Abstract
ABOUT two years ago, Ochoa1 made the remarkable discovery that decarboxylation of pyruvic acid by alkaline washed yeast, Mg++-ions and cocarboxylase is stimulated by pure aneurin and by some derivatives of the pyrimidine part of the aneurin molecule. We have now discovered the mechanism of this stimulating action by performing some aneurin and cocarboxylase determinations by means of the thio-chrome method2. All experiments have been carried out with baker's yeast, dried at 25°C, supplied by Distillers Co., Ltd., Epsom, with which aneurin exhibits a strong effect as compared to many other yeasts3.
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References
Ochoa, S., NATURE, 141, 831 (1938); see also Ochoa, S., and Peters, R. A., Biochem. J., 32, 1501 (1938).
Westenbrink, H. G. K., and Goudsmit, J., Enzymologia, 5, 307 (1938).
Westenbrink, H. G. K., Enzymologia, in the press.
Lipmann, F., Enzymologia, 7, 142 (1939).
Weil-Malherbe, H., Biochem. J., 33, 1997 (1939).
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WESTENBRINK, H., VAN DORP, D. Cause of the ‘Activation’ of the Car-boxylase System by Free Aneurin. Nature 145, 465–466 (1940). https://doi.org/10.1038/145465a0
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DOI: https://doi.org/10.1038/145465a0
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