Most of the malic enzyme activity in the brain is found in the mitochondria. This isozyme may have a key role in the pyruvate recycling pathway which utilizes dicarboxylic acids and substrates such as glutamine to provide pyruvate to maintain TCA cycle activity when glucose and lactate are low. In the present study we determined the activity and kinetics of malic enzyme in two subfractions of mitochondria isolated from cortical synaptic terminals, as well as the activity and kinetics in mitochondria isolated from primary cultures of cortical neurons and cerebellar granule cells. The synaptic mitochondrial fractions had very high mitochondrial malic enzyme (mME) activity with a Km and a Vmax of 0.37 mM and 32.6 nmol/min/mg protein and 0.29 mM and 22.4 nmol/min mg protein, for the SM2 and SM1 fractions, respectively. The Km and Vmax for malic enzyme activity in mitochondria isolated from cortical neurons was 0.10 mM and 1.4 nmol/min/mg protein and from cerebellar granule cells was 0.16 mM and 5.2 nmol/min/mg protein. These data show that mME activity is highly enriched in cortical synaptic mitochondria compared to mitochondria from cultured cortical neurons. The activity of mME in cerebellar granule cells is of the same magnitude as astrocyte mitochondria. The extremely high activity of mME in synaptic mitochondria is consistent with a role for mME in the pyruvate recycling pathway, and a function in maintaining the intramitochondrial reduced glutathione in synaptic terminals.
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http://dx.doi.org/10.1016/s0197-0186(99)00148-5 | DOI Listing |
Food Res Int
February 2025
Shandong University of Science and Technology, Qingdao 266590, China. Electronic address:
The lack of sufficient flavour in perry represents a barrier to its further industrialization. This study aimed to investigate the effects of glutathione (GSH), β-glucosidase (Glu), and α-L-rhamnosidase (Rha) pretreatments, the fermentation temperature from 16 °C to 28 °C, and the aging time of 1, 2, and 3 years (PA1, PA2, and PA3) on the physicochemical properties, organic acids, and aroma profiles were investigated. The results demonstrated that the synergistic effect of Glu, Rha, and GSH was more effective than their individual or paired applications in enhancing the varietal aromas.
View Article and Find Full Text PDFFront Plant Sci
January 2025
National Center for Traditional Chinese Medicine (TCM) Inheritance and Innovation, Guangxi Botanical Garden of Medicinal Plants, Nanning, China.
Dihydroporphyrin iron (DH-Fe) is a novel plant growth regulator that plays significant roles in plant stress resistance. We found that is extremely sensitive to low temperature (LT) with a threshold of 25°C. To evaluate whether and how DH-Fe alleviates LT stress in , different DH-Fe concentrations (0, 10, 20, and 40 μg·L) were applied to estimate its effects on C and N metabolism and antioxidative capacity in grown under 20°C.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
Institute of Entomology, Guizhou University, Guiyang 550025, PR China. Electronic address:
Diapause is essential for insect survival under adverse environmental conditions and plays a crucial role in regulating reproduction. However, the role of long non-coding RNAs (lncRNAs) in this process remains unclear. In this study, we investigated the function of lncRNAs in the diapause of Aspongopus chinensis.
View Article and Find Full Text PDFGM Crops Food
December 2025
School of Life Science, Henan University, Kaifeng, Henan, People's Republic of China.
Malic acid markedly affects watermelon flavor. Reducing the malic acid content can significantly increase the sweetness of watermelon. An effective solution strategy is to reduce watermelon malic acid content through molecular breeding technology.
View Article and Find Full Text PDFFoods
December 2024
Institute of Bioengineering, Research Center of Biotechnology of the Russian Academy of Sciences, 119071 Moscow, Russia.
In winemaking, malolactic fermentation (MLF), which converts L-malic acid to L-lactic acid, is often applied after the alcoholic fermentation stage to improve the sensory properties of the wine and its microbiological stability. MLF is usually performed by lactic acid bacteria, which, however, are sensitive to the conditions of alcoholic fermentation. Therefore, the development of wine yeast strains capable of both alcoholic fermentation and MLF is an important task.
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