Mair T, Warnke C, Müller S C
Otto-von-Guericke-Universität Magdeburg, Institute of Experimental Physics, Group of Biophysics, Universitätsplatz 2, 39106 Magdeburg, Germany.
Faraday Discuss. 2001(120):249-59; discussion 325-51. doi: 10.1039/b104106c.
During the glycolytic degradation of sugar in a thin layer of yeast extract, travelling waves of NADH and protons can be generated that carry a state of high enzymatic activity through the system. The controlled initiation of such waves with an activator of the enzyme phosphofructokinase (PFK) and the influence of various salts and co-factors on the propagation dynamics are investigated. Furthermore a first study of the dispersion of waves is presented. The experimental characterisation of this in vitro system contributes to unravelling the possible role of glycolysis for biological information processing. In this context, the provision of chemically available energy in the absence of compartmentation by glycolysis is of primary importance.
在酵母提取物薄层中糖的糖酵解降解过程中，可产生NADH和质子的行波，这些行波将高酶活性状态传递通过该系统。研究了用磷酸果糖激酶（PFK）激活剂对这类波的可控引发以及各种盐和辅因子对传播动力学的影响。此外，还给出了对波的色散的首次研究。对这个体外系统的实验表征有助于阐明糖酵解在生物信息处理中可能发挥的作用。在这种情况下，糖酵解在没有区室化的情况下提供化学可用能量至关重要。
