title: [Change in inorganic polyphosphate chain length depending on the stage of Saccharomyces cerevisiae growth].
abstract: The dynamics of the content and the degree of polymerization of polyphosphates (PPs) during the growth of Saccharomyces cerevisiae VKM Y-1176 was studied by chemical methods and P NMR spectroscopy. The overall PP content of Saccharomyces cerevisiae cells growing in orthophosphate-sufficient medium was found to increase until glucose was exhausted in the medium. In the early logarithimic phase, the degree of polymerization of PPs (high-polymeric PPs in particular) fell drastically. Further cultivation of yeast in the glucose-depleted medium led to a decrease in the cellular content of all PP fractions without any considerable shortening of their chain length; by the 24th h, high-polymeric PPs accumulated in the cells. Shortening of PPs against a background of their intense synthesis in yeast cells growing in glucose-and orthophosphate-sufficient medium can be explained by the involvement of so far unknown mechanisms of activation of polyphosphate-depolymerizing enzymes.
authors.affiliation: Institute of Biochemistry and Physiology of Microorganisms, Russian Academy of Sciences, Pushchino, Moscow, Russia.
authors.forename: V M
authors.initials: VM
authors.lastname: Vagabov
authors.forename: L V
authors.initials: LV
authors.lastname: Trilisenko
authors.forename: I N
authors.initials: IN
authors.lastname: Shchipanova
authors.forename: L A
authors.initials: LA
authors.lastname: Sibel'dina
authors.forename: I S
authors.initials: IS
authors.lastname: Kulaev
mesh_terms: D003470:Culture Media; D005947:Glucose; D009682:Magnetic Resonance Spectroscopy; D010710:Phosphates / Q000737:chemistry* / Q000378:metabolism; D011108:Polymers; D012441:Saccharomyces cerevisiae / Q000737:chemistry* / Q000254:growth & development / Q000378:metabolism
chemical_list: D003470:Culture Media; D010710:Phosphates; D011108:Polymers; D005947:Glucose
vernacular_title: Izmenenie dliny tsepi neorganicheskikh polifosfatov v zavisimosti ot stadii rosta Saccharomyces cerevisiae.