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Effects of lipid fluidity on quenching characteristics of tryptophan fluorescence in yeast saccharomyces cerevisiae plasma membrane


Journal of Biological Chemistry 257(17): 9919-9921
Effects of lipid fluidity on quenching characteristics of tryptophan fluorescence in yeast saccharomyces cerevisiae plasma membrane
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.degree.-37.degree. C in oleate-enriched membranes and from 25.degree.-37.degree. C in palmitelaidate-enriched membranes. Substantial increases in lipid microviscosity in palmitelaidate-enriched membranes reduce the fraction of quenchable tryptophan fluorescence by .apprx. 40% and increase the effective quenching constant 3-fold. At > 25.degree. C, proteins in this membrane undergo transient conformational changes, and freedom of conformational changes of the proteins is regulated by lipid microviscosity.


Accession: 005312158



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