Increase of anion and proton permeability of Saccharomyces carlsbergensis plasmalemma by n-alcohols as a possible cause of its de-energization
Article first published online: 29 JAN 2004
Copyright © 1990 John Wiley & Sons Ltd.
Volume 6, Issue 4, pages 311–318, July/August 1990
How to Cite
Petrov, V. V. and Okorokov, L. A. (1990), Increase of anion and proton permeability of Saccharomyces carlsbergensis plasmalemma by n-alcohols as a possible cause of its de-energization. Yeast, 6: 311–318. doi: 10.1002/yea.320060404
- Issue published online: 29 JAN 2004
- Article first published online: 29 JAN 2004
- Manuscript Revised: 25 JAN 1990
- Manuscript Received: 9 JUN 1989
- Alcohol toxicity;
- ion permeability;
- plasma membrane;
The effect on n-alcohols on ATP-dependent generation of ΔpH and Em across the plasma membrane vesicles of the yeast Saccharomyces carlsbergenesis was investigated. The alcohols were shown to collapse ΔpH and Em in the order C2<C3<C4<C5≤C6≥C7>C8>C11, the dissipation of Em being more pronounced. Inhibition of the plasmalemma H+-ATPase was insignificannt: at low alcohol concentrations its activity even increased. The basic reason for the toxic effect of the alcohols on the yeast cells was suggested to be due to the increase in the anion and proton permeability of the plasma membrane. Mg2+ partially prevented the increase in the plasmalemma ion permeability by the alcohols investigated.