Files and links (2)
Published, Version of Record (VoR)CC BY V4.0, Open
Journal article
Effects of lipid fluidity on quenching characteristics of tryptophan fluorescence in yeast plasma membrane
The Journal of biological chemistry, v 257(17), pp 9919-9921
10 Sep 1982
PMID: 7050112
Featured in Collection : UN Sustainable Development Goals @ Drexel
Abstract
Fluorescence characteristics of tryptophan residues in yeast plasma membrane indicate that the residues are buried. The fluorescence is fully quenchable by iodide with similar quenching kinetics at temperatures from 8 to 37 degrees C in oleate-enriched membranes and from 25 to 37 degrees C in palmitelaidate-enriched membranes. Substantial increases in lipid microviscosity in palmitelaidate-enriched membranes reduce the fraction of quenchable tryptophan fluorescence by about 40% and increase the effective quenching constant 3-fold. These observations indicate that at above 25 degrees C, proteins in this membrane undergo transient conformational changes and that freedom of conformational changes of the proteins is regulated by lipid microviscosity.
Metrics
Details
- Title
- Effects of lipid fluidity on quenching characteristics of tryptophan fluorescence in yeast plasma membrane
- Creators
- M EsfahaniT M DevlinB"lgarska Akademiya na Naukite, Sofia (Bulgaria)
- Publication Details
- The Journal of biological chemistry, v 257(17), pp 9919-9921
- Publisher
- Elsevier
- Grant note
- GM-26452 / NIGMS NIH HHS
- Resource Type
- Journal article
- Language
- English
- Academic Unit
- Biochemistry and Molecular Biology
- Web of Science ID
- WOS:A1982PF92000012
- Scopus ID
- 2-s2.0-0020479482
- Other Identifier
- 991019184306504721
UN Sustainable Development Goals (SDGs)
This publication has contributed to the advancement of the following goals:
InCites Highlights
Data related to this publication, from InCites Benchmarking & Analytics tool:
- Web of Science research areas
- Biochemistry & Molecular Biology