Synthesis and Breakdown of the Polyphosphate Fraction and Acid Phosphomonoesterase of Saccharomyces Mellis and Their Locations in the Cell.

نویسندگان

  • R WEIMBERG
  • W L ORTON
چکیده

Weimberg, Ralph (Northern Regional Research Laboratory, Peoria, Ill.), and William L. Orton. Synthesis and breakdown of the polyphosphate fraction and acid phosphomonoesterase of Saccharomyces mellis and their locations in the cell. J. Bacteriol. 89:740-747. 1965.-The conditions for accumulation of polyphosphate in cells of Saccharomyces mellis differ in several respects from those for acid phosphomonoesterase biosynthesis and maintenance. Polyphosphate can be synthesized or degraded in vivo by resting cells, provided an energy source is present. Experiments with growing cells indicate that the enzyme systems involved in the metabolism of the polyphosphate fraction are constitutive, since cells respond immediately to changes in the level of inorganic phosphate in the external medium. There is no change in the acid phosphatase level in either resting cells or in cells in the lag phase of growth. Enzyme formation or breakdown occurs only in cells that are exponentially dividing. Enzyme is lost rapidly from derepressed cells when they are transferred to a phosphate-rich medium, falling to a very low value by the time the cell mass had doubled. Protoplasts of repressed cells were prepared to determine the location of ortho- and polyphosphates in the cell. Previous studies have shown that phosphomonoesterase is released as a soluble enzyme when derepressed cells become protoplasts. Unlike phosphomonoesterase in derepressed cells, the two phosphate fractions in repressed cells are still attached to the protoplast after the cell wall has been digested and are eluted only when the protoplast structure is lysed in cold water. However, it is also possible to extract a part of the two phosphate fractions from intact cells in the absence of snail gut extract by osmotic shock if the cells are first suspended in a solution of high salt concentration. This treatment with salt does not affect viability. These results do not permit a definite conclusion concerning the location of ortho- and polyphosphates in the cell, other than that they are associated with the protoplast and thus occupy a position different from that of the phosphomonoesterase.

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

منابع مشابه

Repressible Acid Phosphomonoesterase and Constitutive Pyrophosphatase of Saccharomyces Mellis.

Weimberg, Ralph (Northern Regional Research Laboratory, Peoria, Ill.), and William L. Orton. Repressible acid phosphomonoesterase and constitutive pyrophosphatase of Saccharomyces mellis. J. Bacteriol. 86:805-813. 1963.-Saccharomyces mellis produces a nonspecific acid phosphomonoesterase (pH optimum of 5.5 to 6.0) when grown in a medium devoid of phosphate. Only minimal amounts of this enzyme a...

متن کامل

Blood parameters of Caspian brown trout (Salmo trutta caspius) fingerlings affected by dietary L-ascorbyl-2-polyphosphate

This study was aimed to evaluate the effect of L-ascorbyl-2-polyphosphate as a dietary ascorbic acid source on blood parameters of Caspian brown trout (Salmo trutta caspius), including red blood cell (RBC) count, white blood cell (WBC) and WBC differential. A total number of 600 Caspian brown trout (9.6±0.6 g) fingerlings were randomly distributed in triplicates among five treatments each conta...

متن کامل

Blood parameters of Caspian brown trout (Salmo trutta caspius) fingerlings affected by dietary L-ascorbyl-2-polyphosphate

This study was aimed to evaluate the effect of L-ascorbyl-2-polyphosphate as a dietary ascorbic acid source on blood parameters of Caspian brown trout (Salmo trutta caspius), including red blood cell (RBC) count, white blood cell (WBC) and WBC differential. A total number of 600 Caspian brown trout (9.6±0.6 g) fingerlings were randomly distributed in triplicates among five treatments each conta...

متن کامل

Combined effect of sodium polyphosphate and smoking on quality parameters of fish (Capoeta umbla) sausage

Improving food quality is one the major issues for the food processing industry. Since food produced from fish spoils quickly, it obviously cannot be kept for an extended time. The aim of the present study was to determine the effects of sodium polyphosphate and smoking on the shelf life of fish sausage that was produced from Capoeta umbla and stored at 4±1°C. Therefore, we designed four groups...

متن کامل

Characteristics of Saccharomyces cerevisiae isolated from fruits and humus: Their suitability for bread making

The objectives of this study were to clarify whether the wild yeast isolated from fruits and humus is suitable forbread making. Using colony PCR, assimilation of carbohydrate and 18S rRNA sequencing, seven strains fromamong 70 samples were identified as Saccharomyces cerevisiae. The ethanol and CO2 production by the 10-2 wild yeast strain were highest among the strains. The pH and utilized gluc...

متن کامل

ذخیره در منابع من


  با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

عنوان ژورنال:
  • Journal of bacteriology

دوره 89  شماره 

صفحات  -

تاریخ انتشار 1965