Lecture23-2010

Lecture23-2010 - Glycolysis 1 Lecture 23 Click to edit...

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Click to edit Master subtitle style Glycolysis 1 Lecture 23 Chapter 15 Sections 1 and 2
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Chapter 14 Opener
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History of Glycolysis 1850’s: Pasteur showed yeast can ferment sugar to CO2 and ethanol, but he cannot replicate with extracts, proposes “vitalism”. 1898: Hans and Eduard Buchner demonstrate yeast extracts ferment sugar to CO2 and ethanol, proving vitalism false. Birth of biochemistry. 1905: Harden and Young dialyze yeast extract into two fractions: Retained (high molecular weight), called “zymase”. Dialyzed (low molecular weight), called “co-zymase”. Need to mix together to recover ability to ferment sugar. Lose activity if boil zymase, but not if boil co-zymase.
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Figure 2-14 Zymase Co-zymase
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What were Zymase and Co- zymase? Zymase: high molecular weight, heat- labile enzymes. Co-zymase: low molecular weight, heat-stable factors: Inorganic cofactors: Pi, Mg++ Organic coenzymes: ADP, NAD+
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NAD+: N icotinamide A denine Dinucleotide Mobile 2 e- carrier. Carries 2e- in the form of hydride ion: H+ + 2e- => H- Usually involved in oxidation of primary alcohol to carbonyl: R-CH2-OH + NAD+ => R-CH=O + NADH + H+ Derived from niacin (vitamin b3)
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Lecture23-2010 - Glycolysis 1 Lecture 23 Click to edit...

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