A quantitative study of succinic acid in muscle. II. The metabolic relationships of succinic, malic and fumaric acids.
A quantitative study of succinic acid in muscle. II. The metabolic relationships of succinic, malic and fumaric acids.
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DOI：
10.1042/bj0210739
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发表时间：
1927-01-01
影响因子：
4.1
通讯作者：
Needham, DM
中科院分区：
文献类型：
--
作者：
Needham, DM
本文提出了一种测定肌肉中苹果酸含量的方法，并对琥珀酸、富马酸和苹果酸总量进行了测定。当将悬浮在缓冲溶液中的碎肉交替置于厌氧和有氧条件下时，琥珀酸含量在N中上升，在O中下降福尔斯，在N中再次上升，依此类推。随着类似的反复改变气氛，琥珀酸、苹果酸和富马酸总量在厌氧条件下上升，在有氧条件下下降福尔斯。苹果酸在新鲜肌肉中含量最高（约12-18毫克）。每100克）;在N中，它几乎福尔斯到O，在O的接纳下，它可能上升，但非常轻微。当琥珀酸在O中消失时，它被氧化得比富马酸和苹果酸更深;当琥珀酸的最大值在N中更新时，后者的酸是由其他来源形成的，而不是由富马酸和苹果酸可逆地形成的。结果还表明，琥珀酸的产生受到酸积累的阻碍，并使体内产生和氧化持续进行的假设成为可能。
A method is worked out for estimating malic acid in muscle, and for total succinic, fumaric and malic acids taken together. When minced muscle, suspended in buffer solution, is placed alternately under anaerobic and aerobic conditions, the succinic acid content rises in N, falls in O, rises again in N, and so on. With similarly repeated changes of atmosphere, total succinic, malic, and fumaric acids taken together rises in anaerobiosis and falls in aerobiosis. Malic acid is highest in fresh muscle (about 12-18 mgm. per 100 gm.); it falls to practically O in N, and on admission of O it may rise, but very slightly. When succinic acid disappears in O it is oxidized further than to fumaric and malic acids; and when the succinic acid maximum is renewed in N, the latter acid is formed from some other source than reversibly from fumaric and malic acids. The results also suggest that production of succinic acid is hindered by accumulation of the acid and make possible the hypothesis that in vivo production and oxidation go on continuously.