Repression of starch degradation under anaerobic conditions by irregularly high levels of ATP in Chlamydomonas sp. MGA161

Abstract

It is generally known that in green algal species the acceleration of starch degradation upon transition from aerobic to anaerobic conditions is a result of the Pasteur effect in glycolysis. However, the acceleration of starch degradation did not occur in cells of Chlamydomonas sp. MGA161. In MGA161 cells, the anaerobic ATP level, which decreased to about half of the aerobic ATP level in cells of Chlamydomonas reinhardtii after fermentation for 2 h, was kept higher than its aerobic ATP level. Gramicidin D, a monovalent cation ionophore, markedly decreased the anaerobic and aerobic ATP levels due to the increase in ATP demand, accompanied by the acceleration of starch degradation in MGA161 cells. Although the anaerobic ATP level of C. reinhardtii cells was partially decreased by gramicidin D, starch degradation did not accelerate markedly when compared with the result in MGA161 cells. Therefore, starch was degraded at nearly the maximum rate in C. reinhardtii cells under anaerobic conditions; in contrast, the high level of ATP in MGA161 cells repressed starch degradation even under anaerobic conditions, resulting in the absence of the Pasteur effect.