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Thermodynamics of yeast cell osmoregulation: Passive mechanisms (1996)

Gervais, P. ; Molin, P. ; Marechal, P. A. ; [et al.]

Springer

Journal of biological physics 22 (1996), S. 73-86

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ISSN: 1573-0689

Keywords: Cell volume ; Osmotic pressure ; Osmotic stress ; Yeasts

Source: Springer Online Journal Archives 1860-2000

Topics: Biology , Physics

Notes: Abstract The response of yeast cells to osmotic pressure variations of the medium were studied through the kinetics of cell-volume modifications corresponding to the mass transfer of water and solutes. Osmotic variations were made by modification of the concentration of an external binary solution (polyol/water) without nutritive components. Two phases were distinguished in the thermodynamic response. A transient phase following an osmotic shift, which is characterised by rapid water transfer across the cell membrane and whose kinetics determine cell viability; then, a steady-state phase is reached when the cell volume becomes quasi-constant. The response of the cell during the transient phase depends on the level of the osmotic stress, and hence of the osmotic pressure of the medium. In the range of weak osmotic pressures, the metabolism of the cell is preserved through the maintenance of the intracellular turgor pressure. On the other hand in the range of high osmotic pressures of the medium, yeast cells behave as osmometers and no further metabolism occurs.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1007/BF00954456

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Effects of the kinetics of osmotic pressure variation on yeast viability (1992)

Gervais, P. ; Marechal, P. A. ; Molin, P.

New York, NY [u.a.] : Wiley-Blackwell

Biotechnology and Bioengineering 40 (1992), S. 1435-1439

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ISSN: 0006-3592

Keywords: osmotic pressure ; osmotic stress ; osmotolerance ; physiological state ; yeasts ; Chemistry ; Biochemistry and Biotechnology

Source: Wiley InterScience Backfile Collection 1832-2000

Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology

Notes: The variation rate of the osmotic pressure increase was found to have a great effect on the viability of yeasts subjected to hyperosmotic stress. A low intensity of the increase rate of osmotic pressure could maintain an important viability of the cells (about 90 to 100%) even for very high levels of osmotic pressure (about 108 Pa). The viability level was found to be highly dependent on the physiological state of the cells: Variations in the properties of the cell membrane were supposed to be involved in such a dependence. © 1992 John Wiley & Sons, Inc.

Additional Material: 4 Ill.