Original
Effets of porphyrins on encystment and excystment in ciliated protozoan Colpoda sp.
2004 年 37 巻 2 号 p. 119-126
詳細
2004 年 37 巻 2 号 p. 119-126
Excystment of Colpoda sp. was found to be triggered by a brownish fraction obtained by high performance liquid chromatography (HPLC) of cereal infusion that was expected to contain porphyrins. A commercial porphyrin, chlorophyllin (coppered, sodium salt) induced excystment and prevented encystment, while protoporphyrin IX without metal, protoporphyrin IX bound to zinc, and riboflavin did not have any excystment-inducing effect. These results suggest that the porphyrins contained in cereal leaves might trigger excystment and prevent encystment. Green-colored chlorophyllin is expected to be useful as a molecular probe to visualize and isolate receptors for triggering the encystment and excystment processes.
