BIOCHEMICAL INFLUENCE OF A HOMOLOGOUS SERIES OF ALKOXYPHENOLS ON SACCHAROMYCES-CEREVISIAE - A MICROCALORIMETRIC AND SPECTROPHOTOMETRIC STUDY

The biochemical influence of m-alkoxyphenols on Saccharomyces cerevisi ae cells was observed. When these chemicals have longer alkoxy groups- specifically, propoxy-, butoxy- and pentoxyphenol in concentrations of 2.0, 4.2, and 6.0 mM, respectively-they induce a decrease in oxygen c onsumption and heat production (produced by respiration), and an incre ase in NAD(P)H production by the microorganism. As a consequence, whil e the use of these alkoxyphenols in concentrations higher than 2.0 mM must be avoided in biotransformation reactions (for instance, in the s tudy of Katsuobushi flavor), they can be used in pharmacological dosag es against tumor cells. m-Alkoxyphenols that have shorter alkoxy group s (e.g., methoxyphenol and ethoxyphenol), caused no alteration in the biochemical metabolism of the cells tested in this study, even in conc entrations of 6.0 mM.