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...

Full description

Saved in:
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
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
cited_by cdi_FETCH-LOGICAL-c391t-859967cbf37f5c91e6424b7b32136e66838e3cedda1651c97014a574d642a7e3
cites cdi_FETCH-LOGICAL-c391t-859967cbf37f5c91e6424b7b32136e66838e3cedda1651c97014a574d642a7e3
container_end_page 414
container_issue 5
container_start_page 411
container_title Planta
container_volume 159
creator Venediktov, P.S
Krivoshejeva, A.A
description 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.
doi_str_mv 10.1007/BF00392076
format article
fullrecord <record><control><sourceid>jstor_proqu</sourceid><recordid>TN_cdi_proquest_miscellaneous_1461882181</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><jstor_id>23376975</jstor_id><sourcerecordid>23376975</sourcerecordid><originalsourceid>FETCH-LOGICAL-c391t-859967cbf37f5c91e6424b7b32136e66838e3cedda1651c97014a574d642a7e3</originalsourceid><addsrcrecordid>eNqF0M1LwzAYBvAgipvTi3d1BxERqnmTNh9HHX4MBh6c55KmqYu0zUyyw_57Mzb16Ckhz4-H8CB0CvgWMOZ3D08YU0kwZ3toCDklGcG52EfD9EwyLGkxQEchfGKcQs4P0YDkpBBE0iGadkYvVG9DF8auGTcqxnWmtK3Htl_Yykbr-k1gWqOjT_foVR-WzscExnrROu-WrQoxHKODRrXBnOzOEZo_Pc4nL9ns9Xk6uZ9lmkqImSikZFxXDeVNoSUYlpO84hUlQJlhTFBhqDZ1rYAVoCVPn1YFz-vkFDd0hK63tUvvvlYmxLKzQZu2Vb1xq1BCzkAIAgISvfqHYgLAN_BmC7V3IXjTlEtvO-XXJeByM3H5N3HC57vWVdWZ-pf-bJrA5Q6ooFXbpMG0Db9O5kAI54mdbdlniM7_1VDKmeRFyi-2eaNcqT58qnh_IxgoJgXFICT9BkkZlD0</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>14021171</pqid></control><display><type>article</type><title>mechanisms of fatty-acid inhibition of electron transport in chloroplasts</title><source>JSTOR Archival Journals and Primary Sources Collection</source><source>SpringerLink Online Journals Archive Complete</source><creator>Venediktov, P.S ; Krivoshejeva, A.A</creator><creatorcontrib>Venediktov, P.S ; Krivoshejeva, A.A</creatorcontrib><description>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.</description><identifier>ISSN: 0032-0935</identifier><identifier>EISSN: 1432-2048</identifier><identifier>DOI: 10.1007/BF00392076</identifier><identifier>PMID: 24258293</identifier><identifier>CODEN: PLANAB</identifier><language>eng</language><publisher>Berlin: Springer-Verlag</publisher><subject>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</subject><ispartof>Planta, 1983-01, Vol.159 (5), p.411-414</ispartof><rights>Springer-Verlag 1983</rights><rights>1984 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c391t-859967cbf37f5c91e6424b7b32136e66838e3cedda1651c97014a574d642a7e3</citedby><cites>FETCH-LOGICAL-c391t-859967cbf37f5c91e6424b7b32136e66838e3cedda1651c97014a574d642a7e3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.jstor.org/stable/pdf/23376975$$EPDF$$P50$$Gjstor$$H</linktopdf><linktohtml>$$Uhttps://www.jstor.org/stable/23376975$$EHTML$$P50$$Gjstor$$H</linktohtml><link.rule.ids>314,780,784,27924,27925,58238,58471</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&amp;idt=9412277$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/24258293$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Venediktov, P.S</creatorcontrib><creatorcontrib>Krivoshejeva, A.A</creatorcontrib><title>mechanisms of fatty-acid inhibition of electron transport in chloroplasts</title><title>Planta</title><addtitle>Planta</addtitle><description>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.</description><subject>Biological and medical sciences</subject><subject>Cell structures and functions</subject><subject>Chlorophylls</subject><subject>Chloroplast, photosynthetic membrane and photosynthesis</subject><subject>Chloroplasts</subject><subject>Detergents</subject><subject>Diphenylcarbazide</subject><subject>electron transport</subject><subject>Fatty acids</subject><subject>Fluorescence</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Molecular and cellular biology</subject><subject>Oxidation</subject><subject>peas</subject><subject>Pisum sativum</subject><subject>Plants</subject><subject>Unsaturated fatty acids</subject><issn>0032-0935</issn><issn>1432-2048</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1983</creationdate><recordtype>article</recordtype><recordid>eNqF0M1LwzAYBvAgipvTi3d1BxERqnmTNh9HHX4MBh6c55KmqYu0zUyyw_57Mzb16Ckhz4-H8CB0CvgWMOZ3D08YU0kwZ3toCDklGcG52EfD9EwyLGkxQEchfGKcQs4P0YDkpBBE0iGadkYvVG9DF8auGTcqxnWmtK3Htl_Yykbr-k1gWqOjT_foVR-WzscExnrROu-WrQoxHKODRrXBnOzOEZo_Pc4nL9ns9Xk6uZ9lmkqImSikZFxXDeVNoSUYlpO84hUlQJlhTFBhqDZ1rYAVoCVPn1YFz-vkFDd0hK63tUvvvlYmxLKzQZu2Vb1xq1BCzkAIAgISvfqHYgLAN_BmC7V3IXjTlEtvO-XXJeByM3H5N3HC57vWVdWZ-pf-bJrA5Q6ooFXbpMG0Db9O5kAI54mdbdlniM7_1VDKmeRFyi-2eaNcqT58qnh_IxgoJgXFICT9BkkZlD0</recordid><startdate>19830101</startdate><enddate>19830101</enddate><creator>Venediktov, P.S</creator><creator>Krivoshejeva, A.A</creator><general>Springer-Verlag</general><general>Springer</general><scope>FBQ</scope><scope>IQODW</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>FR3</scope><scope>M7Z</scope><scope>P64</scope><scope>7X8</scope></search><sort><creationdate>19830101</creationdate><title>mechanisms of fatty-acid inhibition of electron transport in chloroplasts</title><author>Venediktov, P.S ; Krivoshejeva, A.A</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c391t-859967cbf37f5c91e6424b7b32136e66838e3cedda1651c97014a574d642a7e3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1983</creationdate><topic>Biological and medical sciences</topic><topic>Cell structures and functions</topic><topic>Chlorophylls</topic><topic>Chloroplast, photosynthetic membrane and photosynthesis</topic><topic>Chloroplasts</topic><topic>Detergents</topic><topic>Diphenylcarbazide</topic><topic>electron transport</topic><topic>Fatty acids</topic><topic>Fluorescence</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Molecular and cellular biology</topic><topic>Oxidation</topic><topic>peas</topic><topic>Pisum sativum</topic><topic>Plants</topic><topic>Unsaturated fatty acids</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Venediktov, P.S</creatorcontrib><creatorcontrib>Krivoshejeva, A.A</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biochemistry Abstracts 1</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Planta</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Venediktov, P.S</au><au>Krivoshejeva, A.A</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>mechanisms of fatty-acid inhibition of electron transport in chloroplasts</atitle><jtitle>Planta</jtitle><addtitle>Planta</addtitle><date>1983-01-01</date><risdate>1983</risdate><volume>159</volume><issue>5</issue><spage>411</spage><epage>414</epage><pages>411-414</pages><issn>0032-0935</issn><eissn>1432-2048</eissn><coden>PLANAB</coden><abstract>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.</abstract><cop>Berlin</cop><pub>Springer-Verlag</pub><pmid>24258293</pmid><doi>10.1007/BF00392076</doi><tpages>4</tpages></addata></record>
fulltext fulltext
identifier ISSN: 0032-0935
ispartof Planta, 1983-01, Vol.159 (5), p.411-414
issn 0032-0935
1432-2048
language eng
recordid cdi_proquest_miscellaneous_1461882181
source JSTOR Archival Journals and Primary Sources Collection; SpringerLink Online Journals Archive Complete
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
title mechanisms of fatty-acid inhibition of electron transport in chloroplasts
url http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-27T15%3A42%3A35IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-jstor_proqu&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=mechanisms%20of%20fatty-acid%20inhibition%20of%20electron%20transport%20in%20chloroplasts&rft.jtitle=Planta&rft.au=Venediktov,%20P.S&rft.date=1983-01-01&rft.volume=159&rft.issue=5&rft.spage=411&rft.epage=414&rft.pages=411-414&rft.issn=0032-0935&rft.eissn=1432-2048&rft.coden=PLANAB&rft_id=info:doi/10.1007/BF00392076&rft_dat=%3Cjstor_proqu%3E23376975%3C/jstor_proqu%3E%3Cgrp_id%3Ecdi_FETCH-LOGICAL-c391t-859967cbf37f5c91e6424b7b32136e66838e3cedda1651c97014a574d642a7e3%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_pqid=14021171&rft_id=info:pmid/24258293&rft_jstor_id=23376975&rfr_iscdi=true