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Hoffmann, R. A wiki for the life sciences where authorship matters. Nature Genetics (2008)

Polyamine metabolism in Saccharomyces cerevisiae exposed to ethanol.

Growth of the yeast Saccharomyces cerevisiae was unaffected by up to 24 h exposure to ethanol concentrations ranging from 1% to 9%, but was reduced following exposure to 12% ethanol. Concentrations of the polyamines putrescine, cadaverine and spermidine were not affected by a 24 h exposure to 12% ethanol, although there was a significant increase in spermine level. These changes were accompanied by significant increases in the activities of the polyamine biosynthetic enzymes ornithine decarboxylase (ODC) and S-adenosylmethionine decarboxylase (AdoMetDC) and in the flux of label from ornithine into the polyamines. Formation of the cadaverine derivatives aminopropylcadaverine and N,N-bis(3-aminopropyl)cadaverine was greatly increased in yeast exposed to 12% ethanol for 24 h, probably via the action of ODC, AdoMetDC and the aminopropyltransferases. Exposure to 12% ethanol also led to substantial reductions in the uptake of putrescine and spermidine and the amino acid methionine.[1]


  1. Polyamine metabolism in Saccharomyces cerevisiae exposed to ethanol. Walters, D., Cowley, T. Microbiol. Res. (1998) [Pubmed]
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