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  • Title: The effect of high vacuum on oxidative reactions in bacteria and the activity of certain enzymes.
    Author: Imshenetsky AA, Lysenko SV, Komolova GS.
    Journal: Life Sci Space Res; 1970; 8():77-81. PubMed ID: 12664921.
    Abstract:
    Among the physical factors which might influence micro-organisms one of the most potentially interesting is high vacuum. The effect of high vacuum is less studied as compared with other physical factors. It is impossible to achieve, under laboratory conditions, a vacuum of the order 10(-16) mm Hg which is probably characteristic of space. Earlier, the effect of high vacuum was studied on different bacteria, yeasts, molds and algae. It appeared that spores and fungal conidia were not killed by high vacuum. Later, the effect of high vacuum on physiological processes in micro-organisms was studied. The ability to oxidize glucose or ethanol was studied with Sarcina flava and Bacillus simplex cells after they were subjected for 72 hr to vacuum (10(-8) to 10(-9) mm Hg). The oxidation rate was followed polarographically. The oxidative ability of S. flava cells diminished [correction of dimished] after their subjection to vacuum, while B. simplex spores were unchanged in that respect. The following crystalline enzymes were subjected for 72 hr to the same vacuum: alpha-amylase, catalase, ribonuclease, trypsine and urease. Then the activity of the above enzymes was tested on corresponding substrates. Not a single enzyme was totally inactivated. About 50% of activity was lost with alpha-amylase; 25--35% of activity with catalase, ribonuclease and urease. Trypsine retained its total activity. Thus, high vacuum cannot be listed among factors rapidly inactivating enzymes of micro-organisms.
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