酵母中的糖酵解与呼吸作用。通过质谱法研究巴斯德效应。
Glycolysis and respiration in yeasts. The Pasteur effect studied by mass spectrometry.
作者信息
Lloyd D, Kristensen B, Degn H
出版信息
Biochem J. 1983 Jun 15;212(3):749-54. doi: 10.1042/bj2120749.
Simultaneous and continuous measurements of changes in CO2 and O2 concentrations in glucose-metabolizing yeast suspensions by mass spectrometry enabled a study of the Pasteur effect (aerobic inhibition of glycolysis) in Saccharomyces uvarum and Schizosaccharomyces pombe. A different control mechanism operates in Candida utilis to give a damped oscillation after the anaerobic-aerobic transition. The apparent Km values for respiration of the three yeasts were in the range 1.3-1.8 microM-O2. The apparent Km values for O2 of the Pasteur effect were 5 and 13 microM for catabolite-repressed and derepressed S. uvarum respectively and 7 microM for Sch. pombe. These results are discussed with respect to currently accepted mechanisms for the control of glycolysis.
通过质谱法同时连续测量葡萄糖代谢酵母悬浮液中二氧化碳和氧气浓度的变化，从而得以研究葡萄汁酵母和粟酒裂殖酵母中的巴斯德效应（有氧条件下糖酵解受到抑制）。在产朊假丝酵母中，存在一种不同的控制机制，使得在厌氧 - 需氧转变后会出现阻尼振荡。这三种酵母呼吸作用的表观米氏常数（Km）值在1.3 - 1.8微摩尔氧气的范围内。葡萄汁酵母在分解代谢物阻遏和去阻遏状态下，巴斯德效应中氧气的表观米氏常数分别为5和13微摩尔，粟酒裂殖酵母的为7微摩尔。针对目前公认的糖酵解控制机制对这些结果进行了讨论。
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