Abstract
Purified phosphofructokinase from bakers yeast is activated by d-fructose in low concentrations (up to 1 mM) and inhibited by high concentrations. The stimulatory effect of d-fructose is similar, but smaller than that of AMP. In the presence of AMP (0.4 mM or higher) d-fructose does no longer stimulate, but its inhibitory effect persists (K I =8 mM). Its dualistic action on phosphofructokinase activity indicates that d-fructose might induce low frequency in glycolytic oscillations by direct interaction with the enzyme.
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Abbreviations
- ALD:
-
fructosediphosphate aldolase (4.1.2.13)
- ATPase:
-
ATP phosphohydrolase (3.6.1.3)
- DAP:
-
dihydroxyacetonephosphate
- F-6-P:
-
fructose-6-phosphate
- FDP:
-
fructose-1,6-diphosphate
- GAP:
-
glyceraldehydephosphate
- GDH:
-
glycerol-3-phosphate dehydrogenase (1.1.1.8)
- PEP:
-
phosphoenolpyruvate
- PFK:
-
phosphofructokinase (2.7.1.11)
- PK:
-
pyruvate kinase (2.7.1.40)
- TIM:
-
triosephosphate isomerase (5.3.1.1.)
- Tris:
-
trishydroxymethylaminomethan
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Betz, A., Röttger, U. & Kreuzberg, K.H. Allosteric activation and competitive inhibition of yeast phosphofructokinase by d-fructose. Arch. Microbiol. 103, 123–126 (1975). https://doi.org/10.1007/BF00436338
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DOI: https://doi.org/10.1007/BF00436338