We screened a collection of 4847 haploid knockout strains (EUROSCARF collection) of Saccharomyces cerevisiae for iron uptake from the siderophore ferrioxamine B (FOB). A large number of mutants showed altered uptake activities, and a few turned yellow when grown on agar plates with added FOB, indicating increased intracellular accumulation of undissociated siderophores. A subset consisting of 1...

Monsel’s solution (ferric subsulphate) is an iron salt first described in the literature in 1856 by Leon Monsel (1). Since then it has been widely used by dermatologists as a haemostatic agent in minor surgical procedures, such as tangential excision and punch biopsy (2). Ferric chloride is also a source of ferric ions, which is used in dermatological procedures and is considered more convenien...

Laser light scattering and scanning electron microscopy (SEM) are used to study hemoglobin in the aqueous phase. The impact that salts [NaCl, Ca₃(PO₄)₂] and iron oxide nanoparticles have on the hemoglobin size are also studied. The first set of experiments examined hemoglobin aggregates in the aqueous phases in the presence of salts and nanoparticles. Aqueous phase samples were then dehydrated ...

Analysis of iron-regulated gene expression in Saccharomyces cerevisiae using cDNA microarrays has identified three putative cell wall proteins that are directly regulated by Aft1p, the major iron-dependent transcription factor in yeast. FIT1, FIT2, and FIT3 (for facilitator of iron transport) were more highly expressed in strains grown in low concentrations of iron and in strains in which AFT1-...

This communication demonstrates the preparation, isolation, and full characterization of superelectrophilic salts based on amidine dications in organic solvent, as their triflate salts. These dications are highly activated toward regiospecific reaction with hydrogen gas under mild conditions in the presence of a metal catalyst (Pd/C), mimicking the behavior of the natural substrate, N(5),N(10)-...

Bioavailability of a single iron source is difficult to predict. It can vary considerably due to the enhancing or inhibitory effects of other food components on iron absorption and, especially for the less-available sources, it is strongly influenced by the physical characteristics of the iron compound itself. It is sometimes difficult for the food manufacturer or food scientist to interpret th...

The haemolytic activity of iron-dextran complex is found to be a function of time, temperature, pH, and concentration. The lytic action is enhanced by small amounts of added ferrous sulphate. The lytic action is inhibited by chelating agents such as citrate and sequestrene salts, which bind ionic iron, but not by ferric citrate or ferric sequestrene which do not bind iron. The ionised iron cont...

The control of iron absorption appears to reside in the mucosa of the gastrointestinal tract. The normal dog absorbs very little iron, but the anemic iron-depleted dog may absorb 10 to 20 times as much. This "mucosal block" of the normal dog probably is due largely to iron stores in the mucosa. "Mucosal block" can be effected in the anemic iron-depleted dog by feeding of iron salts, but the deg...