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Figure 2. Effect of different redox reagents on the StSUT1-mediated sucrose transport in yeast.A: Uptake was measured in sodium-phosphate buffer pH 5.5 or pH 7.0 in the presence of the indicated compounds. Cysteine was added to a final concentration of 5 mM, all other compounds to a final concentration of 10 mM. pH 5.5 v  =  vector control. (pH-value controlled; n = 3 ± SD). B: Uptake was measured in sodium-phosphate buffer pH 5.5 in the presence of the indicated compounds that were added from unbuffered solutions. Both unbuffered GSSG (10 mM) and unbuffered GSH (10 mM) reduced the pH-value to 3.3 (n = 3±SE). Image published in: Wippel K et al. (2010) Wippel et al. Creative Commons Attribution license Larger Image Printer Friendly View

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