Ruoff Peter, Christensen Melinda K, Wolf Jana, Heinrich Reinhart
School of Science and Technology, Stavanger University College, PO Box 8002, Ullandhaug, N-4068 Stavanger, Norway.
Biophys Chem. 2003 Nov 1;106(2):179-92. doi: 10.1016/s0301-4622(03)00191-1.
Temperature sensitivities and conditions for temperature compensation have been investigated in a model for yeast glycolytic oscillations. The model can quantitatively simulate the experimental observation that the period length of glycolytic oscillations decreases with increasing temperature. Temperature compensation is studied by using control coefficients describing the effect of rate constants on oscillatory frequencies. Temperature compensation of the oscillatory period is observed when the positive contributions to the sum of products between control coefficients and activation energies balance the corresponding sum of the negative contributions. The calculations suggest that by changing the activation energies for one or several of the processes, i.e. by mutations, it could be possible to obtain temperature compensation in the yeast glycolytic oscillator.
在酵母糖酵解振荡模型中，已经研究了温度敏感性和温度补偿条件。该模型可以定量模拟糖酵解振荡周期长度随温度升高而缩短的实验观察结果。通过使用描述速率常数对振荡频率影响的控制系数来研究温度补偿。当控制系数与活化能之间乘积之和的正贡献与相应的负贡献之和达到平衡时，就会观察到振荡周期的温度补偿。计算结果表明，通过改变一个或几个过程的活化能，即通过突变，有可能在酵母糖酵解振荡器中实现温度补偿。
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