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23. Auxiliary cofactors in the metabolism of citrate by yeast (i) ; Biochemical studies of intestinal mucins (ii)

Author

Whitehouse, M. W. and Kent, Paul Welberry

Subjects
579.5, Citrates--Metabolism, Intestinal mucosa, Coenzymes
Abstract

The properties of factors present in boiled yeast juice which stimulate the oxidative breakdown of citrate in baker's yeast have been investigated. The activity has been shown to reside predominantly in the nucleotide fractions (i.e., pyridine codehydrogenases) and to a lesser extent in the ammonium salts present in whole yeast cells. The activity of the Citrate Oxidation Factor (COF) concentrated from yeast extracts and described by Foulkes (Biochem. J. 54 323 (1953)) was attributable entirely to the ammonium content of COF preparations. This activating effect of ammonium ions is accompanied by their removal from the assay system and the simultaneous production of glutamic acid. Correlation of the uptake of ammonium ion with the increased citrate metabolism indicates that the activity of the ammonium salts lies in their ability to promote the reductive amination of α-oxoglutarate. The mechanism(s) whereby this serves to stimulate the further breakdown of citrate to oxoglutarate involves the mediation of the pyridine codehydrogenases (DPN, TPN). These findings are discussed in relation to the known functioning of individual stains of the tricarboxylic acid cycle and to possible alternative pathways for the oxidation of citrate in yeast.

Published
1955

44. Novel Natural Products: Therapeutic Effects in Pain, Arthritis and Gastro-intestinal Diseases / edited by K. D. Rainsford, M. C. Powanda, M. W. Whitehouse.

Author

Rainsford, K. D. editor., Powanda, M. C. editor., Whitehouse, M. W. editor., SpringerLink (Online service), Rainsford, K. D. editor., Powanda, M. C. editor., Whitehouse, M. W. editor., and SpringerLink (Online service)

Abstract

In recent years there have been a number of significant developments of natural products for the treatment of rheumatic diseases, pain and gastro-intestinal ulcers and inflammation. The volume covers some of these novel developments of natural products which are of current and future interest as therapies for the above-mentioned conditions. Most available volumes cover a wide range of biological and technicological aspects of natural products and their discovery, some involving synthesis and properties of chemical compounds. The difference in this volume is that the natural products have a focus on their therapeutic effects on pain, arthritic and gastrointestinal diseases. Some of the natural products covered are either at the experimental stage of development while others are well-established clinically-used products. Each has its own unique place in therapy.

Published
2015

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