Hashimoto T, Negawa Y, Tagawa K
J Biochem. 1981 Oct;90(4):1151-7. doi: 10.1093/oxfordjournals.jbchem.a133567.
F1-ATPase inhibitor was purified from yeast, Saccharomyces cerevisiae. The purified inhibitor blocked ATPase activity in the presence of ATP and Mg2+ by forming a latent equimolar enzyme-inhibitor complex with ATP and ADP newly bound to loose sites on the enzyme. A small portion of externally added ATP was hydrolyzed before the latent complex was formed but the hydrolysis was not directly related to the complex formation. Newly bound ATP tended to be converted to ADP when the ATP concentration of the medium was low. ATP tightly bound to the enzyme was not directly involved in formation of the complex. The complex was fairly stable in the presence of excess inhibitor and ATP but at a high concentration of the enzyme (10(-5) M), the inhibition was not complete, although only about 0.03% of the original activity remained unblocked.
F1 - ATP酶抑制剂从酿酒酵母中纯化得到。纯化后的抑制剂在ATP和Mg2+存在的情况下,通过与新结合到酶疏松位点上的ATP和ADP形成潜在的等摩尔酶 - 抑制剂复合物,从而阻断ATP酶活性。在潜在复合物形成之前,一小部分外部添加的ATP会被水解,但这种水解与复合物的形成没有直接关系。当培养基中ATP浓度较低时,新结合的ATP倾向于转化为ADP。紧密结合在酶上的ATP不直接参与复合物的形成。该复合物在存在过量抑制剂和ATP的情况下相当稳定,但在高浓度酶(10^(-5) M)时,抑制作用并不完全,尽管只有约0.03%的原始活性仍未被阻断。