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. 1968 Sep;109(3):361–368. doi: 10.1042/bj1090361

Effect of pH on the inhibition of the nicotinamide–adenine dinucleotide-specific isocitrate dehydrogenase from baker's yeast by anions

C Cennamo 1, G Montecuccoli 1, G Bonaretti 1, L Razzoli 1
PMCID: PMC1186830  PMID: 4234830

Abstract

1. The sensitivity of the NAD+-specific isocitrate dehydrogenase from baker's yeast towards inhibition by anions decreases with decrease in pH. The patterns of the pH-dependence of the enzymic activity can be explained by this effect. 2. In the presence of a high isocitrate concentration, citrate, unlike AMP, has no antagonizing effect on the inhibition of the enzyme by anions. In the presence of AMP, citrate inhibits the enzyme at high isocitrate concentration and activates at low isocitrate concentration. 3. The effects on the enzymic activity of the previous incubation of the enzyme were studied in relation to the substrate concentration, the chloride concentration and the presence of citrate and AMP.

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Selected References

These references are in PubMed. This may not be the complete list of references from this article.

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