Welch G R, Somogyi B, Matkó J, Papp S
J Theor Biol. 1983 Jan 21;100(2):211-38. doi: 10.1016/0022-5193(83)90348-x.
A theoretical treatment, describing a novel viscosity effect on decomposition of enzyme-ligand complexes, recently appeared (Somogyi et al., 1978). From this approach emerged a mechanistic picture of the manner in which increased viscosity lowers the value of the decomposition rate constant. A refined version of this model is presented herein. The analysis is extended to the molecular microenvironment ultimately responsible for mediating the "viscosity effect." Consideration is given to two major factors: (1) the role of viscosity in attenuating the excess chemical energy and (2) the statistical features of the microviscosity. In view of spatiotemporal inhomogeneity in the liquid structure, the concept of averaged microviscosity is introduced to parametrize the enzyme-ligand recombination probability. Quantitative predictions are consistent with models of liquid structure and with results from enzyme studies. The "viscosity effect" may contribute to substrate compartmentation in organized multi-enzyme systems in vivo.
最近出现了一种理论处理方法，描述了一种对酶 - 配体复合物分解的新型粘度效应（Somogyi等人，1978年）。从这种方法中得出了一种机制图，即粘度增加如何降低分解速率常数的值。本文提出了该模型的改进版本。分析扩展到最终负责介导“粘度效应”的分子微环境。考虑了两个主要因素：（1）粘度在衰减过量化学能中的作用，以及（2）微观粘度的统计特征。鉴于液体结构中的时空不均匀性，引入了平均微观粘度的概念来参数化酶 - 配体重组概率。定量预测与液体结构模型以及酶研究结果一致。“粘度效应”可能有助于体内有组织的多酶系统中的底物分隔。
