Extrusion of metabolites from baker’s yeast during glucose-induced acidification

Sigler, Karel; Knotková, A.; Páca, Jan; Wurst, M.

doi:10.1007/bf02876611

Cited by 20 publications

(7 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The pH decreased during growth, consistently reaching a leve1 of 2.9 to 3.0 at the stationary phase (data not shown). Fermentative growth of yeast is known to reduce the medium pH (Sigler et al, 1980), and because this would not be expected to decrease the activity of AI3+ in solution no attempt was made to buffer the medium. In subsequent experiments the initial pH was 3.5, to maximize the activity of A13+.…”

Section: Crowth Of Yeast In Low-po Low-ph Conditionsmentioning

confidence: 99%

Al Toxicity in Yeast (A Role for Mg?)

MacDiarmid

Gardner

1996

Plant Physiology

View full text Add to dashboard Cite

show abstract

Section: Crowth Of Yeast In Low-po Low-ph Conditionsmentioning

confidence: 99%

Al Toxicity in Yeast (A Role for Mg?)

MacDiarmid

Gardner

1996

Plant Physiology

View full text Add to dashboard Cite

show abstract

“…Although multiple mechanisms may participate in the overall effect, e.g. excretion of H+-donating metabolites such as COz or organic acids (Barford & Hall, 1979;Wilkinson & Rose, 1963;Raper & Thom, 1968;Sigler et al, 1980), preferred uptake of alkaline nutrient components such as NH3 from NHZ-salts (MacMillan, 1956) and buffering effects at the cell surface (Katchalsky, 1971), an active extrusion of protons seems to be of general significance. In Saccharomyces cerecisiae proton extrusion accounts for by far the greatest part of the acidifying capacity (Sigler et al, 1981 a , b).…”

Section: Introductionmentioning

confidence: 99%

Relationships Between Proton Extrusion and Fluxes of Ammonium Ions and Organic Acids in Penicillium cyclopium

Roos¹,

Luckner

1984

Microbiology

View full text Add to dashboard Cite

~ ~ ~~Acidification observed in cultures of Penicillium cyclopium was mostly due to the extrusion of protons into the medium. In the absence of NH,+ , protons were extruded together with citrate.The citric acid thus produced underwent a dynamic equilibrium of continuous efflux and uptake, which was shifted towards the latter at decreasing glucose concentrations. In cultures supplied with NH,+ and glucose a stoichiometric coupling of H + excretion with NH,+ uptake was observed. If the protons excreted were not absorbed by external buffers (e.g. tartrate ions), the pH of the medium dropped to below 2, thereby exceeding the capacity of the cells to maintain their internal pH. The decrease of intracellular pH was accompanied by the cessation of NH,+ uptake, H + extrusion and growth. In the presence of tartrate ions the NH,+/H+ exchange proceeded until the glucose concentration of the medium dropped below 25 mM. Here, the external pH was kept above 3, without seriously affecting the intracellular pH. After termination of H + extrusion an appreciable amount of NH,+ was taken up together withAbbreviations: pH,,,,, intracellular pH ; pH,,, , extracellular pH.

show abstract

“…It appears that the higher the anaerobic metabolism of glucose (higher respiratory quotients) the more intense the acidification. This might be due to organic acid production, in spite of the finding [4,15] that the onset of substantial acid production is shifted to about 20 min after glucose addition.…”

Section: Glucose-induced Acidificationmentioning

confidence: 87%

Different sources of acidity in glucose‐elicited extracellular acidification in the yeast Saccharomyces cerevisiae

Lapathitis

1998

IUBMB Life

View full text Add to dashboard Cite

Three wild‐type strains of Saccharomyces cerevisiae, viz. K, Y55 and Σ1278b, two mutants lacking one or both of the putative K+ transporters, trklΔ and trklΔtrk2Δ, and a mutant in the plasma membrane H+‐ATPase, viz. pmal‐105, were compared in their extracellular acidification following addition of glucose and subsequent addition of KCl; in ATPase activity in purified plasma membranes; and in respiration on glucose. The glucose‐induced acidification was the greater the higher the respiratory quotient, i.e. the higher the anaerobic metabolism. A markedly lower acidification was found in the ATPase‐deficient pmal‐105 strain but also in the TRK‐deficient double mutant. The acidification pattern after addition of KCl corresponds to expectations in the TRK mutants; however, a similarly decreased acid production was found in the ATPase‐deficient mutant pmal‐105. The highest rate of ATP hydrolysis in vitro was found with the trklΔtrk2Δ mutant where glucose‐, as well as KCl‐induced acidification were lowest. Likewise, the pmal‐105 mutant with extremely low acidification showed only a minutely lower ATP hydrolysis than did its parent Y55 strain. Apparently, several different sources of acidity are involved in the glucose‐induced acidification (including extrusion of organic acids); in fact, contrary to the general belief, the H+‐ATPase may play a minor role in this process in some strains.

show abstract

Extrusion of metabolites from baker’s yeast during glucose-induced acidification

Cited by 20 publications

References 14 publications

Al Toxicity in Yeast (A Role for Mg?)

Al Toxicity in Yeast (A Role for Mg?)

Relationships Between Proton Extrusion and Fluxes of Ammonium Ions and Organic Acids in Penicillium cyclopium

Different sources of acidity in glucose‐elicited extracellular acidification in the yeast Saccharomyces cerevisiae

Contact Info

Product

Resources

About