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High viscosity vesicles of yeast separated at pH 4 have surface glycoprotein

Nature volume 273, pages 682–684 (1978)Cite this article

Abstract

MEMBRANE fluidity has an important effect on a wide range of biological phenomena such as transport, protein rotation and diffusion, malignant transformation, enzymatic activities of intrinsic proteins, membrane fusion, and action of anaesthetics. Although experimental modification of membrane fluidity by genetic, environmental, and chemical manipulation has been reported1, we are not aware of a published method for the convenient isolation of a natural membrane vesicle of high viscosity. We report here on the separation of yeast membrane vesicles into high and low viscosity fractions by pH adjustment.

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Authors and Affiliations

  1. Dept of Biology, University of Saskatchewan, Saskatoon, Saskatchewan, Canada

    G. H. RANK, J. H. GERLACH & A. J. ROBERTSON

  2. Dept of Biochemistry, Antoni van Leeuwenhoek-Huis, The Netherlands Cancer Institute, Amsterdam, The Netherlands

    R. P. VAN HOEVEN

Authors
  1. G. H. RANK
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  2. J. H. GERLACH
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  3. A. J. ROBERTSON
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  4. R. P. VAN HOEVEN
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RANK, G., GERLACH, J., ROBERTSON, A. et al. High viscosity vesicles of yeast separated at pH 4 have surface glycoprotein. Nature 273, 682–684 (1978). https://doi.org/10.1038/273682a0

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