mechanisms of fatty-acid inhibition of electron transport in chloroplasts

Unsaturated fatty acids at concentrations of 1—2 μmol mg-1 chlorophyll decrease the intensity of long-lived delayed fluorescence and inhibit the Hill reaction in Pisum sativum L. chloroplasts in a pH-dependent and reversible manner. A charged form of the fatty acids is two times more effective than...

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Bibliographic Details
Published in:Planta 1983-01, Vol.159 (5), p.411-414
Main Authors: Venediktov, P.S, Krivoshejeva, A.A
Format: Article
Language:English
Subjects:
Biological and medical sciences
Cell structures and functions
Chlorophylls
Chloroplast, photosynthetic membrane and photosynthesis
Chloroplasts
Detergents
Diphenylcarbazide
electron transport
Fatty acids
Fluorescence
Fundamental and applied biological sciences. Psychology
Molecular and cellular biology
Oxidation
peas
Pisum sativum
Plants
Unsaturated fatty acids
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Summary:Unsaturated fatty acids at concentrations of 1—2 μmol mg-1 chlorophyll decrease the intensity of long-lived delayed fluorescence and inhibit the Hill reaction in Pisum sativum L. chloroplasts in a pH-dependent and reversible manner. A charged form of the fatty acids is two times more effective than an undissociated form. Fatty acids, anionic and cationic detergents and urea inhibit activity and decrease the temperature of heat inactivation of the water-splitting system. Sucrose at a concentration of 2.5 M protects chloroplasts against the effects of these compounds. It is concluded that their action can be explained by the denaturation of the water-splitting protein.
ISSN:0032-0935
1432-2048
DOI:10.1007/BF00392076