Factors that control the effect of pH on glycolysis in leukocytes.
Factors that control the effect of pH on glycolysis in leukocytes.
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控制 pH 对白细胞糖酵解影响的因素。
DOI：
10.1016/s0021-9258(18)94442-x
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发表时间：
1969
期刊：
影响因子：
--
通讯作者：
Manfred L. Karnovsky
中科院分区：
文献类型：
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作者：
Mitchell L. Halperin;Helen P. Connors;Arnold S. Relman;Manfred L. Karnovsky
糖酵解的刺激伴随着完整的多形核白细胞和来自这些细胞匀浆的上清液制剂的pH值的升高。无细胞系统的乳酸盐生产对pH的曲线在pH 6.5和7.0之间最陡。我们的研究表明，磷酸果糖激酶是关键控制点，甘油醛磷酸脱氢酶或二磷酸甘油酸激酶可能是次要控制点。pH对糖酵解的总体影响似乎不依赖于已知影响磷酸果糖激酶的辅因子的浓度。在无机磷酸盐的情况下，无论是一元碱还是二元碱的浓度都不涉及pH的影响。
Stimulation of glycolysis accompanies a rise in pH in intact polymorphonuclear leukocytes and supernatant preparations derived from homogenates of these cells. The curve of lactate production plotted against pH for the cell-free system was steepest between pH 6.5 and 7.0. Our studies indicate that phosphofructokinase is the key control point, and a secondary locus of control may be at glyceraldehyde phosphate dehydrogenase or diphosphoglycerate kinase. The over-all effect of pH on glycolysis appears not to be dependent on the concentrations of cofactors known to affect phosphofructokinase. In the case of inorganic phosphate, the concentration of neither the monobasic nor the dibasic species is involved in the effect of pH.