikan Institute, Gekkeikan Co. Ltd., Kyoto, Kyoto 612, Japan;2. Research Institute for Food Science, Kyoto University, Uji, Kyoto 611, Japan;1. AstraZeneca, Centre de Recherches, Z.I. La Pompelle, B.P. 1050, Chemin de Vrilly, 51689 Reims, Cedex 2, France;2. AstraZeneca Pharmaceuticals, Oncology iMed, Alderley Park, Macclesfield, Cheshire SK10 4TG, United Kingdom;1. Molecular Radiopharmacy, INRASTES, NCSR “Demokritos”, Aghia Paraskevi, Athens 15310, Greece;2. Theranostics Center for Molecular Radiotherapy and Molecular Imaging, Zentralklinik Bad Berka, Bad Berka 99497, Germany;1. Electrochemical Engineering Group, WMG, International Digital Laboratory, University of Warwick, Coventry, CV4 7AL, United Kingdom;2. SRM Research Institute, SRM University, SRM Nagar, Kattankulathur, 603 203, Chennai, Tamilnadu, India;3. EMFT Division, CSIR-Central Electrochemical Research Institute, Karaikudi, 630 006, Tamilnadu, India;4. Department of Chemical Engineering, College of Engineering, Kyung Hee University, 1732 Deogyeong-daero, Gihung, Yongin, Gyeonggi 17104, South Korea;1. Department of Clinical Pharmacology, School of Pharmacy, Tokyo University of Pharmacy and Life Sciences, 1432-1 Horinouchi, Hachioji, Tokyo 192-0392, Japan;2. Department of Kampo Medicines, School of Pharmacy, Tokyo University of Pharmacy and Life Sciences, 1432-1 Horinouchi, Hachioji, Tokyo 192-0392, Japan;3. Department of Pharmacy, Hubei Provincial Hospital of Traditional Chinese Medicine, Wuhan 430061, PR China;4. Department of Cardiology, Hubei Provincial Hospital of Traditional Chinese Medicine, Wuhan 430061, PR China |
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| Abstract: | ![]()
Irrespective of the nutritional conditions, the sporulation frequency of wild and industrially used yeasts on agar or agarose plates has been found to vary from one experiment to another. An analysis of agar- and agarose-extracts by ion-exchange column chromatography proved that the amount of calcium and/or magnesium ions contained in the agar was a factor in the fluctuation of sporulation frequency. Furthermore, these two cations enhanced the formation of four-spored asci. When calcium or magnesium ions were added to a nutrition-deprived medium solidified with agarose containing no detectable calcium and magnesium ions, wild and industrially used sake yeasts efficiently sporulated with a frequency of 10–40%. A strictly controlled sporulation condition suitable for the analysis of meiosis and sporulation of yeast cells was constructed by using calcium and/or magnesium ions and highly purified agarose. |
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