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Activity of amino acids as a function of their hydrophobicity in the process of the autolysis of theSaccharomyces cerevisiae yeast

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Abstract

The effect of amino acids on the process of autolysis of baker’s yeast was studied. It is shown that the addition of amino acids inhibits the increase in concentration of amino nitrogen during the process of autolysis. The effect of the inhibition is connected with the hydrophobicity of amino acids, the relationship being of the symbasis nature; it is especially obvious at high concentrations of the latter. The deviation from the symbasis as a result of the effect of low concentrations is the most typical for the highly hydrophobic amino acids (tyrosine, phenylalanine, isoleucine, tryptophan), which can be explained by their solubilization in lipid components of the cell. Hydrophilic glutamic acid suppresses both protease activity and nuclease activity of endoenzymes, which can be explained by its membranotrophic effect.

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Authors and Affiliations

  1. Institute of Elemento-Organic Compounds of the Academy of Sciences of the USSR, Vavilov Street 28, 117813, Moscow, USSR

    T. L. Babayan, M. G. Bezrukov, V. K. Latov & V. M. Belikov

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  1. T. L. Babayan
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  2. M. G. Bezrukov
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  3. V. K. Latov
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  4. V. M. Belikov
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Babayan, T.L., Bezrukov, M.G., Latov, V.K. et al. Activity of amino acids as a function of their hydrophobicity in the process of the autolysis of theSaccharomyces cerevisiae yeast. Current Microbiology 2, 301–304 (1979). https://doi.org/10.1007/BF02602864

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