Uptake of amino acids by actidione-treated yeast cells |
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Authors: | A Kotyk L Říhová |
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Institution: | (1) Laboratory for Cell Membrane Transport, Institute of Microbiology, Czechoslovak Academy of Sciences, Prague 4 |
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Abstract: | The steady-state levels of distribution of glycine,l-aspartic acid,l-leucine and, to a lesser extent, ofl-lysine andl-methionine, in actidione-treated baker’s yeast cells are significantly altered (usually decreased) in the presence ofd-glucose,d-mannose,d-fructose, 2-deoxy-d-glucose, maltose, sucrose and, after induction,d-galactose. Stimulatory effects ofd-ribose,l-sorbose andd-xylose are not highly significant. Pronounced effects of sugars were also found anaerobically. No effect of amino acids on
sugar uptake was observed. Three types of interaction appear to be present: (1) increase of energy reserves by metabolized
sugars; (2) increased rate of carrier breakdown in the presence of metabolized sugars; (3) interaction at the carrier level
in a “heteropolyvalent” membrane complex. |
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