What is it about?
The biochemical influence of m-alkoxyphenols on Saccharomyces cerevisiae cells was observed. When these chemicals have longer alkoxy groups-specifically, propoxy-, butoxy- and pentoxyphenol in concentrations of 2.0, 4.2, and 6.0 n&i, respectively-they induce a decrease in oxygen consumption and heat production (produced by respiration), and an increase in NAD(P)H production by the microorganism. As a consequence, while the use of these alkoxyphenols in concentrations higher than 2.0 mM must be avoided in biotransformation reactions (for instance, in the study of Kutsuobushiflavor), they cau be used in pharmacological dosages against tumor cells. m-Alkoxyphenols that have shorter afkoxy groups (e.g., methoxyphenol and ethoxy- phenol), caused no alteration in the biochemical metabolism of the cells tested in this study, even in concen- trations of 6.0 mM.
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Why is it important?
This paper describes a methodology to identify different strains of Saccharomyces cerevisiae cells. Each strain produces different yields in organic synthesis (S. cerevisiae is used as cheap catalyzer for producing chiral centers).
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This page is a summary of: Biochemical influence of a homologous series of alkoxyphenols on Saccharomyces cerevisiae: A microcalorimetric and spectrophotometric study, Journal of Fermentation and Bioengineering, January 1998, Elsevier, DOI: 10.1016/s0922-338x(97)85679-6.
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