第二十二章 糖酵解 Glycolysis and the Catabolism of Hexoses
第二十二章 糖 酵 解 Glycolysis and the Catabolism of Hexoses
An overview on D-glucose metabolism 大多数机体的能源物质,彻底氧化:4Gb 2840 k/mole ●通过磷酸戊糖途径可产生 NADPH和 ribose-5-P。 可以以多糖( glycogen or starch)或转化为脂肪进 行长期储存。 几乎所有的生物分子都可由葡萄糖合成( amino acids, nucleotides fatty acids, coenzymes and other metabolic intermediates
An overview on D-glucose metabolism • 大多数机体的能源物质，彻底氧化： G' o = – 2840 kJ/mole • 通过磷酸戊糖途径可产生NADPH 和 ribose-5-P 。 • 可以以多糖 (glycogen or starch) 或转化为脂肪进 行长期储存。 • 几乎所有的生物分子都可由葡萄糖合成（amino acids, nucleotides, fatty acids, coenzymes and other metabolic intermediates.）
An overview on D-glucose metabolism Metabolism of Glucose ucose under glycolysis 00 successive Aerobic and anaerobic anaerobie Anaerobic conditione 2 Pyruvate conditions Conditions: 2 Ethanol 2cO auditions 2 Lactate Alcohol fermentation Fermentation to ye lactate in vigorously 2 Acetyl-CoA contracting muscle. in erythrocytes, and in o,citric bome microorganisms 400 hGo Animal, plant, and many microbial cells under aerobic conditions
• Metabolism of glucose under Aerobic and Anaerobic Conditions: An overview on D-glucose metabolism
The Development of Biochemistry and the Delineation of Glycolysis Went Hand by Hand 1897, Eduard Buchner (Germany), accidental observation sucrose(as a preservative) was rapidly fermented into alcohol by cell-free yeast extract. The accepted view that fermentation is inextricably tied to living cells (i. e the vta| istic dogma,活力论) was shaken and Biochemistry was born Metabolism became chemistry
The Development of Biochemistry and the Delineation of Glycolysis Went Hand by Hand • 1897, Eduard Buchner (Germany), accidental observation : sucrose (as a preservative) was rapidly fermented into alcohol by cell-free yeast extract. • The accepted view that fermentation is inextricably tied to living cells (i.e., the vitalistic dogma,活力论) was shaken and Biochemistry was born: Metabolism became chemistry!
1900s, Arthur Harden and william young pi is needed for yeast juice to ferment glucose, a hexose diphosphate(fructose 1,6- bisphosphate) was isolated 1900s Arthur Harden and william Young (Great Britain separated the yeast juice into two fractions one heat-labile, non dialyzable zymase(enzymes)and the other heat-stable, dialyzable cozymase(metal ions, ATP ADP NAD+)
• 1900s, Arthur Harden and William Young Pi is needed for yeast juice to ferment glucose, a hexose diphosphate (fructose 1,6- bisphosphate) was isolated. • 1900s, Arthur Harden and William Young (Great Britain) separated the yeast juice into two fractions: one heat-labile, non－ dialyzable zymase (enzymes) and the other heat-stable, dialyzable cozymase (metal ions, ATP, ADP, NAD+)