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Reactivation of yeast glucose-6-phosphate dehydrogenase denaturated by saturated fatty acids

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Summary

Activity of yeast glucose-6-phosphate dehydrogenase, inactivated by treatment with saturated fatty acids, can be partially restored by incubation in a medium of suitable ionic composition. The effectiveness of ions in the reactivation process is inversely related to their ‘chaotropic’ properties. Time-dependence of reactivation extent suggests a 2-step mechanism of enzyme inactivation and the existence of an intermediate form that aggregates through a 2nd-order reaction, producing irreversibly inactive enzyme.

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Authors and Affiliations

  1. Department of General Physiology and Biochemistry, University of Milan, via Saldini 50, I-20133, Milan, Italy

    P. Tortora, N. Burlini, G. M. Hanozet & A. Guerritore

Authors
  1. P. Tortora
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  2. N. Burlini
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  3. G. M. Hanozet
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  4. A. Guerritore
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Additional information

This work was supported by a grant of the Italian Consiglio Nazionale delle Ricerche.

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Tortora, P., Burlini, N., Hanozet, G.M. et al. Reactivation of yeast glucose-6-phosphate dehydrogenase denaturated by saturated fatty acids. Experientia 38, 427–429 (1982). https://doi.org/10.1007/BF01952620

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  • DOI: https://doi.org/10.1007/BF01952620

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