Vacuolar Acidification in Saccharomyces cells in Response to Elevated Hydrostatic Pressure
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A pressure of 40-60MPa promoted the acidification of the yeast vacuoles. The pressure-induced acidification was observed in the presence of fermentable sugars such as D-glucose and was inhibited by 2-deoxy-D-glucose, suggesting that CO<SUB>2</SUB> generated through ethanol fermentation was involved in the process. The concentration of glucose required for half maximal changes in pressure-induced acidification was approximately 21mM, which was close to apparent Km for the low affinity component of the glucose transporter on the plasma membrane (∼20mM). It is likely that glucose transport may be a rate-limiting step in the overall kinetics of vacuolar acidification induced by elevated hydrostatic pressure.
- The Review of High Pressure Science and Technology
The Review of High Pressure Science and Technology 7, 1312-1314, 1998
The Japan Society of High Pressure Science and Technology