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PubMed · 2155019

Vanadium uptake by yeast cells.

H P Bode·C Friebel·G F Fuhrmann
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Abstract

During incubation with vanadyl, Saccharomyces cerevisiae yeast cells were able to accumulate millimolar concentrations of this divalent cation within an intracellular compartment. The intracellular vanadyl ions were bound to low molecular weight substances. This was indicated by the isotropic nature of the electron paramagnetic resonance (EPR) spectra of the respective samples. Accumulation of intracellular vanadyl was dependent on presence of glucose during incubation. It could be inhibited by various di- and trivalent metal cations. Of these cations lanthanum displayed the strongest inhibitory action. If yeast cells were exposed to more than 50 microM vanadyl sulfate at a pH higher than 4.0, a potassium loss into the medium was detected. The magnitude of this potassium loss suggests a damage of the plasma membrane caused by vanadyl. Upon addition of vanadate to yeast cells surface-bound vanadyl was detectable after several minutes by EPR. This could be the consequence of extracellular reduction of vanadate to vanadyl. The reduction was followed by a slow accumulation of intracellular vanadium, which could be inhibited by lanthanum or phosphate. Therefore, permeation of vanadyl into the cells can be assumed as one mechanism of vanadium accumulation by yeast during incubation with vanadate.

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Cations, DivalentCell MembraneCell Membrane PermeabilityElectron Spin Resonance SpectroscopyGlucoseHydrogen-Ion ConcentrationIodoacetatesIodoacetic AcidLanthanumPotassiumSaccharomyces cerevisiaeSpectrophotometry, AtomicVanadatesVanadiumVanadium CompoundsJournal ArticleResearch Support, Non-U.S. Gov't

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H P Bode, C Friebel, G F Fuhrmann. 1990-02-28. Vanadium uptake by yeast cells.. https://doi.org/10.1016/0005-2736(90)90110-a

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