ENHANCEMENT OF PORPHYRIN‐PHOTOSENSITIZATION OF YEAST CELLS BY ETHANOL

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Abstract
In porphyrin photosensitization, the localization of porphyrin in the cell and the sensitizing activity have been of recent concern. Hydrophobic porphyrins are usually in a highly aggregated state in aqueous systems. This study was designed to see whether the change in the polarity of the environment by adding ethanol could modify the sensitizing effects of porphyrins using a fermentable (alcohol tolerant) yeast (Saccharomyces cerevisiae) cells. The results showed that (1) the addition of ethanol (˜15%) to the aqueous suspension remarkably increased inactivation and cell membrane damage both in the hematoporphyrin (HP) and protoporphyrin (PP) photosensitizations, and (2) a sharp induction of genetic changes occurred concomitantly both in HP and PP sensitized cells in the presence of ethanol. In view of the fact that the addition of ethanol modified the absorption spectra and fluorescence intensity of porphyrins in favor of deaggregation, these results may be interpreted to mean that deaggregation of porphyrins promoted by ethanol enhanced their solubility in the lipophilic environment of the cell membrane and even further inside, thereby increasing the sensitizing activities.