MECHANISM OF PARTIAL INHIBITION OF FERMENTATION IN YEAST BY NICKEL IONS

被引：38

作者：

FUHRMANN, GF

ROTHSTEIN, A

机构：

[1] Department of Radiation Biology and Biophysics, University of Rochester School of Medicine and Dentistry, Rochester, NY

来源：

BIOCHIMICA ET BIOPHYSICA ACTA | 1968年 / 163卷 / 03期

关键词：

D O I：

10.1016/0005-2736(68)90118-1

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Nickel inhibits fermentation following its transport into a non-exchangeable compartment in the cell. Extracellular pH influences the inhibition by affecting the transport. One inside the cell, the Ni2+ inhibiton can be modified by a number of factors such as flushing with gas, the presence of alcohol and acetaldehyde, the glucose concentration and the presence of O2. These modifications can be explained on the assumption that the predominant effect of Ni2+ is to inhibit the enzyme, alcohol dehydrogenase. Changes in absorption at 345 mμ (related to the NADH level) support this suggestion. Purified alcohol dehydrogenase is higly sensitive to Ni2+. © 1968.

引用

页码：331 / +

页数：1

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