Ramponi G, Liguri G, Nediani C, Stefani M, Taddei N, Nassi P
Dipartimento di Scienze Biochimiche, Universitá di Firenze, Florence, Italy.
Biotechnol Appl Biochem. 1988 Oct;10(5):408-13.
Addition of acylphosphatase exerted a stimulating effect on the alcoholic fermentation of glucose by Saccharomyces cerevisiae. The rates of glucose degradation and ethanol production by cell-free extracts of the S-288C strain were measured in the absence and in the presence of various levels of this enzyme. Two acylphosphatase isoenzymes were used; one was purified from horse skeletal muscle and the other from human erythrocytes. Both increased the rate of alcoholic fermentation, but that from erythrocytes proved to be the more efficient. This stimulating action is probably due to an "uncoupling effect" of acylphosphatase on the fermentative process, through hydrolysis of 3-phosphoglyceroyl phosphate. This was demonstrated by the fact that alcoholic fermentation was stimulated considerably by a mixture of ADP and inorganic phosphate and by arsenate as well. The possibility of improving the fermentative capacity of microorganisms may have important biotechnological applications.
添加酰基磷酸酶对酿酒酵母的葡萄糖酒精发酵具有刺激作用。在不存在和存在不同水平该酶的情况下，测定了S-288C菌株无细胞提取物中葡萄糖降解速率和乙醇产生速率。使用了两种酰基磷酸酶同工酶；一种从马骨骼肌中纯化得到，另一种从人红细胞中纯化得到。两者都提高了酒精发酵速率，但事实证明来自红细胞的同工酶效率更高。这种刺激作用可能是由于酰基磷酸酶通过水解3-磷酸甘油酰磷酸对发酵过程产生的“解偶联效应”。这一点通过以下事实得到证明：ADP和无机磷酸盐的混合物以及砷酸盐也能显著刺激酒精发酵。提高微生物发酵能力的可能性可能具有重要的生物技术应用。
