The effects of salicylic acid on metabolism and potassium ion content in yeast.

Under anaerobic conditions, at low pH and 30 degrees, commercial baker's yeast loses K+ ion in the presence of salicylic acid. Glucose utilization is inhibited. In suspensions containing no glucose, carbohydrate stores of the cell are dissimilated to carbon dioxide and alcohol. The ion loss and inhibitory effects of salicylic acid on glucose utilization are reversed by washing the cells free of salicylate. The loss of K+ appears to be due at least partly to a K+-H+ exchange process. An unexplained maximum is seen in the curves of either net K+ loss or K+ efflux versus salicylic acid concentration. At 6 degrees the effects of salicylic acid on both endogenous metabolism and net K+ loss are minimal. Furthermore, no maximum is seen in the K+ loss-salicyclic concentration curve at this temperature. It is generalized that salicylic acid or salicylate may elicit K+ leakage from many types of cells, i.e., a fundamental action of this compound may be its ability to affect (reduce) K+ content of the cell; furthermore, it appears that the salicylate effects on K+ loss may be associated in an as-yet-unknown manner with the metabolic effects of this compound. The effects of salicylate on K+ loss in yeast may not be unique for this compound, since no experiments of this nature have been done with other penetrating undissociated acids.