Mode of action of vitamin K on saccharomyces cerevisiae Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/76537388j

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  • Compounds belonging to the vitamin K family possess anti-hemorrhagic property, and are used in treating patients suffering from hypoprothrombinemia and obstructive jaundice. Some of these compounds also exhibit marked antimicrobial activity toward various microorganisms. Vitamin K₅, 4-amino-2-methyl- 1-naphthol hydrochloride, a water-soluble analog of vitamin K has been shown to possess such an antimicrobial activity toward many bacteria, molds, and yeasts. Much of the work reported in literature is on its use as a possible food preservative, and little information is available on the mechanism of its action on the microorganisms. In this study, the mode of action of vitamin K₅ on Saccharomyces cerevisiae was investigated. Its effect on yeast cells, with and without sodium chloride; its color reactions with trisodium pentacyanoaminoferroate; its influence on certain enzyme systems of the yeast cell as indicated by 2, 3, 5-triphenyltetrazolium chloride; and the antagonistic effect of cysteine hydrochloride toward it were studied. In addition, the sulfhydryl groups of yeast cells were estimated by amperometric titration, and carbon dioxide production by yeast cells from different substrates was determined manometrically. The results showed that vitamin K₅ did not inhibit the yeast cells immediately on coming into contact with them. Vitamin K₅, with sodium chloride, produced 76 percent inhibition of yeast cells in 50 minutes as compared to 50 percent inhibition produced during the same time when used alone. Cysteine hydrochloride reacted with vitamin K₅ and stopped it from producing a blue color with trisodium pentacyanoaminoferroate. Cysteine hydrochloride also antagonized the antifungal activity of vitamin K₅, since in its presence vitamin K₅ failed to stop the reduction of 2, 3, 5-triphenyltetrazolium chloride by dehydrogenase systems. The yeast cells which had previously been inhibited by vitamin K₅ could not be revived by treatment with cysteine hydrochloride. These cells had developed a dark pink color which could not be removed by repeated washings. The sulfhydryl groups of yeast cells were reduced quantitatively when they were exposed to vitamin K₅. The reduction was not immediate and followed the same pattern as in case of total counts. Higher concentrations of vitamin K₅ inhibited carbon dioxide production by yeast cells to a greater extent in the three substrates used in this study. The action of vitamin K₅ is not immediate, the coloration picked up by the cells cannot be washed off, and its action is hastened in the presence of sodium chloride. All these seem to indicate that permeability of the cell is involved in some manner in the inhibition process. Higher concentrations of vitamin K₅ produce greater inhibition which shows that this compound also combines with sulfhydryl groups of the yeast cells. These findings suggest that the mode of action of vitamin K₅ is most likely due to an alteration of cell permeability as well as by combining with sulfhydryl groups of the yeast cells.
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  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2012-01-12T19:00:14Z (GMT) No. of bitstreams: 1 RASULPURIMUHAMMAD1963.pdf: 808039 bytes, checksum: 911790b36800ceed29dc45bc351decba (MD5)
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