面包酵母中丙酮酸-草酰乙酸交换反应

Biochimica et Biophysica Acta (BBA) - Specialized Section on Enzymological Subjects Pub Date : 1964-12-23 DOI:10.1016/0926-6569(64)90019-7

Jura Gailiusis, Robert W. Rinne, C.R. Benedict

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引用次数: 38

摘要

结果表明，酵母提取物中含有一种丙酮酸羧化酶，可催化丙酮酸羧化生成草酰乙酸，草酰乙酸与丙酮酸交换。羧基化反应需要GSH、MgCl2和ATP，并由乙酰辅酶a刺激。在交换反应中，草酰乙酸的β-COOH基团向丙酮酸的转移不需要ATP，也不受乙酰辅酶a的刺激。这两种反应都被低浓度的亲和素和对氯喹苯甲酸酯抑制。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Pyruvate — Oxaloacetate exchange reaction in baker's yeast

The results in this paper show that extracts of baker's yeast contain a pyruvate carboxylase which catalyzes the carboxylation of pyruvate to form oxaloacetate and the exchange of oxaloacetate and pyruvate. The carboxylation reaction requires GSH, MgCl₂, ATP and is stimulated by acetyl-CoA. In the exchange reaction the transfer of the β-COOH group of oxaloacetate to pyruvate does not require ATP and is not stimulated by acetyl-CoA. Both reactions are inhibited by low concentrations of avidin and p-chloromercuribenzoate.

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