Some characteristics of the stimulating effects of 2-deoxy-D-glucose on endogenous fermentation in yeast.

Abstract

It was shown earlier(1) that 2-deoxy-D-glucose (2DG) elicits a dissimilation of glycogen in yeast, with one mole of CO2 formed for each glucose equivalent of glycogen lost. These data were consistent with a proposed mechanism of cyclic fermentation reported earlier(2) from studies made on dialyzed yeast extracts. In the present paper certain characteristics of the 2DG-stimulated fermentation in cells are presented along with possible implications of such findings.Methods. All experiments were done at 30°C under nitrogen on nonproliferating baker' yeast previously washed and aerated(3). Tris-succinate-tartrate adjusted to appropriate pH served as buffer. CO2 production was measured in a Warburg apparatus. Glycogen was determined using the method of Berke and Rothstein(4) after washing the yeast 3 times with distilled water.Results. Specificity of the stimulatory effect of 2DG; absence of effects of KCl. In Fig. 1 and Table I are shown cumulative CO2 productions by yeast suspensions for various sugars added...