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Mercaptoethanol and dithiothreitol decrease the difference of electrochemical proton potentials across the yeast
V V Petrov1, V V Smirnova, L A Okorokov
1Institute of Biochemistry and Physiology of Microorganisms, Russian Academy of Sciences, Pushchino, Moscow Region.
Yeast (Chichester, England)
|August 1, 1992
Summary
Mercaptoethanol and dithiothreitol (DTT) disrupt yeast cell energy by increasing membrane permeability, hindering glucose oxidation and ion balance. These thiol reagents impair proton gradients essential for cellular functions.
Area of Science:
- Biochemistry
- Cell Biology
- Microbiology
Background:
- Yeast cells utilize glucose oxidation to generate energy, involving proton gradients across membranes.
- Maintaining ion homeostasis is crucial for cellular function and viability.
Purpose of the Study:
- To investigate the effects of mercaptoethanol and dithiothreitol (DTT) on Saccharomyces carlsbergensis.
- To determine the impact of these thiol reagents on cellular acidification and membrane potential during glucose metabolism.
Main Methods:
- Studied the acidification of the external medium by yeast cells and protoplasts during glucose oxidation.
- Utilized plasma membrane vesicles and vacuoles to assess the activity of H(+)-ATPases and the generation of delta pH and Em.
- Incubated cells and prepared protoplasts in the presence of mercaptoethanol and DTT.
Main Results:
- Mercaptoethanol and DTT inhibited external medium acidification by yeast cells and protoplasts.
- These thiol reagents inhibited ATP-dependent delta pH and Em generation in plasma membrane vesicles and vacuoles.
- Mercaptoethanol and DTT activated H(+)-ATPases in plasma membrane vesicles and vacuoles.
Conclusions:
- Mercaptoethanol and DTT de-energize the yeast plasmalemma and tonoplast by increasing H(+) permeability.
- These reagents disrupt the cell's ion homeostasis, impacting overall cellular function.