Have you checked how the source of carbob (glucose vs non-fermentable substrate such as ethanol) affects the metabolism?
Isn’t the effect of BSA due to exclusion of the probe from a fraction of volume and thus an increase in its concentration in protein-free volume?
The effect of glucose, as a control, was checked, but not ethanol.
Faster reduction of the spin probe (i.e. the effect of BSA) is observed in a time-dependent manner, upon the addition of yeast. It may be observed (Fig 2) that the kinetic constants of 3CP reduction are different in H2O and BSA solution.
Is there a critical number of cells under which the effect of reduction can not be observed?
You must be logged in to post a comment.