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Uptake of chromium(III) and chromium(VI) compounds in the yeast cell structure

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Abstract

The study presented in this article investigated the influence of different Cr(III) and Cr(VI) compounds in the cultivation medium on the uptake and localization of chromium in the cell structure of the yeast Candida intermedia. The morphology of the yeast cell surface was observed by the scanning electron microscopy. Results demonstrated that the growth inhibitory concentration of Cr(III) in the cultivation medium induced changes in the yeast cell shape and affected the budding pattern, while inhibitory concentration of Cr(VI) did not cause any visible effects on morphological properties of the yeast cells. The amount of total accumulated chromium in yeast cells and the distribution of chromium between the yeast cell walls and spheroplasts were determined by atomic absorption spectroscopy. No significant differences were found neither in total chromium accumulation nor in the distribution of chromium in yeast cell walls and spheroplasts between the two of Cr(VI) compounds. Conversely, substantial differences between Cr(III) compounds were demonstrated in the total uptake as well as the localization of chromium in yeast cells.

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Authors and Affiliations

  1. Biotechnical Faculty, Food Science and Technology Department, Chair of Biotechnology, Jamnikarjeva, University of Ljubljana, 101, 1111, Ljubljana, Slovenia

    Maja Paš: & Peter Raspor

  2. Biotechnical Faculty, Department of Biology, Chair of Animal Physiology, Večna pot 111, 1111, University of Ljubljana, Ljubljana, Slovenia

    Kazimir Drašar & Nataša Pollak

  3. Department of Environmental Sciences, Jožef Stefan Institute, Jamova 39, 1000, Ljubljana, Slovenia

    Radmila Milačič

Authors
  1. Maja Paš:
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  2. Radmila Milačič
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  3. Kazimir Drašar
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  4. Nataša Pollak
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  5. Peter Raspor
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Correspondence to Peter Raspor.

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Paš:, M., Milačič, R., Drašar, K. et al. Uptake of chromium(III) and chromium(VI) compounds in the yeast cell structure. Biometals 17, 25–33 (2004). https://doi.org/10.1023/A:1024437802914

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