Mechanisms of Fatty Acid Toxicity for Yeast

摘要: Neal, A. L. (Rutgers, The State University, New Brunswick, N.J.), Joan O. Weinstock, and J. Oliver Lampen. Mechanisms of fatty acid toxicity for yeast. Bacteriol. 90:126-131. 1965.-The internal pH stationary- log-phase yeast cells dropped quite rapidly when the were exposed to acetate buffers at 4 3, whereas no, or much less, acidification occurred with pyruvate phosphate. Although inhibition respiration glycolysis was almost instantaneous 0.2 m 4, effect not permanent could be reversed by washing them water phosphate buffer. Irreversible did occur, however, 0.5 under same conditions; there a marked decrease in several glycolytic enzyme systems, which undoubtedly contributed irreversible nature inhibition. In cell-free homogenates, various low-molecular-weight monocarboxylic acids exhibited about inhibitory on glycolysis; structural differences such as branching unsaturation cause change their effect. Also, more sensitive dicarboxylic succinate phthalate than acetate; succinate. This is contrast noninhibitory whole cells, even 4. Pyruvic decarboxylation inhibited but greater toxic phthalic may due fixed steric configuration its carboxyl groups, compared those succinic acid.